The Macedonian recipes are very diverse. Thanks to the enormous number of ingredients that are found in this country. In Macedonian cusine we use everything, from fruits, vegetables and dairy products to the various types of meats. The originality of the Macedonian dishes is assured by the development of the cooking techniques and by the use of the local ingredients. The Macedonian cuisine contains recipes for each course of a meal: appetizers, soups, meat dishes, salads, vegetarian dishes, desserts and snacks.
· 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.
Musaka from potatoes
· 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 and 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 200°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 200°C for 15-20 minutes or until the cheese is melted and golden.
· 1 kilo trout
· 1 medium onion
· 3 cloves garlic
· 250 gr. wine vinegar and a little parsley and oil
Cut open, clean the trout, drain and dip them in flour. Prepared them like this, fry them in oil and put them in a plate. Fry the finally chopped onion in 3 to 4 tablespoons oil, add the garlic (finally chopped) then add the vinegar and boil it for 1/2 an hour. Pour this source on top to the trout and sprinkle a bit of chopped parsley.
bunch of parsley,
40 gr. oil,
cup of vinegar,
150 gr. garlic,
Skin the eel, cut it across the spine and coil it in an earthenware casserole. Put the garlic cloves in the cuts, pour some water and oil, and put it in the oven. After a while pour out the sauce, and add over the eel a mixture of vinegar oil chopped parsley and garlic. Bake it until it gets soft and red on the surface. It is served with dry white wine...
· 1kg. pork meat (of thigh)
· 4-5 onion pieces
· 300 gr. ground meat (for small meat balls)
· tomatoes or ketchup
· 700 gr. mushrooms
· 300 gr. dry smoked meat into small pieces
· salt, pepper, spices , bukovec
· some wine, cheese cream
First do the meatballs where you include a piece of ground onion salt, pepper and spices. Then cut the pork into small pieces and fry it on oil, add the ground onion and fry it together. After they redden you add the tomatoes (or the ketchup), the mushrooms, the smoked meat and the small meat balls, add spices, salt, red pepper, bukovec and pepper into the mixture.
On the other hand, dissolve a spoon full of flour into a glass of water (the one in which the mushrooms have been) and also add a glass of wine. The whole mixture is baked (roasted) in the oven in a baking dish made of clay.
By the end of the baking you can add cheese and cream according to your own taste
"The grandmother's pork"
3 pieces of fresh pork ribs ( or any pork meat)
4 strand hauling leek
10 dry blue plums
1 teaspoon paprika
First you should poach the meat on low heat for an hour and put a bit of oil, and in the meantime the leeks are cleaned and cutted on pieces of 3 cm and from dried plums you should extract the seeds. Once the meat will be soften bones should be removed , leeks and plums should be added, then add red pepper, salt and pepper. If the meat is lean you should add fat (or oil) for better taste.
All this together should be poached on low heat for another 1.5-2 hours.
This meal is mostly served with traditional red wine Kalesh.
Sarma with sorrel
· 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.
· 600 gr (or more) pork or beef meat (boneless) or chicken breasts or thighs (boneless). Cut it into medium sized pieces. (bigger than bitesize)
· 500 gr potatoes peeled and cutted into small cubes
· 500 gr tomatoes cutted into cubes
· 500 gr eggplant peeled and cutted into small cubes
· 500 gr bell pepper cutted into small pieces
· 4-5 okras cutted into circles
· 200 gr rice
· 1 large onion finely diced
· salt and 8-10 peppercorns
· If you want this in vegetarian variation, leave out the meat and start with onions and potatoes.
Preheat the oven to 250 C degrees.
In a medium deep baking pan add the oil and the diced onion and stir. Lay the pieces of meat on top and bake this 15 minutes.
After 15 minutes stir everything and bake 5 minutes. After 5 minutes add the cubed potatoes and bake for 10 minutes. After 10 minutes, stir everything and bake 5 more minutes. Then add the peppers and bake for 10 minutes. After that stir everything in the pan and bake 5 more minutes. Add the eggplant and the okras and bake 10 minutes. Than stir everything in the pan and bake 5 minutes. Now add the tomatoes, rice, salt and peppercorns, parsley and stir everything. Add the water until the content of the pan is almost covered. Bake for 20-30 minutes more or until the rice is cooked.
This is a classic Maedonian pepper spread that, in this version is made with chillies, but which can also be made with red bell peppers
· 5kg red paprika
- Wash the paprika and dry then arrange on a baking tray and place in an oven pre-heated to 180°C for about 20 minutes, or until the skin begins to blacken and blister. Remove from the oven, cover in a tea towel and allow to cool until they can be handled. Remove the skins from the chillies and cut off the stems the place in a food processor. Process until smooth (add a little oil to help the process) then pour into a dish. Add half the oil to a pan and stir in the paprika purée. Fry very gently over a low heat, stirring occasionally. As the peppers cook add the remaining oil a little at a time, until the ajvar is thoroughly cooked (about 50 minutes). Take off the heat and add salt to taste. Warm your jars in an oven pre-heated to 100°C for 10 minutes then pour in the ajvar. Seal the jars immediately and store in a dark, cool, cupboard for 2 weeks to mature before use
· 1kg large paprika chillies
· 500g unripe tomatoes
· 500g aubergines (eggplants)
· 2.2l oil (about) salt,
· 4 garlic cloves, crushed and chopped
Wash the chillies then wipe dry and fry in a little oil. In the meantime, add the green tomatoes and aubergines to a baking tray, place in an oven pre-heated to 180°C and bake for about 20 minutes, or until soft. Remove the tomatoes and aubergines from the oven, allow to cool until they can be handled then peel. Chop coarsely then combine with the chillies in the pan. Season to taste with salt then gradually add the oil, stirring constantly. Cook over low heat until the mixture is thoroughly blended then add the garlic. Stir to mix, cook for a few minutes then take off the heat. When cool enough to handle shape the mixture into balls and serve as an accompaniment to grilled meat, cornbread, pogatcha etc.
Peppers, tomatoes and cucumber are cleaning and cut in cubes.
Than onion needs to be add into tiny circles. All of this put in deep dish and add parsley and acid. By wish you can add chilly pepper. As a cover put the cheese.
2 medium-sized tomatoes
1 fresh pepper
You peel cucumber and cut into cubes. Tomato cut into minor cubes as well. Pepper is chopping into same size. The same we do with onions. All this together mix with cooking oil and put a little salt. Need to be served in oval and grated cheese.
500 gr. Macedonian cheese
2 Sour creams
250 gr. smoked ham
100 gr. crushed walnut
250 gr. mayonnaise
3 to 4 cloves garlic
Chop the cheese in medium squares, the ham and the cucumber. Crush the garlic and the walnuts. All this together should be well mixed. Put the salad in a bowl and decorate it to your desire.