The Melting
Pot: A look at the
evolution of food in southwestern Pa.
evolution of food in southwestern Pa.
Part 6 -1 Macedonians -
Greeks
What is Macedonia? Macedonia
is a modern day section of Greece but it was a geographical location that
included northern Greece, Bulgaria and Yugoslavia which suffered under five
centuries of Turkish domination and oppression.
This situation caused many to migrate to neighboring countries
especially to the Balkans (Albania, Bosnia, Herzegovina, Bulgaria, Macedonia,
Montenegro, Serbia, and Kosovo) and then to the United States and other
countries. Greece is also a Balkan country.
(Macedonian photos below.) More under photos.
Southwestern
PA is home to one of the largest Greek communities in the United States, with
40,000-60,000 people identifying themselves as having Greek ancestry. Most
immigration occurred between 1890 and 1960 (most during and after WWII) but
there is not really an accurate number.
Upon arrival in the US the Greeks
joined the Bulgarians and formed strong bonds. They still remain very active
within the community, which is apparent in the region's numerous associations. The Greeks were known as hard workers,
intelligent and they assimilated well, however, they kept their identity.
Greek cuisine began its spread from 5th century BC onward. Greek food left its impression on Turkish and Italian dishes. From 1453-1830 the Turks compelled the Greeks to put Turkish names on Greek dishes. The Italians also used Italian names on some Greek dishes. So it is easy to say that Greek cuisine is the basis of Italian and Turkish cuisine.
GENERIC MACEDONIAN GREEK FOOD PHOTOS below (See below for RECIPE LINKS)
An interesting side note to explain the presence of Greek cuisine in Italy begins with Greek migrations in the eighth century BC, you will find an old linguistic minority known as the Griko people who live now in southern Italy regions of Calabria (Reggio Calabria) and Puglia (Salento). Studies show that the Greek presence left a significant genetic impact on the general population.
AN OVERVIEW OF GREEK FOODS
SAUCES:
Egg and lemon, white, tomato, olive oil and lemon, olive oil and vinegar,
mayonnaise and garlic sauce.
SOUPS: Kakavia (fish soup) introduced to Marseille,
France by Greek travelers (and the French renamed it bouillabaisse!) and
avgolemono soupa (fish stock with lemon and eggs).
MAIN
MEAT, POULTRY & FISH DISHES: Beef
Stefatho (beef braised with onions & herbs), Chicken Oregano (baked chicken
marinated in butter, lemon & oregano), Souvlakia ((lamb shish kebab), Fish
Plaki (fished baked with tomatoes, onions & seasonings) and Souzoukaia
(meatballs).
PIES
AND PASTA DISHES: Tiropites (cheese
pies), Spanakopita (spinach pie) and pastitsio (meat, macaroni & béchamel
sauce).
RICE
DISHES: Dolmathes (grape leaves) and
rice pilaf.
VEGETABLE
DISHES: Green beans with zucchini yahni (yahni
is browned onions/tomatoes in olive oil), Moussaka (eggplant casserole) and
Greek salad (lemon-oregano dressing served with vegetables, feta cheese and
kalamata olives).
DESSERTS: Baklava (honey-nut pastry), Diples (honey ripples),
Galatoboureko (custard & honey filo dough), Kataife (nuts, shredded dough,
honey), Karithopeta (walnut cakes with honey), Kourambiethes (Greek butter
cookies with powdered sugar), Loukomades (honey puffs with syrup, cinnamon,
walnuts) and Pasta Flora (baked short cake with apricot filling).
DRINKS: Turkish
coffee, tea, water, soft drinks, beer, Ouzo (anise flavored) , wine, Metaxa
(brandy), Retsina (pine flavored) and Tsipouro
(clear spicy hot liquid)
WIKI ON GREEK CUISINE:
http://en.wikipedia.org/wiki/Greek_cuisine
ALLRECIPES.COM: http://allrecipes.com/recipes/world-cuisine/european/greek/ VIDEOS
FOOD.COM: http://greek.food.com/
FOOD PHOTOS:
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