Balkan bites: the best Macedonian foods to try

Geographically speaking, Macedonia refers to a part of the Balkan peninsula that incorporates regions of Greece, Bulgaria, Albania, Serbia, Kosovo, and of course, all of North Macedonia. The food is a reflection of the historical influences that have shaped this place — from ancient Rome, the Ottoman Empire, the Balkans, and beyond — and contemporary experimentation that has introduced traditional Macedonian cuisine to new audiences both at home and abroad.

When it comes to Macedonian food, home and restaurant chefs alike balance complex, savoury flavours with tangy, bright ones, and doughs and pies of all variations make an appearance alongside delicious regional cheeses. And you heard it here: Macedonians know how to make a dip. Read on for a deep dive into all types of tasty Macedonian food, from fresh shopska salad to sweet dessert buns.

Shopska salad

Every Macedonian meal needs a solid opener, and that’s where shopska salad comes in. This refreshing appetizer was created in western Bulgaria, but its lore is somewhat contested — some assert that the salad has been around for centuries, while others point to chef Petur Doichev, a well-known figure in Bulgarian tourism, as the originator who brought the salad to the fore in hotels and restaurants in the 1950s. Shopska is beautifully straightforward: tomatoes, cucumber, and bell peppers are drizzled with sunflower oil and vinegar, and the whole colourful lot is topped with shredded sirene cheese, Macedonia’s answer to feta. One thing everyone can agree on? It tastes like summer in a bowl.

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Kebapcheta

This one’s for the meat lovers — Bulgaria’s famous grilled ground meat sausages are mouthwatering remnants from the Ottoman Empire that still have folks craving a protein fix centuries later. Often served with fries and an ice-cold beer, kebapcheta is made of ground pork (sometimes a mix of beef and pork) flavoured with cumin and garlic, and it’s always grilled — never fried. If you like kebapcheta, you should also try kjofte, Macedonian meatballs. These also feature ground meat, but they are often seasoned with onion, pepper, paprika, and dried mint and served smashed and fried.

Tavče gravče

Who doesn’t love baked beans? North Macedonia’s celebrated national dish, tavče gravče, is a bean stew that’s baked in an earthenware pot, with the end result being a rich comfort food that pairs nicely with grilled meat. Made with white beans, oil, onion, paprika, bay leaves, and tomato, the dish is traditionally vegan, but you’ll find meaty versions featuring pork throughout the region. Often eaten on Fridays, the dish originated in the Ottoman Empire and permeated the Balkans. Today, it continues to be a centuries-old favourite in North Macedonia. Sample all its iterations and then prepare your own version at home — this one travels nicely.

Turli tava

It’s all in the name: turli means "mixed," and tava means "dish," so you can pretty much expect this recipe to include everything but the kitchen sink. Turli tava has its origins in Turkey, but it’s since spread through Macedonia and the Balkans. This popular casserole-style meal features a slew of mixed vegetables, including potatoes, carrots, beans, eggplant, zucchini, tomatoes, and sweet peppers, and it often includes beef, pork, or veal cut into cubes. Seasoning-wise, the recipe is simple but effective: just add garlic, salt, and vegeta seasoning, with pepper to taste. Like tavče gravče, everything is tossed into an earthenware dish and slow-baked until tender and delicious.

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Pindjur

Vibrant pindjur brings a big dose of colour and flavour to your Macedonian meal. This tasty relish is made of tomatoes, red peppers, garlic, and vinegar (some recipes call for eggplant as well), and it delivers a bright, tangy element to anything you spread it on: rice, veggies, meat, or even just chips or crackers. Pindjur is similar to another beloved Macedonian condiment called ajvar, though the latter is ground more finely, has a smokier and sweeter flavour, and doesn’t feature tomatoes. While you can eat pindjur any time of year, it’s largely regarded as a late summer appetizer because it uses the last garden harvests.

Gjomleze

This North Macedonian treat hailing from the southwestern region of the country is an exercise in care and patience. This filling-less pie consists of several layers of flour dough that are painstakingly poured and baked layer by layer, a lengthy process resulting in a decadent pastry. This was historically done in a fire over coals, but modern ovens speed the process along a bit. Savoury gjomleze is often cut in an intricate diamond pattern, making it a beautiful addition to your table spread, and it’s traditionally eaten plain with a side of yogurt, though some variations add egg or cheese into the mix.

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Borek

There's no doubt about it: Borek is a seasoned crowd pleaser. Turkish in origin, it was first introduced to Macedonia in the 15th century, reportedly via a baker from Istanbul working in the Serbian town of Niš, and has spread far and wide into the Balkans, Eastern Europe, and beyond. This delicious pie features phyllo dough filled with spiced ground meat, cheese, or spinach, and it’s served either wrapped into a spiral or flat like a traditional pie. Borek can be eaten any time of the day, but it’s especially good as a filling breakfast.

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Makalo

It may be another riff on Macedonia’s beloved pepper dips, but makalo has its own unique characteristics that make it shine. First, the recipe calls for the use of embroidered peppers — no, that’s not a typo. Embroidered peppers, so named for the beautiful patterns on their skins that resemble threaded handiwork, are native to Macedonia and have an earthy, nutty taste that combines beautifully with the oil and roasted garlic that make up the rest of the dip’s base. Some variations call for the addition of boiled potatoes, which gives makalo a thicker, creamier quality.

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Malidzano

The only one of North Macedonia’s dips that isn’t red in colour, malidzano combines roasted eggplant, roasted green peppers, garlic, and mustard into a smoky, tangy spread that’s perfect over a slice of warm bread. Sometimes people sprinkle crumbled cheese or walnuts over the top of the dip for a little extra flavour and crunch. Malidzano is usually enjoyed in the colder months.

Pastrmalija

Sometimes dubbed "Macedonian pizza," pastrmalija is a staple at group gatherings and a filling meal that’s sure to keep you swiping slices. North Macedonian in origin, this long oval flatbread was historically served with cured lamb, but today it’s usually made with pork, mutton, or veal. You may also see the addition of sirene cheese and eggs as toppings, as well as garlic. Different North Macedonian cities have their own takes on this dish, but the city of Štip really goes all in, even throwing a festival called Pastrmalijada in the food’s honour. One of the festivities includes baking the largest pastrmalija possible, so don’t be surprised if you see one as big as a table!

Kashkaval

Derived from Italian caciocavallo cheese, Kashkaval cheese has been served, experimented with, and improved upon since the Roman Empire. Today, kashkaval is most often used as a catch-all term for yellow cheese (as opposed to white cheeses like feta and sirene) throughout wider Macedonia and the Balkans, specifically referring to aged, semi-hard cheese made from cow, goat, or sheep milk — and sometimes a mixture of all three. It’s particularly popular in North Macedonia, where it’s most often made with cow’s milk and served in a sandwich or with pastries for breakfast. It’s also good for melting, so you’ll see it on pizzas, too.

Zelnik

Taking a bite of flaky, golden zelnick feels like getting a hug from a Macedonian grandma. This phyllo dough pie is similar to borek, but it uses sirene cheese and leeks as filling rather than meat. Some versions include cabbage instead of leeks, but the result is still a green-forward twist on the savoury pie that’s so popular across Macedonia. If the baker is really worth their salt, she'll roll the dough out into uber-thin sheets by hand, resulting in a light, airy texture that plays well with the dense filling. Enjoy a slice with a glass of yogurt.

Kozinjak

The lone dessert on our must-eat Macedonian foods list, kozinjak is a North Macedonian sweet treat made of yeasted bread flavoured with orange or lemon zest and stuffed with dried fruits (like rum-covered raisins) or jam. The dough is braided and baked, and then the pillowy loaf is sprinkled with sugar or sesame seeds. Kozinjak is often served around the holidays, particularly Easter.