Greek Macedonian cuisine (Redirected from Macedonian cuisine (Greek))

Macedonian cuisine (Greek: Μακεδονική κουζίνα) is the cuisine of the region of Macedonia in northern Greece. Contemporary Greek Macedonian cooking shares much with general Greek and 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. The mix of the different people inhabiting the region gave the name to the Macedonian salad.

History

Buffalos breeding in Lake Kerkini

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.

Some current specialties are trahanas with crackling, phyllo-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', GNTO, 2004)

Various products are produced from the buffalo meat. There is breeding especially around Lake Kerkini.

Appetizers/local products

A plate with tirokafteri
Manouri
Florina peppers
Anevato creamy cheese

Specialties

Pork with celery
Tiganiá
Petoura with tomato sauce
  • Arni me kydonia, lamb meat with quinces
  • Arni me spanachi, lamb with spinach (Kavala)
  • Chirino me selino, pork meat with celery
  • Mangia (Μάντζα), vegetables
  • Makálo, meatballs with garlic sauce (Kastoria)
  • Manitarosoupa, mushrooms soup
  • Melintzanofai
  • Misoúra, meat plate
  • Mussels with saffron
  • Ospriada Makedoniki, amix of legumes
  • Petoura (petila), a type of hilopites
  • Soupies krasates, cuttlefishes in wine
  • Souvla, Souvlaki and Kontosouvli
  • Tigania, fried pork
  • Trahanas, may be soup
  • Agriogourouno, wild boar meat
  • Yaprákia, Christmas food in the region of Kozani, meat and rice in pickled cabbage-leaf
  • Various dishes with buffalo meat
  • Various fish plates, especially pestrofa and grivadi, fished in the lakes of the region
  • Various types of loukaniko, sausages

Desserts

Sliced bougatsa served on a plate

Drinks

Retsina
A vineyard in Naoussa, central Macedonia
Frappé coffee

See also


This page was last updated at 2023-10-30 09:46 UTC. Update now. View original page.

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