Macedonian cuisine

Baklava (, or ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with either syrup or honey.

Goulash (, ) is a meal made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

Turkish gelatinous candy

Paprika is a spice made from dried and ground red peppers, Capsicum annuum. It can have varying levels of heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. The milder, sweet paprika is mostly composed of the fruit of the pepper with most of the seeds removed; whereas some seeds and stalks are retained in the peppers used for hotter paprika.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

Aioli, allioli, or aïoli () is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.

Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe.

Ćevapi (, ), known as kebapi () in North Macedonia, is a grilled dish of minced meat found traditionally in the countries of southeast Europe. It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia, and Romania.

Sujuk, sugou or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Anatolian, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Egypt, Sudan, Armenia, Azerbaijan, Bosnia and Herzegovina, Albania, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.

A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, , in Czech bábovka [ˈbaːbofka], and, in France, kouglof '''', kougelhof, or kougelhopf, in the Netherlands tulband, short for tulbandcake'') is a cake traditionally baked in a distinctive ring mould, similar to Bundt cake, but leavened with baker's yeast.

cold salad found all through Southeastern Europe

Ashure, aşure, anoushabour, anoushabur, '''Noah's pudding or trigo koço''' is a sweet pudding that is made of a mixture consisting of various types of grains, fresh and dried fruits, and nuts.

Kipferl, kifli, kiflice, kifle or cornuri is a traditional yeast bread roll that is rolled and formed into a crescent before baking.

culinary traditions of North Macedonia

traditional Macedonian dish

Lyutenitsa, ljutenica, lütenitsa or lutenica (, , , lyuto, ljuto or luto, , , , ), meaning "spicy", is a (sometimes spicy hot) vegetable relish or chutney in Bulgarian, Macedonian, Serbian and Turkish cuisines.

work of slaughtering domestic pigs to obtain pig meat (pork)

Cozonac () or Kozunak ( ) is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins or nuts, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts. It is common throughout Southeastern Europe in countries such as Romania, Bulgaria, Greece, Moldova, North Macedonia, and Serbia. Rich in eggs, milk and butter, it is usually prepared for Easter in Bulgaria, Serbia, North Macedonia, and in Romania and Moldova it is traditionally baked during Holy Week, typically on Holy Thursday or Holy Saturday morning. A sim

dessert

Pörkölt () is a meat stew which originates from Hungary, however is eaten throughout Central Europe.

The national dish of Albania, baked lamb dish in sour cream

Pindjur or pinjur or pinđur (; ; ; ) is a red-pepper spread or relish often used in summer and autumn. Pindjur is commonly prepared in Bosnia and Herzegovina, Croatia, Bulgaria, Serbia and North Macedonia.

Tufahije (singular: tufahija) is a dessert made of walnut-stuffed apples poached in sugar water. It is very popular in Bosnia and Herzegovina, Serbia, Bulgaria, and Croatia.

Romanian cheese

Yakhni (, , , , ), yahni (Turkish), or yahniya (, Serbian, ), jahni (Albanian), iahnie (Romanian) is a class of dishes traditionally prepared in a vast area encompassing South Asia, the Middle East and the Balkans. Generally, it is a stew of meat and vegetables.

thumb|A carp cooked in a sač

Popara (Cyrillic: попара, , papara, ) is a dish made with bread. Typically the bread should be old, stale and have a thick crust. It is soaked in either hot tea, milk or water. Sugar, honey, butter, and cheese are often added. It is mostly made in Bulgaria, Greece, Serbia, Bosnia and Herzegovina, North Macedonia, Turkey, Croatia and Montenegro.

Mekitsa (; plural mekitsi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called ' (sing. '), while in Macedonian or , and in Bulgaria mekitsa. They are similar to Hungarian lángos and British Yorkshire pudding. Mekitsa is conventionally a breakfast dish.

Türlü is a Turkish casserole made of stewed vegetables that may also include stewed meat. Varieties of the dish are also found in different Balkan cuisines. In particular, it is known as turli perimesh in Albania, tourlou in Greece, and turli tava in North Macedonia.

Shirdan, also spelled şırdan, shirden, شیردان or Ширден is an offal dish consumed in Western Asia. It is prepared by washing the abomasum (lower stomach) of a sheep and then stuffing it with chopped meat, onions, and paprika, then further seasoning it with black pepper, pimento and salt. Water is then added and the opened cavity is sewn with a needle and thread. Lastly, it is baked with animal fat in an earthen casserole.

thumb|Bulgarian kebapcheta thumb|Macedonian ḱebapčinja Kebapche (, plural: кебапчета, kebapcheta; , plural: ќебапчиња, ḱebapčinja) is a dish of grilled minced meat with spices. The meat is shaped into an elongated cylindrical form, similar to a hot dog. Typically, a mix of pork and beef is used, although some recipes involve only pork. The preferred spices are black pepper, cumin and salt. Kebapche is a grilled food. It is never fried or baked.

Pastrmajlija (), also rendered as Pastrmalija (), is a Macedonian bread pie made from dough, cheese, eggs and meat. Pastrmajlija is usually oval-shaped with sliced meat cubes on top of it. Varieties use smoked or dried pork and poultry meat, while others use eggs, lard, sheep cheese, kashkaval, mushrooms and spicy pickled pepper. Its name is from the word pastrma, meaning salted and dried mutton, sheep or lamb meat (cf. "pastırma"). The Macedonian digital dictionary calls it "pastrmalija".

dish of cooked macaroni and a mixture of egg and milk with additional ingredients like meats, vegetables or fish

Balkan pork and mushroom stew

Malidzano is a traditional Macedonian spread made from puréed bell peppers, eggplant, oil, salt and mustard (optional). It derives its name from the Italian word for eggplant, melanzane. Malidzano is usually served as an appetizer with a side of bread and piece of white cheese. In other countries of the Western Balkans (Serbia, Bosnia and Herzegovina, Croatia), it is prepared with green or red peppers, affecting the color of the spread.

Makalo () is a traditional Macedonian side dish. The main ingredients include oil, garlic and peppers although variations in the recipe can also include dry embroidered peppers, mashed potatoes, aubergine, leek and onion. It is usually served as an addition to stews or as a spread on bread.