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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 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 t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine or New Mexico chile in New Mexican cuisine. Likewise, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Religious food laws can also exercise an influence on cuisine, such as Hinduism in Indian cuisine, Sikhism in Punjabi cuisine, Buddhism in East Asian cuisine, Christianity in European cuisine, Islam in Middle Eastern cuisine, and Judaism in Jewish and Israeli cuisine. Etymology Cuisine is borrowed from the French meaning cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kozani
Kozani ( el, Κοζάνη, ) is a city in northern Greece, capital of Kozani (regional unit), Kozani regional unit and of Western Macedonia. It is located in the western part of Macedonia (Greece), Macedonia, in the northern part of the Aliakmonas, Aliakmonas river valley. The city lies above sea level, northwest of the artificial lake Polyfytos, south-west of Thessaloniki, between the mountains Pierian Mountains, Pieria, Vermion Mountains, Vermio, Vourinos and Askio. The population of the Kozani municipality is over 70,000 people. The climate of the area is continental with cold and dry winters, and hot summers. Kozani is the home of the University of Western Macedonia, with about 15,000 students from all over Greece and other places. It is also the seat of West Macedonia's court of appeal, police department, fire brigade, the seat of the Hellenic Army I Army Corps, 1st Army Corps of the Hellenic Army and of the Diocese of Servia and Kozani, Bishop of ''Servia and Kozani''. O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manouri
Manouri ( el, μανούρι) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece. Manouri is creamier than feta, because of the addition of cream to the whey. It has about 36-38% fat, but only 0.8% salt content, making it much less salty than feta. It is used in salads, pastries, or as a dessert cheese. It can be substituted for cream cheese in dishes such as cheesecake. Manouri was featured in the Washington Post: "Manouri’s light aroma is slightly sour, similar to that of fresh yogurt, but it lacks yogurt’s (or feta’s) acidity. Instead, it has a clean, subtle nutty flavor with a bit of sheepiness and the barest hint of tang. What really elevates the cheese, though, is its texture." Manouri has PDO status. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tirokafteri
Ktipiti or htipiti ( el, χτυπητή), also known as tirokafteri ( el, τυροκαυτερή) or kopanisti (not to be confused with the cheese of that name), is a cheese-based spread from Greece. The preparation of the dish varies, but the most common ingredients are feta cheese (sometimes combined with one or more other types of soft, white cheeses), hot peppers (such as red cherry pepper), roasted peppers, olive oil, lemon juice, garlic, yogurt, or oregano. It is commonly eaten as part of a ''mezze'' platter, or by itself, with slices of warm pita bread. See also * List of spreads This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland witho ... References Greek cuisine Cheese dishes Spreads (food) Greek Macedonian cuisine {{food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lake Kerkini
Lake Kerkini ( gr, Λίμνη Κερκίνη - Limni Kerkini) is an artificial reservoir in Central Macedonia, Greece that was created in 1932, and then redeveloped in 1980, on the site of what was previously an extremely extensive marshland. Lake Kerkini is now one of the premier birdwatching sites in Greece, as it is situated along the migratory flyway for birds en route to the Aegean Sea, the Balkan region, the Black Sea, the Hungarian steppes and beyond. History Before 1932, there were irregular marsh lakes on Strymon, one of them called "Podkova" (in Bulgarian and Slavic Macedonian "Podkova" meaning "Horseshoe", found in Ottoman Turkish records: ݒودقوه كولي ''Podkova Gölü''.). Kerkini lake was created by making embankments on the eastern and western sides of the river and by a dam constructed near the village of Lithotopos, which started functioning in 1932. As time went by, the lake's capacity was reduced due to silt deposited by Strymon river. So the rais ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubalus
''Bubalus'' is a genus of Asiatic bovines that was proposed by Charles Hamilton Smith in 1827. ''Bubalus'' and '' Syncerus'' form the subtribe Bubalina, the true buffaloes. The International Code of Zoological Nomenclature and classification of domestic animals as species, subspecies, races or breeds has been discussed controversially for many years and was inconsistent between authors. Assessors of the Food and Agriculture Organization consider domestic water buffalo populations as breeds. ''Bubalus'' species comprise the domestic water buffalo (''B. bubalis''), the wild water buffalo (''B. arnee''), the tamaraw (''B. mindorensis)'', the lowland anoa (''B. depressicornis''), and the mountain anoa (''B. quarlesi''). The latter two anoa species were proposed to form a subgenus within ''Bubalus''. Characteristics Smith described ''Bubalus'' as low in proportion to the bulk with very solid limbs, a small dewlap and a long, slender tail; the head is large with a strong convex-s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Souvlaki
Souvlaki ( el, σουβλάκι, , ; plural: , ), is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with or inside of a rolled pita, typically with lemon, sauces, vegetables such as sliced tomato and onion, and fried potatoes as a side. The meat usually used in Greece and Cyprus is pork, although chicken, beef, and lamb may also be used in some regions as well as worldwide. Etymology The word ''souvlaki'' is a diminutive of the Medieval Greek ( meaning "skewer") itself borrowed from Latin . "Souvlaki" is the common term in Macedonia (Greece) and other regions of northern Greece, while in southern Greece and around Athens it is commonly known as ''kalamaki'' ( meaning "small reed"). History In Greek culture, the practice of cooking food on spits or skewers dates to the Bronze Age.. Excavations in Santorini, Greece, unearthed sets of stone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pita
Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread ( ar, خبز عربي; ''khubz ʿarabī''). In the United Kingdom, Greek bread is used for pocket versions such as the Greek pita, and are used for barbecues to a souvlaki wrap. The Western name ''pita'' may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab ''khubz'' (bread). History Pita has roots in the prehistoric flatbreads of the Middle East. There is evidence from about 14,500 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains. Ancient wheat and barley were among the earliest domesticated crops in the Neolithic period of about 10,000 ye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Athens
Athens ( ; el, Αθήνα, Athína ; grc, Ἀθῆναι, Athênai (pl.) ) is both the capital and largest city of Greece. With a population close to four million, it is also the seventh largest city in the European Union. Athens dominates and is the capital of the Attica region and is one of the world's oldest cities, with its recorded history spanning over 3,400 years and its earliest human presence beginning somewhere between the 11th and 7th millennia BC. Classical Athens was a powerful city-state. It was a centre for the arts, learning and philosophy, and the home of Plato's Academy and Aristotle's Lyceum. It is widely referred to as the cradle of Western civilization and the birthplace of democracy, largely because of its cultural and political influence on the European continent—particularly Ancient Rome. In modern times, Athens is a large cosmopolitan metropolis and central to economic, financial, industrial, maritime, political and cultural life in Gre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wild Boar
The wild boar (''Sus scrofa''), also known as the wild swine, common wild pig, Eurasian wild pig, or simply wild pig, is a suid native to much of Eurasia and North Africa, and has been introduced to the Americas and Oceania. The species is now one of the widest-ranging mammals in the world, as well as the most widespread suiform. It has been assessed as least concern on the IUCN Red List due to its wide range, high numbers, and adaptability to a diversity of habitats. It has become an invasive species in part of its introduced range. Wild boars probably originated in Southeast Asia during the Early Pleistocene and outcompeted other suid species as they spread throughout the Old World. , up to 16 subspecies are recognized, which are divided into four regional groupings based on skull height and lacrimal bone length. The species lives in matriarchal societies consisting of interrelated females and their young (both male and female). Fully grown males are usually solitary ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phyllo
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. Name and etymology The name ''filo'' (phonetic) or ''phyllo'' (transliteration) comes from Greek 'leaf'.Alan Davidson (2014). ''The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. In Turkish, it is called ' 'thin', a word which is also used for a kind of thin unleavened bread. In Arabic, it is called ''reqaqot''; in Morocco, warqa ( ar, ورقة). The Albanian flia also may be named for ''fije''/''fli'' 'sheet, leaf'. History The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.Mayer, Caroline E.Phyllo Facts. Washington Post. 1989Archived Some claim it may be derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, menti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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