Macedonian cuisine (Greek : Μακεδονική κουζίνα )[1] [2] [3] [4] [5] is the cuisine of the region of Macedonia , Greece . Contemporary Greek Macedonian cooking shares much with general Greek , 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.[6] [7] 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.[8] [9] [10]
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).[11] [12] [13] [14] [15] 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[16] [3] and specifications are approved by the Ministry of Rural Development and Food .
Local products
Manouri Anevato creamy cheese Selected local products are:[17] [18] [19]
Kavourmas
Pastourmas
Kiwi of Pieria ,[16]
Apple of Kastoria
Peach of Naoussa ,[16]
Krokos Kozanis (saffron )
Potato of Kato Nevrokopi
Crispy cherries of Rodochori ,[16]
Olive oil of Thasos
Green olives of Chalkidiki ,[20]
Throumba olives of Thasos ,[20]
Agourelaio olive oil of Chalkidiki ,[20]
Beams Gigantes-Elefantes of Prespa
Beams Gigantes-Elefantes of Kastoria
Beams Plake Megalosperma of Prespa
Beams Gigantes-Elefantes of Kato Nevrokopi
Beams Kina Messosperma of Kato Nevrokopi
Lagana ,[21] bread
Koulouri Thessalonikis , sesame bread ring (a type of simit ).[22] [23] [24] [25]
Pinakoti , bread from Mount Athos in Chalkidiki.[26]
Mussels , of Makrygialos, Pieria .[27] [28] [29] [30] [31] [32] [33]
Mushrooms , of Grevena region.[34] [35]
Petroto ,[36] cheese of Chalkidiki
Anevato [de ; es ; la ] ,[36] cheese of Grevena , Kozani
Kefalograviera ,[36] cheese of Florina , Grevena , Kastoria , Kozani
Mpatzos ,[36] cheese of Chalkidiki , Florina , Grevena , Imathia , Kastoria , Kilkis , Kozani , Pella , Thessaloniki
Manouri ,[37] cheese of Chalkidiki, Florina, Grevena, Imathia, Kastoria, Kilkis, Kozani, Pella, Pieria , Thessaloniki
Feta , cheese of Chalkidiki, Florina, Grevena, Imathia, Kastoria, Kilkis, Kozani, Pella, Pieria, Serres , Thessaloniki
Kasseri , cheese of Chalkidiki, Florina, Grevena, Imathia, Kastoria, Kilkis, Kozani, Pella, Pieria, Serres, Thessaloniki
Specialties
Pork with celery Tiganiá Petoura with tomato sauce Selected main courses :[19] [65] [66]
Arni me kydonia ,[67] [68] lamb meat with quinces
Arni me spanachi ,[69] lamb with spinach (Kavala )
Arni Κapamas ,[70] [71] lamb with kapamas cooking technique
Agriogourouno , wild boar meat.[72] [73]
Cod with wild greens ,[74]
Traditional couscous , from Thessaloniki with beans and vegetables.[75]
Hirino me selino ,[76] [77] pork meat with celery
Dolmades , stuffed grape leaves, also known as Dolmades or Dolmadakia
Euriste ,[78] recipe with chylopítes (type of pasta ) from Pontic Greek cuisine
Fasoulotavas ,[79] [80] [81] recipe with baked giant dried beans called gigantes, a version is gigantes plaki
Grivadi (kyprinos) with spinach ,[82]
İmam bayıldı ,[83]
Leeks and rice with sour plums ,[84]
Lentils with bulgur ,[85]
Louvidia with plivrimes ,[86] Greek Green Beans (Fasolakia) with pork pancetta
Mantza ,[87] [88] [89] [90] vegetables
Makálo , meatballs with garlic sauce (Kastoria ).[91] [92] [93]
Makaronia with eggplant sauce ,[94]
Makedonian Tsompleki ,[95] [96]
Manitarosoupa ,[97] [98] mushrooms soup
Melintzanofai ,[99]
Misoúra , meat plate.[100]
Moussaka ,[101]
Mussels with saffron ,[102] [103] [104]
Ospriada Makedoniki ,[105] [106] [107] a mix of legumes
Patsas , hot soup.[108] [109]
Petoura (petila ),[110] a type of hilopites
Sardines with cabbage from Pieria ,[111]
Spanakorizo ,[112]
Pontic Magiritsa ,[113]
Soupies krasates ,[114] [115] cuttlefishes in wine
Souvla , Souvlaki ,[116] and Kontosouvli ,[117]
Tas kebab ,[118] [119]
Tigania , fried pork.[120] [121]
Trahanas , may be soup.[122]
Tsigerosarmades ,[123] [124]
Yaprákia ,[125] [126] Christmas food in the region of Kozani , meat and rice in pickled cabbage-leaf (a variation of sarma )
Various dishes with buffalo meat
Various fish plates, especially pestrofa and grivadi (kyprinos) , fished in the lakes of the region.[127] [128] [129] [130]
Various types of loukaniko , sausages.[131]