Greek Macedonian cuisine

Greek regional cuisine From Wikipedia, the free encyclopedia

The Macedonian cuisine (Greek: Μακεδονική κουζίνα)[1][2][3][4][5] is the cuisine of the region of Macedonia in Greece.[6][7] Contemporary Greek Macedonian cooking shares much with general Greek, wider Balkan and Mediterranean cuisine, including dishes from the Ottoman past.[8] Specific influences include dishes of the Asia Minor Greek, Aromanian and Megleno-Romanian, Pontic Greek, Slavic, Armenian and Sephardi Jewish population.[9][10] The mix of the different people inhabiting the region gave the name to the Macedonian salad.

History

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[11] in the cuisine of the region.[12][13][14] Thessaloniki has been city to a Sephardic Jewish community since the late 15th century, following its expulsion from Spain in 1492, brought with it the culinary tradition of Sephardic Jewish cuisine that blended Spanish, North African, Middle Eastern, and Mediterranean influences.[15][16][17][18] The monastic community of Mount Athos has its distinctive traditional cuisine uses bread, olive oil,[19] wine, olives and vegetables.[20][21] The Mount Athos, a UNESCO World Heritage Site, is the oldest vineyard and viticulture of Greece for more than a thousand years.[22][23] Thessaloniki is a UNESCΟ City of Gastronomy, has become Greece’s first city to join the UNESCO Creative Cities Network for Gastronomy.[24][25][26][27][28]

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).[29][30][31][32][33][34] 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[35][3] and specifications are approved by the Ministry of Rural Development and Food. Greece for its Mediterranean diet has been added to the UNESCO Intangible Cultural Heritage Lists.[36]

Local products

Manouri
Buffalos breeding in Lake Kerkini
Anevato creamy cheese

Selected local products are:[37][38][39][40][41]

Appetizers

A plate with tirokafteri
Florina peppers
Greek olives

Selected appetizers:[40]

Specialties

Pork with celery
Tiganiá
Petoura with tomato sauce
Mussels

Selected main courses:[40][107][108][109][110][111][112][113][114]

Desserts

Sliced bougatsa
Kantaifi
Revani
Frappé coffee
Retsina

Selected desserts:[40]

Drinks

A vineyard in Naoussa

Selected beverages and drinks:[245][34]

See also

References

Further reading

External links

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