Macedonian cuisine

 Macedonian cuisine

Macedonian cuisine is a typical Balkan cuisine characterized by a mixture of Oriental , Greek , and Turkish cuisine . Under the influence of a large number of sunny days that this region offers , vegetables, fruit and fresh herbs are of superior quality , and therefore the food is prepared . Also, the grapes that are grown there due to the influence of the sun and the wind, which is always present is excellent quality , and is therefore a true and excellent wine . Kavadarci and only Vardar valley is an area where most plantations are grapes and vineyards on the hills of the beautiful landscape that stretches from Derventa gorge , and the Skopje valley , next to the stream of the river Vardar , to the town of

Gevgelija and the border with Greece. North- western part of Macedonia formed high mountains and Mavrovo area where the climate is harsh. In this region are mainly grown stock of high quality , as the air that is present , but also because of the large spacious pastures with short and bitter herbs eaten by itself , so cleanness and smell of the meat comes to the fore . On the west of this diverse country , there is a lake of Ohrid that due to the large number of sources have crystal clear water. It is particularly famous , famous Ohrid trout, autochthonous variety of fish , with a fantastic taste and smell . In combination with the full-fat sheep's cheese, mature and delicious fruits and vegetables, meat coming from the mountains , olives and fresh spices that come from this region , as well as fine wine , the region takes on a real renaissance experience of taste and smell.

 Typical dishes in Macedonian cuisine are:





 Pastrmajlija,Ćomlez,gravče na tavče,musaka,sarma,kukurek,selsko meso,banica,pišiji,škembe čorba,tresena pastrmka,dojranski krap,cironka,ajvar,lutenica.etc..