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North Macedonian Cuisine
Macedonian cuisine ( mk, Македонска кујна, Makedonska kujna) is the traditional cuisine of North Macedonia. It is influenced by Balkan cuisine, Balkan cuisines. The relatively warm climate of the country provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakia, rakija. Tavče gravče and mastika are considered the national dish and drink of North Macedonia. Foods * Tavche Gravche, Tavče gravče * Türlü, Turli tava * :mk:Ѓомлезе, Ǵomleze, culinary speciality in the Ohrid and Struga region, different from the Turkish gozleme * Ajvar, roasted red pepper spread; can be mild or hot * Kebapchinja * Šopska salad * Stuffed peppers, Polneti piperki, stuffed bell peppers; usually filled with rice or rice with meat * Embroidered peppers, threaded peppers served fresh, dry or as a spice * Ohrid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pita
Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread ( ar, خبز عربي; ''khubz ʿarabī''). In the United Kingdom, Greek bread is used for pocket versions such as the Greek pita, and are used for barbecues to a souvlaki wrap. The Western name ''pita'' may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab ''khubz'' (bread). History Pita has roots in the prehistoric flatbreads of the Middle East. There is evidence from about 14,500 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains. Ancient wheat and barley were among the earliest domesticated crops in the Neolithic period of about 10,000 ye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ohrid Trout
Ohrid trout or the Lake Ohrid brown trout Balkan trout restoration group. Downloaded on 20 May 2010. (''Salmo letnica'') is an species of in and in its tributaries and outlet, the river, in and |
Embroidered Peppers
Embroidered peppers ( mk, Везени пиперки, Vezeni piperki or mk, Нарезнени пиперки, Narezneni piperki), also known as engraved peppers, is a traditional Macedonian meze made of fresh, dried or condimented peppers of the ''Capsicum annuum'' species threaded on a string. Background Peppers are a staple ingredient of Macedonian cuisine. ''Capsicum annuum'' of the ''Capsicum'' species exist in several different landraces in North Macedonia and in neighbouring Kosovo, Albania and Serbia. Embroidered Macedonian peppers have a specific fruit appearance, taste and use and there are several different landraces. There are approximately 789 pepper samples, 204 of which are embroidered peppers. Method of preparation Fruits of peppers are threaded together on strings and left on balconies or in attics to be dried. They are also found in urban areas of the country or are sold in local green markets. Bukovec, or Bukov piper, is a spice made from roughly crushed red p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffed Peppers
Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking. Hong Kong The Hong Kong version of stuffed peppers is part of a street food called Three Fried Stuffed Treasures (煎釀三寶), with stuffed peppers, stuffed aubergines, and stuffed sausage. Though with different vegetables and meat, the stuffing is all the same: dace fish paste. After assembling the fish paste, it is deep-fried. It is usually served with Worcestershire sauce, or can be served without sauce. Spain Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular reci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Šopska Salad
Shopska salad (Bulgarian, Macedonian and Serbian: ''Шопска салата''; hr, Šopska salata; ro, Salata bulgărească; cs, Šopský salát; pl, Sałatka szopska; sq, Sallatë Shope; hu, Sopszka saláta; el, Σαλάτα σόπσκα) is a cold salad popular throughout Southeastern Europe. This is Bulgaria's most famous dish and national salad, whose colors recall the Bulgarian flag. Recipe It is made from tomatoes, cucumbers, onion/scallions, raw or roasted peppers, sirene (white brine cheese), and parsley. The vegetables are usually diced and salted, followed by a light dressing of sunflower oil (or olive oil, which is less authentic), which is occasionally complemented by vinegar. The addition of vinegar contributes, however, to the sour flavour that the tomatoes impart. In restaurants, the dressings are provided separately. Lastly, the vegetables are covered in a thick layer of grated or diced sirene cheese. This salad is often consumed as an appetizer with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebapchinja
Kebapche ( bg, кебапче, plural: кебапчета, ''kebapcheta''; mk, ќебапче, plural: ќебапчиња, ''kebapchinja'') is a Bulgarian and Macedonian dish of grilled minced meat with spices. The meat is shaped into an elongated cylindrical form, similar to a hot dog. Typically, a mix of pork and beef is used, although some recipes involve only pork. The preferred spices are black pepper, cumin and salt. Kebapche is a grilled food. It is never fried or baked. A typical addition to a kebapche meal are chips (French fries), often covered with grated sirene (fresh white cheese similar to feta); lyutenitsa is sometimes used as a dip. The expression ''a three kebapcheta with sides'' (тройка кебапчета с гарнитура, ''troika kebapcheta s garnitura'') is particularly well-known. The preferred drink to go with a kebapche is beer. The word ''kebapche'' is derived from ''kebab'', ''–che'' is a diminutive Bulgarian neutral suffix, i.e. a "littl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajvar
Ajvar ( ; Cyrillic script: Ajвар, Aйвар) is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and is popular in Southeast Europe. Homemade ajvar is made of roasted peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant. Another is made with green bell peppers and oregano. "Homemade Leskovac Ajvar" and " Macedonian Ajvar" are registered with the World Intellectual Property Organization in order to protect their brand names. Etymology and origin The name ''ajvar'' comes from the Turkish word ''havyar'', which means "salted roe, caviar" shares an etymology with "caviar", coming from the Persian word "xaviyar". Prior to the 20th century, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Struga
Struga ( mk, Струга , sq, Strugë) is a town and popular tourist destination situated in the south-western region of North Macedonia, lying on the shore of Lake Ohrid. The town of Struga is the seat of Struga Municipality. Name The name Struga was first mentioned in the 11th century. It is of Slavic origin. and means a "river bed". The ancient name of the city is Enchalon (Εγχαλών), the ancient Greek word for eel, which may be related to the Illyrian Enchele tribe that was known to live in the region. According to E. Hamp, a connection with Albanian ’ngjalë’ makes it possible that the name Enchele was derived from the Illyrian term for eels, which may have been anciently related to Greek and simply adjusted to the Greek pronunciation. In Polybius the word 'Enchele' is written with a voiceless aspirate ''kh'', ''Enchelanes'', while in Mnaseas it was replaced with a voiced ''ng'', ''Engelanes'', the latter being a typical feature of the Ancient Macedonian a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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