The cold appetizers in Macedonia are sometimes called prolonged meze. In Macedonian meals, they are a true prelude to the main course.
One of the most complicated meals for preparation is the traditional salty pie, which appear in different shapes and flavors. Usually they are filled with cheese, spinach or sorrel, and sometimes they are served as a roll instead of a pie.
Excellent appetizer choices are the seasoned eggs, salty pancakes, marinated mushrooms proja, and during the summer, zucchini can be irresistibly tasty and refreshing. They are usually cut into circles and poached, but can also be served boiled and mixed with chopped garlic and parsley.
In the past it was necessary to prepare vegetables for the winter months when they could not be grown. This gave birth to another Macedonian tradition: mixed pickles, or torshi.
This food, rich in vitamins and minerals, is prepared by soaking peppers, green tomatoes, cauliflower, carrots and pickles in vinegar.
In the past it was necessary to prepare vegetables for the winter months when they could not be grown. This gave birth to another Macedonian tradition: mixed pickles, or torshi.
This food, rich in vitamins and minerals, is prepared by soaking peppers, green tomatoes, cauliflower, carrots and pickles in vinegar.
Ajvar, another appetizer, is the pride of Macedonian cuisine and is characteristic of wintertime.
The recipe, which includes red peppers, is one of the biggest secrets of the Balkan kitchen. It’s traditionally prepared at home, in yards and gardens.
The ajvar has its own tasty companions such as lutenica, malidzano and different kinds of pindjur which accompany the top delicacies. Lunch can also be combined with garlic, potato or bean dip.
The dips are easy to prepare, and just like the pindjur, can be served in a traditional crock, accompanied by cheese.
The ritual of prolonged meze in Macedonia presents a magic of combined tastes that one will never want to end.