This giant crepe has been hit on facebook cooking groups lately and the recipe has been shared rapidly among friends. I found the recipe at my dear friends on the fb group "Macedonian mums in Perth and all over the world". We all shared how our  crepe turned out, and what filling we put inside. Some of us like it salty and combine it with ham, cheese, some like it sweet and combine it with pudding or jam or cocoa creme, with honey, nuts, you name it! I combined it with cocoa cream, banana and crashed nuts, rolled it and put whipped cream on top and chocolate topping. It was gone in 1 minute.
You'll literally need 5 minutes to prepare the mixture and 10-15 minutes to bake it.

  • 4 eggs
  • 6 tbs flour
  • 300 ml milk
  1. First, heat the oven at maximum and put inside the largest square pan that usually comes with the oven, previously coated with margarine or oil spreaded everywhere, even on the sides.
  2. Beat eggs well with a wire.
  3. Add the milk.
  4. Add the flour spoon by spoon and mix everything until smooth.
  5. Pour the mixture in the heated pan and put to bake at 200 C degrees for about 15 minutes or until it changes color. While baking, it should become swollen as in pictures.


OCTOBER 16, 2007 in a terrible car accident at Nova Gradiska, Croatia, died the Macedonian nightingale Toše Proeski. He was 26 years old.
Tose Proeski was a famous Macedonian singer and one of the biggest stars on the Balkan music scene, where he was seen as a trademark of Macedonia. He was a Macedonian multi-genre singer, songwriter and actor. He was popular across the entire Balkan area and was considered as the best act of the local Macedonian music scene. He was called "Elvis Presley of the Balkans".

He made even the unattainable possible. Easy to reach. Everyone bowed before the legend. Numerous performances, awards, Grand Prix, Croatian Radical Festival, Serbia, Bosnia ... Blastically won the top lists, filled the concert halls with ease and, most importantly, reigned in the hearts of thousands of fans. Career unattainable for many! He went to the angels, but not in oblivion!

Even ten years after the tragic deaths, the charismatic musician has not been forgotten, and thousands of people mourn for him as the first day. We will never forget him!


Lahmajoun is a Turkish dish that has been very popular in Macedonia in the recent years. The word "lahmajoun" has Arabic roots and it means "dough with meat". It is consisted of thin dough (as in pizza) topped with minced meat, vegetables and spices.
If you want to try this Turkish specialty, you can easily prepare it at home. Here's the best recipe for lahmajoun:

● For dough:
  • 400 g soft flour
  • ½ fresh yeast
  • 1 teaspoon of sugar
  • 100 ml water
  • 100 ml milk
  • 1 tablespoon of olive oil
  • Salt

● For filling:
  • 400 g minced beef meat
  • 200 g canned tomatoes
  • 1 onion
  • 2 peppers
  • 20 g cheese
  • 4 tablespoons edible oil
  • Mixed spices, black pepper

  1. Combine milk, water, sugar, yeast, oil and a little salt in a container and then gradually add the flour, kneading all the time until you get a soft and elastic dough. Allow the prepared dough to grow.
  2. Prepare the filling until the dough rises. Chop the onions thoroughly, and cut peppers and the preserved tomatoes into cubes. Grate the cheese on the larger side of the grater.
  3. Put onions and peppers to fry on some oil shortly, and after a short time add the minced meat, canned tomatoes and spices. Dine until all the ingredients soften.
  4. Divide the risen dough into four parts, and manually shape each part in a pizza shape, taking care that the edges are thicker and the center is thinner.
  5. Apply filling over the shaped pies and add grated cheese, then each on a pan coated with  baking paper in the oven to bake until reddened. Bake at 200 C degrees for about 10-15 minutes
  6. Serve with fresh salad or ajran, yogurt or sour milk.
  7. You can roll lahmajoun and eat it as a doner.


The customs and traditions that come with the birth of the baby are different everywhere, and so in our country. Namely, our country has interesting customs and traditions that some mothers decide to follow, but for some of them, these beliefs are nonsense and of course, they decide to ignore them.

What prompted me to open this topic is the talk that if you're pregnant and you're a Macedonian woman, you are pressured and even forced to stick to some customs in order to have a good and a healthy pregnancy and you'll give a birth to a healthy newborn. It's interesting that even today, in the 21st century, people still believe in things based on superstitions. After a certain research, I'll present you some of these beliefs and it's up to you to decide whether they make sense for you or not.
Me being 8 months pregnant with my firstborn child

When pregnant
  • You shouldn't tell anyone (except your partner and the closest family) about your pregnancy for 3 months. It is believed that if you announce your pregnancy before that, you may experience a miscarriage.
  • You can't go to a cemetery nor at a funeral.
  • Be careful not to steal something or take something without someone sees you. If you take something, you should tell. You shouldn't "steal" even a plum from a yard, because the baby will be born with a body mark with the shape of the stolen object on the first place you touch yourself afterwards (people really, I mean REALLY believe this).
  • It is not allowed to give something to a pregnant woman by throwing it to her.
  • When birth pains begin, the pregnant woman should have a shower and while showering, she should drop an egg from the neck down to break, not turn around to see and clean it and shouldn't tell anyone.
  • The mother of the pregnant woman shouldn't know when her daughter is giving birth, because mothers are always afraid for the daughters and always thought of the worst.
After giving birth
  • Mother in law prepares mekici (type of fried dough) immediately after baby was born. Mekici are combined with sugar, so the child will have a sweet life and are given to close people, relatives, neighbors and in the hospital among the medical stuff where the baby was born.
  • After the baby is born, grandmothers go to church and take a little prayer and baptized water for the baby. Baptized water is poured in the water in which the baby baths and the mother should drink from it. If baptized water remains on the last 40th day, then it is poured in the ground.
  • Mother and the baby are not aloud to leave the home (if not necessary) for 40 days. In general, almost in all cities throughout Macedonia are respected the 40 days when the mother and the baby should not leave home nor should be visited. After 40 days, the mother and baby take a big prayer in the church and after that they visit 3 houses.
  • During these 40 days the mother is considered "unclean", so there must be no intimate relationship with her husband.
  • Also, after the 40th day, the baby can be visited by other people. The reason why they are waiting for 40 days is usually protection against any infections.
  • During the 40 days, the mother must not dry clothes outside after sunset and must not come out after sunset.
  • When it comes to visiting a baby, girls must not have a monthly cycle, so that the baby does not get a rash.
  • Also, guests mustn't come in the evening, only during the day, because if they come when it's dark, then they can bring the child dark and thus magic and spirits. 
  • During the 40 days, the mother must not say "good bye", she mustn't take out anything from the house nor walk someone to the door so to keep her milk.


Have you ever heard of "shketo"? Shketo is a traditional Macedonian lamb stew, I know it's been prepared in my hometown Bitola for ages. I'm not sure where the word "shketo" is derived from, I know it's a gastronomy term for a dish that is consisted of lots of parsley and a lamb meat, but I couldn't find a proper translation. Nevertheless, it's a tasty and healthy stew that you'll love it!

  • 500 g lamb meat, cut into larger pieces
  • 1 bulb onion
  • 2-3 pieces spring onions
  • 1-3 ticks parsley
  • 1 tablespoon of flour2 carrots
  • 1 parsnip
  • 1 celery root
  • black pepper in the grain
  • salt
  • red pepper
  • 2-3 tablespoons oil
  1. Fry meat in a pot on strongly heated oil on all sides until reddened.
  2. Finely chop the onions and add them to the meat. Fry until the onion is caramelized for about 10 minutes. Add the white parts of the spring onion, fry for another 5 minutes and at the end add the finely chopped green parts.
  3. Add whole carrots, parsley and celery (later, when cooked, remove them. You can blend them and return to the stew later). Fry another 5 minutes.
  4. Chop washed parsley and add to the frying pan.
  5. Add water as much as to cover the meat. Boil on low heat until the meat is cooked (about 45 minutes).
  6. Now prepare roux. Put 2-3 tablespoons of oil in pan, heat the oil and add a spoon of flour. Stir until it gets a beautiful yellow color and a pleasant smell and in the end, add half a tablespoon of red pepper.
  7. Put the pan aside, add 200 ml of warm water, mix well and pour into the pot with the meat.
  8. Add salt, pepper and let it boil until it thickens for about 5 minutes.
  9. Traditionally, this meal is served with hot bread and sheep sour milk.
"Shketo" has been mentioned in the book "Tunel" from Petre M.Andreevski, which inspired me to share the recipe


I remember eating boiled corn on the cob since I was a kid. We always ate them in the late summer and their smell brings back the memory of my childhood when after a day of spending a day in playing, we would run to the warm "kocani" as we call them. In late summer, you can see people with huge pots selling warm corn, freshly boiled. In my time, there was this old man who would sell warm corn on his bike. He would pushed his bicycle and shout: "Who wants a warm corn". I don't remember where he put all that cobs, but his corn was always tasty and warm.
Corn is also useful for health. In summer, the youngest and the oldest, reach for corn as per dessert. Enjoy the sweet taste either it's boiled or baked, as a snack and as an addition to many dishes. Some even freeze corn for winter.
This corn is super sweet, so they call it "sugar" or "shekerka" - Dutch seed. Although it's sweet, we put some salt on top and eat it that way. What to say, I don't know anyone who can resist warm corn in summer.

Some of us boil corn on cob at home.


  1. First you need to clean every cob from the leaves and silk. Keep some of the leaves, so you can use them to put boiled corn on a leaf and eat it that way.
  2. Bring to boil water in a larger pot and put cleaned cobs in the pot. Leave to boil on a low heat for 2-3 hours, depends on the corn.
  3. Leave to cool a bit and your corn on cob is ready to be eaten. Put 1 peace on a corn leaf, sprinkle some salt and enjoy the taste of freshly boiled corn on cob.


 Lutenica (or ljutenica, lutenka) is other popular relish which is prepared in early autumn and consumed during winter. The word "lutenica" is derived from the word "lut, luto" meaning "chilly". Lutenica is similar to ajvar, except it contains tomatoes and has chilly and spicier taste. Of course, you can make it non-chilly if you're not fond of chilly taste, but then it won't be lutenica right? Alternative ingredients include eggplants, carrots, onion. This a tried recipe which my mother in law prepares it for decades. You can prepare half of this dosage if you think this is too much work for you :)

  • 10 kg red peppers for ajvar
  • 5 kg tomatoes
  • 1/2 kg red hot chilly peppers or hot capsicums
  • 1 liter cooking oil
  • 1 cup sugar
  • 1 cup wine vinegar
  • 2 bunches parsley
  • 1 head garlic
 *1 cup is 250 ml cup

  1. First, wash, clean and bake the red peppers. Put baked peppers in a plastic foil so they'll peel better later. After peeling, leave to drain.
  2. Wash and clean tomatoes from the green parts and put to grind in a meat grinding machine.
  3. Put grind tomatoes together with the vinegar and sugar in a larger pot to cook. Leave to simmer together for about 30 minutes.
  4. Then, add the cooking oil and leave to cook together with tomatoes for about 1 hour. 
  5. Add cleaned and chopped chilli peppers and leave to cook for 30 more minutes.
  6. In a meantime, chop the red peppers in desired size and add them in the pot. Add cleaned and chopped garlic and washed and chopped parsley. Everything together should boil on a low heat for 30 more minutes, so the overall time for preparing lutenica is 2,5 hours.
  7. At the very end, add 1 tsp of food preservative sodium benzoate and mix it through the mixture.
  8. Pour hot lutenica in hot jars and close the lids well. Fill jars till the top. 
  9. Enjoy lutenica with some fresh bread and a piece of cheese.


Vegeta is one of the most famous products in the area and even worldwide. It is a product made in Croatia and it's the most common supplement of any meal. Vegeta is a condiment mostly consisted of salt and dried vegetables. The one thing that really bothers me in Vegeta is the additive they add called Mononatriumglutaminate, which is used to improve flavor. This additive is considered bad for your health, especially for children, so it's better to avoid it. That's why I use other types of condiments similar to Vegeta which don't contain Mononatriumglutaminate. But the best thing is to prepare homemade mix of spices, right?
How to prepare homemade Vegeta? Just follow the instructions. You can increase or decrease the amount of used ingredients according to your taste.

  • 700 g carrots
  • 350 g parsnip
  • 2 large celery roots
  • 2 larger leeks
  • 2 larger onions
  • 5-6 pieces garlic
  • a handful of parsley
  • 1/2 tbs turmeric
  • 1/2 tbs curry
  • 1/2 tbs black pepper
  • 1-2 tbs corn flour
  • 1-2 tbs sugar
  • Himalayan salt as much as the dried vegetables weight
  1. First wash fresh vegetables, then chop in a blender. First chop carrots, then parsnip and so on. Don't chop vegetables in too small pieces. We'll blend them again in the end after drying.
  2. Put chopped vegetables on a paper or sheets and leave on warm and sunny place to dry. Or you can dry vegetables in an oven with turned fan at 50 C degrees and you'll need several hours for complete drying. Don't forget to stir occasionally. I suggest you to prepare this mixture in summer, so you can use the sun. Vegetables will be dried in one day. 
  3. Well-dried vegetables blend a little in a blender and add spices: turmeric, curry, black pepper, corn flour, sugar and Himalayan salt in the amount of 100% of the total weight of the dried vegetables. You can add less salt depending your taste.
  4. Enjoy this natural homemade Vegeta, I'm sure you'll love it!


The Star of Kutlesh

The Kutlesh star is the name of the symbol of the Macedonians. It is a 16-pointed sun and a century-old symbol of the Macedonian people, country and culture. In 1977, in the village of Kutlesh (Greek name Vergina) in the Aegean part of Macedonia (today in Greece), it was unearthed in an archaeological site and by the name of the village Kutlesh, today it is called the Kutlesh star or Vergina star.

In the grave where the Kutlesh star was discovered, was found a golden plate with engraved sun. Today the found plaque is stored in the museum in Kutlesh, Aegean Macedonia. The star was used during the Kingdom of Macedonia and in the Republic of Macedonia's flag from 1991 to 1995, when the flag was changed violently with the present Macedonian flag. Today's Macedonian national flag is an abbreviated stylized version of the Kutlesh Star, with eight edges instead of sixteen.

Interpretation of the symbol
The significance of the symbol is not completely clarified today. In the archaeological circles, there are several assumptions as to whether the symbol was an official symbol of the Kingdom of Macedonia, whether it was merely a symbol of the military or simply represented an ornamental landmark. It is thought that Macedonian king Phillip II had this symbol on his shield.

Use of the symbol

The symbol has always been used to mark and highlight the Macedonian identity. Over the centuries, the Macedonian people always used the symbol in their daily lives and activities. The significance of the symbol for the Macedonian people is also witnessed by a large number of icons in which 16 stars are drawn or in a more simplified version - an eight-pointed star.

Today's use
Today, the symbol is used by almost all Macedonian associations in the diaspora, the Macedonian municipality of Pustec in Albania, numerous organizations in Macedonia and was the state flag of Macedonia from 1991 to 1995.

On the other hand, Greece artificially embraces it as their symbol by the fact that Belomorsk Macedonia as a province has the same flag, but with a blue background.
"The sun from Kutlesh is not a Greek symbol, except that it is accidentally found in today's Greek territory."


UEFA Super Cup 2017 - Real Madrid vs. Manchester United, Tuesday, 08 August 2017 8:45PM

Today, Macedonia is the center of the world football. Manchester United and Real Madrid will meet today at the National Telekom Arena in Skopje for the Super Cup final. This is one of the greatest sports events that were ever held in Macedonia. The 2 greatest football teams in the world have never met in the Super Cup, they have met 10 times in the European Champion Clubs' Cup/UEFA Champions League; Real Madrid have the advantage in the teams' previous meetings, with four wins, four draws and two losses.

Redeveloped from the old Gradski Stadion, the National Arena Filip II Macedonian was recently renamed in Telekom Arena.
There are 33,460 seats for fans at the stadium, which was redeveloped in 2009.

Five matches in the 2010 European women's Under 19 Championship were played at the stadium, including the final where France beat England 2-1. A group game between Spain and Macedonia in the tournament, which Spain won 6-0, attracted 8,000 people which is still a record attendance for the competition.


Any true Macedonian will agree that these 6 vegetables - eggplants, tomatoes, cucumbers, peppers, onions and garlic are the real Macedonian benchmark and are one of the best in the world. That's why we add each one of these (except the cucumbers) in almost every dish we prepare, they give special taste to everything we cook. We use them fresh, baked, fried, preserved, frozen, you name it!
Now I'll present you a recipe that is combined exactly with this vegetables. You can eat this caviar as a spread, as an appetizer, as makalo, combined with cheese and bread or as an addition to the main dish.


  • 3 eggplants
  • 2 larger tomatoes
  • 5-6 red or green peppers (I prefer red if available)
  • 1 head onions
  • 5-6 cloves garlic
  • salt to taste
  • 1 to 2 tablespoons hot oil
  1. Wash and clean from seeds eggplants and peppers and bake on a hotplate (or in oven at 200 C degrees) until softened. After baking, put in a plastic bag and leave to cool, then peel.
  2. Put tomatoes shortly in a boiling water, then immediately put in cold water and peel.
  3. Clean onions and garlic.
  4. Put eggplants, tomatoes, peppers, onions and garlic in a blender, add salt and blend till you get the desired roughness. I prefer a little rougher structure, so I blend just a bit.
  5. Put mixture in a deep plate or an earthenware and pour over the hot oil.
  6. Leave to cool then serve.


I always liked muffins, I love their shape and  their simplicity. To prepare good muffins, you just need a muffin pan which will turn the simplest recipe into beauty. I have to mention that usually it's the same recipe for preparing simple sweet cake, or salty cake, or babka cake as for muffins, the only difference is the shape. Here I'll present you a simple, yet delicious recipe for salty muffins which always turn out great!


  • 3 eggs
  • 200 ml yogurt
  • 180 ml cooking oil
  • 1 sachet of baking powder (10 g)
  • pinch of salt
  • 18 flat tbs flour
  • hard cheese or cottage cheese (as much as desired)
  • spinach or other greens (as much as desired)
  1. Beat eggs with a mixer and add a pinch of salt. Then, gradually add oil and yogurt and keep on mixing at low speed.
  2. Then add the flour, spoon by spoon and add the baking powder. Keep on mixing at low speed or use a wooden spoon.
  3. In the end, add crushed cheese and chopped spinach. Check if the mixture is salty enough.
  4. Pour mixture into muffin pan filling the holes by 2/3rds, don't fill them till top. Don't forget to previously coat the pan holes with oil or butter or to coat with baking paper. 
  5. Sprinkle sesame seeds or sunflower seeds on top.
  6. Bake at 200 C degrees for 30 minutes.
  7. Leave to cool, then remove from the pan.  


Puff pastry is something I don't buy or use often and I have to say that I bought the first one only as an experiment and to prove myself that I can also prepare zelnik with ready dough in no time without kneading. It happened one afternoon on my way home from work, I was exhausted and I just remembered I had fresh spinach at home from our garden in Bukovo that I needed to use somehow and I have already promised my little girl the previous day that I'll knead a pie. I was in no condition to make mess in my kitchen and to knead on 40 C degrees outside, so I went to the market and bought 500 g of frozen puff pastry and 200 g of cottage cheese. Both costed about 2 dollars (that's here in Macedonia). 

So, I went home and while I was changing clothes and washing my hands, I left the pastry to unfreeze. I put it in a microwave which I rarely use to defrost faster. In a meantime, I chopped my spinach, I don't know how much I've put (put as much as you want), I added 2 eggs and the cottage cheese (add salt if needed).
Then, I sprinkled a little flour on my working table and put my puff pastry on. I cut it in 2 same sized pieces and set one piece a side. I stretched  the first part with a rolling pin to fit my baking pan. I didn't make it in perfect circled shape, I just stretched it to cover the pan. I put the ready layer in the baking pan, added the filling and repeated the same procedure with the other half of my puff pastry (don't forget to sprinkle flour again and sprinkle some more on the top of the pastry to avoid sticking to the rolling pin). I put the second part on top, made some wrinkles and put the baking pan in preheated oven to bake at 220 Celsius degrees. It was ready in 20-25 minutes. I didn't add any oil to the baking pan since the puff pastry contains several layers of butter. It was one of the best pies I've ever made and I didn't put much effort in it.

  • 500 g frozen puff pastry
  • 200 g cottage cheese
  • spinach or other greens  
    Puff pastry


Spritzer is a very popular alcohol beverage in Macedonia. Originally, spritzer (шприцер) is an alcoholic drink (cocktail) obtained exclusively with a mixture of white wine and sodium water from a "siphon" (a bottle filled with water under pressure with the addition of carbon dioxide).

Probably the name was derived from the German word for sprinkling (German spritzen). The spritzer originated in Germany at the beginning of the 19th century when the first soda water was made in the town of Seltzer. Sodium water is a pure water without minerals and salts with added carbon dioxide and it is the best for mixing with wine.

In Macedonia, it is assumed that spritzer was brought by rich merchants and it became an inevitable part of every celebration.

The essential difference between Macedonian spritzer and the original one is in the composition of mineral carbonated water that contains a lot of minerals and salts, which is said that significantly impairs the quality of the mixture.

Pour half a glass of white or rose wine and fill the other half with soda-water. Since soda water comes under a lot of pressure (sprinkles) it breaks down the wine and builds a solution of wine and soda water whose carbon oxides together with alcohol enhance the organoleptic experience.

Here in Macedonia we have also invented other 2 types of spritzer which we call "summer" and "winter" spritzer.
Summer spritzer is mostly prepared in summer as a lighter variation and it is consisted of 1/3rd if wine and 2/3rds soda water, while winter spritzer is mostly drank in winter and it is consisted of 2/3rds of wine and 1/3rd of soda water.


One of the best foods in summer is the watermelon. Watermelon is the best way to refresh yourself during tropical heat. I always ate watermelon the way it was - just a watermelon. One day when I was a kid, I saw my grandmother eating a piece of watermelon combined with white cheese. "No way you're eating sweet and salty at the same time, gross" - I said. She laughed and tried to convince me that it tastes great, but I didn't believe her at the time. Sometimes she added a warm bread to the combination. I'll never forget the way she ate watermelon and cheese - with a great pleasure. 
Years after my grandma passed away, I sat one day to eat watermelon. I don't know how it came to me to take a piece of white cheese too. I've been skeptical that I'll like it, but I was very surprised to find out one of the best magical tastes happening in my mouth. I was thrilled. From that day on, I always combine watermelon with white cheese.
So, if you're being skeptical as I was, I advice you to not hesitate and try this perfect summer combination. You'll thank me later :)

There's no recipe for this combination, just slice your watermelon and combine it with white cheese (I believe it's called feta outside Macedonia).


Prosphoron is a yeast bread in a circular shape which is used in the service of the liturgy of the Orthodox Church. Prosphoron, along with wine, is a gift from the church to God. These gifts during the Liturgy are exalted to God and later as consecrated are given to people. Prosphoron is made with prayer. During the making of prosphoron, one should pray to Jesus with the prayer: "Lord Jesus Christ have mercy", because the Holy Liturgy becomes the Body of our Lord Jesus Christ.

Prosphoron is consisted of 3 ingredients: flour with yeast representing the soul, water represents Baptism and salt represents the teaching of the Lord to His disciples: "You are the salt of the Earth."

  • 5 cups flour
  • 2 cups of warm water
  • 1 teaspoon salt
  • 1 cube fresh yeast
  • seal
  1. Dissolve the yeast in ½ cup lukewarm water,same way as in preparation of plain bread.
  2. Put flour in a bowl and add salt. Mix it thoroughly with flour and add the dissolved yeast. Slowly pour the remaining water, then knead the dough well until strong enough.
  3. Divide dough in 10 balls (for 5 prosphorons). Take 2 balls, stretch them a bit and press with your palm, then glue both disks.
  4. Put seal in flour, shake well and press it in the prosphoron. Carefully pull it out.
  5. Leave to rise in a warm place until double the size of the dough, then bake at about 200 C degrees for about an hour.
  6. Once you're done, wash dishes you used with a sponge only for that purpose.

Yeast should be warm in all stages of preparation of prosphoron;

Before baking, put a little flour at the bottom of the baking pan ;

Before we bring prosphoron in the church, wallow in a separate clean cloth;


Today, 25th of May is Ascension - Spasovden. Names that celebrate this day are: Spase, Aspasija, Spaska etc.
Ascension Day, or the Feast of Christ's ascension to heaven is the fortieth day of the Resurrection. Lord appeared to his disciples every day during the 40 days after his resurrection, telling them about the kingdom of God.

And he commanded them not to leave Jerusalem, but to await the descent of the Holy Spirit, then he brought his disciples to Bethany, blessed them and ascended to heaven.

While disciples were looking at the cloud that hid their Lord in front of their eyes, the Angels announced that the same Jesus who was ascending to heaven, will come again in the same manner as they have seen him ascend. This holiday is called Ascension Day because in the day of Christ's ascension, his work of salvation was completed.


In 862, the holy brothers Cyril and Methodius created the Glagolitza - the first Slavic alphabet, which served as a script for Old Slavonic language. The Glagolitza is a system of graphs. It was consisted of 41 (later 38) letters that accurately reflect the sound characteristics of the Old Macedonian language. The name Glagolitza comes from the word "glagol", which means "verb". Since "verb" means "to speak," the Glagolitza is poetically called "the letters that speak".
Glagolitza (small letters present the Cyrillic alphabet)

Cyrillic alphabet is derived from the older Glagolitic alphabet, including some ligatures. The script is named in honor of the two Byzantine brothers, Saints Cyril and Methodius, who created the Glagolitic alphabet earlier on. Modern scholars believe that Cyrillic was developed and formalized by early disciples of Cyril and Methodius, Kliment and Naum who transformed and simplified the new and varied Glagolitic alphabet. It is composed of 31 letters.
The Cyrillic Alphabet, based on the Glagolitza, is still used in various Slavonic languages. About 10% of the countries in the world write in Cyrillic. The Cyrillic alphabet is the third official alphabet of the EU after the Latin alphabet and the Greek alphabet.


The chrono diet is becoming more and more popular and becomes a way of life like vegetarianism and veganism. This diet can help you a lot if you want to reduce your weight. Chrono diet is not a diet, so it is not settled in the list of diets. This diet is designed to change your attitude towards food from one side, but on the other hand helps very effectively in reducing the excess weight.

Chrono nutrition is based on that what you eat is not the most important, but it is important when you eat and how you combine your food. These are the three main principles of chrono diet:
  • beware of what you eat
  • beware at what time you eat
  • be careful how you combine foods
  1. The day doesn't begin with coffee! The coffee must not be drank before breakfast. If you're used to drink coffee before breakfast, be sure to replace it with hot tea or fresh lemonade. Coffee is allowed 2 times a day, one after breakfast and another after lunch. It's forbidden to add milk, sugar, cream and any other sweeteners and additives to coffee. 
  2. Breakfast is the most important meal, have breakfast before 9 am! 
  3. There need to have 5 hours between meals, which means that if breakfast is at 9 am, lunch should be at 14 and dinner at 19 o'clock. 
  4.  It is permitted to eat absolutely anything between meals. Importing foods in the body when it is not the right time causes the secretion of certain hormones. All this influences the accumulation of adipose tissue and fat. 
  5. Sugar is forbidden! All forms of sweeteners are banned: white, brown sugar, honey, fructose, etc.. In restrictive period it is not allowed entering any desserts, in the form of food, not even in the form of beverages (soft drinks and juices with sugar are also banned). 
  6. In restricted period the fruit is also prohibited because it contains sugar (fructose)!
  7. Milk and yogurt are also prohibited because they contain milk sugar - lactose! 
  8. Dairy products are permitted only for breakfast three times a week. You can eat: kefir, yogurt, sour cream and lean young cheeses. Old and hard cheeses are not allowed. Also golden rule is that you should never combine two types of dairy products in one meal! 
  9. Alcohol is forbidden! Alcohol contains a lot of unnecessary and empty calories. It is allowed only a glass of red wine occasionally! 
  10. White flour is not used! Permitted: corn flour, buckwheat, oats, barley and rye. 
  11. Bread and pasta from permitted flour can be only eaten for breakfast. Lunch and dinner are without pasta and without bread! 
  12. It is necessary to drink 2 liters of water daily. You can drink lemonade without sugar and herbal teas unlimited. Mineral water is allowed, but mostly two cups a day. Liquid in not entered half an hour before and half an hour after a meal!
  13. Meals can be prepared on lard and butter. Sunflower and other refined oils are banned! Margarine is also prohibited! Cold pressed oils are allowed, but they must not be exposed to high temperature and cook with them, so use them only in salad! 
  14. It is allowed to eat cereals from whole grain. 
  15. Meat products are permitted only for breakfast. It is best to eat some that are sure to be made of meat: homemade sausages, bacon, prosciutto etc. Be careful with these products, many of them contain a lot of preservatives and additives. Do not choose cheap options! 
  16. Eggs are allowed. You can eat whole egg for breakfast, but other meals only whites. The eggs are never mixed with dairy products! 
  17. The meat is permitted and desirable. It is best to consume it combined with fresh salad. You can't  combine two kinds of meat in one meal! 
  18. Starchy vegetables are prohibited! Avoid: beans, potatoes, peas, lentils and rice. Other vegetables are allowed. It is the best to eat vegetables fresh! 
  19. Vinegar is not used as a spice! Instead of vinegar, season salad with freshly squeezed lemon juice! Vegeta and such similar spice blends that contain hidden sugar are also forbidden! All other spices are allowed!
  20. The amount of food you eat per meal is not limited, eat to be satiated until the next meal. You should not skip meals, nor should drastically decrease them. You mustn't be hungry between meals because it can make you reach for some snacks and sweets.
You can read the original article written in Macedonian here