Η traditional Naoussa cuisine masterfully utilizes the products of local production and the special characteristics given to them by the climate and the soil of the region.

The typical dishes of Naoussa are the manza, the gavos fish, the meatballs with brine, the trachanas, the petura and the pies. Other common delicacies are the sarmades (cabbage dolmades), the dolmadakia with black and white vine leaves, while the bean is made with the beans.

The meat They are cooked in many ways, such as the hen or the rooster with a fork or noodles, the wild boar with chestnuts, plums, quinces or olives, the beef with eggplants, the pork with leeks, celery and quince and the goat with spring onions.

In the pitcher cooked together or separately pork, scales and beef, while the trout cooked fries with goat butter and garlic.

Characteristics sweet of Naoussa are the mustopita, the mustokouloura and the graklianoi.

 

Pies

Pies were - and are - a key element of local cuisine. The art in their preparation was, in earlier times, a prelude - along of course with the dowry - for the acceptance of the future bride by the in-laws.

In Naoussa, pies are produced today at home and in the taverns of scholars.

Closed pies (leek pie, batzopita, pumpkin pie, rice pie, cream pie, nettle pie, melouvoudia pie (weed), spinach cheese pie, onion pie - chives - and cabbage pies)

Pies open or otherwise uncovered or goulaglaves such as placinta (mainly with feta), patsavouropita and trahanopita.

Fasulontavas

Fasoulontavas is a traditional food of Naoussa. In Macedonia, the bean owl of Greece, we find it in several variations from region to region. It takes its name from the characteristic utensil "dava", which in Turkish means baking tray.

Fasoulontava in Macedonia is made with giants but also with medium beans - depending on what kind of beans the region produces - and in addition to onions, paprika and red peppers Florina, it is enriched with local ingredients such as kavourmas, sausages or manita. Favorite meze for tsipouro!

Crabfish

The γαβόψαρα is not a fish appetizer, but for the most famous tsipouro appetizer of Naoussa. These are aubergines cooked in salt water with mustard. The aubergines are cut into thin long and narrow pieces (so that their shape resembles a small fish, hence their name) and fried floured for 2-3 ′ in hot oil. During the years when the seasons defined the meze, the people of Naoussa wanted to have the taste of fried eggplant for the whole year, accompanied by their tsipouro or ouzo. They kept the eggplant in brine and when they wanted to taste it, they salted and fried it. A meze theriaklidiko, crunchy on the outside and tender and juicy on the inside.

Meatballs with brine

The pre-eminent authentic dish of Naoussa are the meatballs with brine, a traditional recipe, simple, very easy and delicious.

The fried meatballs are "dipped" in flour sauce - flour, tomato sauce in pulp, water, vinegar and garlic are used for its preparation - and are offered deliciously in most taverns of the city.

Manja

Η mantza is one of the traditional recipes of Naoussa, which you can try in several taverns of the city. The recipe of the manga includes fried peppers, eggplants, potatoes and zucchini. These ingredients are combined with a simple sauce prepared in a pan sautéing with a little chopped onion olive oil and fresh grated tomatoes. In the sauce of the pot we can also put a little chopped garlic, salt and pepper and a little sugar.

Wild boar with petunia

The wild boar marinated in sour wine, along with carrots, onion, oregano, bay leaves, salt and pepper for 12 hours. After shielding it in olive oil, season it and quench it with red wine. Add the tomato sauce and cook over low heat. Serve it with petura, local pasta with natural drying, which have a velvety taste after sprinkling them with the local batzo.

Sarmades

The dolmades (sarmades) with cabbage They are cooked all over Greece and especially in Macedonia and it is a favorite winter food. In summer, dolmadas are made with vine leaves and in Naoussa with xinomavro leaves. If the leaves are fresh, boil them for 10 'in salted water, and if they are fresh, salt them for 30' in a bowl of water. In all cases, they are also served with eggnog.

Beef with quinces and chestnuts

The beef with quinces and chestnuts is a purely Macedonian dish. The quinces are cut into slices, after the seeds are removed, and thrown into the sautéed meat that has been quenched with red wine, along with honey, cinnamon, sugar and chestnuts, and boiled over low heat for an hour.

Pork celery

The pork leek is one of the most popular winter foods in Macedonia. Saute the onion and the pieces of pork, season and let them boil for 40 ′. Saute the vegetables and then add the meat, tomato and pulp, adding sugar, cumin and salt and pepper.

Graclians

Ο Graklian, the typical sweet of Naoussa, is a kind of baklava with homemade wrapped leaf, sesame oil and plenty of walnuts syruped with must honey. Many sweets of Naoussa are closely associated with the juice of xinomavro, the variety of the region from which the famous red wines PDO Naoussa are produced. From the must of black and white is prepared the "honey" (syrup) and is the basis for many sweet delicacies, must pies, soutzoukia and more.

Local food of Naoussa - Greek Gastronomy Guide