Macedonian Food, Cuisine and Recipes (2024)

Wednesday, March 25, 2009

Radovish Somun

Macedonian Food, Cuisine and Recipes (1)
Macedonian Food, Cuisine and Recipes (2)
The Radovish somun is winter meal which is eaten for lunch. The name comes from Radovish-town in Macedonia, and somun, in old Macedonian-bread. Also I want to add that a version of this meal, only with filling of eggs and cheese is called Pastrmajlija. Somun is pizza liked meal, only in elyptical shape and the filling is meat (usually pork). It's very delicious, but it has many callories:-). Eather way you can make it lighter or smaller.
For 4 somuns:
For the dough:
1 kg of flour
4 eggs
1 package yeast
800 gr pork meat (chopped in little cubes and seasoned with salt and pepper)
200 g (or less) lard (pork fat)
If you make pastrmajlija the filling would be 2-3 eggs for each somun and cheese.
You can substitute the lard with sunflower oil, or butter.
Also the filling can be: meat from chicken breasts, fish with eggs, Sazdrma (it's lamb meat cooked in it's own fat, with added spices) e.t.c, and you can add some vegetables too.
First disolve the yeast in some warm water. Then mix the ingredients and make dough. Divide the dough in 4 equal pieces. Spread the dough in elyptical shape and add the filling. Put lard on top of the meat (or oil or butter). Bake the somuns on 250 C until done. If you like you can crack an egg on top and bake it until the egg is cooked. When the somuns are done, add some fat on the crust of the dough. If you're not going to eat the somuns imidiatly, wrap the somuns in baking paper and add them in plastic bags, so the dough won't dry.

Monday, February 23, 2009


Macedonian Food, Cuisine and Recipes (3)

Chorbur is a dish, which is much lighter than the normal Macedonian dishes. As I know, it was made when people were poor, and it was (like is today), eaten for lunch. It looks like a light sauce, but it's actually eaten like a soup. It's extremely easy and fast recipe.
sunflower oil
2 tablespoons of flour
1 tablespoon of paprika
1 tablespoon of vegeta (optional)
cold water (maybe 750 ml, but it really depends of how thick you want the soup)
3-4 eggs (less or more)
white cheese (or some other cheese that won't melt into the soup, but will stay in pieces)
If you like you can add parsley at the end of cooking.
salt and pepper

Take a pan that will be wide, not deep and not too shallow,(at my home we use a little deeper baking pan). In the heated pan add the oil. When the oil is hot, fry the flour until golden. Add the paprika and pour the cold water. NOTE: Also in the other dishes which contains this step, always use cold water, otherwise the flour will become lumps. Now crack the eggs into the soup, don't beat them, just let them whole, and add the cheese. Add salt, pepper, vegeta to taste. When the eggs are boiled by your liking, and the soup is thick enough, the meal is ready. You can add parsley on top. Also you can add some vegetable in it if you like, or other spices, but we eat it like this.
Enjoy this simple and easy meal!

Wednesday, January 28, 2009


Macedonian Food, Cuisine and Recipes (4)

Macedonian Food, Cuisine and Recipes (5)
Sarma actually is an international dish but it's very popular in Macedonia. Of course it's made in a lot of variations: with brine cabbage, fresh cabbage, vine leaves, sorrel (Rumex acetosa) etc. It's small wraps of these leaves filled mainly with rice and grounded meat, or vegetarian (only rice). But a lot of people are using finely chopped smoked meat, ham etc. or they add a little smoked meat into the grounded meat for better taste. The recipe is simple but the cooking is taking a lot of time. But believe me it's worth the effort and time.

1 large head of brined cabbage
1 kg. grounded meat (pork, lamb, beef or any other meat)
300 g. rice
2 medium onions chopped
2 tablespoons of flour
1 tablespoon of paprika
sunflower oil
water, liquid from the brined cabbage or vegetable soup
1 tablespoon vegeta
salt and pepper

First saute the onions on a sunflower oil about 2 minutes. Add the meat and saute until the meat is cooked. Add the rice and cook about 5-10 minutes. Add salt, pepper and vegeta. The rice should be half cooked. Take out the leaves from the cabbage and cut the thick parts from the leaf. Add the filling onto the leaf and wrap it while you tuck in the ends of the leaf. Cut the thick parts from the leaves and all the leaves that have left. First add the cutted cabbage leaves then the sarmas, than again cabbage then sarmas until all is gone (you should finish with cutted leaves) into a deep pot. When you're putting the sarmas try to put it as much closer to one another so that they won't unwrap. Add the water, liquid from the brined cabbage or vegetable soup until the sarmas are covered. Add little salt and pepper. Now, if you're baking it, close the pot with lid than bake it for 2 hours at 350 C. If you're cooking it onto stove, close the pot with plate and onto the plate place something heavy (at my home we're having a river rock which is used only for that purpose). If you don't do this there's a chance that the sarmas will unwrap when it comes to a boil. Cook it for about 2 hours. After 2 hours take out the pot and remove the lid or the plate. In a pan add about 80 gr. oil then fry the flour until golden. Than add the paprika. Add this into the sarmas, than cook it (open pot this time) for about 5 minutes. Try it and you'll see that it's worth the effort.

Sunday, November 30, 2008

Tavce Gravce

Tavce Gravce is a traditional Macedonian recipe which origins are from Macedonia and most of the Balkan countries have taken and changed the recipe by their needs. Many households in Macedonia make this dish by their own taste but this is the basic recipe, and to this you can add more vegetables or spices if you like. This is what you'll need:

500 gr. white beans
250 gr. white onion
meat (optional): bacon, sausages, smoked ribs etc.
1 clove of garlic
80 gr. sunflower oil
2 tablespoons of flour
1 tablespoon of red paprika (powder)
fresh mint, and parsley.
1 tablespoon vegeta (optional)
salt and pepper

First wash well the beans then place them in a pot and add water to cover well the beans (let the water be 5 cm over the beans), then put them to boil. When it comes to a boil, boil them about 1-2 minutes then pour the water and add new water to it. Chop the onion in big pieces and add it to the beans. Also you add the meat choped in a bitesize pieces. Boil the beans until they are ready, but be careful not to overboiled it. The beans must be whole and soft inside, not a mush. Then to a hot pan add the oil and the flour and mix it well until golden. Then add the paprika, mix fast and add this to the pot. Add the minced garlic and the choped mint. Add salt, pepper and vegeta. Stir well and cook for 2 minutes. turn off the heat and preheat the oven to 250 C. Add the beans to a terracota baking pan and put them into oven. Bake them until the beans have little liquid and over the beans have formed a thin crust. Sprinkle with finely chopped parsley.

If you want you can add tomato, or dried peppers, or some other vegetables.

Sunday, November 23, 2008


Macedonian Food, Cuisine and Recipes (6)
Zelnik is a Macedonian traditional food, it's made anytime in the year, especially in the winter, for Christmas Eve. Zelnik is a pastry very similar to banitsa, but the difference is the filo (it's thicker) and the filling. Also the zelnik has a bunch of filling in the center, and the banitsa don't . The filling often is spinach (and white cheese), eggs and cheese, leeks (and rice), grounded potatoes with black pepper, and in the winter, brined cabbage. In the past, when the people were poor (in war time), the filing was every "green" leaves that could be eaten (nettle leaves, dandelion leaves, beetroot leaves, etc). In the early age the Macedonian girls are thought how to roll the filo.
1kg. flour
1 package yeast
1 teaspoon salt
1 teaspoon sugar
warm water
For the filling you can use everything you like from things that I have mentioned above and how much you like (I can't tell exact quantity)
First in small cup dissolve the yeast with the warm water. Mix the flour with the salt and sugar, then make a hole in the center of the flour and pour the dissolved yeast. Add the water little by little and with your hands start to make a dough. The dough must be not very hard and elastic. Then leave the dough to rise. Knead the dough and take small balls (little bigger than a golf ball) and start to rolling them. The rolling is going on in several stages and in every stage the dough is sprinkled with flour until the filo is thin enough. After the filo is thin enough, it's sprinkled with the filling and sunflower oil, and then it's rolled up in thin roll. Also there are several techniques of rolling the rolls, and this is often made for better presentation. The rolls are put into a baking pan, until 15 cm diameter of the center is empty. Then it's made a smaller filo, it's placed in the center and filled with the remaining filing, then closed up with another filo. In the end the zelnik is sprinkled with sunflower oil and left to rest 30 min to 1 hour. After that, the zelnik is baked. At the time of baking, the zelnik is checked several times, and every time is sprinkled with little hot water mixed with sunflower oil. Of course, every family had it's own method of making the dough, the rolling, the filling and baking. But these are the basics of making zelnik. For breakfast it's eaten with Jogurt, and I love it:-)!

Thursday, November 20, 2008


I must start with the ajvar (Macedonian: ајвар) because it's the most common food in Macedonia and the origins of this relish are probably from Macedonia. Ajvar populary is made in autumn, and all the family is involved in the process. Sometimes if the amount of ajvar is big, the preparation takes a whole day. It's made originally from red bell peppers, first grilled on a metal plate on open fire. Then they're placed in plastic bags and let to cool so they can be peeled easily. After they are peeled and cleaned from the seeds, the peppers are ground in grounding mill. After that, the mush is stewed in a large pot (commonly made from copper) on a very low fire with constant steering to avoid the ajvar from burning. At the time of cooking, a sunflower oil is added, and salt also. Then it's packed in glass jars and eaten in the winter. Many families in Macedonia add a garlic, chilli peppers (for piqant or hot variant), eggplant (baked, peeled and ground), and someone prefer to add tomatoes, carrots and some spices like bay leaf e.t.c. But the original recipe is made only from red bell peppers. It's eaten with white cheese, spread on a piece of bread. It's also used in preparation of some salads, served by the dishes, or included in preparation in some dish. Nowdays ajvar is industricaly maded, but the best ajvar is the homemaded ajvar because it has the right texture, taste of smokey grilled peppers, and it contains no seeds of little pieces black skin from the peppers. If the ajvar is not clean, the women who made it is consider not to be a real housewive:-)!


This blog is for everybody who wants to try something new and experiment with flavors and aromas. Let me introduce you to Macedonian food. As a Balkan cuisine, Macedonian cuisine has very similar things when it comes to the dishes, but the main difference are the ingredients and the spices. Also it may have the same names for the foods, but often it appears to be a completely different dish. The Macedonian cuisine has been influenced at the time of the Turks so it has many similar dishes, but a lot of them were changed by the time. So now are different dishes with the same names. And I must add that this cuisine is not one of healthiest, but it has a lots of possibilites for experimentating so you can make the dishes in a "light" version. In the Macedonian cuisine you'll find a lot of delicious dishes, salads and desserts. I recomend to try them, you won't regret it! Нека Ви е слатко!!!

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Macedonian Food, Cuisine and Recipes (2024)


What are traditional Macedonian foods? ›

Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija. Tavče gravče and mastika are considered the national dish and drink of North Macedonia. Tavče gravče, the national dish of North Macedonia.

Is Macedonian food similar to Greek? ›

Macedonian cuisine (Greek: Μακεδονική κουζίνα) is the cuisine of the region of Macedonia, Greece. Contemporary Greek Macedonian cooking shares much with general Greek, wider Balkan and Mediterranean cuisine, including dishes from the Ottoman past.

What is the traditional Macedonian dish that includes ground meat and vegetables? ›

Just like shepherd's pie, moussaka is a satisfying casserole that is a meal in itself. The variations in moussaka recipes go beyond the filling and topping. Ground turkey or a vegetarian portobello filling is one. Some recipes even call for layer of other vegetables like zucchini squash, or eggplants.

What is made in Macedonia? ›

The specialties of Macedonia are wild boar and trahana and the best-known cheese is tyrokafteri (spicy cheese). There is also a wide range of Macedonian sweets which are made in phyllo like the famous baklava (phyllo filled with pistachio nuts) and bougatsa (pie with cream) in Thessaloniki.

What is the most famous Macedonian dish? ›

Tavche Gravche. Widely considered Macedonia's national dish, Tavche Gravche is the country's answer to baked beans, and let me tell you, it's a lot tastier than the usual canned business.

What is the national drink of Macedonia? ›

As the national drink of Macedonia, rakija is easy to come by. All you need to do is settle in and enjoy it in good company.

Is Macedonian similar to Russian? ›

Russia's influence on the Macedonian country is more through cultural and historical connections rather than direct linguistic similarity. The Cyrillic alphabet used in Macedonian is adapted from the Russian Cyrillic, but with significant modifications to suit the phonetic needs of the Macedonia language.

How are Macedonians different from Greeks? ›

It belongs to the northern dialect group, with phonological and few syntactical differences distinguishing it from standard Greek which is spoken in southern Greece. One of these differences is that the Macedonian dialect uses the accusative case instead of genitive to refer to an indirect object.

What is the difference between Macedonia and Greek Macedonia? ›

Greek Macedonia encompasses entirely the southern part of the wider region of Macedonia, making up 51% of the total area of that region.

What are Macedonian vegetables? ›

Vegetable Macedonia or Macédoine de légumes nowadays is usually a cold salad or hors d'oeuvre of diced vegetables, in France often including red beans. Macédoine de légumes is also a hot vegetable dish consisting of the same vegetables served with butter.

What is Macedonia known for? ›

Macedonia, a small kingdom in northern Greece, established a growing empire from 359 B.C. to 323 B.C. through the reign of several kings. With Alexander the Great, Macedonia would come to conquer many lands and usher in the Hellenistic age in the region.

Is Macedonia a rich or Poor country? ›

According to the 2021 GNI per capita data from the World Bank, the poorest countries in Europe are Moldova, Ukraine, Albania, Bosnia and Herzegovina, and the Republic of Macedonia.

What mineral is only found in Macedonia? ›

Alshar, an ancient mine located in the southern Balkans, in Macedonia, is said to contain minerals to be found nowhere else on the planet. The rarest of them all - the lorandite, a crystal of the thallium.

Why is Macedonia so cheap? ›

You're probably aware that the Balkan countries have the lowest living standard in Europe, and hence, the prices for everything are a lot lower.

What is Macedonian famous for? ›

Macedonia, a small kingdom in northern Greece, established a growing empire from 359 B.C. to 323 B.C. through the reign of several kings. With Alexander the Great, Macedonia would come to conquer many lands and usher in the Hellenistic age in the region.

What fruit is native to Macedonia? ›

Dominant fruit is plum. Peaches and apricots are mainly cultivated in the central part of Macedonia (Rosoman). Production of cherries and sour cherries is mainly located in Tetovo region.

What is special in Macedonia? ›

A bronze statue of Alexander the Great is the centerpiece of Skopje's main square. Home to more than half a million people, Macedonia's capital is a quirky blend of old and new. The first landmark to catch your eye is the 217-foot-high Millennium Cross, which crowns Vodno Mountain.

What is the closest language to Macedonian? ›

Macedonian, Makedonski

It is most closely related to Bulgarian, and the two share similarities to Romanian, Greek and Albanian. These five languages make up the Balkan Sprachbund (language league).

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