Geographically talking, Macedonia refers to part of the Balkan peninsula that comes with areas of Greece, Bulgaria, Albania, Serbia, Kosovo, and naturally, all of North Macedonia. The meals is a mirrored image of the historic influences which have formed this place — from historic Rome, the Ottoman Empire, the Balkans, and past — and modern experimentation that has launched conventional Macedonian delicacies to new audiences each at house and overseas.
In relation to Macedonian meals, house and restaurant cooks alike steadiness advanced, savoury flavours with tangy, vivid ones, and doughs and pies of all variations make an look alongside scrumptious regional cheeses. And also you heard it right here: Macedonians know methods to make a dip. Learn on for a deep dive into all kinds of tasty Macedonian meals, from recent shopska salad to candy dessert buns.
Shopska salad
Each Macedonian meal wants a strong opener, and that’s the place shopska salad is available in. This refreshing appetizer was created in western Bulgaria, however its lore is considerably contested — some assert that the salad has been round for hundreds of years, whereas others level to chef Petur Doichev, a widely known determine in Bulgarian tourism, because the originator who introduced the salad to the fore in resorts and eating places within the Fifties. Shopska is fantastically easy: tomatoes, cucumber, and bell peppers are drizzled with sunflower oil and vinegar, and the entire vibrant lot is topped with shredded sirene cheese, Macedonia’s reply to feta. One factor everybody can agree on? It tastes like summer time in a bowl.
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Kebapcheta
This one’s for the meat lovers — Bulgaria’s well-known grilled floor meat sausages are mouthwatering remnants from the Ottoman Empire that also have people craving a protein repair centuries later. Usually served with fries and an ice-cold beer, kebapcheta is manufactured from floor pork (typically a mixture of beef and pork) flavoured with cumin and garlic, and it’s at all times grilled — by no means fried. In the event you like kebapcheta, you must also attempt kjofte, Macedonian meatballs. These additionally function floor meat, however they’re typically seasoned with onion, pepper, paprika, and dried mint and served smashed and fried.
Tavče gravče
Who doesn’t love baked beans? North Macedonia’s celebrated nationwide dish, tavče gravče, is a bean stew that’s baked in an earthenware pot, with the top consequence being a wealthy consolation meals that pairs properly with grilled meat. Made with white beans, oil, onion, paprika, bay leaves, and tomato, the dish is historically vegan, however you’ll discover meaty variations that includes pork all through the area. Usually eaten on Fridays, the dish originated within the Ottoman Empire and permeated the Balkans. As we speak, it continues to be a centuries-old favorite in North Macedonia. Pattern all its iterations after which put together your individual model at house — this one travels properly.
Turli tava
It’s all within the title: turli means “combined,” and tava means “dish,” so you’ll be able to just about anticipate this recipe to incorporate all the things however the kitchen sink. Turli tava has its origins in Turkey, but it surely’s since unfold by Macedonia and the Balkans. This well-liked casserole-style meal includes a slew of combined greens, together with potatoes, carrots, beans, eggplant, zucchini, tomatoes, and candy peppers, and it typically contains beef, pork, or veal minimize into cubes. Seasoning-wise, the recipe is easy however efficient: simply add garlic, salt, and vegeta seasoning, with pepper to style. Like tavče gravče, all the things is tossed into an earthenware dish and slow-baked till tender and scrumptious.
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Pindjur
Vibrant pindjur brings an enormous dose of color and flavour to your Macedonian meal. This tasty relish is manufactured from tomatoes, pink peppers, garlic, and vinegar (some recipes name for eggplant as properly), and it delivers a vivid, tangy aspect to something you unfold it on: rice, veggies, meat, and even simply chips or crackers. Pindjur is just like one other beloved Macedonian condiment known as ajvar, although the latter is floor extra finely, has a smokier and sweeter flavour, and doesn’t function tomatoes. Whilst you can eat pindjur any time of 12 months, it’s largely considered a late summer time appetizer as a result of it makes use of the final backyard harvests.
Gjomleze
This North Macedonian deal with hailing from the southwestern area of the nation is an train in care and persistence. This filling-less pie consists of a number of layers of flour dough which are painstakingly poured and baked layer by layer, a prolonged course of leading to a decadent pastry. This was traditionally completed in a fireplace over coals, however trendy ovens velocity the method alongside a bit. Savoury gjomleze is commonly minimize in an intricate diamond sample, making it an attractive addition to your desk unfold, and it’s historically eaten plain with a aspect of yogurt, although some variations add egg or cheese into the combination.
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Borek
There isn’t any doubt about it: Borek is a seasoned crowd pleaser. Turkish in origin, it was first launched to Macedonia within the fifteenth century, reportedly through a baker from Istanbul working within the Serbian city of Niš, and has unfold far and broad into the Balkans, Jap Europe, and past. This scrumptious pie options phyllo dough stuffed with spiced floor meat, cheese, or spinach, and it’s served both wrapped right into a spiral or flat like a conventional pie. Borek will be eaten any time of the day, but it surely’s particularly good as a filling breakfast.
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Makalo
It might be one other riff on Macedonia’s beloved pepper dips, however makalo has its personal distinctive traits that make it shine. First, the recipe requires using embroidered peppers — no, that’s not a typo. Embroidered peppers, so named for the gorgeous patterns on their skins that resemble threaded handiwork, are native to Macedonia and have an earthy, nutty style that mixes fantastically with the oil and roasted garlic that make up the remainder of the dip’s base. Some variations name for the addition of boiled potatoes, which supplies makalo a thicker, creamier high quality.
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Malidzano
The one certainly one of North Macedonia’s dips that isn’t pink in color, malidzano combines roasted eggplant, roasted inexperienced peppers, garlic, and mustard right into a smoky, tangy unfold that’s good over a slice of heat bread. Generally individuals sprinkle crumbled cheese or walnuts excessive of the dip for somewhat additional flavour and crunch. Malidzano is often loved within the colder months.
Pastrmalija
Generally dubbed “Macedonian pizza,” pastrmalija is a staple at group gatherings and a filling meal that’s positive to maintain you swiping slices. North Macedonian in origin, this lengthy oval flatbread was traditionally served with cured lamb, however right this moment it’s often made with pork, mutton, or veal. You might also see the addition of sirene cheese and eggs as toppings, in addition to garlic. Completely different North Macedonian cities have their very own takes on this dish, however the metropolis of Štip actually goes all in, even throwing a competition known as Pastrmalijada within the meals’s honour. One of many festivities contains baking the most important pastrmalija doable, so don’t be shocked if you happen to see one as massive as a desk!
Kashkaval
Derived from Italian caciocavallo cheese, Kashkaval cheese has been served, experimented with, and improved upon because the Roman Empire. As we speak, kashkaval is most frequently used as a catch-all time period for yellow cheese (versus white cheeses like feta and sirene) all through wider Macedonia and the Balkans, particularly referring to aged, semi-hard cheese made out of cow, goat, or sheep milk — and typically a mix of all three. It’s notably well-liked in North Macedonia, the place it’s most frequently made with cow’s milk and served in a sandwich or with pastries for breakfast. It’s additionally good for melting, so that you’ll see it on pizzas, too.
Zelnik
Taking a chunk of flaky, golden zelnick looks like getting a hug from a Macedonian grandma. This phyllo dough pie is just like borek, but it surely makes use of sirene cheese and leeks as filling relatively than meat. Some variations embrace cabbage as a substitute of leeks, however the consequence remains to be a green-forward twist on the savoury pie that’s so well-liked throughout Macedonia. If the baker is admittedly value their salt, she’ll roll the dough out into uber-thin sheets by hand, leading to a lightweight, ethereal texture that performs properly with the dense filling. Get pleasure from a slice with a glass of yogurt.
Kozinjak
The lone dessert on our must-eat Macedonian meals checklist, kozinjak is a North Macedonian candy deal with manufactured from yeasted bread flavoured with orange or lemon zest and full of dried fruits (like rum-covered raisins) or jam. The dough is braided and baked, after which the pillowy loaf is sprinkled with sugar or sesame seeds. Kozinjak is commonly served across the holidays, notably Easter.
