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Others are tyrokafteri (Macedonian spicy cheese spread) and soupies krasates (cuttlefishes in wine). Unlike Athens, the traditional pita bread for the popular souvlaki usually is not grilled, but rather fried (information included from Greek Gastronomy, Greek National Tourism Organization (GNTO), 2004).
Macedonian cuisine (Macedonian: Македонска кујна, romanized: Makedonska kujna) is the traditional cuisine of North Macedonia. It is influenced by Ottoman and Balkan cuisines. [1] The relatively warm climate of the country provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is ...
Makalo. Makalo (Macedonian: Макало) is a traditional Macedonian side dish. The main ingredients include oil, garlic and peppers although variations in the recipe can also include dry embroidered peppers, mashed potatoes, aubergine, leek and onion. It is usually served as an addition to stews or as a spread on bread. [1][2]
Tavče gravče (Macedonian: Тавче-гравче) is a traditional Macedonian dish. [1] It is prepared with fresh beans and can be found in many restaurants in North Macedonia. It is also commonly eaten by the Macedonian diaspora. This meal is baked and served in a traditional unglazed earthenware pot. The name of the dish may be translated ...
Zelnik is a traditional pastry eaten in Bulgaria [1] and North Macedonia. [2] It is composed of layers of thinly-rolled leavened wheat flour dough, or possibly phyllo pastry, filled with various combinations of sirene (a white cheese), feta cheese, eggs, sorrel, browned meat, leeks, spring onions and/or rice.
Embroidered peppers. Embroidered peppers (Macedonian: Везени пиперки, romanized: Vezeni piperki or Macedonian: Нарезнени пиперки, romanized: Narezneni piperki), also known as engraved peppers, is a traditional Macedonian meze made of fresh, dried or condimented peppers of the Capsicum annuum species threaded on a ...
Place of origin. former Yugoslavia. Region or state. Balkans. Main ingredients. Cornmeal. Kačamak is a kind of maize porridge made in parts of Western Asia and Southeastern Europe. Its name is derived from the Turkish word kaçamak, meaning escapade. It is also known as bakrdan (бакрдан) in North Macedonia.
Cironka. Cironka (Macedonian: Циронка) is a traditional Macedonian dish. It originates from Prespa region. This dish is made from common bleak. The fresh fish are salted with a lot of salt until they become whitish. Then, the fish are left in a bowl for six to seven days. The bowl must be covered and except the fish, we can put some nettle.