Greek Macedonian cuisine

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search

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[edit]

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[edit]

A plate with tirokafteri
Anevato creamy cheese

Specialties[edit]

Pork with celery
Tiganiá
Petoura with tomato sauce

Desserts[edit]

Sliced bougatsa served on a plate

Drinks[edit]

A vineyard in Naoussa, central Macedonia

See also[edit]

References[edit]

  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[edit]

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

External links[edit]