The meat has a very important role in the Macedonian food. People use for the recipes many types of meats that range from pork, beef, lamb and chicken. The freshwater fish, the Lake Ohrid Trout, particularly, is enjoyed by the Macedonian and the game does not make an exception. The Macedonians also produce white and red wines produced by high quality grapes (Vranec, Merlot, Cabernet Sauvignon...) that are recognized world wide for their specific taste. Other beverages that are worth to be mentioned are rakija and mastika. The beer is also popular and it is appreciated both by the locals and the tourists.
The Macedonian cuisine does not imply knowing any special cooking techniques. People use the same preparation methods as the rest of Europians. Of course, each dish requires being preparated in a certain way. Macedonian food is characterized by using fresh ingredients of good quality, proper use of herbs and spices, the famous olive oil, and its basic simplicity. The taste of vegetables and fruits is recognizible because of the good climate conditions.
One of the unique and specifical preparation method of Macedonian cuisine is slow homemade cooking in covered ceramics and pottery, over fire resulting with meals combined with stuffed vegetables and wraps. A rich variety of meat dishes, grills, fried meats, kebaps, stews, meat cooked in a crock or pan, and Olive oil dishes what includes fry eggplants, peppers and zucchini or cook in an onion and tomato sauce and letting them simmer, will welcome you to taste Macedonian food.
Some of the traditional Macedonian foods:
- Gravche-Tavche
- Kjoftinja
- Ajvar
- Sarma
- Moussaka
- Pastrmajlija
- Pleskavica
- Turli Tava
- Ruska Salata
- ...
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