We people from Bitola are known as big gourmets. And we love garlic and its variations, so it's not unusual to find garlic makalo in many combinations especially with the morning soup, with barbecue and whatever occasion we can get to dip warm bread in this heavenly liquid dip. This recipe is basically the same as in restaurants.

  • 1 head garlic
  • 3 tablespoons sunflower oil
  • 3 tablespoons warm water
  • 1 cup of cold water
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • parsley
  1. Put cleaned garlic into avan (special garlic masher), add the salt and add the oil a little by little a little. Mash garlic well for 10-15.
  2. Add warm water and mix.
  3. After that, add cold water and vinegar acid and stir.
  4. At the end, add hot peppers and parsley if wanted.
  5. This is a lean dip and, if desired, yogurt or milk can be added and so the dip will become even whiter.