Guide Through the Traditional Macedonian Cuisine

Guide through the Traditional Macedonian Cuisine About Experience Balkan “Experience Balkan” is a tour-operator for Macedonia the Balkans, based in Macedonia, which offers excellent programs with good rates Macedonia is a small multi-colored piece of and quality hotels, trip leaders and local land, which attracts visitors with its natural tourist guides (English-speaking), restau- beauty and tradition and this insignia that rants, vehicles, and whole lot that can give leaves a mark of recognition and singulari- travelers a complete Balkan experience. ty, is the reason why you should visit it. During its existence, “Experience Balkan” The natural resources of Macedonia are in- has established successful cooperation teresting for adventurers and visitors who with many international tour operators, want to discover different countries. The and has built meaningful partnerships beautiful lakes and the mineral baths are with local hotels, restaurants, museums appealing for vacation and enjoyment. The and tourist guides. Our main objectives mountains, decorated with different kinds when making the programs, are the fol- of trees, but also with their mysterious lowing: caves, springs and picturesque waterfalls, • 24/7 availability during the trip; are a pleasure for everyone who wants to • Providing excellent experience for the get away in the beauty of each season. travelers; Hundreds of churches and monasteries • Fast confirmation of reservations and scattered around the country speak about prompt reply; the tradition forged in the stones and it is • Providing quality tour guides, who will a real challenge to visit all of them. The be more than just guides for the travelers; archeological excavations call all the pas- • Improving our own performance sionate researchers of the past to tell their and willingness for constant learning story covered with dust and soil. through experience; And about the gourmets, those who live to • Learning and discovery; eat, the wealth of flavors is going to enrap- • Promotion of attractions and cultural val- ture them and fill them with longing for a ues and events from the Balkan region. new revival of that magic. The team of dedicated workers is creating Therefore, we decided to present here, each part of the journey with special care some of the most popular recipes from the and completely stands by the motto: “The traditional Macedonian cuisine, and cook only way to do great work, is to love what together with a few entertaining customs you do”. related to food. 2 The history of Macedonian cuisine For people who love traveling and learn- the centuries. Thus, the culture and the ing about new countries and cultures and cuisine in the country have accepted much discovering new tastes, the cuisine of of those other nations. Due to the lasting Macedonia is definitely something worth influence of the Turkish culture, Macedo- trying. The variety of dishes that make the nian cuisine provides recipes of Turkish cuisine, the way in which holiday meals origin with identical names to present day. and craft complexity in the preparation of Such examples are the numerous pastry food are connected, provide enough ma- and meat delicacies, as well as desserts terial for a long research and even longer with sorbet and wallnuts. However, the enjoyment. most important element that contributed The evolution of our cuisine is a result of the combination of several key elements: the environment and its specifics, and a fusion of different social tra- ditions, transformed through time with the warmth and the hospitality of the local people. The sub-mediterranean cli- mate with hot and sunny sum- mers, rich and fertile arable land and abundance of fresh water, gives life to divine and nutritious fruits and vegeta- bles and great variety of cereal and life-spices, grass and herbs. All these to the Macedonian cuisine today is the here, are essential food for the soul and love and generosity of the common man. body of every living being. Dairy products By sharing a spot and inviting for a mod- and domestic and wild animals are anoth- erate or rich feast, joy and pain are shared, er remarkable part that local environment the existence and celebration of life is also provides. Macedonia is a country that was shared, in other words we share the soul – ruled by various civilizations throughout ours and the one of Macedonia. 3 Pacha (Meat Jelly) Pacha is food which is usually prepared in winter. It requires relatively long time to prepare, but when it is ready for consumption the cold morsels are rich in flavor, especially when accompanied by a good cup of grape brandy. The pacha is cut into cubes and it is served as a starter or appetizer. Preparation method: Th e pigs’ feet and boneless pork are wa shed and placed in a pot with cold water and boiled on a moderate fire for about 5 hours. Initially, once the water g ets warm, foam appears and it should b e removed. Once the foaming stops, s salt, black pepper, bay leaf, chopped o nion and half of the garlic are added. OnOn ce half of the water has evaporated, use fork to check if the meat is ready. If t he meat separates from the bone by it- s elf, it means it’s done. The meat is cut in to small pieces, and the meat from the f eet needs to separate from the bone and Needed ingredients: shred them into small pieces. The water from the pot is left to cool down, and it • 1 kg of pig feet is poured through a strainer while us- • 300 g boneless pork ing spoon to collect the detached fats • 5-6 cloves of garlic that collect on the surface. The remain- • 1 onion bulb ing cloves of garlic are finely chopped • black pepper (whole) or crushed and added to the broth. The • bay leaf meat is then placed in a larger or small- • salt er plates and the broth is poured over it. Leave the plates with pacha to cool down and the broth to become jell. 4 Letna Mandza (Summer Meal) This starter, characteristic for the region of Strumica, is often prepared during the summer period, which is the season of peppers and tomatoes. It can be served hot or cold, combined with cheese and home-made bread. Preparation method: Needed ingredients: The peppers and tomatoes are chopped into small piec- • 500 g of tomatoes (“frenki”) es. First, the peppers are fried in a cooking pan with a • 500 g of peppers (“chushki”) pre-heated up oil. Once the peppers are fried, the finely • 20 ml of oil chopped tomatoes are added. The tomato juice released • parsley by the tomatoes, is fried until the juice is smooth and • salt thickened. Just before it is done, salt and the finely chopped parsley are added. Fried Peppers with White Cheese-curd A fried pepper with white cheese-curd is a casual meal, which is often prepared in summer. It is served as a starter combined with bread, cheese and tomato salad. Needed ingredients: Preparation method: • 10 – 12 of green or red peppers Once you wash and dry the peppers, remove the handles and the seeds. Add salt from the inside and fill them up • 200 – 300 g of white cheese-curd with 1-2 spoons of salted curd mixed with the egg. The curd needs to be dry, in order not to run out of the pep- • 1 egg pers. The stuffed peppers with curd are fired from all • oil sides in cooking oil on moderate fire. • salt 5 Chalbur (Poached Eggs) Chalbur or eggs on water is a delicious dish that in the South-east region of Macedonia is mostly prepared in the following manner - with white cheese. But it can be combined with sour milk and garlic, and even onions, but the main thing is the eggs on water to remain unchanged. Preparation method: The cheese is crushed and placed in a bowl. The eggs are broken a nd they are put in apot of salted hot ter waor boiling water. Eggs are boiled a few minutes like this, until the yolk starts to thick- en and still remain liquid. The Needed ingredients: duration for boiling of the eggs is different, according to taste. Once • 2 eggs the eggs will take the desired den- • 150 g cheese sity, they are taken out of the water • oil and are placed towards the cheese. • salt In a pan with little oil in it, half • paprika teaspoon paprika is slightly fried • water and it is poured over the eggs with cheese. 6 Crouton The crouton is traditional food, served in each season. Mostly it is served with piece of cheese, but it is delicious, as well as in combination with sour milk or yogurt. Preparation method: The bread is cut into pieces. The eggs need to be put in a Needed ingredients: bowl, they are salted and nicely mixed with a fork. Each piece is nicely defiled in the eggs and is fried on both • 1 loaf of bread sides in a pan that is nicely covered with oil. In each fry- • 6 eggs ing for new pieces of bread, the pan is being wiped with • oil a napkin and a little oil is added. • salt Ohridsko Makalo (Ohrid Garlic Dip) Ohridsko makalo is a very delicious dip prepared from garlic. It is served as an appetizer, in combination with different traditional food. Preparation method: The garlic is cleaned up and put in a pestle and mor- Needed ingredients: tar. Little bit of wine vinegar is added and grinded until • whole garlic getting a smooth paste. After that, salt is added and the • wine vinegar mixture is mixed, by adding the oil drop by drop.

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