Greek Macedonian cuisine

Specific influences include dishes of the Anatolian Greek, Aromanian and Megleno-Romanian, Slavic, Armenian and Sephardi Jewish population.

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.

[8][9][10] 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).