I looove muffins, any kind of muffins and I experiment a lot. They are easy to make and everyone loves muffins. Let's try these ones.


  • 2 cups (300g) self raising flour
  • 125 g butter, chopped
  • ¾ cup (165g) castor sugar
  • 1 cup (150g) chopped dried apricots
  • 1 cup (90g) coconut
  • ¾ (180ml) milk
  • 2 eggs
  1. Grease 12 hole muffin pan (1 / 3cup / 80ml capacity).  
  2. Place flour in large bowl, rub in butter. Add remaining ingredients, stir with large metal spoon until just combined.  
  3. Spoon mixture into prepared pan. Bake in moderately hot oven about 20 minutes. Turn onto wire rack.


Easy to prepare, delicious muffins filled with jam and with adorable hazelnut aroma mmmm

  • 90 g butter, melted
  • 2 ½ cups (375g) self raising flour
  • ½ cup (55g) ground hazelnuts
  • 2/3 cup (150g) castor sugar
  • 1 egg
  • 1 cup (250ml) milk
  • ½ cup (125ml) plum jam (optional)
  1. Grease 12 hole muffin pan (1 / 3cup / 80ml capacity).  
  2. Combine butter, flour, nuts, sugar, egg and milk in large bowl, stir with large metal spoon until just combined.  
  3. Half-fill prepared pan with mixture, make small well in center of each muffin, spoon 2 teaspoons jam into each well, top with remaining muffin mixture. 
  4. Bake in moderately hot oven about 25 minutes. Turn onto wire rack carefully, as jam is hot.


Traditional Macedonian table without a plate of fermented milk? It is not Macedonian table! Especially in mountainous parts where farmers produce fermented milk with consummate taste due to abundant pastures which are rich with thyme, oregano and other aromatic plants.You can also easily prepare it yourself. My grandmother used to prepare fermented milk 2-3 times a week, I don't remember she ever bought one. With fresh whole milk and a little effort, your home can enjoy this extremely healthy food.


  • 2 liters of whole milk (raw is the best milk)
  • 200 ml fermented milk (later always leave this amount for "maya")

* Maya is a starter culture.

  1. Boil the milk.
  2. Cool the milk stirring occasionally with wire to avoid forming curd, which later during mixing would turn into lumps. Cool milk until it becomes lukewarm, not hot.
  3. Sour milk (for maya) should be cold from the refrigerator. Mix it well with a wire.
  4. Warm the pot/dish where you will prepare the fermented milk by placing it under running hot water.
  5. Pour the warm milk in the warm container. Add the sour milk. Stir vigorously with a wire until nicely smooth. Place the pot in a warm place to stand overnight. My grandma used to cover it well with a blanket.
  6. Place the dish in the fridge to cool for four to five hours. Cooling is very important, because if it isn't cooled, the water will split.

When serving, don't "dig" with the spoon, but finely capture the surface. You can mix it well and get yogurt. With the addition of fruits mixed in a blender, you can get a healthy fruit yogurt. Do not forget to save "maya" for the next fermented milk, thus you'll get more beautiful and better-tasting product over time.


Who came to Prilep and has not tried shirden - it's like one has not been in Prilep.This recipe is traditional Macedonian heritage of Oriental cuisine and can't leave anyone indifferent. For those who don't know, shirden is the lining of the stomach of a lamb. To prepare this specialty, you'll need to spend little more time, but believe me, it's definitely worth it.

  • 500 g veal
  • 500 g pork
  • 500 g lamb
  • 4-5 pieces of shirden
  • 1 onion
  • 3 cloves garlic
  • 4-5 dried peppers
  • ½ tablespoon paprika
  • spices: salt, pepper, pimento
  • 150 g rice
  • 150 g of olive oil
  • 250 ml water
  • 100 ml beer
  1. Clean each shirden thoroughly, scrape and so they are ready for charging.   
  2. Cut meat in small pieces (1,5 cm) and wash with water. Put some oil in a pot, add meat and fry for about 30 min. Before the end of frying, add finely chopped onion and fry another 5 minutes. Then add finely chopped dried peppers, finely chopped garlic, salt, pepper, paprika and pimento. Remove the pot from fire and add washed rice.  
  3. Put two handfuls of the mixture in each shirden and some liquid from the pot where the meat fried.  
  4. Close each shirden with a toothpick. Arrange in an earthenware pot, pour beer and halfway water. Put a little red pepper, pour oil and pierce each shirden with toothpick couple of times so they won't crack during baking.  
  5. Bake in an oven at 180 C for 90 min. When you get a beautiful red color, invert them, and wait to get color from this side too. If necessary, cover with baking paper to avoid burning above.Serve topped with a rich sauce from the pot and red wine.


Peglani piperki or literally translated "ironed peppers" are very popular winter relish in Macedonia. Peppers are most used vegetable for preserving. Macedonians prepare various pickles and spreads with peppers which are consumed during winter time.
This relish is very easy to prepare, simply bake peppers just a bit, add chopped garlic, add vinegar, add parsley and fill jars. This food goes excellent with other foods, as an addition to main meal, with rakija, as an appetizer or as a salad.
peglani piperki

  • 1 kg peppers
  • 3 cloves garlic
  • 100 g oil
  • 100 g vinegar
  • 1 bunch parsley
  • optional salt

  1. Remove handles and seeds and bake peppers just a little, don't peel them and place in a bowl. Chop peppers in pieces if desired, cut in stripes or leave them whole.
  2. Add salt on each row and add the chopped parsley and garlic.
  3. Pour vinegar and oil in the end.
  4. Serve immediately as a salad and if you want to keep through winter, then add 1 tbs white vinegar to the mixture and fill in jars with peppers and the rest of the ingredients.


As I previously said, I love poppy seed and all kneaded food that contains it, so I'm continuing my poppy seed journey with this great recipe for a roll with poppy seed filling.

  • 450 g flour
  • 125 g fat
  • 1 egg
  • 1 yolk
  • 1 dry yeast
  • 250 ml milk
  • 75 g sugar
  • grated zest
  • 250 g of milk
  • 250 g ground poppy seeds
  • 250g sugar 
  1. Knead dough from yeast, flour, fat, egg, sugar and milk. Add grated zest for better smell. Leave kneaded dough  to stand for 30 minutes in a warm place. 
  2. Mix milk, sugar and poppy seed in a separate bowl. Boil this mixture on a low heat until it thickens. 
  3. When dough is ready, roll out a crust with a thickness of a finger. Apply the filling evenly over the dough and fold crust in a big roll. 
  4. Coat with egg yolk and bake at 180 C, for about 40 minutes.
  5. When cool, sprinkle with powdered sugar 


I have to say that of all the chicken recipes, my favorite is homemade roast chicken. With only few ingredients and some spices, it's delicious. Soft inside and crunchy outside.

  • 1 chicken  
  • 150 g butter
  • 1 spoon full of mixed dry spices
  • 1 flat teaspoon black pepper
  • salt
  1. Place the pot of fire, put water and add the chicken. After cooking for some time, place chicken in a pan and add well the spices, salt and pepper on the outside and inside the chicken. The amount of butter and spices may vary according to needs and taste. 
  2. Chop butter into small cubes, then put on the chicken. Put few cubes inside the chicken. 
  3. Put to bake in warm oven at 250 degrees. Remove the pan from the oven occasionally to pour the liquid from the pan over the chicken. When the chicken starts to get rosy color, remove the pan from the oven. Serve while warm. 
  • Tip: you can use the water where you boiled the chicken to prepare a chicken soup.


I love poppy seed! That's why I'm proposing a slightly different corn cake with poppy seed. Simple, yet interesting. The more it stays, the better it tastes. The real enjoyment of taste and structure is when cake overnights. 

  • 6 eggs
  • 6 tablespoons brown sugar
  • 4 tablespoons honey
  • 1/2 cup olive oil
  • 1/2 cup sunflower oil
  • 1 cup milk, sour milk or yogurt
  • 3 cups cornflour
  • 1 bag of baking powder
  • 1 tsp vanilla extract
  • 1/2 bag of dry yeast
  • 4 full tablespoons poppy seed
Note: 1 cup = 200 ml.

  1. Mix eggs together with sugar and honey longer than usual, 10 to 15 minutes.
  2. Then reduce mixer speed to minimum and add the oils and milk / yogurt or sour milk.
  3. Add the yeast, baking powder, poppy seed, and finally add the corn flour that needs to be mixed using a spoon or wire.
  4. Put the mixture into previously oiled and floured pan size 25x35cm. Bake at 180 degrees for half an hour.
  5. When cool, sprinkle the biscuit with powdered sugar and cut into cubes or rhomboids.



Antique, some would say dish for poor :) My family loves it! Potatoes stew is usually prepared as a lean meal, you can prepare it with meat and if you're fasting, you can even prepare it without oil. Your choice!


  • 1.5 kg of potatoes
  • 2 onions
  • 100 ml of oil
  • 1 tablespoon red powdered pepper
  • 1 tablespoon of dry spices
  • 1 teaspoon salt
  • parsley
  • 2 tablespoons flour 


  1. Chop onions, add oil and spices, add a little water and let it cook until onions completely soften. Periodically add water.
  2. During this time, clean and chop the potatoes into cubes or slices, as you prefer. Add potatoes in the pot, pour water to cover well potatoes. Leave to boil on medium heat, with occasional stirring.
  3. Add pepper and salt, mix well and leave until everything is beautifully cooked. If it is too thick, add a little hot water periodically .
  4. At the end, when potatoes are cooked and there's enough soup (in your judgment), dilute flour with a glass of water, remove pot from the heat, add flour and water, stir and return to cook another 5 to 10 minutes on reduced fire.
  5. Try to check if it is salty, you can also add black pepper. Add fresh parsley in the end.
  6. Serve warm, combine with fresh salad.



Pogacha is a traditional Macedonian round loaf. It's usually made for special occasions. There are various types of pogacha, you can make it plain, add filling etc. This recipe is about pogacha with white cheese, yogurt and eggs.

  • 4 eggs
  • 200 ml oil
  • 1/2 l yogurt
  • 1 tsp salt
  • 1 tsp sugar
  • 1 kg of flour (+100 g)
  • 100 g butter
  • 200 g white cheese
  • 1 fresh yeast
  1. Dissolve yeast in yogurt, add sugar and leave for a minute to activate. Then gradually add eggs, oil, salt and flour. You may need more than 1 kg of flour, dough will show itself, it should eventually be soft, but not sticky. Knead well and leave to rest for 15 minutes.
  2. Roll out big crust and coat with butter. Sprinkle the cheese and fold in a big roll. Cut roll into slices and arrange them into a deep casserole or pot previously coated with butter.
  3. Let it rest and rise well. Coat pogacha with egg and sprinkle with sesame seeds. Bake in preheated oven at 200 degrees for the first 20 minutes, then reduce the oven temperature to 180 and bake until lightly browned.


There are many reasons to replace white bread with whole wheat bread. Many of the recipes we read on the internet about how to prepare whole-grain bread, often contain white flour, so such bread could not be considered a healthy alternative. Now you can make a homemade whole wheat bread and be absolutely sure that you eat healthy food that does not contain additives or preservatives. Hot or cold, this bread with spicy taste and smell is a delight for all your senses.

Homemade whole wheat bread

  • 1 kg whole wheat flour
  • 1 yeast (40 g)
  • 1 baking powder (10 g)
  • water as needed
  • 1 to 2 teaspoons salt
  • 1/2 teaspoon sugar.

  1. Place yeast in a kneading bowl and add the sugar, a tablespoon of flour and 100 ml of lukewarm water. Allow the yeast to grow.
  2. Then add the flour, baking powder, salt and gradually add lukewarm water. Knead a soft dough.
  3. Add different seeds if desired (sesame seed, sunflower seed, pumpkin seed, oatmeal...)
  4. Shape the dough to make traditional bread or shape it depending on the mold in which you want to bake.
  5. Place bread in oiled mold and leave it for 20 to 30 minutes to rise.
  6. Bake it in a preheated oven at 250 degrees for 20 minutes. Then, remove the bread from the oven and check if it is well baked.with a wooden skewer or a toothpick, if there's no glued dough on, it means the bread is ready..
  7. Whole wheat bread is ready to eat! Enjoy!


Since I'm a person who likes savory food more than sweet food, you're guessing, instead of making cakes, I prepare salty cakes :) And all of my family loves them. Salty cake is very easy to prepare, I don't always stick to the recipe, I use what I have in my fridge. This is the basic recipe and you can adapt it according your taste.


  • 6 eggs
  • 12 tablespoons flour
  • baking powder
  • 150 g chopped white cheese
  • 150 g chopped ham
  • 180 ml oil
  • handful chopped parsley (you can use spinach instead)


  1. Mix eggs with mixer. 
  2. Add oil and mix.
  3. Add the flour mixed with the baking powder and mix.
  4. Add the chopped cheese, add chopped parsley and chopped ham. Stir with a spoon.
  5. Pour the resulting mixture pour in a pan (no.24-26) or mold floored with baking paper, put to bake in a preheated oven at 200 degrees about 20 minutes.
  6. After baking and when slightly cool, pull out cake from the pan, remove the paper and place on a rack to cool.



Wanna bite something sweet and delicious, but you are worried about diet and the number of calories? I have a great proposal that I created in my kitchen. Healthy balls with apples and cinnamon, which are very easy to make and does not contain sugar.
Non fat, vegetarian, healthy and gluten free!
  • 6 apples
  • 2 cups oat flakes
  • 2 tablespoons honey
  • 2 tablespoons flax-seed
  • 2 tablespoons sesame seed
  • 2 tablespoons sunflower seed
  • cinnamon to taste
  • optionally you can add raisins, dried cranberries..
  1. Wash, then peel and grate apples. Place grated apples in a pot on fire on medium heat and cover with a lid. Cook them with occasional stirring until softened.
  2. Remove softened apples from the fire and add the oat flakes, honey, flax-seed, sesame seed, sunflower seed and sprinkle some cinnamon. Mix well the mixture and using your hands form balls with the size of a walnut.
  3. Arrange balls in a pan lined with baking paper. Bake in preheated oven at 180 degrees for 5 minutes. Leave baked cookies to cool, then serve them.


Garlic, garlic and garlic only! I think I fall in trance or other state of mind when I eat this god given food! I've been searching for the perfect recipe for a long time. The thing is I sometimes want it rare and sometimes I want it thick. So there's no perfect recipe, it's how you feel at that very moment. Whatever its aggregate state is, I just love it. I like the way it lowers my blood  pressure to a state where I feel comfortably numb :) I have a tip for you, if you like makalo, find a partner who likes it as well :)
Let's start with this thick makalo.

  •  clove garlic
  •  vinegar
  •  butter (oil)
  •  salt
  1.  Take whole clove of garlic. Place in a blender with a little vinegar. Blend until you get a uniform mixture.
  2. Melt butter on the side, about 100 g. Add a little salt and blend constantly while you add the melted butter. For a cheaper alternative  add oil instead of butter. The secret is, drop by drop. Just as making mayonnaise to get one fine volume and density.
  3. Eat it with people who like garlic just as you do. Combine it with every food you can think of.


Macedonia - wine country

As a wine country, Macedonia is both very old and very young, and has a rich wine history.
Macedonia has 24,000 hectares of vineyards and Macedonian wineries produce about 236,000 tons of grapes annually, which is equal to 220 million liters, putting the country in 25th place in the world. The official domestic consumption is about 10 million gallons, that's only 5% of Macedonian wine production that is used for domestic consumption.
Macedonia was known through centuries as a country that produces wine, but producing quality wine began over ten years ago.
The production of grapes and wine is around 17-20% of GDP, and wine is second most exported product after tobacco.

Macedonian wines
Old wine country

Macedonian wine story has its roots from the 13th century BC. Ancient Macedonians made wine from grapes grown and mixed with honey because sugar helped its preservation. The wine was kept in amphoras in which olive oil was poured on top to stop wine breathing. Then amphorae was buried in the ground and thus it remained cold and matured respectively.
During the Roman Empire, Romans were responsible for spreading vines throughout Europe. They believed that the wine is a source of wealth and luck. During this period, Macedonia was one of the most famous regions for growing grapes in the Empire.

In the Byzantine period (till VII century) the cultivation of vines continued.
With the spread of Christianity, the presence of wine also increased. Wine was part of orthodox church ceremonies (rites) because it was believed that it represents the blood of Jesus.
During the Ottoman Empire (from XIV to the XX century) viticulture and wine-production in Macedonia extinguished since wine was forbidden according to Islamic laws. Thanks to Christian churches, wine making continued.

At the beginning of the 20th century,grapevine was represented on 30 000 hectares and was completely destroyed by phylloxera (Phylloxera vastatrix) till 1914, small insect that attacks the roots and leaves of vine wine.
In 1928 King Alexander Karadjordjevic decided to plant vineyards and to build a winery in Demir Kapija (Iron Gate tour.). The winery was named Villa Maria by his wife Mary. The property was bought with the money she received as dowry from her parents. There were other noble families that produced grapes and wine at that time.

After World War II, with the beginning of socialism, barrels and equipment for the production of wine which were owned by different families and small producers of wine, were nationalized. 13 wineries producing mainly bulk wine were established in Republic of Macedonia. On the other hand, there were more than 30,000 families that owned small vineyards. They sold their grapes to the 13 large wineries.

Rebuilding viticulture and increasing the areas under vines reaches its maximum in 1981 when 38,759 hectares were registered. 

Young wine country

   After separating Macedonia from Yugoslavia in 1990, the process of privatization of the oldest wineries began. But apart from the change of ownership, many things remained the same. All wineries continued to produce bulk wine in large quantities, under low-quality and low prices. But the potential was much higher.
  The quality of wine depends on: the quality of the grapes, the quality of the equipment and the wine-maker. While equipment can be bought and the process of producing can be learned, the quality of grapes depends on the climate and terroir. These conditions are fulfilled in Macedonia, so produced grapes are of high quality.

Climate conditions

  Macedonia has a transitional climate from Mediterranean to continental. Summers are hot and dry and winters moderately cold. Average annual rainfall is 1,700 mm in the mountainous western parts and up to 500 mm in the eastern parts. The country has three climatic zones: temperate Mediterranean, mountainous and mild continental. Tikves region, located in the valley of the rivers Vardar and Strumica, where most of the grapes are grown, is the driest area of ​​Balkan Peninsula. Warmest regions are Demir Kapija and Gevgelija, where temperatures in July and August often exceed 40 degrees Celsius. Slight wind in this region helps not to develop cryptogram infections.

Macedonia has nearly 260 sunny days a year. This helps in the long process of maturation when sugars and acids concentrate in the grapes, enabling rich color and complex aromas in the wines. The intense aroma of the Macedonian wines is a result of combined influence of the Mediterranean and continental climate, with warm days and cooler nights, and terroir rich in carbonates and minerals.


  Today, vines in Macedonia are cultivated on around 24 000 hectares of which 70% of the vineyards are planted with wine grapes, and 30% with table grapes. The two most important varieties grown in Macedonia Vranac (red) and Smeredevka (white). Besides these two species, mostly known are Cabernet sauvignon, Merlot and Chardonnay.
  Vranec is best known and most cultivated grape variety in Macedonia and represents 80% of all red wine varieties that are grown in this country.


Meat stew is a traditional dish in Macedonia. Veal stew, tripe stew and chicken stew (and somewhere and fish stew) are served in every restaurant every day from morning till afternoon. You can't easily find lamb stew on the regular menu. Lamb stew is usually served and prepared in homes during Easter. But if you want to prepare it in any time of the year, then, here's a great recipe.
Lamb stew with spring onion


  • 1 egg
  • 1 lemon
  • 40 g oil
  • 40 g flour
  • 50 g celery
  • 1 parsley root
  • 100 g carrots
  • 10 dl sour cream, salt, black pepper, red pepper, bay leaf
  • 100 g onion
  • 400 g lamb


  1. Cut meat and vegetables into cubes. 
  2. Fry flour on oil in the container in which you'll prepare the stew. Add chopped onions, meat and chopped vegetables. Add spices, pour a little water and allow to simmer. Then add red pepper, add water and boil until meat is soft. 
  3. Just before removing the pot from fire, add beaten egg yolk with sour cream. If desired, add some lemon juice. Combine with spring onion if available.


This tea is my favorite tea which I often prepare for my family. I prepared some this morning and I got inspired to write something about the most famous Macedonian tea.

MOUNTAIN TEA - sideritis scardica, grows in higher areas on the Balkan peninsula. You can find it Macedonia in Mariovo, Ilinska mountain, Galicica, Shar planina. Mountain tea is a several year's medicinal plant with yellow flowers. The mountain tea grows in high places, rocky and dry areas. Flowers from June to September when it's also collected. This plant can be cultivated and remain the same quality. For tea is used the part which grows above ground. It has a specific nice smell and taste and it is one of the best teas for consumption.
mountain tea
Mountan tea from Ilinska Planina
COMPOSITION:The mountain tea contains ether oil, tannin, bitter substances, vitamins and minerals.

USAGE:Used against colds, flu, fever, high fever, inflammation of the respiratory system, bronchitis, inflammation of the intestines and stomach, anemia. The mountain tea is diuretic and improves the work of the kidneys, helps in removing the stone from the kidney.

PREPARATION: Put several twigs in boiled water. Leave for 10 minutes then drain.


Podvarok is a traditional Macedonian food, often served with pork ribs or smoked pork meat. Podvarok is made with sauerkraut, but when you can not find it, use regular cabbage.This dish is perfect for this time of the year, especially because this is the time then sauerkraut is made in Macedonia. Every household buys at least 10 kg of cabbage and either makes sauerkraut or fills plastic barrels with whole cabbages. It’s part of making zimnica (relish) in Macedonia and on the Balkan.

You can also prepare this dish with chicken meat.

  • sauerkraut (about 1.5 kg)
  • 800 g - 1 kg pork ribs
  • 2 onions
  • 2 cloves garlic
  • 1 carrot
  • 1 teaspoon spices
  • 100g smoked bacon
  • 1 tablespoon red pepper
  • 5-6 pepper grains
  • 2-3 bay leaves
  • oil

  1. Strew pork ribs-with spices, rub nicely and fry shortly on all sides in a pan with oil. Remove from pan and put aside.
  2. Fry on the same oil the finely chopped onion, carrot, garlic and smoked bacon previously cut into thin slices. Add bay leaves and pepper. Cut cabbage into thin slices and add to the pan. Fry 10-15 minutes or until cabbage starts to soften.
  3. Oil earthenware or ovenproof dish and add cabbage mixture first, then slices of meat (ribs) and pour about ½ liter of water. Cover (with lid or foil) and leave to bake for 1 hour at 200⁰C. If necessary add a little water while baking.
  4. Remove lid or foil and leave to bake for 10-15 minutes more until excess liquid evaporates and cabbage and meat get baked crust. Before serving, remove bay leaves.



Easy, fast, delicious perogies! Ingredients for the filling are optional, you can use whatever you want to. Perogies with minced meat are also delicious.
Ingredients for dough:

  • 3 eggs
  • 2 cups corn flour
  • 2 cups wheat flour
  • 2 cups of yogurt
  • 1 baking powder
  • salt 
Ingredients for the filling:
  • crumbled white cheese
  • grated cheese
  • chopped ham or dried bacon
  • tomato sauce, oregano (optional)
Knead dough and make balls. The balls are stretched, filled, bent and fried in hot oil. Serve warm :)



Have you ever tried Turkish delight? This tasty delicacy is one of the best marks of Turkey and all ex Ottoman empire territories including Macedonia! The first version of this delight appeared in the late 18th century.

There are many different types of lokum, regular, flavored with fragrant roses water, with dried fruit, nuts, coconut etc. The best know lokum in Macedonia is Krushevo lokum where Tagas family are preparing it the same way for one century. The recipe is a secret of course and if you ever visit Krushevo, you have to try this lokum. My favorite is the one with walnuts inside.

This recipe is for regular lokum.

  • 25 g sugar (for sprinkling the casserole)
  • 500 ml water
  • 100 g of corn flour
  • 700 g of powdered sugar
  • Lemon juice
  • 3 tablespoons gelatin
  • 2 tablespoons water roses
  • Chopped nuts (optional)


  1. Place plastic wrap on a larger, preferably translucent baking casserole and sprinkle with a little sugar and corn flour. This is where you're pour the lokum mixture later.
  2. Put powdered sugar, lemon juice and 400 ml water in other pot. Cook over low heat until dissolved.
  3. Mix corn flour with the remaining 100 ml cold water in another small bowl, then add the sugar syrup. Sprinkle gelatin and stir until lumps disappear. Leave mixture to boil and then boil over medium heat for 20 minutes. Stir constantly. Add nuts in the end. The mixture should thicken and obtain pale yellow colour.
  4. Then, place mixture in the prepared container and leave in a cool place overnight.
  5. After it hardens, cut into the desired shape and flip each piece in a mixture of powdered sugar and cornstarch to prevent sticking.
  6. Delicious homemade delight is ready. Serve with Turkish coffee.



I grew up with basic steamed cauliflower and relish preserved cauliflower, and it was fine until I tried the roasted version. My mouth waters as I'm typing the recipe. Here's my version.

  • 2 heads cauliflower
  • 500 ml sour cream
  • 2 eggs
  • salt
  • pepper 
  • 1 tablespoon parsley
  • garlic and Parmesan (optional) 
  1. Place cauliflower in salted water to boil for 10-15 minutes or until soft. 
  2. Preheat oven to 180 degrees. Grease baking tray with olive oil and spread in cauliflower evenly. 
  3. Beat the eggs, add sour cream, add salt and pepper as desired. Pour mixture over cauliflower, add  parsley and bake for about 20 minutes. After baking, add garlic and Parmesan if desired.
  4. It's ideal combined with fish or chicken meat.


Simple and fast recipe for stuffed eggs which believe me are the first to disappear from tables on cocktails or parties.


  • eggs
  • ham salami
  • parsley
  • mayonnaise


  1. First boil and cool eggs. Then peel and cut in half crosswise. 
  2. Squeeze yolks into a bowl and add the finely chopped ham, parsley and mayonnaise. Mix all ingredients and fill eggs with the mixture.


Kaymak (pronounced: kay-much) is a creamy thick dairy product with a rich taste. It's made from milk, mostly in the Balkan region. The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is off, the cream is skimmed and left to cool (and mildly ferment) for several hours or days. Kaymak has a very high percentage of milk fat around 60%.
This recipe will show you how to make homemade kaymak when raw milk is not available.


  • 1 l milk
  • 500 ml heavy cream


  1. Boil milk in shallow enamel pan. Carefully, pour the cream in from as high as possible. Simmer mixture on low fire for about 2 hrs. Turn off the heat and allow it to stand without mixing for 6 hours.
  2. Then turn on heat again and simmer on very low fire for 1/2 hr. Cool the mixture without mixing. Then carefully place pan in refrigerator for 24 hours.
  3. Cream has formed. Loosen with the point of a knife and remove it to a flat plate. Cut into squares. It is delicious served on anything which calls for whipped cream or eaten alone.



I'm not very fond of fruit preserves, they're just too sweet in my opinion, but green figs preserve? I just can't resist it and I always keep a jar or two in my fridge. It has this exotic and kinda oriental note which is magical! Close your eyes while consuming and feel the magic! 
I know it takes a little more time to prepare it, but it's definitely worth it.

  •     2 kg of green figs
  •     6 kg of sugar
  •     1 lemon
  •     1,5 l water for syrup
  1. First,  clean the spokes from figs, then make several holes with a fork on each fig. Place figs in a pot, pour water and place on a heated hotplate to boil. Pour out boiling water and pour new water and let boil again. Repeat this procedure 9 times. Leave figs to drain.

  2. Then start preparing syrup. Add water with sugar in another pot. When syrup begins to boil, add drained figs. Boil until desired consistency, or about 30-40 minutes. Finally add lemon circles. Cover the pan with a damp cloth and leave to stand for 12 hours. Then collect preserve in clean jars. 
  3. If there's a remained syrup, collect in a clean jar and use it in preparation of cakes or sweets. 


The described recipe is for Gjomleze roast in the oven.
*Traditional Gjomleze done under a sac (iron pan radiating).
- See more at: http://www.healthyfoodcorner.com/gjomleze/#sthash.NAqdwozR.dpu
Gjomleze (ѓомлезе) originates from the southwestern part of Macedonia. It is a big soft white pie with a crispy crust. It is still prepared in the same way as hundreds of years ago; with a traditional cooking apparatus called a “sach” (сач). We don't use the sach in this recipe and it can also be prepared in the oven. Be prepared to spend several hours for this specialty, but it's definitely worth it!

  • 1 1/2 kg flour 
  • 2 l water 
  • 2 tsp salt 
  • 100 ml oil 
  1. Mix flour, salt and water with a mixer to obtain a mixture similar to that of crepes. Add more flour or water if needed.
  2. Coat pan with oil and pour small amount of the mixture with a large deep spoon to make a thin layer crepe. Place in a heated oven to bake until slightly red. 
  3. After you bake the first layer, coat with oil and pour the second thin layer and return to bake again. 
  4. Repeat the procedure until you waste all mixture. 
  5. When the last crust is slightly baked, remove pan from the oven, cut in cubes, sprinkle with oil and return to bake a little longer till red. 



Burek is the best pastry in the world! It's made of pastries filled with ground meat, cheese or spinach and it's found in the cuisines of all Balkan countries that used to be part of the Ottoman Empire. Previously, I showed you how to make burek with ground meat. Now I'll show you how to make burek with white cheese. Choose which recipe is better for you.

  • 1 pkg dry yeast
  • 1/4 c lukewarm water
  • 1/4 tsp sugar
  • 3 1/3 c all purpose flour
  • 1/2 tsp salt
  • 3/4 c lukewarm water
  • 1/2 melted butter
  •  9 eggs (slightly beaten)
  • 1/2 lb crumbled feta cheese
  • 3 tbs melted butter
  1. Butter a large round pan (15-16 in) and set aside. 
  2. Prepare yeast with 1/4 c lukewarm water and 1/4 tsp sugar. Set aside. 
  3. Sift flour and salt into large bowl, leaving a hole in the middle. Add prepared yeast mixture in the hole. Begin mixing by hand and slowly add lukewarm water. Knead until dough forms a ball of medium consistency (approx 10 min). Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour. 
  4. Melt 1/2 lb butter in saucepan. Roll out 4 balls into 6 in. circles, stack one on top of the other, brushing each layer with melted butter excluding the top layer. Let stand briefly, then roll out on lightly floured table to just a little bit larger than the bottom of your pan. Place in pan and brush top with melted butter. Mix filling and spread evenly to edge of pan. 
  5. Now roll out one ball as thinly as you can; sprinkle with butter and gather it loosely into folds, and with a slight pull, elongate it. Starting from the center of the pan, place this dough over filling, circling it to look like a pinwheel. Repeat with remaining balls until you have reached the outer edge of your pan. Sprinkle generously with remaining butter. Cover with a tea towel and set Burek over a pan full of hot water for about 20 min. Bake in a preheated oven of 300 deg. for about 45 min or until nicely browned. 
Enjoy the best pastry in the world!