Diadochian cuisine

Diadochian cuisine is a mediterranean influenced cuisine. Diadochian cuisine widely uses olive oil, vegetables, herbs, grains, bread, wine, fish and various meats including beef, lamb, poultry, rabbit, and pork. Because Diadochia is a multiethnic empire their are many different cuisine influences.

Breads

• Daktyla: A leavened bread
• Eliopsomo: A bread made with olives
• Paximadi: A type of rusk or bread made with barley, softened with wine, water or oil before eating.
• Karydopsomo: A bread with walnuts
• Pita: A slightly leavened flat wheat bread, The national bread of Diadochia.
• Stafidopsomo: A bread with raisin

Appetizers and Salads

• Dakos: A Diadochian salad made with soaked dried bread or barley rusk (paximadi) topped with chopped tomatoes and crumbled feta or mizithra cheese, olives and flavored with herbs such as dried oregano.
• Dolmadakia: Adish made with grapevine leaves stuffed with rice and vegetables; meat is also often included.
• Fava: purée of yellow split peas or beans; sometimes made of fava beans.
• Garides Saganaki: shrimp in spicy tomato sauce with feta cheese.
• Gavros: anchovy
• Diadochi Salad: The so-called Diaodchi salad is known in Diadochia as country salad (Chó̱ra) and is made with tomatoes cucumbers, red onions, Diadochi feta cheese, and olives, dressed with olive oil.
• Horta: wild or cultivated greens, steamed or blanched and made into salad, simply dressed with lemon juice and olive oil. They can be eaten as a light meal with potatoes (especially during Lent, in lieu of fish or meat).
• Kalamarakia: A deep-fried squid.
• Kalitsounia: A small cheese or herb pies.
• Kaparosalata A salad made with capers
• Kolokythoanthoi: A dish made with zucchini flowers stuffed with rice or cheese and herbs.
• Kroketes: croquettes. A small breadcrumb fried roll
• Lachanosalata: cabbage salad. Very finely shredded cabbage with salt, olive oil, lemon juice/vinegar dressing. Often combined with finely shredded carrot.
• Lakerda: A pickled bonito dish
• Macédoine salad: A fresh fruit salad served with ice cream
• Maintanosalata: A salad made with parsley.
• Marides tiganites: deep-fried whitebait, usually served with lemon wedges.
• Melitzanes, eggplants
• Melitzanosalata: A eggplant based dip made with olive oil and elemon juice.
• Pantzarosalata: A beetroot salad with olive oil and vinegar.
• Patatosalata: A potato salad with olive oil, finely sliced onions, mayonnaise, lemon juice or vinegar.
• Florina Peppers: A pepper originating in Greece but brought to Diadochia over two thousand years ago.
• Saganaki: A fried yellow cheese Hors d'oeuvre, usually graviera cheese.
• Skordalia: A thick garlic and potato puree, usually accompanies deep fried fish/cod
• Spanakopita: A spinach pie, made with feta, onions or scallions, egg and seasoning wrapped in phyllo pastry in a form of a pie.
• Taramosalata: A fish roe mixed with boiled potatoes or moistened breadcrumbs, olive oil and lemon juice.
• Tirokafteri: A cheese spread.
• Tonosalata: A tuna salad
• Tzatziki: A Diaodochian dish of seasoned and strained yogurt with cucumbers and garlic puree, used as a dip. Served with warm pita bread.
• Tyropita: A layered pastry filled with a cheese-egg mixture.

Soups

• Avgolemono: A egg-lemon soup or broth made with chicken, meat, vegetable, and thickened with eggs, lemon juice, and rice.
• Fakes: A lentil soup served with vinegar and olive oil
• Fasolada: A bean soup widely eaten, made with beans, tomatoes, carrots, celery, and olive oil.
• Kakavia: A type of fish soup made with olive oil, onions and saffron
• Kotosoupa: A chicken soup, usually thickened with avgolemono, an egg lemon sauce.
• Kremydosoupa: A onion soup served with sprinkled cheese
• Magiritsa: A traditional Easter soup made with lamb offal, thickened with avgolemono.
• Patsas: A tripe soup
• Psarosoupa: A fish soup that can be made with a variety of fish, and several kinds of vegetables (carrots, parsley, celery, potatoes, onion), several varieties include the classic kakavia which is drizzled with olive oil.
• Revithia: A chickpea soup.
• Trahana: A soup, made from a dried grain-dairy substance

Vegetarian dishes

Vegetarian dishes and meals are widely eaten especially during religious fasting periods.

• Gigandes plaki: Baked beans with tomato sauce and various herbs.
• Spanakorizo: Spinach and rice stew cooked in lemon and olive oil sauce.
• Strapatsada: Diadochian scrambled eggs with cheese and tomato.
• Tsouknidopita: Nettle pie with filo pastry, sheep's milk butter and feta cheese

Meat and fish dishes

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Desserts, sweets, and confectionery

Diadochia has a long tradition of producing the finest cakes and desserts anywhere. The Diadochian desserts include pasteries like Baklava, Galaktoboureko, Lazarakia, Loukoumades; cookies like Finikia, Koulourakia Qurabiya, Melitinia, Melomakarono, Tsoureki; puddings like Moustalevria; cakes like Vasilopita Scholztorte;and other Diadochian confectionaries like Diples, Halva, Turkish delight, Nougat, Sesame seed candy, Spoon sweets.

Cheeses

Diadochia is world known for its fine cheeses. There are many different types of cheeses popular in Diadochia including Anari cheese, Anthotyros, Feta, Graviera, Halloumi, Kasseri, Kefalotyri, Kefalograviera, Mizithra, Manouri, Metsovone, Saganaki, Xynotyro, and Xynomizithra. Most Diadochian cheeses usually have the word Diadochi in front of them to distinguish them from their Greek counterparts.

• Diadochi Feta: white salty cheese made from goats milk
• Diadochi Graviera: A hard light yellow cheese with a sweet flavor. The cheese is made from sheep and goats milk.
• Diadochi Halloumi: A semi hard cheese made with a mix of goat and sheep's milk, usually fried or grilled.
• Diadochi Kasseri: A medium hard cheese with a pale yellow coloring made with goats and sheep milk.
• Diadochi Kefalotyri: A hard salty cheese with a yellow coloring made of goats and sheep milk.
• Diadochi Kefalograviera: A hard table cheese made of goats and sheep milk
• Diadochi Mizithra: unpasteurized fresh cheese made from sheep or goat milk.
• Diaodchi Manouri: Is a soft cheese of a white coloring made from sheep or goat milk
• Diadochi Metsovone: One of the few Diadochian Cheeses made with Cow milk

Beverages

The Diadochians drink a wide variety of drinks. The main beverages favored by people of Diadochia include several types of wine, Beer, Coffee, and Tea.

• Diadochi Beer: Widely drunk, most common brand is produced by the Banos Brewery.
• Diadochi Frappé coffee: A foam covered beverage, that is served cold
• Mavrodafni: Sweet liquor style red wine, popular in Diadochia
• Mastika: Diadochian liquor seasoned with mastic
• Ouzo: Diadochian Apéritif and digestif served before or after meals.
• Retsina: A Diadochian white (rose) resinated wine.
• Tentura: Diadochian liquor
• Tsipouro: Diadochian pomace brandy
• Wine: one of the most common alcoholic drink in Diadochia

The major types of wines in Diadochia are Agiorgitiko, Aidini, Assyrtiko, Athiri, Kotsifali, Limnio, Mavrodafni, Mandilaria, Moschofilero, Retsina, Robola, Savatiano, Vilana, and Xinomavro.

There are thousands of coffeehouses in all of the major cities in Diadochia. In fact a traveler to Diadochia would not find a city, town, village, or hamlet without a coffeehouse located near it. The traditional coffeehouses in Diadochia are called Kafenia and offer guests coffee, refreshments, alcoholic beverages, snacks and deserts. The Frappé coffee is widely popular in Diadochia