Macedonian SPECIALITIES

Ajvar

Ajvar is the most famous Macedonian specialty, it is a winter food usually eaten as an appetizer. Ajvar is made of red bell peppers called ajvarka and the best ones grow in Strumica region. These peppers are mixed with cooked carrots and roasted and milled eggplant. Ajvar is a good side dish to all kinds of cheese and meat. This appetizer goes well with rose wine or white wine.

Gibanica

There are several ways of preparing this delicious specialty. For the preparation of this pie / gibanica following ingredients are needed: crusts, spinach, white cheese, eggs and oil. The top layer of the pie is one crust soaked with melted butter and browned in the oven. With this specialty we recommend white wine or rose wine.

Macedonian bread

Macedonian bread is prepared with flour, water and sheep cheese. To get the authentic experience serve it together with sour sheep milk if possible. Bread can be spiced with various herbs if desired. The right choice with this dish is white wine.

Musaka

One of the main Macedonian specialties is famous moussaka, usually prepared with potatoes and minced meat. Moussaka can also be made of combination of minced meat and eggplant, cut into slices and fried, and then layered as potatoes and placed into oven to brown. With this specialty red wine is recommended.

Sarme

Sarma is also one of the famous Macedonian specialties. It is a dish of grape, cabbage, sauerkraut or chard leaves rolled around a filling usually based on minced meat and rice. If the filling is to be wrapped into vine leaves the recommendation is to serve it along with sour cream. This dish has to be baked in the oven. Dry red wines are the right choice with this dish.

Tarator

Macedonian and Bulgarian have one thing in common, tarator - it is a cold soup or a liquid salad, popular in the summertime. It is made of yogurt or sour milk, cucumbers and garlic and is served chilled to cool the warm summer days.

Almost the same dish is eaten in Turkey, Iran and Albania. This appetizer goes best with white wine.

Tavche Gravche

The real “gravče za na tavče” is prepared in the oven with the sort of bean called tetovac. Is wrong whoever thinks that it is sufficient just to boil the beans, mix them with red dry paper, onion, oil and flour and then put the mixture into the oven to brown. This dish requires commitment, and when well-prepared it is beyond oysters and truffles for the fans. With tavche gravche we recommend white wine or dry red wine if prepared with jerky.

Turli Tava

Turley tava is an interesting combination of lamb, veal and pork meat mixes with eggplant, bell peppers, garlic, parsley, tomatoes and potatoes. Preparation of this dish is complex and it takes about 100 minutes to prepare and bake it in the oven. With this specialty we recommend red wines.

Vardarsko Grne

Another famous Macedonian specialty is Vardarsko Grne. It is prepared with veal, beef, pork and minced meat, mushrooms, bacon, carrots, onions and potatoes in clay pan. All ingredients are mixed, put in the oven and baked for about 2 hours.

The best choice of wine for this specialty is a strong red wine.

Šopska salad

The origins of Shopska salad is still the subject of debate, but one thing is certain, this salad is an irresistible side dish of all grilled meat dishes. Ingredients: hot peppers, feta cheese, young goat cheese or something else - as long as the pickles are part of it, just follow your taste. With this dish we recommend some light wine like rose wine or white wine. ...