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Traditional Macedonian COOKBOOK Goce Nikolovski Copyright © 2015 by Goce Nikolovski All rights reserved. Introduction In this cookbook you will find over 245 authentic recipes based on traditional Macedonian ingredients. Inside, find all types of traditional Macedonian fare, including potato salad, lentil soup, and an assortment of pita dishes, as well as sauces and a multitude of delectable desserts, such as gurabii, baklava, and ravania. Macedonia is a country in southeastern Europe on the Balkan Peninsula. Neighbours include Albania, Bulgaria, Greece, Romania, Serbia and Kosovo. Most cooking traditions of the Macedonia are intertwined with the cultures of neighboring countries. So, don’t be surprised if some of these dishes seem similar to some of your own family s traditional recipes. Also, be prepared for some differences. Recipes are greatly influenced by the 500 year invasion when Macedonia was part of the Ottoman Empire. Foods within the country vary depending on the region from which they originate. In Macedonia, lunch is the biggest meal of the day, while dinner happens to be the lightest, typically focusing on merely cold cuts and bread. Throw in an afternoon snack of a baked pastry and coffee and consider yourself a convert! Many of the recipes are vegetarian, but feel free to add your choice of meat to any dish. Goce Nikolovski STARTERS COLD STARTER Ingredients:  200 g cheese,  200 g white cheese,  200 g prshuta (smoked pork),  200 g kullen  1 piece cucumber. Place the sliced pieces in an oval dish and decorate it as you like. MONASTERY WHITE CHEESE Ingredients:  600 g white cheese,  80 g melted butter,  8 cloves grated garlic,  20 g cayenne pepper,  40 g fresh milk. Orate the white cheese with a small grate hole; add the butter, the garlic and the pepper. Stir it with a beater until it smoothens. Serve it on a piece of lettuce, fresh tomato, cucumber and decorate it as you wish. GALICKI BREADED CHEESE Ingredients:  300 g cheese,  100 g bread crumbs,  60 g flour oil,  eggs. Cut the cheese on 1 cm thick pieces. Roll each piece in the flour, than in a scrambled egg and at the end in the breadcrumbs. Fry it in hot oil on the both sides until it browns. Serve this meal with mayonnaise with white wine or tartar sauce. EGG BASKET Ingredients:  5 eggs,  50 g butter,  red pepper,  salt, Boil the eggs for ten minutes. Pour them cold water and after they get cold peel them and cut them in half lengthwise. Take the yolk out and mash them on a tiny grate or sieve. Whip the butter and add the yolks, add salt. Separate a part of this mixture and add red pepper. Take part of the yellow mixture put it in a syringe for cakes and fill the white baskets, and on top of each sprinkle from the red mixture. Make basket handles out of parsley stalk and stick them into the white baskets, place a piece of parsley at each side. Serve them in a dish covered with lettuce leafs grated with eggs. Place each basket on thus decorated plate. TOMATOES FILLED WITH TUNA Ingredients:  10 tomatoes same size,  2 tins of tuna,  1 bulb of onion  2 pickles,  mayonnaise. Wash the tomatoes, cut their tops and with a spoon take their seed and flesh out. Pour the tuna in a bowl and mash it, add the tomato part, chopped onion, and chopped pickles. Mix well and stuff the tomatoes with this mixture. Cover them with their tops, and decorate each tomato with mayonnaise. OMLETTE WITH PORCINI MUSHROOMS Ingredients:  200 g dried porcini mushrooms,  4 eggs milk,  Oil,  salt. Boil the mushrooms with a bit of salt. Sieve the boiled mushrooms. Put oil in a frying pan to heat. Scramble two eggs, add the mushrooms and fry it as a pancake. Serve it rolled in half. MUSHROOM SAUCE GRAVY Ingredients:  250 g mushrooms,  1 bulb of onion,  1 glass of white wine,  1 spoon of vegeta (her salt),  100 g tomato sauce (juice),  beef soup,  oil,  parsley, salt, Chop the onion in tiny pieces and fry it in the oil. Add the lengthwise cut mushrooms and the other ingredients, pour the beef soup and boil until it thickens as you wish. At the end add some flour so the mixture become thick. Serve it with roast meat.