Traditional Macedonian Foods
- Tavče-Gravče
- Turli Tava
- Ajvar, a bell pepper spread. Can be mild or hot.
- Kebapi
- Polneti Piperki (stuffed capsicum (usually filled with rice or rice with meat)
- Pita (pastry)
- Burek
- Malidzano, an eggplant spread
- Pindzur, a spicy vegetable relish
- Popara
- Pastrmajlija
- Sharplaninski ovchi Kashkaval (hard sheep's milk cheese from the Šar Mountains – Šar Planina in Macedonian)
- Shirden and Kukurek
- Kisela Zelka and Rasolnica (Sour cabbage)
- Mekici (also known as tiganici or pishii), fried lumps of dough
- Chorba od Kopriva (Creamy Nettle Soup)
- Kompir Mandza (a potato and meat stew)
- Pleskavica or burger (also Sharska and Ajducka )
- Kachamak (aka. Bakrdan)
- Zelnik
- Selsko meso is roast beef, pork and lamb with mushrooms, white wine and yellow cheese on top, mostly made in clay pottery
Read more about this topic: Macedonian Cuisine
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“I conceive that the leading characteristic of the nineteenth century has been the rapid growth of the scientific spirit, the consequent application of scientific methods of investigation to all the problems with which the human mind is occupied, and the correlative rejection of traditional beliefs which have proved their incompetence to bear such investigation.”
—Thomas Henry Huxley (1825–95)
“There are many of us who cannot but feel dismal about the future of various cultures. Often it is hard not to agree that we are becoming culinary nitwits, dependent upon fast foods and mass kitchens and megavitamins for our basically rotten nourishment.”
—M.F.K. Fisher (1908–1992)