The Macedonian cusine … is one of the most wealthy in Europe. The Macedonian food resembles the food of the southern Balkans, meaning loads of grilled meat and fish (known as skara), as well of many traditionally cooked meals, appetizer, side dishes, salads, deserts.
Macedonians are big gourmands. The Macedonian cuisine, is a representative of the cuisine of the Balkans, reflecting Turkish, Greek and Middle Eastern influences and to a lesser extent Italian, Mediterranean and Hungarian ones. The relatively warm climate provides excellent growth conditions for a variety of vegetables, herbs and fruits. Thus, Macedonian cuisine is particularly diverse.
Shopska salad /Шопска салата/
Famous for its rich Shopska salad (diced tomatoes, cucumbers, onion, & white cheese), required at every meal, Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija and mastika.
The Macedonian cuisine uses many spices, but usual in very small quantity.
Kaskaval is a specific type of yellow sheep’s milk cheese; in Macedonia the term is often used to refer to all yellow cheeses (or even any cheese besides Sirenje-white cheese).
is a relish made principally from red bell peppers, with eggplant, garlic and chilli pepper. It’s traditionally homemade all over the country at the beginning of the fall. Ajvar can be consumed as a bread spread, in sandwiches, a condiment, or a salad.
Ingredients: roasted and peeled red peppers, roasted and peeled eggplant, salt, wine vinegar, sunflower oil and oil..