Macedonian Cuisine/Food

[The LION will ROAR]

Macedonian kebapi
A combination of minced beef and pork rolled together with garlic and other spices, served with red pepper, onions, and french fries.

[The LION will ROAR]

Sarma is a dish of grape, cabbage or chard leaves rolled around a filling usually based on minced meat. It is part of a traditional Macedonian cuisine, but also, it can be found in the Turkish and Serbian cuisine. The name of this dish, has turkish origins, and means “wrapped thing”.

[lavce pelagonski]

Pogacha (Pogaca, Погача) version 1
Hi guys, so holidays are gone and hopefully I'll have more time to write on this blog. Many of you e-mailed me about recipe for pogacha (pogaca, погача), which I assume that is the sweet version you're looking for. Well, I have three different recipes for sweet version of pogacha, so you can choose which one you want to make. This is the first version:

Recipe:
1000 gr flour
150 ml milk
250 ml yogurt
50 ml vegetable oil
2 eggs
1 cube (or package) yeast
100 gr sugar
125 gr butter
pinch of salt
water (if needed)

If you're using frozen yeast cube, warm the milk a little bit, dissolve the yeast into it and then add and dissolve the sugar in it. If you use package of dry yeast, the milk can be cold, just dissolve the sugar and yeast in it. Sift the flour, mix the pinch of salt in it and then add the milk with the dissolved sugar and yeast, the yogurt and oil. In a bowl crack one egg, and from the second one just add the egg white. Keep the yolk for egg paint. Beat the egg and egg white and add them to the flour and other ingredients. Mix everything until it's soft and smooth dough (add water if it's too hard or flour if it's too soft). Knead the dough until smooth, shape it into ball, and leave it to rest until the size of it has doubled (approximately 1 hour in warm place). When the dough has raised, roll it into rectangle and spread 1/3 of the butter on top of it. Overlap the dough one half on the other (like you're closing a book). Spread the second 1/3 of the butter and overlap again. Then spread again and overlap again. Roll the dough in 2 cm thickness and cut it into equal pieces (cubes). Shape each piece into ball (the size should be like golf ball) and into place it in the center of a greased round baking pan. Shape the other pieces into balls and arrange them to the center piece so you'll have flower shape. Keep arranging the dough balls until you use all dough. Add 1 tablespoon of water into the egg yolk and beat it well. Spread the egg paint onto the pogacha and sprinkle it with little bit of sugar. Leave the pogacha to rest for 10 minutes (until the oven is heated). Heat the oven to 200 degrees C and bake the pogacha for 10 minutes. Lower the heat to 180 degrees C and bake for 20-25 min more (until the sides of the pogacha are brownish). When the pogacha is baked, take it out of the oven and cover it firs with some clean thick plastic bag (the plastic foil might melt), and on top of the bag place a kitchen towel. Leave it to cool like this. Then you just break pieces of it and eat:-)

[lavce pelagonski]

Macedonian grilled vegetable salad recipe


Serves eight as a side dish or as meze

This is not like an Italian roast vegetable salad, but is so soft it's almost a purée. It's perfect with lamb kebabs.

4 peppers, all red or a mixture of red and yellow
olive oil
4 plum tomatoes, halved
2 aubergines
4 cloves garlic, crushed
¼ tsp dried chilli flakes
2 tbsp extra-virgin olive oil
juice of ½ lemon
1½ tbsp red-wine vinegar

Halve, core and deseed the peppers and brush all over with olive oil. Put some foil on the grill pan and set the peppers on this. Add the tomatoes and drizzle with oil. Season. Put under a hot grill and cook until both vegetables are scorched in places. Turn the heat down and cook until tender. You will need to remove the tomatoes first. Put the vegetables with their cooking juices into a bowl.

Pierce the aubergines all over so that they won't burst then hold each one with tongs over a naked flame on the hob. Cook all over. The skins should be scorched and the aubergines completely tender. It takes a while but be patient. If you don't have a gas hob, grill your aubergines instead. Halve them lengthways, paint with olive oil, season and cook on both sides until golden and tender. It doesn't produce anything like the smoky flavour achieved by a proper flame but it's better than not eating the dish at all. Either way, leave the aubergines to cool a bit then remove the skin. Cut the flesh into small cubes.

http://www.telegraph.co.uk/foodanddr...ad-recipe.html

[George S.]

how about tavce gravce??

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