Cappadocian Greeks / Culture / Cuisine –   WikiVisually

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These include the preparing of wind-cured meats known as pastirma

Cappadocian Greeks

Culture

Cuisine

The Cappadocian Greeks continued a number of Anatolian culinary traditions passed down since Byzantine times. These include the preparing of wind-cured meats known as #pastirma,[98][99][100] a delicacy called in Byzantine times “paston,”[101][102] along with the use of the ubiquitous Central Anatolian spinach-like herb madimak to make dishes such as a variant of spanikopita.[103]

Source: Cappadocian Greeks – WikiVisually

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Published: September 2019