2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Macedonian cuisine, as in most countries, is strongly influenced by the cuisines of its neighboring countries. Greek and Turkish cuisine are the ones that have influenced mainly the spices in the dishes.
Large meals of vegetables, white bread, legumes and cheese are constant companions to every meal in the Macedonian national cuisine. One of the biggest specialties in the country is considered to be roasted Tetovo beans with rice wrapped in cabbage leaves.
Macedonian cuisine is distinguished by the richness of its vegetarian dishes, used both in everyday and holiday menus.
Of course, befitting the Balkan gastronomic taste, in Macedonia you can try grilled meat with different types of meat, prepared in a delicious way. One of the most famous meat specialties, besides the burger, are the so-called Ustiptsi, Veshalitsa, etc.
Traditionally, on Christmas Eve, the dinner of every Christian family should consist of meatless dishes. In Macedonia, this holiday is of special importance and the dishes that are prepared are one of the most typical for the country.
Tafche-grafche or salted and roasted beans in a small pot from Tetovo is a favorite food, as well as sauerkraut. It can be prepared boiled or fried rice wrapped in it, and sarma can be prepared.
Other interesting culinary temptations that Macedonian cuisine offers us are ajvar and Macedonian pleskavitsa. There is no way to miss the various types of burek - be it with meat, made as pisa or vegetarian. The good pies in Macedonian, as well as even their salad, are quite different from those in our country.
The traditional Macedonian salad is easy to prepare: cut the cabbage, add a few dried red peppers, oil and salt.
Good pie in Macedonian
Necessary products:
800 g flour, 100 g sugar, 120 ml oil, 40 g powdered sugar, 60 g walnuts, 50 g raisins, 15 ml rum, 3 pcs. cloves, 2 pcs. cinnamon bark
Method of preparation:
The flour is sifted twice, then soda, rosehip salt and crushed cinnamon and cloves are added. The mixture is poured into a pan, after which a well is made. Add sugar, part of the oil and 400 ml of water. Stir well until a homogeneous mixture is obtained.
The raisins are dipped in rum and then rolled in flour. They are added to the dough together with the walnuts. Stir well again.
The resulting mixture is poured into a pre-oiled pan. Bake the pie in a moderate oven until golden.
Serve chilled, cut into pieces and sprinkled with powdered sugar.
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