Buffalo meat, hot peppers and saffron may not be a trinity of ingredients that spring to mind when people think of Greek cuisine, but they are among the many ingredients that define the complex, local cooking of Greece’s northern region, specifically Macedonia, the country’s largest region, and Thrace, which borders it to the east.Macedonia and Thrace are arguably among the least-known regions of Greece, especially to American travelers, who mostly flock to the country’s post-card perfect ...

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