Greek Macedonian cuisine


Macedonian cuisine 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. 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, phyllo-based pies and meat plates.
Favourites are tyrokafteri and soupies krasates. Unlike Athens, the traditional pita bread for the popular souvlaki usually is not grilled but fried.
Various products are produced from the buffalo meat. There is breeding especially around Lake Kerkini.

Appetizers/local products