Macedonian cuisine

The land of sun is the land of the tastes. Macedonia is the land of the gourmands and true fans of a good meal. This biblical country still preserves the aromas and flavorings that you may very well remember from childhood, from a time when fruit and vegetables were not sold in the supermarkets...
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Pinjur - Ingredients: 1 kg. green peppers, 1-2 tomatoes, 1 eggplant, 1-3 garlic cloves, salt, oil. Preparation: The peppers, together with the tomatoes and the eggplant are cooked, pealed and grinded. The grinded vegetables are then grounded in mortar, salted and sprinkled with grounded garlic and oil. You stir everything good.

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Shtip meat pie - Ingredients: 1 kgr. Flour, 4 eggs, 500 gr. boneless pork, some lukewarm water , lard, salt and yeast. Preparation: Made medium soft dough with the flour, yeast and water. Leave it to rise and roll it into 4 pieces. Spread each into a pie and fold it round. Chop the meat into small pieces and fry them in lard with some salt. Put the meat on the top of each pie and bake them in oven until they are red. Near the end put a beaten egg on the top of each pie. It is served with…

Travel to Macedonia. Explore Macedonia’s beauty via adventure, hiking tours, history tours and holidays.

Ohrid Trout - Ingredients: 1kg. ohrid trout, 400gr. onion, 200gr. garlic, 80gr. oil, 200gr. crushed walnuts, salt. Preparation: Cut the gutted fish along its spine and put it on a barbeque. The finely chopped onion and garlic, together with the walnuts, oil and salt are fried and afterwards, the mixture is poured on the cooked trout. The meal is served with dry white wine

Ohrid Trout - Ingredients: 1kg. ohrid trout, 400gr. onion, 200gr. garlic, 80gr. oil, 200gr. crushed walnuts, salt. Preparation: Cut the gutted fish along its spine and put it on a barbeque. The finely chopped onion and garlic, together with the walnuts, oil and salt are fried and afterwards, the mixture is poured on the cooked trout. The meal is served with dry white wine

Tripe Stew - Ingredients: 1.5 kg lining of the stomach, little wine, 1 hot pepper, 1 bundle of kerevis, garlic, red pepper, black pepper, salt, flour, oil. Preparation: Chopped in small pieces, the entrails are boiled with vine, garlic, dry pepper, kerevis and salt. Make roux out of oil, spoonful of flour and red pepper. The roux is used on the stew. The stew, then, boils for 10 more minutes.

Tripe Stew - Ingredients: 1.5 kg lining of the stomach, little wine, 1 hot pepper, 1 bundle of kerevis, garlic, red pepper, black pepper, salt, flour, oil. Preparation: Chopped in small pieces, the entrails are boiled with vine, garlic, dry pepper, kerevis and salt. Make roux out of oil, spoonful of flour and red pepper. The roux is used on the stew. The stew, then, boils for 10 more minutes.

Kocanski Sutlias - A recipe for the famous specialty Lapa (Sutlijas from Kocani). Bake some poppy on a pan (no oil) and then knead it in a dibek. The kneaded poppy is put in a pan with boiled water and the rice is added. It is simmered until the rice is softened. At the end sugar and vanilla are added.

Travel to Macedonia. Explore Macedonia’s beauty via adventure, hiking tours, history tours and holidays.

Pan Fried Beans - Preparation: Boil the beans separately from the meat. In a pan, fry the chopped onion and add the chopped peppers, garlic and salt. When this is well fried, transfer the mixture in earthenware casserole and, after adding the boiled beans and meat, pour the soup from the meat. Make roux, add red pepper and pour it in the pan. Cook on 250 degrees for an hour and a half. When you take out the pan, ornament the meal with several fresh peppers, or, bake the peppers for a while.

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Eel a-la-Struga - eel-struga  Ingredients: eel, bunch of parsley, 40 gr. oil, cup of vinegar, 150 gr. garlic, salt. Preparation: Skin the eel, cut it across the spine and coil it in an earthenware casserole. Put the garlic cloves in the cuts, pour some water and oil, and put it in the oven. After a while pour out the sauce, and add over the eel a mixture of vinegar oil chopped parsley and garlic. Bake it until it gets soft and red on the surface. It is served with dry white wine.

Eel a-la-Struga - eel-struga Ingredients: eel, bunch of parsley, 40 gr. oil, cup of vinegar, 150 gr. garlic, salt. Preparation: Skin the eel, cut it across the spine and coil it in an earthenware casserole. Put the garlic cloves in the cuts, pour some water and oil, and put it in the oven. After a while pour out the sauce, and add over the eel a mixture of vinegar oil chopped parsley and garlic. Bake it until it gets soft and red on the surface. It is served with dry white wine.


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