Macedonian cuisine

Tavče-gravče, the national dish of Macedonia.

Macedonian cuisine (Macedonian: Македонска кујна, Makedonska kujna), an aspect of Balkan cuisine, is the traditional cuisine of the Macedonia. It reflects Mediterranean and Middle Eastern influences and shares characteristics of other 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 the Republic of Macedonia, respectively.

Foods

Turli Tava
Common breakfast - prženi lepčinja.
Makalo salad (chili salad mixed of cooked potatoes and red dry pepper)

Desserts

Tulumba

Drinks

Coffee

Turkish coffee

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 Macedonian 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 Macedonian lifestyle and culture. 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).

Alcohol

Zlaten Dab (meaning Golden Oak), Macedonian beer produced from 11% beer malt with a content of 4.5% vol. alcohol

Traditionally, white wine would be consumed in the summer, and red wine, in winter.[1]

Non-Alcoholic

See also

References

  1. 1 2 Friedman, Victor; Palmer, Veselka (1995), "La cuisine macédonien", in Aufray, Michel; Perret, Michel, Cuisines d'Orient et d'ailleurs (PDF), Paris: INALCO/Grenoble: Glénant, pp. 76–79
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