Greek Macedonian cuisine

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For the cuisine of the Republic of North Macedonia, see Macedonian cuisine.

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 Pontic, Aromanian, Slavic, Armenian and Sephardi Jewish population.[1] The mix of the different people inhabiting the region gave the name to the Macedonian salad.[2]

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 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
  • Ajvar (Florina), spicy dip
  • Krokos Kozanis (saffron)
  • Melintzanosalata
  • Kavourmas
  • Kolokythopita (zucchini pie)
  • Koulouri Thessalonikis (a type of simit)
  • Kichí of Kozani, a type of tyropita with cheese
  • Mushrooms (large production around Grevena region)
  • Manitaropita, mushrooms pie
  • Pinakotí, bread from Mount Athos
  • Pastourmas
  • Skordalia
  • Spanakorizo
  • Tahini
  • Taramosalata
  • Various cheeses, like , Kasseri, Manouri, , Metsovone, , Kefalograviera and Tirokafteri, a spicy cheese spread or dip made of whipped feta cheese with hot peppers and olive oil[3]
  • Tirokroketes
  • Red peppers of Florina: can be roasted, sliced and served by adding olive oil and garlic[4][5]

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
  • , meatballs with garlic sauce (Kastoria)
  • Manitarosoupa, mushrooms soup
  • Melintzanofai
  • Misoúra, meat plate
  • Mussels with saffron
  • Ospriada Makedoniki, amix of legumes
  • (petila), a type of hilopites
  • Soupies krasates, cuttlefishes in wine
  • Souvla, Souvlaki and
  • , 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
  • Akanés (Serres)
  • Armenovíl/Armenonville (Thessaloniki)
  • Bougatsa
  • Halvas
  • Kourkoubinia
  • Moustalevria
  • Pandespani
  • Poniró, from Serres
  • Roxákia
  • Revaní (Veria)
  • Sáliaroi (Saliaria) from Kozani
  • Spoon sweets
  • Trigona Thessalonikis

Drinks[]

Retsina
A vineyard in Naoussa, central Macedonia
Frappé coffee

See also[]

  • Greek cuisine
  • Greek restaurant
  • Byzantine cuisine
  • Ottoman cuisine
  • Cuisine of the Mediterranean

References[]

  1. ^ Υποψηφιότητα μακεδονικής κουζίνας για τους καταλόγους της unesco
  2. ^ Dimitar Bechev, Historical Dictionary of North Macedonia, Historical Dictionaries of Europe, Edition 2, Rowman & Littlefield, 2019, ISBN 1538119625, Introduction, p. 1.
  3. ^ "Manouri / Manoypi". www.cheeselibrary.com. Archived from the original on 18 October 2019. Retrieved 26 May 2017.
  4. ^ Voutsina, E. (26 May 2013). "Πιπεριές Φλωρίνης για το χειμώνα". Kathimerini. Archived from the original on 15 June 2013. Retrieved 26 November 2013.
  5. ^ [1] Archived 2013-01-30 at the Wayback Machine, Anonymous (n.d.). Naoumidis peppers. Retrieved from http://www.piperiesflorinis.gr/en/
  6. ^ "Πώς ανακαλύφθηκε ο φραπές τυχαία, το 1957 στη Θεσσαλονίκη κατά τη διάρκεια της Διεθνούς Έκθεσης. Η ελληνική πατέντα δεν σερβίρεται σε κανένα άλλο μέρος του κόσμου..." Μηχανή του Χρόνου. Retrieved 24 August 2019. Δεν βρήκε όμως ζεστό νερό και έχοντας δει πολλές φορές το αφεντικό του να παρουσιάζει το σοκολατούχο ρόφημα με το σέικερ, αποφάσισε να κάνει το ίδιο χρησιμοποιώντας αντί για σοκολάτα σε σκόνη, καφέ, που ανακάτεψε με κρύο νερό....
  7. ^ Charles R. Shrader (1999). The Withered Vine: Logistics and the Communist Insurgency in Greece, 1945-1949. Greenwood Publishing Group. p. 358. ISBN 9780275965440.
  8. ^ Eugene N. Borza (1992). In the Shadow of Olympus: The Emergence of Macedon. Princeton University Press. p. 370. ISBN 9780691008806.

Sources[]

Grigoriadou, Efi (2004). Edesmatologion Makedonias (Recipes from Macedonia). Kohlias publications. ISBN 960-437-007-3.

External links[]

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