Greek 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]

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

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 bubalus).

Favourites 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

Specialties
Pork with celery
Tiganiá
Two kinds of trahanas
  • 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, mix of legumes
  • Petoura (Petila), type of hilopites
  • Soupies krasates, cuttlefishes in wine
  • Souvla and Souvlaki
  • Tigania, fried pork
  • Trahanas 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
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See also

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. 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. 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.

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