Makedonske viner

Makedonsk mat

Makedonsk mat er basert på de naturgitte forutsetninger
landet har for produksjon av all slags mat. Det sies at uansett hva du planter i jorda begynner det å spire. Salat er mye mer enn Kinakål og Isberg salat. De lager salater av de fleste grønnsaker og ofte er det varmebehandlede grønnsaker som serveres avkjølt. Likeledes er de flinke til å sylte grønsaker, gjerne i en tynn saltlake. De komponerer og danderer sine retter på en svært lekker måte. Til dette serverer de ofte mange slags brød med en ting felles, de er smakfulle.

The smell of Roasting peppers
filled the air in September and October. Everyone had great family recipes for Ajvar and Pinjur. They made traditional Chorba - stews of meat, beans and vegetables cooked in ceramic pots, Sarma - stuffed cabage, Leb - breads, slatko - sweets, and incredible deserts.
In every home that she visited, a table of fresh, homemade Macedonian specialties was offered to her.
The Macedonians were the most hospitible people she had ever met -- and the food was delightful. really wonderful. The women seemed to compete for the best recipes -- and yet they were humble, each one deferring to her own mother's recipe as the true best.
Visiting the open air markets was a sensual experience of colors, smells and tastes. There was always an ABUNDANCE of food in season -- heaps of peppers, cabbage, beans, cucumbers, salad, eggplants, squash, apples - fresh cheeses - fresh eggs - jars of honey. Special grilled trout from Ohrid Lake, old Turkish, now Albanian eighborhood. Turkish coffee delivered by young acrobatic waiters -
the Albanian boys run from shop to shop with coffee or tea balanced on a pivoting tray. Slasticarne - Bakeries offered varieties of Burek - cheese pastry, and Sladoled - ice cream, and Baklava - honey pastries ... [1]

[1] Copied from: http://webmark.com/balkan-layers/macedonia/&food.htm

Dette er
landet har for produksjon av all slags mat. Det sies at uansett hva du planter i jorda begynner det å spire. Salat er mye mer enn Kinakål og Isbergsalat. De lager salater av de fleste gønnsaker og ofte er det varmebehandlede grønnsaker som serveres avkjølt. Likeledes er de flinke til å sylte grønsaker, gjerne i en tynn saltlake. De komponerer og danderersine retter på en svært lekker måte. Til dette serverer de ofte mange slags brød med en ting felles, de er smakfulle.

Tavche Gravche

Ingredients needed
* 500g of bean
* 1 onion
* 100ml of cooking oil
* 2-3 pieces of red dry capsicum
* pepper, salt, flour, parsley, mint

How to prepare
Wash the bean and leave it to stay in water over night. After that cook it till it boils; drain it and put it in another hot water. Then add chopped onion and capsicum.
Continue to cook it till the beans are soft but integral. If there is too much water left, drain the beans.
In another bowl fry the chopped onion and paprika on cooking oil and then add this to the beans. Put everything in a pottery saucepan and then pour some parsley, mint, pepper and salt on it.
Put the saucepan in the oven and bake it for a while (the beans shouldn't be too dry).

Pastrmka (Trout)

Ingredients needed
* 4 trouts
* 20 g of flour
* 1 dl of cooking oil
* 20 g of butter
* spices, lemon juice
* 1 dl sour cream

How to prepare
Clean the trout, dry it and then salt it. Put trout into the flour before you fry it.
Take the fried trout from the pan. Add butter, spices, lemon juice and water into the pan and boil it for a while. Add sour cream before you take the pan off the oven.

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