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Greek Macedonian cuisine

From Wikipedia, the free encyclopedia
Culinary tradition

Macedonian cuisine (Greek:Μακεδονική κουζίνα)[1][2][3][4][5] is thecuisine of the region ofMacedonia,Greece.[6][7] Contemporary Greek Macedonian cooking shares much with generalGreek, widerBalkan andMediterranean cuisine, including dishes from theOttoman past. Specific influences include dishes of theAnatolian Greek,Aromanian andMegleno-Romanian,Slavic,Armenian andSephardi Jewish population.[8][9] The mix of the different people inhabiting the region gave the name to theMacedonian salad.

History

[edit]

A continuation from the ancient period are dishes such as lamb cooked withquince or various vegetables and fruits, goat boiled or fried inolive oil: modern recipes fromKavala toKastoria andKozani offer lamb with quince, pork withcelery orleeks.

The arrival of Greek refugees fromAsia Minor andConstantinople in the early 20th century brought alsoAnatolian andConstantinopolitan elements[10] in the cuisine of the region.[11][12][13] Thessaloniki has been city to a Sephardic Jewish community since the late15th century, following its expulsion from Spain in 1492, brought with it the culinary tradition ofSephardic Jewish cuisine that blended Spanish, North African, Middle Eastern, and Mediterranean influences.[14][15][16][17] Themonastic community of Mount Athos has its distinctive traditional cuisine uses bread, olive oil,[18] wine, olives and vegetables.[19][20] The Mount Athos, aUNESCO World Heritage Site, is the oldest vineyard and viticulture of Greece for more than a thousand years.[21][22]Thessaloniki is aUNESCΟ City of Gastronomy, has become Greece’s first city to join the UNESCO Creative Cities Network for Gastronomy.[23][24][25][26][27]

Some current specialties aretrahanas with crackling,filo-based pies (cheese, leek, spinach) and meat plates (such as pork,wild boar andbuffalo). Others aretyrokafteri (Macedonian spicy cheese spread) andsoupies krasates (cuttlefishes in wine).

UnlikeAthens, the traditionalpita bread for the popularsouvlaki usually is not grilled, but rather fried (information included fromGreek Gastronomy,Greek National Tourism Organization (GNTO), 2004).[28][29][30][31][32][33] Various products are produced from thebuffalo meat. There is breeding especially aroundLake Kerkini.

List of the Greece’s PDO (Protected Designation of Origin) certified and PGI (Protected Geographical Indication) certified products[34][3] and specifications are approved by theMinistry of Rural Development and Food.Greece for itsMediterranean diet has been added to theUNESCO Intangible Cultural Heritage Lists.[35]

Local products

[edit]
Manouri
Buffalos breeding inLake Kerkini
Anevato creamy cheese

Selected local products are:[36][37][38][39][40]

Appetizers

[edit]
A plate withtirokafteri
Florina peppers
Greek olives

Selectedappetizers:[39]

Specialties

[edit]
Pork with celery
Tiganiá
Petoura with tomato sauce
Mussels

Selectedmain courses:[39][106][107][108][109][110][111][112][113]

Desserts

[edit]
Slicedbougatsa
Kantaifi
Revani
Frappé coffee
Retsina

Selecteddesserts:[39]

Drinks

[edit]
Avineyard inNaoussa

Selected beverages and drinks:[244][33]

See also

[edit]

References

[edit]
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  221. ^"Recipe: Kariokes" (in Greek).Archived from the original on 19 April 2024.
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