
ESTIEM EUROPE3D MAC3DONIA
Macedonian cuisine is the traditional cuisine of the Republic of Macedonia—part of Balkan cuisine—reflecting Mediterranean and Middle Easternin fluences, and to a lesser extent Italian, German and Eastern European (especially Hungarian) ones.
Macedonian Food & Drinks

The relatively warm climate in Macedonia provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija. Tavce-gravce and mastika (Type of Rakija) are considered the national dish and drink of Macedonia, respectively.
Rakija
10 Most important things you need to know about Macedonia’s most traditional drink – RAKIJA:
• Rakia (Ракија) is an alcoholic beverage that is produced by distillation of fermented fruit.
• It was believed that rakia was first created in the 16th century in the Balkans, the location is unknown.
• Home-produced rakia is around 50-60% alcohol contented.
• It is supposed to be drunk from special small glasses which hold from 0.03 to 0.05 L.
• A popular myth is that one can tell the strength of rakia by the size of the ring of bubbles (venac) which forms when the bottle is well shaken.
• Normally, rakia is colorless, unless herbs or other ingredients are added.
• Some types of rakia are kept in wooden barrels (oak or mulberry) for extra aroma and a golden color.
• The most famous rakia in Macedonia is “Lozova” and is traditionally served with “Shopska” salad.
• Most popular rakia producing company in Macedonia is “Tikvesh”.
• In general, rakia is offered to guests in one's home as a welcoming gesture.


Tavce Gravce

Tavce Gravce is traditional Macedonian dish. It is prepared from fresh beans and it can be found in almost all restaurants in Macedonia. Tavce gravce is considered the national dish of the Republic of Macedonia. Ingredients for preparing the dish are : beans, onion, oil, red dry pepper, salt and parsley.
Preparation
The beans are cleaned and then soaked in cold water for 3 hours to become soft. After that they are boiled in a pot. After first boiling, the water is thrown out and replaced with fresh water. Then the onion and the red pepper are added. Apart in a pan, an onion together with the black pepper are fried. When the beans are boiled, they are put in earthenware together with the onion and the red pepper and stirred well. Afterwards, a lid is put on the earthenware and the dish is cooked in an oven at 220 °C. During the baking, the beans are cooked carefully so that they do not become dry.
The earthenware does not just give a traditional look to the meal, but also keeps the beans warm.
The beans may be eaten with different kinds of meat.
Tavce gravce in the Tetovo style is widely known in Macedonia.

Wine


Macedonia produces wine on some 22.400 hectares of vineyards and the production was 108.100 tons in 2008. There are also some additional 30.000 hectares of vineyards dedicated to table grapes.
The production of red wine dominates the Macedonian wine production, with around 80%.
Wine regions
Macedonia has three wine-growing regions:
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Povardarie, in the valley of river Vardar, mostly around the towns of Negotino and Kavadarci. It is the most important region both in terms of quantity and wine quality.
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Pelagonija-Polog, around Lake Ohrid, to the west on the border with Albania.
Grape varieties
The grape varieties common in cultivation includes a large proportion of indigenous varieties and varieties common to Central Europe and the Balkans, as well as some international varieties. Red varieties include Vranec (the most common variety of Macedonia), Kratosija, Cabernet Sauvignon and Merlot. White varieties include Smederevka, Welschriesling (usually referred to as Laški Rizling), Chardonnay, Sauvignon blanc and Zilavka.

Malidjano

Malidjano is traditional Macedonian cream salad made from eggplants, feta cheese, walnuts and spices. It derives its name from the Italian word of eggplant, melanzane. Malidzano is usually served as an appetizer along with bread.
Preparation
Preheat the oven to 400 degrees F (200 degrees C). Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.
Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.

Turli-tava
Turli tava has its name origin in Turkish words. Turli meaning mixed and tava, a pottery dish. It is a common main course dish for Macedonia and the rest of the Southern Balkans.
Turli tava is made out of potatoes, rice, okra, eggplant, peppers, pork, beef or lamb. All these ingredients are mixed baked in an oven in a traditional pottery dish (tava).

Pastramajlija
Pastrmajlija is a Macedonian bread pie made from dough and meat.
Pastramajlija is usually oval-shaped with sliced meat cubes on top of it. Its name derives from the word pastrma, meaning salted and dried meat of sheep or lamb.
In its honor, a manifestation called "Pastrmajlijada" is organized every year in the city of Stip.

Preparation
In a large bowl, combine the flour, salt, and yeast, and stir well to combine. Stir in 1/2 cup of lukewarm water; mix until all of the flour is absorbed. You may need a little bit more or less liquid to moisten the entire mixture. Turn the dough out onto a lightly floured surface and knead briefly, shaping the dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a towel and let rise in a warm place for about 30 minutes. Preheat oven at 425F.
Take the dough and knead it again, briefly, on a lightly floured surface. Roll the dough into an oval shape, about 1/4 inch thick, spread 2 tablespoons of all-vegetable shortening all over the dough, and then place it on a baking sheet. Cut the pork into cubes. Season the pork with cayenne pepper, black pepper and salt to taste. Press the meat into the center of the dough, leaving a 2-inch border.
Put dabs of the remaining all-vegetable shortening on top of the meat. Fold the edges of the crust over to make a border, with the fold touching, but not covering the meat. Bake for 12 to 15 minutes, or until meat is done. In the meantime, break the egg into a small bowl and whisk it. Continue to whisk the egg until it is smooth and no strings cling to the fork. At the 12-15 minute mark, take out the pizza and brush the tops of the crust with the egg. Pour the rest of the egg on top of the meat, evenly across the top. Put the pizza back into the oven for another 5 to 7 minutes, or until the egg is cooked. Let pizza cool on a wire rack. Serve with a shot of Rakija (rah-key-yah), which is Macedonian Moonshine, and hot peppers.

