Culinary traditions of North Macedonia
Macedonian cuisine (Macedonian: Македонска кујна, romanized: Makedonska kujna) is the traditional cuisine of North Macedonia. It is influenced by 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 rakija. Tavče gravče and mastika are considered the national dish and drink of North Macedonia.
prepared on a tray. Gjomleze is typically cut into diamond-shaped pieces
(baked vegetables) with baked potato and salad
Makalo salad (chili salad mixed of cooked potatoes and red dry pepper)
Jufki, traditional Macedonian pasta, typically served with cheese
Prženi lepčin̂a, a common breakfast
- Tavče gravče
- Turli tava
- Ǵomleze, culinary speciality in the Ohrid and Struga region, different from the Turkish gozleme
- Ajvar, roasted red pepper spread; can be mild or hot
- Šopska salad
- 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 trout, an endemic species of trout in Lake Ohrid
- Pita (pastry)
- Malidžano, an eggplant spread
- Pindžur, a spicy vegetable relish
- Šarplaninski ovčji, or kaškaval (hard sheep's milk cheese from the Šar Mountains (Šar planina in Macedonian))
- Bieno Siren̂e, a cheese originating from the Mariovo region that shares similarities with the more commonly known halloumi
- Urda cheese
- Širden and kukurek
- Kisela zelka and rasolnica (sour cabbage)
- Mekici (also known as tiganici or pishii), fried lumps of dough
- Čorba od kopriva (creamy nettle soup)
- Kompir mandžа (a potato-and-meat stew)
- Pleskavica (also šarska and ajdučka)
- Kačamak (also known as bakrdan)
- Selsko meso, roast beef, pork and lamb with mushrooms, white wine and yellow cheese on top, usually cooked in a clay pot
- Jufki, Macedonian pasta
- Prženi lepčin̂a, slices of bread covered in beaten egg, then fried
North Macedonia has a well-developed coffee culture, and Turkish coffee is by far the most popular coffee beverage. With over 5,000 establishments, the traditional Balkan coffeehouse and bar—the kafeana—is one of the most common places to go out and have a drink. However, because of the negative stereotypes surrounding the kafana, many younger people prefer to frequent the more Western-styled cafés which are also seen as being classier.
From the days of the Ottoman Empire through to the present, coffee has played an important role in the lifestyle and culture of the region. The serving and consumption of coffee has had a profound effect on betrothal and gender customs, political and social interaction, prayer, and hospitality customs. Although many of the rituals are not prevalent in today's society, coffee has remained an integral part of Macedonian culture.
Other coffee beverages such as lattes, cafe mochas and cappuccinos are becoming increasingly popular with the opening of more upmarket cafés. Professionals and businesspeople have contributed to the popularity of instant coffee (especially frappé).
The best known Macedonian brand of Mastika, Strumicka Mastika. In North Macedonia, Mastika is traditionally made in the Strumica
Traditionally, white wine would be consumed in the summer, and red wine, in winter.