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MACEDONIAN CUISINE

Regional Greek traditional cuisine - Macedonian Cuisine, Greek cooking recipes, a nuptial dinner, ancient and modern Macedonian dishes.

Today is the common knowledge that gastronimy is closely associated with the history and culture of each country and its people. Furthermore, it is a material aspect of life interwined with enjoyment and health. Traditional Greek cuisine displays great interest, for it is one of the few in the world characterized by a millennia-long history, impressive lastingness, and a logic that pays heed to tastiness and healthy culinary practice. It is apt, therefore, to become one of the country's most powerful ambassadors abroad especially now that the rest of Europe, and the American continent, are in the process of discovering the advantages of Mediterranean cookery.

Lamb with quince (Arni me kydonia)
Lamb with quince (Arni me kydonia), Greek cooking recipes, greekcookingrecipes.com
1 1/2kg leg of lamb, cut in serving pieces
1 onion, finely chopped
2 leeks, white part finely chopped
2 tbsp olive oil
2 tbsp butter
1 1/2 cups red wine
1 1/2kg quince
1 cup black mulberries or blackberries (optional)
1/2 tsp ground cumin
1 sprig fresh rosemary

Saute the meat in the oil with the onions and leeks. Douse with wine and simmer for about 1 hour. Meanwhile, peel, core, and quarter the quince. Saute the pieces in butter and add to the meat. Add the salt, pepper, cumin, and rosemary. Cover and simmer untill the meat and quince are tender and the sauce is thick. At the end, add the blackberries and bring again to a boil. Serve hot. (serves 6)

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Saffron soup with trachanas (soupa me zafora)
Saffron soup with trachanas (soupa me zafora), Greek cooking recipes, greekcookingrecipes.com
6 cups chicken broth
3/4 - 1 cup sour (xino) trachanas
6 tbsp strained yogurt
1 pinch (1/8 tsp) powdered Greek red saffron
salt

Bring the chicken broth to a boil with the saffron. Stir in the trachanas and simmer over low heat for about 30 minutes. Add salt, if necessary, and stir in the yogurt. If desired, garnish with a few saffron threads and serve hot. (serves 6)
What is trachanas? It is a type of rough pasta made all over Greece in July and August. Clumps of stiff dough made with goat milk (fresh or sour), salt, and coarsely ground wheat or semolina are partially dried and then rubbed through a coarse sieve. The rebby shreds are further dried and stored for soup and other hearty winter dishes.

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« MACEDONIAN CUISINE »
Regional Greek traditional cuisine - Macedonian Cuisine, Greek cooking recipes, a nuptial dinner, ancient and modern Macedonian dishes.