Geographical position
Macedonia is situated in the Southeast of Europe. It is bordered with Serbia, Albania, Greece and Bulgaria. The capital city is Skopje. The longest river is Vardar. Macedonia is dominated by mountains covered with deep river basins, forests, pastures and arable land. The beauties of Macedonia have made it a popular tourist destination.
Historical influence
We can trace turbulent Macedonian history from Antic times, with its peak during the reign of Philip II of Macedonia in the IV century BC. After the defeat of the Macedonian army during the reign of Alexander the Great, Macedonia fell under Roman rule. The Middle Ages were spent under Turkish rule. The Balkan Wars were one of the turning points for Macedonia, stretched between Greece, Bulgaria and Serbia.
Many gourmands claim that “gravče na tavče” can be compared with truffles, oysters or caviar.
Many gourmands claim that "gravče na tavče" can be compared with truffles, oysters and caviar.
After World War I, Macedonia became part of the Kingdom of Serbs, Croats and Slovenians, then the Kingdom of Yugoslavia, and finally the Socialist Federative Republic of Yugoslavia until 17th November 1991 when Macedonia gained independence.
Cuisine
Macedonian cuisine reflects Greek, Serbian, Albanian and Turkish influences the best is taken from each. A secondary influence was provided by Mediterranean and Hungarian cuisine. The climate suitable for growing fruit, vegetables and spices and the fertile soil of Pelagonia, Polog, Tikveš, Ovče Polje and the Skopje valley have made Macedonian cuisine abundant, diverse and gourmand from “top to bottom”. Apples are the best from the region of Prespa and Polog, and the Tikveš valley is paradise for watermelons, grapes, tomato and chilli peppers, while the “tetovac” beans can be found everywhere. An incredible combination of ingredients which are luckily still mainly domestic, excellent recipes and the Macedonian mentality resulted in a large number of irresistible dishes. So, let’s start.
Characteristic dishes
Aleva paprika, red, ground, sweet and hot seasoning pepper – is an ingredient without which Macedonian cuisine could not be imagined as well as the previously mentioned “tetovac” beans. Gourmands claim that “gravče na tavče” can be compared with truffles, oysters and caviar, and the quality of the beans gives it the distinctive flavour. Assuming the quality is right, heat a pan and prepare a clay oven dish because after frying it has to be heated in the oven. Lutenica is consumed instead of salad or as a side dish to grilled dishes and with peppers, aubergines and hot chilli peppers it has a significant role in Macedonian cuisine.
Dairy products due to the pastures and the air the animals breathe are outstanding. Sour milk, yoghurt, kačkavalj – specific yellow cheese made from sheep or cow milk, are just some of the typical dairy products. Macedonian pogača is prepared from sheep cheese and supplemented with sheep sour milk.
Turli is a dish made from lamb, chicken and pork with aubergines, peppers, tomato and potato. Tarator can be served as cold soup or liquid salad, and the main “ingredients” are fresh gherkins. Almost the same dish is eaten in Bulgaria, Turkey, Iran and Albania. Čomlek is another name in the array of Macedonian specialties, prepared from veal and originally cooked in clay pots.
Do not think that you cannot find fish specialties in Macedonia. Just to mention trout (in Ohrid it is under state protection so forget about it), belavica and eel.
Sarma in Macedonia is wrapped in wine leaves. Stuffed peppers and moussaka are characteristic just like in other countries under the Balkan – oriental culinary influence. To give you a hint to understand what kind of food to expect in Macedonia, enough is to say that you start the day with burek with cheese, meat, or spinach or pita pastrmalija, a pie made from dried mutton and pork with sour milk or yoghurt. You can only imagine the rest of the day.
Baklava in Macedonia is irresistible, and the secret is in the fine layers. We would add finely ground walnuts, hazelnuts, almonds .. Another sweet dessert is halva or alva, an oriental meal made from wheat flour, fat, honey i.e. flour, sesame, honey or sugar.
Another trade mark of Macedonia is boza, and we have been told that the traditional recipe contains unsifted yellow corn meal, sugar and yeast. Turli coffee is something you must try, but after a rich meal you will have to reach for mastica. If you are really lucky it will be the home-made mastica from Strumica.
List of specialties:
- Sour milk, yoghurt, kačkavalj, sheep or cottage cheese
- Sarma, moussaka
- Tarator, turli, čomlek, pastrmalija pie
- Burek
- Šopska salad
- Gravče na tavče
- Škembe čorba
- Ohrid trout
- Popara
- Pastrmajlija
- Bilki
- Lutenica
- Halva, honey, baklava
- Wine: T’ga za jug, Traminec,
- Brandy: lozovača, slovača
- Mastica
- Beer: Skopsko, Bitolsko
- Boza
- Mineral water
Must see
- Domestic food, excellent wine and brandy, old crafts and souvenirs (e.g. jewellery from Ohrid pearls)
- Over 1000 monasteries, basilicas, chapels and other religious objects
- Tour of wine cottages in Tikveš and wine tasting
- Visit: Bitola, Prilep, Šar Planina (homeland of the Šarplaninac – Macedonian herder dog), the most famous skiing resort Popova Šapka, Ohrid (tourist centre), all three Macedonian lakes: Ohridsko, Prespansko and Dorjansko, Gevgelija, Pelister Brajčino at the foot of the mountain Babe and marked on the ecological map.
- Despite stereotypes, I cannot help mentioning: "Nasmevni se, ne beri gajle, namigni mi, ajde nazdravje, Skopje!". Skopje, the cultural, trade, tourist centre of Macedonia with night clubs, many restaurants, theatres and other facilities.