Macedonian cuisine (Slavic)

From Wikipedia, the free encyclopedia

Foods

This article is part of the Cuisine series
Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients
Regional cuisines
Asia - Europe - Caribbean South Asia - Latin America Middle East - North America - Africa Other cuisines...
Preparation techniques and cooking items
Techniques - Utensils Weights and measures
See also:
Famous chefs - Kitchens - Meals Wikibooks: Cookbook

This article is about the cuisine of the Republic of Macedonia. For other uses, see Macedonian cuisine (disambiguation).

Macedonian cuisine (Macedonian: Македонска кујна, Macedonian: Makedoska Kujna), also referred to as Slav Macedonian cuisine, is a representative of the cuisine of the Balkans, showing Turkish,Bulgarian, Greek and Middle Eastern influences and to a lesser extent Italian, Mediterranean and Hungarian ones. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Slav Macedonian cuisine is particularly diverse.

Famous for its rich "Shopska" salads required at every meal, Slav Macedonian cuisine is also noted for the diversity and quality of dairy products and the variety of wines and local alcoholic drinks such as rakija and mastika.

[edit] Traditional Macedonian foods

Ajvar
Kiselo mleko (buttermilk, sour milk)
Taratur (cold dip cf. Greek Tzaziki)
Kebapi
Shopska salad
Moussaka
Sarmi
Pita (pastry)
Banitsa
Tavče-Gravče
Shkembe chorba (Shkembe soup)
Popara
Pastrmajlija

Taratur
Lutenitsa
Sirenje (white brined cheese)
Kashkaval (yellow cheese)
Halva
Honey
Spices and herbs
Shirdeni
Turli Tava
Tulumba
Rasol / Kisela Zelka
Fry bread ('pishii' in Tikvesh region; 'jufki' in SE Macedonia, 'mekitsi' or 'tiganitsi' around Skopje)