Mazedonien, Balkan Peninsula

 

Mazedonien is a small country located in the heart of the Balkan Peninsula. It is surrounded by Greece to the east, Bulgaria to the north, Romania to the west and Serbia to the south. It is home to a population of about 3.5 million people and its capital, Skopje, is the largest city in the country.

The region has been inhabited for millennia by a mix of peoples, including those from the Old European (Neolithic) civilization and the Seminomadic group speaking languages of the Indo-European family. During the first millennium bce, it became home to the kingdom of Philip II of Macedon and was subsequently colonized by various groups. The modern Republic of North Macedonia was founded in 1913.

Regional identities – the places where people call home – continue to play an important role in the lives of Macedonians. While the larger cities and metropolitan areas have grown in size over the last few decades, the rural and mountainous regions still maintain their traditional identities.

Typical food from Macedonia is a blend of Mediterranean, Ottoman, Italian and German influences that come together in a distinctly Balkan cuisine. It reflects a rich farming culture and reliance on locally produced goods such as dairy, vegetables and fruit.

Palacinki, or “pasta” as it is commonly known, is a long and coiled sausage-shaped pastry that can be filled with both savory and sweet ingredients. The dough is made from flour, salt and lukewarm water. The sheets are rolled out and then sprinkled with oil and filled with various fillings, such as curd cheese, eggs, leeks, spinach leaves or minced meat.

Another common pastry is knedleli, or “knead cake.” This type of cake is baked and sliced into thin rounds. It is a popular breakfast and dessert item that can be served with honey, jam or cheese.

Rakija – the official Balkan aperitif – is also an essential part of Macedonian cuisine. Often a small portion is consumed with each meal, but it can be quite strong and should be taken in moderation.

It is a staple at many local events and a must-try drink to end any meal in Macedonia. This dark wine has been a key ingredient of the country’s culinary landscape for centuries. It has a sweet, nutty and sour taste that goes well with dishes like veal stew and pasta.

During the summer  Mazedonien months, it’s a must-drink to accompany any barbecue or outdoor party. It will make you feel very happy and refreshed, especially after a long day in the sun.

There are several different types of rakija, but they all contain the same basic ingredients: distilled wine, sugar and fruit brandy. The taste varies depending on the region. If you want to try some of the country’s best rakija, check out Sopot, Tikvesh and Popova Kula vineyards.

The most well-known wines from Macedonia are red, but you can also find whites and rosés. The winemaking tradition is steeped in history and a lot of time and effort go into each bottle.