Pontic Greek cuisine

Pontic Greek cuisine is a type of Greek cuisine that originates from the Pontus region, which is located in modern-day northeastern Turkey. This cuisine is unique due to its blend of Greek and Middle Eastern influences, which is a result of the historical interactions between these cultures in the region.

History

The history of Pontic Greek cuisine dates back to the ancient times when the Greeks established colonies in the Black Sea region. Over the centuries, the cuisine evolved through interactions with various cultures such as the Persians, Romans, Byzantines, and Turks. The Pontic Greeks, also known as Pontian Greeks, maintained their unique culinary traditions despite the changes in their political and social environment.

Ingredients

Pontic Greek cuisine is characterized by the use of a variety of ingredients that are native to the Black Sea region. These include a wide range of vegetables, fruits, grains, legumes, and herbs. Meat, particularly lamb and goat, is also a staple in this cuisine. Seafood, due to the region's proximity to the Black Sea, is also commonly used.

Dishes

Some of the most popular dishes in Pontic Greek cuisine include perek, a pie made with phyllo dough and various fillings; siron, a type of pasta served with cheese or yogurt; and koumara, a dessert made with walnuts and honey. Another notable dish is pilaf, a rice dish that is often served with meat or vegetables.

Influence

The influence of Pontic Greek cuisine can be seen in the culinary traditions of other regions in Greece and Turkey. It has also gained recognition in other parts of the world due to the migration of Pontic Greeks.

See also

• Greek cuisine
• Turkish cuisine
• Mediterranean cuisine