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Greek Macedonian cuisine

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Macedonian cuisine (Greek: Μακεδονική κουζίνα)[1][2][3][4][5] is the cuisine of the region of Macedonia, Greece. Contemporary Greek Macedonian cooking shares much with general Greek, wider Balkan and Mediterranean cuisine, including dishes from the Ottoman past. Specific influences include dishes of the Anatolian Greek, Aromanian and Megleno-Romanian, Slavic, Armenian and Sephardi Jewish population.[6][7] The mix of the different people inhabiting the region gave the name to the Macedonian salad.

History

[edit]

A continuation from the ancient period are dishes such as lamb cooked with quince or various vegetables and fruits, goat boiled or fried in olive oil: modern recipes from Kavala to Kastoria and Kozani offer lamb with quince, pork with celery or leeks.

The arrival of Greek refugees from Asia Minor and Constantinople in the early 20th century brought also Anatolian and Constantinopolitan elements in the cuisine of the region.[8][9][10]

Some current specialties are trahanas with crackling, filo-based pies (cheese, leek, spinach) and meat plates (such as pork, wild boar and buffalo). Others are tyrokafteri (Macedonian spicy cheese spread) and soupies krasates (cuttlefishes in wine).

Unlike Athens, the traditional pita bread for the popular souvlaki usually is not grilled, but rather fried (information included from Greek Gastronomy, Greek National Tourism Organization (GNTO), 2004).[11][12][13][14][15] Various products are produced from the buffalo meat. There is breeding especially around Lake Kerkini.

List of the Greece’s PDO (Protected Designation of Origin) certified and PGI (Protected Geographical Indication) certified products[16][3] and specifications are approved by the Ministry of Rural Development and Food. Since 2013, Greece for its Mediterranean diet has been added to the UNESCO Intangible Cultural Heritage Lists.[17]

Local products

[edit]
Manouri
Buffalos breeding in Lake Kerkini
Anevato creamy cheese

Selected local products are:[18][19][20]

Appetizers

[edit]
A plate with tirokafteri
Florina peppers
Greek olives

Selected appetizers:[20]

Specialties

[edit]
Pork with celery
Tiganiá
Petoura with tomato sauce
Mussels

Selected main courses:[20][68][69]

Desserts

[edit]
Sliced bougatsa served on a plate
Frappé coffee

Selected desserts:[20]

A vineyard in Naoussa

Drinks

[edit]
Retsina

Selected beverages and drinks:[164]

See also

[edit]

References

[edit]
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Further reading

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