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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 ...
Contemporary Greek Macedonian cooking shares much with general Greek, wider Balkan and Mediterranean cuisine, including dishes from the Ottoman past. Specific influences include dishes of the Anatolian Greek , Aromanian and Megleno-Romanian , Slavic , Armenian and Sephardi Jewish population.
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]
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.
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.
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 ...
Malidzano. Malidzano is a traditional Macedonian spread made from puréed bell peppers, eggplant, oil, salt and mustard (optional). [1] It derives its name from the Italian word for eggplant, melanzane. Malidzano is usually served as an appetizer with a side of bread and piece of white cheese. In other countries of the Western Balkans (Serbia ...
Kebapche is a grilled food. It is never fried or baked. A typical addition to a kebapche meal are chips (French fries), often covered with grated sirene (fresh white cheese similar to feta); lyutenitsa is sometimes used as a dip. The expression a three kebapcheta with sides (тройка кебапчета с гарнитура, troika ...