- Food and Cooking
Macedonia is a small country in the south eastern Europe. On average Macedonia has more than 300 sunny days a year, mild winters and warm Mediterranean climate. This makes it a perfect place for growing a variety of delicious Mediterranean vegetables and fruits.
This page shares all the best and traditional macedonian recipes like Macedonian baklava, ajvar, stuffed peppers, sarma, different dipping sauces, traditional salads, musaka (or moussaka), pindzhur and many more.
If you like Mediterranean cuisine and ethnic foods this is the place for you.
Macedonian traditional food
- 2 -3 eggplants
- 2 -3 tablespoons olive oil
- 250 gr minced meat
- 1 onion finelly chopped
- 2 -3 cloves of garlic cut in thin leaves
- 1 -2 peppers cut in circles or half circles
- a handfull of okra
- 1 -2 tomatoes (or 1 cup tomato sauce)
- salt pepper
- 1 teaspoon paprika
- a bunch of parsley leaves
- grated cheese
- Cut the eggplant horizontally or vertically in 4-7 mm thick. Brush both sides with olive oil, arrange on a baking sheet over baking paper or allumium foil, not overlapping and bake at 200Â°C for 10-15 minutes, until they soften.
- You can use them right away for the moussaka (or this salad) or you can freeze the baked eggplant once it's cooled.
- While the eggplant is baking, make the minced meat filling. Heat oil in a pan and add the onion. When it starts to soften, add the minced meat and stir while it browns. Add the peppers, okra, 1/2 teaspoon salt (or according to taste), black pepper and paprika.
- Put the tomatoes in boiling water for 1 minute, then peel them, chop and add to the meat. Cook until the water evaporates, or add a little water if they are dry. Add the garlic and parsley when you are satisfied with the consistency of the filling.
- In an oiled baking pan arrange eggplant in a single layer. Spread half of the meat filling. Repeat with one more layer of eggplant and then spread the rest of the filling and finish with eggplant. Spinkle with grated cheese and bake at 200Â°C for 15-20 minutes or until the cheese is melted and golden.
Delicious mediterranean cuisine
Prep Time: 30 min
Total Time: 1 h
Macedonian Ajvar - The vegetarian caviar
- 2 large eggplants about 3 pounds
- 6 large red bell peppers
- Salt and black pepper
- 1 garlic clove finely chopped
- Juice of 1 lemon
- 1/2 cup good-quality olive oil
- 1 tablespoon finely chopped parsley
- Heat oven to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes.
- Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.
- Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.
- Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week.
Potatoes and cheese moussaka
- 350 grams cheese
- 1 kg potatoes
- 1/5 L milk
- 3 eggs
- pinch of salt
- black pepper
- Peel boiled potatoes and shred them to the circles.
- Grate the cheese with a fork.
- In an oiled baking pan arrange the potatoes in a single layer. Salt and pepper to taste. Spread part of the cheese. Repeat with another layer of potatoes and spread another part of the cheese until you use all the potatoes. Finish with potatoes on top.
- Mix the eggs and milk and pour them over the top layer of potatoes and place in pre heated oven to bake. Bake for 30 minutes.
- 1 lb. strudel or fillo pastry sheets
- 1/2 lb. sweet butter melted
- 1/2 lb. walnuts coarsely ground
- 1/4 lb. blanched almonds coarsely ground
- 1/4 lb. sesame seeds (unsalted)
- 1 tbsp. ground cinnamon
- 1 tbsp. icing sugar
- For the Syrup:
- 3 cups sugar
- 4 cups water
- 4 lemon
- 1 piece orange peel
- 1 piece lemon peel
- 1/2 cup liquid honey
- Toast the almonds and sesame seeds for about 10 minutes or until lightly browned. Combine with the walnuts, cinnamon and sugar. Melt the butter over low heat and lightly grease a large baking pan which is at least 1/2 inch deep.
- On your work area, take the pastry sheets one by one and, using a pastry brush, spread each with melted butter, one on top of the other making seven layers. Again brush the top sheep. Sprinkle the nut mixture from the long side of the rectangle to the center, leaving the other half clear. Roll the pastry from the nut-sprinkled side, jelly-roll fashion, to make a complete roll with the nuts in the center and sheets of pastry around them.
- Repeat these same steps over and over again until all the sheets and nut mixture have been used. Brush each roll with butter. Preheat the oven to 350 F. and bake for about 45 minutes or until lightly browned.
- For the Syrup: Bring the sugar, water and peel to a boil and allow to simmer for 45 minutes or until the syrup is honey coloured. Remove from the heat and add lemon juice and honey. When the baklava is baked, remove from the oven and let cool slightly. Cut in 2 inch diagonal pieces and return to oven to heat thoroughly. Remove from the oven again and cover with warm (not hot) syrup, using all the syrup.
- 500 gr. kadaif (shredded phyllo dough)
- 150 gr. nuts
- 200 gr. unsalted butter - whipped melted
- 700 gr. sugar
- 700 oz. water
- 1 vanilla sugar
- 1 lemon
- Open a package of shredded phyllo, spread apart onto a big pan and let it dry overnight,
- Butter a baking pan. Spread the phyllo into the pan. Pour melted butter evenly over top.
- Preheat oven to 280 degrees. Bake for 2 hours, until golden. Remove from oven. Let cool.
- In a saucepan combine sugar, water, vanilla sugar and lemon slices. Bring to a simmer and stir until sugar is dissolved. Simmer for 30 minutes. Remove from heat and remove the lemon slices.
- Pour the the warm syrup on top of the cool kadaif. Sprinkle crushed walnuts on top and set aside for about 1 hour to allow syrup to soak in. Cut into squares and serve.
- Remember for best results the phyllo must be cool and the syrup very warm.