Greek Macedonian cuisine
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. The mix of the different people inhabiting the region gave the name to the Macedonian salad.
Ancient and Byzantine periods
The letters of Lynceus of Samos include reference to a Macedonian dish organized by Lamia of Athens for her lover Demetrius I Poliorcetes. Constants on menus across the centuries have been seafood and meats. At the wedding feast by Caranus referred to in Hippolochus's letter, around the 4th or 3rd century BC, grilled fish, eggs, oysters, orioles and a host of roasted delicacies were served.
Ottoman and Modern periods
A continuation from ancient days 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.
Favourites 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 fried. (Information included from 'Greek Gastronomy', GNTO, 2004)
- Ajvar (Florina), spicy dip
- Krokos Kozanis (saffron)
- Kolokythopita (zucchini pie)
- Koulouri Thessalonikis (a type of simit)
- Kichí of Kozani, a type of tyropita with cheese, similar to the Georgian khachapuri
- Mushrooms (large production around Grevena region)
- Manitaropita, mushrooms pie
- Various cheeses, like Kasseri, Manouri, , Metsovone, Kefalograviera and Tirokafteri, a spicy cheese spread or dip made of whipped feta cheese with hot peppers and olive oil
- Red peppers of Florina: can be roasted, sliced and served by adding olive oil and garlic
- Arni me kydonia, lamb meat with quinces
- Arni me spanachi, lamb with spinach (Kavala)
- Chirino me selino, pork meat with celery
- Mangia (Μάντζα), vegetables
- Manitarosoupa, mushrooms soup
- Misoúra, meat
- Mussels with saffron
- Soupies krasates, cuttlefishes in wine
- Souvla and Souvlaki
- Tiganiá, fried pork
- Trahanas soup
- Agriogourouno, wild boar meat
- Yaprákia, Christmas food in the region of Kozani, meat and rice in pickled cabbage-leaf
- Various dishes with buffalo meat
- Various fish plates, especially Pestrofa and Grivadi, fished in the lakes of the region
- Various types of Loukaniko, sausages
- Akanés (Serres)
- Armenovíl (Thessaloniki)
- Revaní (Veria)
- Spoon sweets
- Trigona Thessalonikis
- Υποψηφιότητα μακεδονικής κουζίνας για τους καταλόγους της unesco
- Dimitar Bechev, Historical Dictionary of North Macedonia, Historical Dictionaries of Europe, Edition 2, Rowman & Littlefield, 2019, ISBN 1538119625, Introduction, p. 1.
Grigoriadou, Efi (2004). Edesmatologion Makedonias (Recipes from Macedonia). Kohlias publications. ISBN 960-437-007-3.