Macedonian Food, Cuisine and Recipes (2024)

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.
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!

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.

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.

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:-)!