• Source: Greek Macedonian cuisine

Macedonian cuisine (Greek: Μακεδονική κουζίνα) 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. 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 in the cuisine of the region.
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). 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 and specifications are approved by the Ministry of Rural Development and Food.
Since 2013, Greece for its Mediterranean diet has been added to the UNESCO Intangible Cultural Heritage Lists.




Local products





Selected local products are:

Kavourmas
Pastourmas
Kiwi of Pieria,
Apple of Kastoria
Peach of Naoussa,
Krokos Kozanis (saffron)
Potato of Kato Nevrokopi
Crispy cherries of Rodochori,
Olive oil of Thasos
Green olives of Chalkidiki,
Throumba olives of Thasos,
Agourelaio olive oil of Chalkidiki,
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, bread
Koulouri Thessalonikis, sesame bread ring (a type of simit).
Pinakoti, bread from Mount Athos in Chalkidiki.
Mussels, of Makrygialos, Pieria.
Mushrooms, of Grevena region.
Petroto, cheese of Chalkidiki
Anevato, cheese of Grevena, Kozani
Kefalograviera, cheese of Florina, Grevena, Kastoria, Kozani
Mpatzos, cheese of Chalkidiki, Florina, Grevena, Imathia, Kastoria, Kilkis, Kozani, Pella, Thessaloniki
Manouri, 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




Appetizers





Selected appetizers:

Ajvar, spicy dip from Florina
Atzem pilaf, from Vertiskos
Bouyiourdi,
Eggs Vlachika,
Baked feta with honey,
Feta topped with olive oil and oregano,
Foustoroun with Kavourmas, type of omelette
Gkaikanas, from Naoussa, type of omelette
Itsli Kefte, Icli Kofte (Kibbeh), Itsli Meatball.
Kichí of Kozani, a type of cheese pie (tyropita).
Kolokythopita (zucchini pie)
Loukaniko (sausage),
Manitaropita, mushrooms pie
Melintzanosalata
Mpoumpari,
Perek pie, feta cheese pie from Pontic Greek cuisine
Red peppers of Florina, it can be roasted, sliced and served by adding olive oil and garlic
Red pumpkin with mpatzos.
Saganaki, fried kefalograviera cheese
Skordalia
Siron with paskitan and garlic, from Pontic Greek cuisine
Spanakopita
Tabbouleh salad,
Tahini
Tanomenos sorvas, yogurt type of soup from Pontic Greek cuisine
Taramosalata
Tirokafteri, spicy cheese spread or dip made of whipped feta cheese with hot peppers and olive oil
Tirokroketes
Tiropita




Specialties





Selected main courses:

Arni me kydonia, lamb meat with quinces
Arni me spanachi, lamb with spinach (Kavala)
Arni Κapamas, lamb with kapamas cooking technique
Agriogourouno, wild boar meat.
Cod with wild greens,
Traditional couscous, from Thessaloniki with beans and vegetables.
Hirino me selino, pork meat with celery
Dolmades, stuffed grape leaves, also known as Dolmades or Dolmadakia
Euriste, recipe with chylopítes (type of pasta) from Pontic Greek cuisine
Fasoulotavas, recipe with baked giant dried beans called gigantes, a version is gigantes plaki
Grivadi (kyprinos) with spinach,
İmam bayıldı,
Leeks and rice with sour plums,
Lentils with bulgur,
Louvidia with plivrimes, Greek Green Beans (Fasolakia) with pork pancetta
Mantza, vegetables
Makálo, meatballs with garlic sauce (Kastoria).
Makaronia with eggplant sauce,
Makedonian Tsompleki,
Manitarosoupa, mushrooms soup
Melintzanofai,
Misoúra, meat plate.
Moussaka,
Mussels with saffron,
Ospriada Makedoniki, a mix of legumes
Patsas, hot soup.
Petoura (petila), a type of hilopites
Sardines with cabbage from Pieria,
Spanakorizo,
Pontic Magiritsa,
Soupies krasates, cuttlefishes in wine
Souvla, Souvlaki, and Kontosouvli,
Tas kebab,
Tigania, fried pork.
Trahanas, may be soup.
Tsigerosarmades,
Yaprákia, 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.
Various types of loukaniko, sausages.




Desserts



Selected desserts:

Akanés, from Serres
Amygdalota
Armenovíl/Armenonville, from Thessaloniki
Ashure
Baklava from Asia Minor,
Bougatsa krema (cream),
Galaktoboureko, custard pie with syrup
Galatopita,
Crêpe,
Komposta, from peach or other local fruits
Diples
Dondurma, Turkish mastic ice cream
Éclair
Halvas with tahini
Halvas with semolina,
Karydopita
Kariokes, small sized walnut-filled chocolates and shaped like crescents
Knafeh (kadayıf) from Constantinople,
Kiounefe,
Kazan Dibi,
Kourkoubinia
Kourampiedes
Kydonopasto
Laggites, or Tiganites
Loukoumades, fried honey doughnuts
Loukoumi,
Malli tis grias
Madolato
Melomakarona
Muhallebi, or Mahallebi
Moustalevria
Moustopita,
Mpezedes (Mareges)
Pandespani
Pastafrola
Pasteli, honey sesame bar
Poniró, from Serres
Rizogalo
Roxákia,
Revani, from Veria
Sáliaroi (Saliaria), from Kozani
Samali, extra syrupy Greek semolina cake with mastic
Şekerpare
Spoon sweets
Trigona Panoramatos Thessalonikis,
Tsoureki
Tulumba, syrupy dessert.
Candied fruits, known as fruit glace with the well-known the marron glace. Candied fruits can be found in Greece in specialty candy shops selling along with other related products exclusively, such as dried fruits, nuts, jellies, koufeta, loukoumia, chocolate bars, sokolatakia (bonbon), pralines, spoon sweets, pasteli, halva, fudge, petit four, granola, granola bars, sweet spreads, breakfast cereals, energy bar, and others.




Drinks



Selected beverages and drinks:

Frappé coffee, invented in Thessaloniki in 1957.
Salepi
Ouzo
Retsina
Tsipouro
Wine,
Liqueur,
Greek mountain tea
Beer, Beer in Greece
Xino Nero, from Florina
Mineral water, from several recognized water sources from Greece.
Sparkling mineral water, mineral carbonated water from sources from Greece.




See also


Greek cuisine
Greek restaurant
Ottoman cuisine
Byzantine cuisine
List of Greek dishes
Cuisine of the Mediterranean




References






Further reading


Grigoriadou, Efi (2004). Edesmatologio of Makedonia [Recipes from Macedonia] (in Greek). Athens: Kohlias. ISBN 960-437-007-3. Archived from the original on 18 February 2024 – via Koventarios Municipal Library of Kozani.
Alexiou, Giannis (2010). Taste & Art 1 (in Greek). Vol. 1. Thessaloniki: Sygxronoi Orizontes. ISBN 978-960-398-341-5.
Alexiou, Giannis (2010). Taste & Art 2 (in Greek). Vol. 2. Thessaloniki: Sygxronoi Orizontes. ISBN 978-960-398-342-2.
Alexiou, Giannis (2010). Taste & Art 3 (in Greek). Vol. 3. Thessaloniki: Sygxronoi Orizontes. ISBN 978-960-398-343-9.
Maria, Netsika (2019). Discover Greek Wine (in Greek and English). Thessaloniki: IANOS. ISBN 978-618-5141-67-7.
Maria, Netsika (2004). The Wine Secrets (in Greek). Thessaloniki: IANOS. ISBN 9789607771995.




External links


Macedonian Cuisine - Official website (in Greek)

Kata Kunci Pencarian:

• Peradaban Mikenai
• Greek Macedonian cuisine
• Greek cuisine
• Ancient Macedonians
• Macedonians (Greeks)
• Macedonian cuisine (disambiguation)
• European cuisine
• Macedonia (Greece)
• Macedonians (ethnic group)
• Macedonia (ancient kingdom)
• Macedonian Struggle