The most delicious, the most difficult to prepare, but the favourite winter preserve, “Ajvar” is part of every home and every table in Macedonia. Hot or cold, spread on bread with or without white cheese, it makes the mouth of young and older people - red.
To prepare ajvar ,you need: red peppers – Kurtovska Kapija, eggplants, oil, sugar and salt.
Churek or unleavened cake is sweet bread that is prepared for many religious and family rituals. The custom of breaking the churek for “armas” is most ceremonious ancient Macedonian tradition, which today is inevitable ritual during the engagement between Macedonians. The churek is mixed and decorated in different ways, depending on the imagination and the creativity of the one who does the ritual for which it is intended. If it is grease churek is being kneaded with eggs and milk, and if it is fasting - it is being kneaded lean.
To prepare churek, you need: flour, milk, oil, eggs, yeast, vanilla, sugar, orange, raisins, margarine and salt.
The cake made by our mothers and grandmothers and taking us back to our childhood is Ravanlija - a lite dessert with sorbet which can be found on the menu of any restaurant in Macedonia.
To prepare Ravanlija, you need: eggs, sugar, walnuts, oil, milk, semolina, flour and baking powder for the dough. And the sorbet is made of water, sugar and lemon juice.
Traditional, delicious and easy combination of several types of vegetables sprinkled with grated white cheese gives the irreplaceable taste of the Shopska salad, which is often present on every Macedonian table, as appetizer and accompanied by a glass of homemade brandy.
To prepare Shopska salad, you need: green pepper, onion bulb, tomatoes, cucumbers, white sheep cheese, oil and salt.
Ohridsko makalo (Ohrid Garlic Dip)
Ohridsko makalo is a very delicious dip prepared from garlic. It is served as an appetizer, in combination with different traditional food. Needed ingredients: whole garlic, wine vinegar, oil and salt.
Preparation method: The garlic is cleaned up and put in a pestle and mortar. Little bit of wine vinegar is added and grinded until getting a smooth paste. After that, salt is added and the mixture is mixed, by adding the oil drop by drop. The secret of getting a fine mayonnaise-like paste is in adding the oil drop by drop, constantly mixing. It should take about 100 ml of oil for this amount of garlic. Finally, there will be a fine white paste that is a nice addition for all kinds of meat.
Veal stew is one of the favorite dishes that people order in the mornings in the restaurants in the South-east of Macedonia. This soup is delicious and refreshing and it is considered as one of the healthiest foods prepared at home. Needed ingredients: 300 g veal lean, 1 onion, 1 carrot, 1 egg yolk, 2 tablespoons oil, 30 g butter, 100 g cream, parsley, salt, black pepper
Preparation method: The onion is cut into small pieces, salt is added and it is put into a pot. In a bowl over low heat, the oil with the butter is put and boiled until gets melted. Cut meat into cubes is added into the pot along with the butter, salt and a cup of water, and it is let to boil covered with a lid over very low heat for about an hour and a half. This mixture is stirred occasionally and water is added if necessary. Once the meat is ready, finely chopped carrots are added and they are boiled together for another twenty minutes after which 1.5 to 2 liters of water are added into the mixture. Once the water is boiled it should be boiled for another 10 minutes. Veal stew is dragged from the fire and in a separate bowl, sour cream with egg yolk and little water from the stew are mixed and along with the fine-cut parsley are added into the stew.
Letna Mandza (Summer Meal)
This starter, characteristic for the region of Strumica, is often prepared during the summer period, which is the season of peppers and tomatoes. It can be served hot or cold, combined with cheese and home-made bread. Needed ingredients: 500 g of tomatoes (“frenki”), 500 g of peppers (“chushki”), 20 ml of oil, parsley, salt
Preparation method: The peppers and tomatoes are chopped into small pieces. First, the peppers are fried in a cooking pan with a pre-heated oil. Once the peppers are fired, the finely chopped tomatoes are added. The tomato juice released by the tomatoes, is fried until the juice is smooth and thickened. Just before it is done, salt and the finely chopped parsley are added.
Rise with chicken
Rise with chicken is an old traditional recipe that is prepared in every home in Macedonia and gathered families on a festive table on Sunday. This dish, in south-eastern Macedonia, can often be found and prepared for the Islamic holiday Ramadan Bajram. Needed ingredients: Half chicken; 400 g rice; 1-2 heads onions; dried vegetables (mixed spice “Vegeta”),
salt; black pepper.
Preparation method: Wash the half chicken meat and put it to boil. Once the water boils, change it with clean hot water and leave it to boil. When the meat is already cooked in water, we put salt and “Vegeta”, and it can be proceed with preparing the rice. Cut the onion finely and fry it in a pan with a little oil until it gets golden colour. Wash the rice, it is estimated, add to the fried onion, and fry it together for a few minutes stirring constantly. Pour the rice in casserole no. 26, in which it will be baked and Saale with water in which the meat is cooked. The casserole with rice is left to boil at a moderate fire and add water if it is necessary. After 5 - 10 minutes, when the rice is almost ready, we put the meat from the boiled chicken on it. On top of it we put black pepper and bake in a pre-heated oven, on 200 degrees, about 20 minutes.
This Gevgelija speciality is prepared for Easter holidays and the holiday of St. George, where lamb is part of the festive table for many families. Needed ingredients: 1 kg mutton; 120 g fat; 300 g tomatoes; 1 head of onion; 1 bunch of parsley; 3 eggplants; 3 cloves of garlic; 100 g flour; 10 olives; salt; black pepper.
Preparation method: The meat is washed with water, dried with kitchen paper and cut into 4 pieces. Each piece is messed in flour and put to fry in hot fat. When frying the meat, water is added 5-6 times until it's done. Onion is cut and fried in a pan with a little fat. Eggplant is added, peeled and sliced in tiny cubes before. After a little frying, peeled and finely sliced tomatoes are added. It is fried for a little and cut garlic and parsley are added, salt is added and pepper is poured. The seeds are removed from the olives and they are cut into 4 pieces. Meat is poured with sauce from vegetables and olives are lined up on the top. It is placed on moderate fire to boil for another 10 minutes, after which it can be served.
Pacha (Meet Jelly)
Pacha is food which is usually prepared in winter. It requires relatively long time to prepare, but when it is ready for consumption the cold morsels are rich in flavor, especially when accompanied by a good cup of grape brandy. The pacha is cut into cubes and it is served as a starter or appetizer. Needed ingredients: 1 kg of pig feet, 300 g boneless pork, 5-6 cloves of garlic, 1 onion bulb, black pepper (whole), bay leaf, salt.
Preparation metod: The pigs’ feet and boneless pork are washed and placed in a pot with cold water and boiled on a moderate fire for about 5 hours. Initially, once the water gets warm, foam appears and it should be removed. Once the foaming stops, salt, black pepper, bay leaf, chopped onion and half of the garlic are added. Once half of the water has evaporated, use fork to check if the meat is ready. If the meat separates from the bone by itself, it means it’s done. The meat is cut into small pieces, and the meat from the feet needs to separate from the bone and shred them into small pieces. The water from the pot is left to cool down, and it is poured through a strainer while using spoon to collect the detached fats that collect on the surface. The remaining cloves of garlic are finely chopped or crushed and added to the broth. The meat is then placed in a larger or smaller plates and the broth is poured over it. Leave the plates with pacha to cool down and the broth to become jell.
Mixed salad is made from many kinds of vegetables and is usually present in the menus of the Macedonian traditional restaurants. Needed ingredients: 2 tomatoes, 2 cucumbers, 2 carrots, 2 slices of cheese, 2 radishes, ½ beetroot, ¼ cabbage, olive, oil, salt.
Preparation method: The cucumbers are cut into thin slices, tomatoes are cut into four pieces, carrots and beets are grated, cabbage is chopped and radishes are cut in thin circles. All ingredients are arranged in an oval plate according to own wish. Salt is added and edible oil is sprayed according to taste.
Sarma with cabbage leaves
For any village celebration, Feast day of a Saint and/or a Memorial Day, the sarma with cabbage leaves is a mandatory food. During the winter period, it is made with cabbage in brine, and in summer with fresh cabbage, rice and minced or finely chopped meat. Needed ingredients: 1 cabbage, 500 g rice, 400 g ground meat, 1 hot pepper, 1 onion bulb, oil, salt, vinegar, black pepper.
Preparation method: The cabbage is removed from the stub and placed in a pot of boiling water to which salt and vinegar are added. The cabbage is left to stay in the water until it softens, about 20 minutes. Finely chop the onion and fry it in a pan with oil. The fried onion is added to the minced meat, and once fried add the washed rice, add salt and black pepper and fry it for additional few minutes. When the cabbage is already soft, each sheet is removed from the hard part which is closer to the stub. Place several big leaves of cabbage and hot pepper on the bottom of the pot after it is oiled. In each leaf of cabbage put the mixture and wrap it. Place the sarma wraps in the pot and pour hot water in which salt and vinegar are added. Boil the sarma on moderate fire, covered, for about 2 hours.
The speciality carp pan is characteristic for the Dojran region. It is one of the offered rich recipes and part of the heritage and tradition of this region. Needed ingredients: 1 of 2 kg carp, 2 kg onions, 3-4 tomatoes, 1 tablespoon flour, 1 tablespoon red pepper, oil, parsley, salt, black pepper.
Preparation method: Carp is cleaned, washed and cut into slices or truffles, and then is salted. Onions are cleaned, minced and fried in a pan with oil until it gets a pinkish colour. Tomatoes are cut into small pieces and fried with the onions for 5 to 10 minutes. Salt, black pepper and chopped parsley are added. Fried ingredients are put in casserole no. 36 and pieces of carp are lined up over it, then with a strainer are sanded with flour, then with paprika and at the end each piece of fish is sprinkled with a little oil. A little boiling water is added in the casserole, as needed for onions to sprinkle, then the pan is poured to bake at 250 degrees for about 1 hour or until the pieces of fish get a fine red colour.
Moussaka is food which is prepared from minced meat, usually pork and minced beef and potatoes. In the Macedonian cuisine, this dish today can be found cooked in different ways and with different ingredients, but we have provided the traditional way in which our grandmothers have prepared the moussaka. Needed ingredients: 1 kg potatoes, - ½ kg minced meat, 1 head of onion, 3 eggs, 300 ml milk, oil, oregano, salt, black pepper.
Preparation method: The potatoes are peeled and cut into circles with a thickness of about half an inch. Onion is finely diced and it is fried in a pan with oil. Over the fried onion are added minced meat, salt, black pepper and a little oregano, and it is stirred and fried. In oiled, medium size tin, are being arranged one row potatoes and one row minced meat. Minced meat is covered with another row of potatoes and poured with mixed and salted eggs with milk. Moussaka is baked in a pre-heated oven at 200 degrees for 40 minutes.
The baklava is a speciality that adorns the table of every Christian family during Christmas Eve dinner. The baklava is also the major dish in the Islamic feast of Ramadan Bairam when the guests are treated, and was once part of any family celebration or a Feast day of a Saint.. Needed ingredients: For the dough: 1 kg filo for baklava, 500 g walnuts- chopped, 200 g semolina, 150 ml oil. For the sorbet: 2 kg sugar, 1 l water, 2 bags of vanilla sugar, 1 lemon.
Preparation method: The nuts are chopped. The semolina is fried with the vanilla sugar. Prepare round tin with No. 36. Spray with oil and place the filo pastry on top of one another. On each filo sheet, put oil and semolina, and every second sheet put oil, semolina and nuts. The last few layers are left without nuts. Once you lay down all the filo sheets, cut them in the form of diamond or baklava. The baklava covered with aluminium foil and baked in a pre-heated oven for 1 hour. The foil is removed after 30 minutes of baking. After baking, the baklava is left to cool. The sorbet is prepared with 2 kg of sugar and 1 liter of water. Add vanilla sugar to the mixture and by the end, cut circles of lemon. The sorbet is ready when it starts to create foam. When the baklava is fully chilled the hot sorbet is poured over it and put aside to chill before serving it.
Banica is the type of food that is most often consumed as a daily meal for breakfast, but it is also found on the table as traditionally prepared food on holidays, such as: Forgiveness Day, All Souls' Day, etc. It can be prepared in different ways, with rolled or finished layers with cheese or podvara (cottage cheese). Needed ingredients: 600-700 g flour, 250-300 ml luke, warm water, 3 eggs, 1 yeast, 1 teaspoon salt, 1 teaspoon sugar,oil, 500 g cheese (for filling).
Yeast is put in a bowl with a little water, salt and sugar are added and mixed until the ingredients become melted. In a deeper bowl flour is put together with yeast, water and mixed eggs are added and dough is kneaded. Dough is nicely kneaded until it becomes smooth and it is left covered with a towel, for about an hour to reach. Reached dough is divided into 5 balls. Each ball of dough is being rolled on a floured background and sprayed with a little oil and chopped cheese and then rolled in scrolls. Crusts are lined up like snail, starting from the middle of round and covered with oil casserole with no.30. Each new rolled crust is spirally arranged around the last crust. Such prepared banica is covered and left to reach about half an hour. Reached banica is sprayed with a little oil and baked in a pre-heated oven at 180 degrees for about 45 minutes.
Gjomleze is an old traditional Ohrid recipe, prepared for more than 3 hours. If somebody invites you and prepares gjomleze for you, it means you are respected and appreciated guest at their place. Needed ingredients: 3.500 g flour, 4 l lukewarm water, 1 handful of salt , 500 ml oil
In a deep bowl, flour, water and salt are put and it is all mixed to make a porridge, homogeneous mixture as for making pancakes.
The “sach” is being heated on strong fire. Two saches are needed for faster preparation of this specialty. The pan is covered with oil and two scoops from the porridge are put in it, and is put on the oven for around 5 to 6 minutes. The baked crust is sprayed with oil, and then two scoops are again put and covered with sach. This is repeated until the porridge is wasted (around 20 crusts). When the last crust is baked, the gjomleze is being cut in the form of baklava and it is being sprayed with oil. The pan with gjomleze is put on fire, and left covered under sach for 30 minutes.