Macedonian food is a mix of different cuisines as it was influenced by the Slavs who inhabited the region since the sixth and seventh centuries. There are several local ethnic groups on the state and they have several local variations of the same food in the local Macedonian cooking.
History of Macedonian Food
Macedonia was regularly invaded by the local Greeks and the Turkish. Macedonian cooking is a wonderful mix of all local cuisines from Greek culture, Turkish culture and even of the neighboring Albanian, and Bulgarian nations. Christians and Muslims inhabitation has resulted in a rich variety of food.
Ingredients Commonly Used in Macedonian Cuisine
Macedonia is still considered to be the breadbox of the Balkans with several varieties of grain, vegetables and fruits being grown all year round. There is an especially high use of citrus fruits, grapes and hazelnuts as they are grown locally in large quantities. Meat has a very important role in the local food and local beef, mutton, lamb and chicken in produced in large quantities all year round. Local fish that is popular is the freshwater Trout caught from the Lake Ohrid. Red and white wines are produced in large quantities all through the year as there is an especially high production of grapes. Beer and local spirits like Rakijas and mastica are made all through the year and consumed with meals. Turkish coffee, espressos and cappuccinos are very popular and are brewed from traditional Turkish coffee beans.
Cooking Methods Adopted by Macedonian Cuisine
Macedonian food is typified by slow cooking in a ceramic vessel or pot over a slow fire.
Traditional Macedonian Cuisine Recipes for Macedonian Food
There are many local recipes that have a distinctly Mediterranean and Balkan influence to them. But local adaptations of Turkish recipes are also in plenty. Traditional Macedonian food varieties are as follows-