• Tavche Gravche

    Doesn't get more Macedonian than Tavče gravče (Macedonian: Тавче гравче). This traditional dish is prepared with fresh beans and it can be found in almost all restaurants around Macedonia and all over the diaspora. The boiled beans first and then mixed with onion, peppers, tomato, oil, flour and various spices baked in a pottery saucepan.
  • Ajvar

    Ajvar (ayvar/ајвар) 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.
  • Makalo

    Eating makalo is a part of Macedonian tradition and cuisine, definitely a recognizable feature of true Macedonians:) One ingredient is common in all makalo recipes - the garlic. The most popular makalo variations include the garlic spread makalo, the one with dried peppers (and garlic), then a combo of patatoes and dried peppers, as well as triple combo with baked peppers, tomatoes and garlic. You usually eat makalo with warm bread and white sheep cheese (preferrably from the Galicnik or Berovo areas).
  • Grilled meat (skara/скара)

    Grilled meat (local: skara/скара) - Macedonians and the other Balkan nations are known as great lovers of grilled meat; especially the tasty “kjebapchinya” (in the picture above) and grilled meat patty (pleskavica/плескавица) which go excellently with onion. Those are two most popular meals with younger and older population and they are found in the offer of many taverns (kafeana/кафеана).
  • Kukurek

    This is one of the most interesting delicacies of Macedonia, usually prepared during springtime. It is prepared in an earthenware pot and looks and tastes awesome. Kukurek is esentially well cooked and spiced up lamb intestines. This dish is low fat and low caloric and goes well with good Macedonian white wine.
  • Pastrmajlija

    The "Pastrmajlija" bread pie is usually made from dough and meat (in the areas of Shtip and Kratovo), and with added eggs (in Veles and Negotino). The name of the pie comes from the word pastrma, meaning salted and dried meat of sheep/lamb (which can be optionally added in Veles or Negotino). Traditional Shtip pastrmajlija is the most recognizable one in the country, its a long shape, with a topping of small cubes of dried pork on the top, and pickled fefferoni peppers on the side.
  • Shirden

    Whoever comes to the city of Prilep and doesn't try the shirden - it's like they haven't been there at all. This recipe is traditional Macedonian heritage from the Ottoman cuisine and can't leave anyone indifferent. For those who don't know, shirden is the lining of the stomach of a lamb stuffed with different kinds of meat.
  • Gjomleze

    Gjomleze (ѓомлезе) originates from the southwestern part of Macedonia (Ohrid area). It is a big soft white pie with a crispy crust, and is still prepared in the same way as hundreds of years ago - with a traditional cooking apparatus called a “sach”.
  • Simit Pogacha

    Simit-pogacha is typical of Skopje, and remains one of the few delicacies that are prepared and sold exclusively in the capital. This is esentially a bun-sandwich which consists of bread bun and a greasy pie without any fillo, which is reminiscent of burek. It's actually "bread inside a bread" sandwich, very strange at first hearing, but when you taste it, you'll understand why it is the most popular breakfast in Skopje.
  • Burek

    A delicious and savoury puff pastry that will fulfill your love/hate relationship with carbs. Some typical fillings for Macedonian burek include minced meat, cottage cheese or spinach. Goes best with a cup of yoghurt.
  • Sarma

    Sarma is wrapped minced meat and rice roll (usually beef and pork, rice, onions, and various spices, including salt, pepper and various local herbs are mixed together and then rolled into large grape or cabbage leaves). Sarma can also be vegetarian (rice only), which is usually prepared during the fasting periods of Orthodox Christians.
  • Polneti Piperki

    Literally meaning "stuffed peppers", polneti piperki are both a popular and delightful dish. Bell peppers are stuffed with rice, ground meat, spices and chopped veggies then roasted in the oven to perfection.
  • Kachamak

    Kachamak is a kind of corn porridge typical for Macedonia and other Balkan countries, which bears some resemblance to the Italian polenta. This dish is commonly known as "bakardan" in parts of western Macedonia (the region of Galicnik to be more specific). It's a healthy food, often consumed in the wintertime, and pairs best with white sheep cheese and sour milk ("kiselo mleko") from Galicnik.
  • Turli Tava

    Turli Tava is another typical Macedonian dish cooked in the traditional earthenware. It consists of okra, potatoes, eggplant, ground meat, peppers, carrots, rice and onion. Again, this dish is usually served with a side of sour milk ("kiselo mleko") or yoghurt.
  • Pindjur

    Pindjur, is another very popular and delectable relish like spread. This spread is more so popular during the summer months. Pindjur consists of roasted eggplant, peppers, tomatoes, garlic, onion, salt, pepper and oil. Typically served with white cheese (sheep, cow or goat) and fresh loaf of bread.
  • Pita

    The pies around Macedonia are called "pita", "zelnik" and "komat", depending from the area of the country and way they are prepared. What gives Macedonian pies their amazing flavour is the dough (the process of making and stretching its layers which subsequently gives the pie its unique taste), as well as the phyllo which can be spinach, cheese, leeks, cabbage, nettles, forest fruits, wallnuts, you name it:) The southern parts of the Mavrovo national park (areas of Rostushe and Janche) are our favorite for tasting this culinary gem of Macedonia.
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The traditional Macedonian cuisine combines Balkan and Mediterranean characteristics, inherited largely from Turkish tastes that prevailed during long centuries of Ottoman rule.

The travelers are delighted with the taste of Macedonian tomato, carrots, lettuces, parsley, onions, an garlic, and not to mention the rich flavor and aroma of fresh fruit, such as watermelons, melons, cherries, apricots, grapes, peaches, and others. Most herbs are collected in the local mountains and in the countryside, and these herbs are renowned for their taste, have scent and healing properties.

In this section we point out some dishes and beverages typical to Macedonia (our website would crash if we put it all up here:) During all of our tours around Macedonia You’ll enjoy local homemade food, while on our dedicated foodie tours we’ll also introduce You to the art and paradise of preparing traditional Macedonian food.