IPA Cross-border Programme

Bulgaria the former Yugoslav Republic of Macedonia

CCI Number: 2007CB16IPO007

Project title: Congressional Network and Centre for Vocational and Technical Skills
CCI Number: 2007CB16IPO007-2012-3-019

: -

Beneciary: Goce Delchev University in Shtip

The programme is co nanced

by the European Union

 / Prepared by
- / Dushica Saneva, MSc
/ and
. - / Nako Tashkov PhD


Faculty of Tourism and Business Logistics
Gce Delchev University in Shtip

This publication has been produced with the assistance of the European Union through the

IPA Cross-border Programme. The contents of this publication are the sole
responsibility of Dushica Saneva, MSc and Nako Tashkov, PhD, and can in no way be taken
to reflect the views of the European Union or the Managing Authority of the Programme.


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Introduction
Nutrition is as old as life. Food maintain and
regenerate people. It is a prerequisite for survival and
action in all domains of life of people. Gastronomic
tourist motivation means cultural segment of a
country, region, and locality. Macedonian cuisine is
rich in its recipe and type of food that meet the tastes,
not only of the Macedonian people but all tourists
coming to Macedonia.
Like any other cuisine, Macedonian one has its
own characteristics conditioned by the specifics of the
region and the uniqueness in the way of preparation
of the dishes.
The beginnings of the Macedonian cuisine can
be seen in two areas in which Macedonian population
lives. The first area is rural. The meals were prepared
around the fireplace around which the family would
gather to warm-up. Families slept on mats. Those
fireplaces were used to heat milk, cooked bakrdan
(corn flour), baked bread under the stove, and various
coma and pie sprouts, cooked beans in a pot with
pastrma (type of processed sheep meat), beans with

dried pork, cabbage, potatoes, lentils, and other meals

ware prepared in clay pots. According to historical and
ethnological data, among the first famous peasant
dishes were: baked no yeast bread and sweated soup,
which was usually prepared in hot summer days and
served as refreshment food for the of the harvesters.
They consisted vinegar, salt, pickles, onion and oil.
Although it is characterized by the use of
various types of vegetables and fruits, Macedonian
cuisine with its exotic foods of animal and vegetable
origin has not yet been introduced in the culinary
encyclopedia. Most frequent grown vegetables
are: lentils, cabbage, salt bush, carrots, sugar beets,
radishes, spinach, leeks, onions, parsley and garlic. As
far as fruits are concerned, these are the most frequent
grown: apple, pear, plum, cherry, cherry and walnut.
These fruits population has grown in the plain north of
the urban population, while in mountainous areas was
the location: wild apple, wild pear, cherry, raspberry,
blackberry and hazelnut.
The all above stated is contributed by the
geographical position our country has, since the
favorable weather and soil offers good conditions
for cultivation of versatile vegetables and fruits

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which allow our people to feed healthy, with natural

foods that are in fresh condition in the summer and
preserved in the winter.
Today, rich Macedonian cuisine characterized by a
variety of recipes and dishes satisfy the tastes not just
to our Macedonian people, but to a wider nationalities
visiting Macedonia as well. We are proud to be able
revive a little forgotten Macedonian cuisine and
dishes that you can still find at home, and at the list
of dishes in the tourists menus. The offer of national
specialties prepared in a traditional way, served
properly and attractively, may represent an important
component in all the tourist offer, especially in terms
of a rich cultural and ethnological heritage that show
somewhat forgotten traditional dishes

 1
Picture 1. Ingredients for stipska pastrmajlija

2.
Picture 2. Ready pastrmajlija

Shtipska pastrmajlija

500ml
1kg
800 g
1
1
1
4

:
: , , ,
.
,
200.

, .
. 250, 15 - 20
.

500ml hot water

1kg flour
800 g pork
1 yeast
1 tea spoon salt
1 tea spoon sugar
Lard 4 soup spoons
black pepper

Method of preparation: First, prepare the dough: flour,

salt, sugar, yeast and hot water, knead soft dough and let it
rest. Before forming the pastrmajlija, divide the dough in balls
each 200 gr. Then shape with hands ellipse forms with risen
ends and stuff with finely chopped and spiced pork. The ends
of pastrmajlija grease with lard. Bake the pastrmajlija at 250,
15-20 minutes.

 1
Picture 1. Ingredients for bakardan

2
Picture 2. Bakardan

Bakardan

500g
1200ml
50g
1

/

500 g corn flour

1200 ml water
50g cheese
1 tea spoon salt
oil
pepper and parsley / to taste

Method of preparation: in a large pot put the water to

heat together with the salt. When it boils, remove from the
heat add gradually flour so that it remains on the top and not
to fall on the bottom.
Make 4-5 holes with the handle of a wooden spoon.
When flour is added, return the pot on the oven. It is
necessary that the water boils and that the flour comes out of
the holes. Then cover the pot with a lid and leave it to cook for
about half an hour. When it is ready, serve with grated cheese
and finely chopped pepper and parsley.

:
. ,

. 4-5 .
. .
.
.

 1
Picture 1. Ingredients for turlitava

2
Picture 2. Turlitava

Turlitava

500g
100g
1
1
1
4
5-6
250g
, , , ,

500 g minced meat

100 g rice
1 onion
1 leek
1 garlic
4 carrots
5-6 potatoes
250 g gjuvech
Mixed seasoning, salt, black pepper, oregano
oil

Method of preparation: Dice the vegetables and fry in oil.

Then add water and the gjuvech.
Then add the fried minced meat, chopped potatoes,
rice, and seasoning, pour water and leave on low heat for 15
minutes. Then put in the oven at 200C for 40 minutes.

:
. .
, ,
, , 15
. 200C 40 .

Pasha
minced
meat balls

1.
Picture 1. Ingredients for pasha minced meat balls

500gr
50-60gr
2 ja
, ,

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3
3-4
1-2
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. 10-15 .

For minced meat balls

500 g minced meat
50-60 g
2 eggs
Black pepper, mixed seasoning, parsley
oil
For sauce
3 spoons flour
3-4 tomatoes
1-2 onion
Black pepper, mixed seasoning, parsley
Water to taste
Method of preparation: First, cook the rice, but half
cooked. Add the half cooked and cooled rice in the meat, add
the eggs and the seasoning. Mix well.
Make small balls and fry in oil. When all the minced meat
balls are fried, grate onion in the same oil and fry together
with flour. When the onion gets browned ends it means that
the flour is fried. Then add water and take care that the sauce is
not very thick. Then add grated tomatoes and the seasoning.
Leave the sauce to boil.
Then put the fried mince meat balls in the sauce and
leave to cook for another 10-15 minutes.

 1
Picture 1. Ingredients for moussaka

2
Picture 2.moussaka

Moussaka

1kg
500g
100g
200ml
400ml
1
4
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.
. . ,
.
. 200C
30 . ,
.
200C 20 .

1 kg potatoes
500 g minced meat
100 g oil
200ml water
400 ml milk
1 onion
4 eggs
Salt, mixed seasoning, black pepper, red pepper, parsley

Method of preparation: Peel the potatoes and cut in

rounds. Put oil in a pan and fry the finely chopped onion.
Then add minced meat and the seasoning. When it is ready,
in another pan place a layer of the cut potatoes and add the
whole mixture. Place another layer of sliced potatoes. Pour
water over and bake in a pre-heated oven at 200C for 30
minutes. Then beat the eggs, add milk and pour it over the
moussaka. Put it again in the oven at 200C for about 20
minutes to bake.

10

1
1.

Picture
Picture
1.1.Ingredients
Ingredientsfor
forbakardan
Ravani

2.2

Picture
Picture
2. 2.
Bakardan
Ravani

j
, , 64

12
500g

12

12
1200ml

50g

12
1

/
500ml
400g

:

1

. ,

.
, , .

4-5 .

200C.

10 .

.


.

Bakardan
Ravani
Nada Ivanova, Stip, 64 years

11

3 eggs
12
500spoons
g corn sugar
flour
12
1200
spoons
ml water
milk
12
50gspoons
cheeseoil
1 tea
spoon
salt
12
spoons
flour
oilbaking powder
1
the
pepper
For
syrupand parsley / to taste
500 ml water
400
g sugar
Method
of preparation: in a large pot put the water to

vanilla sugar
heat1together
with the salt. When it boils, remove from the
heat add gradually flour so that it remains on the top and not
of preparation: Beat the eggs with sugar until
to fallMethod
on the bottom.
fluffy,Make
then4-5
gradually
add the
milk,handle
oil, flour
bakingspoon.
powder.
holes with
of aand
wooden
When
ingredients
well beaten
bake
a pre-heated
flour
is added,are
return
the pot
When all
on in
the
oven. It is
oven
at 200C.
When
it isboils
baked,
diamond
shape
and
necessary
that the
water
andcut
thatinthe
flour comes
out
of
leave
to
cool.
After
that
prepare
the
syrup.
Put
water
and
sugar
the holes. Then cover the pot with a lid and leave it to cook for
to
boil half
untilan
the
sugar
is dissolved
about
10with
minutes.
about
serve
grated cheese
hour.
When
it is ready,
syrup pepper
over cold
ravani.
and fiPour
nelyhot
chopped
and
parsley.

 1.
Picture 1. Ingredients for stuffed intestines

2.
Picture 2. Stuffed intestines

Stuffed pork intestines

4-5
800g
4
200g
100g
600ml
1
1
1
1
,

: .

.
, .
. 10 .
. .
220C 90 .

4-5 cleaned pork intestines

800 g minced pork
4 homemade sausages
200 g rice
100 g oil
600 ml boiling water
1 spoon red pepper
1 spoon mixed spices
1 spoon salt
1 spoon black pepper
Parsley, onion

Method of preparation: Wash the intestines well.

Heat oil in a pan and fry finally chopped onion. Then add
minced meat, sausages and spices. Finely add rice.
Fry for about 10 minutes. Stuff the intestines with the
mixture and put them in a deep pan. Pour over boiling water.
Bake in pre-heated oven at 220C for 90 minutes.

12

Picture 1. Ingredients
Ingredientsfor
forLeek
bakardan
with meat

2
2

Picture Picture
2. Leek 2.
with
Bakardan
meat

, , 64

Bakardan
Leek
with meat
Nada Ivanova, Stip, 64 years

500g

1kg

1200ml

100ml
50g
200ml

/
1

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,

4-5 .

,
,

. 200C

30
. .
.

13

500 g corn flour

1
kg pork
1200
ml water
100
oil
50g ml
cheese
200
mlspoon
watersalt
1 tea
5
oilleeks
1
spoonand
fat parsley / to taste
pepper
1 spoon flour
Mixed
spices,
salt, black and
pepper
Method
of preparation:
in ared
large
pot put the water to
heat together with the salt. When it boils, remove from the
heat add gradually flour so that it remains on the top and not
to fallMethod
on the bottom.
of preparation: in a pan put oil and fat, add diced
4-5When
holesmeat
with the
handle
of ita out
wooden
meatMake
and fry.
is ready,
take
of thespoon.
pan and in
Whenpan,
flour
added,
theleeks.
pot on
oven.
is
the same
fryisthe
finely return
chopped
In athe
deep
pan Itput
necessary
thatmeat,
the water
boils
and
that
flour comes out of
the
fried leek,
spices,
flour
and
hotthe
water.
the holes.
Then
cover the pot
with
a lid and
it to cook for
Bake in
a pre-heated
oven
at 200C
for leave
30 minutes.
about half an hour. When it is ready, serve with grated cheese
and finely chopped pepper and parsley.

 1
Picture 1. Ingredients for Bread

2
Picture 2. Bread

Bread

700g
30g
350ml
10g
5g

700 g flour
30 g fresh yeast
350 ml hot water
10 g spoon salt
5 g sugar

Method of preparation: Put the flour in a deep bowl along

with the yeast, sugar, salt and hot water and knead the dough.
When formed, cover with a towel and leave it to rest for
40 minutes. Then knead it again and leave it to rest another 20
minutes.
After that put it in a floured baking tin and bake at 180C
for 30 minutes.

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. ,
40 . 20 .
180C, 30 .

14

1
1.

Picture
Picture
1. 1.Ingredients
Ingredientsfor
forbakardan
Sunflower pie

1kg
200ml

200ml
,
, 64

1
1
1500g

31200ml
jaj
150g

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8
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30 .

.
.
.

4-5
.

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.

, . 20

. 220C 15 .

. .

2.
2

Picture
Picture
2. Sunfl
2. ower
Bakardan
pie

Bakardan

15

1 kg flour
200 ml water
margarine dice
Nada 200ml
Ivanova, milk
Stip, 64 years

1 bag sesame
1500
soup
spoon
salt
g corn
flour
11200
soupml
spoon
wateroil

eggs
350g
cheese

11 yeast
tea spoon salt
Method of preparation: In a deep bowl put flour and make a
oil
hole
and addand
yeast,
salt, oil,
gradually
pepper
parsley
/ to
taste add water and knead dough.
Then add milk and melted butter. When it is soft enough, roll 8 layers
and place them one onto another.
Method
preparation:
in melted
a large butter
pot put
to
First,
placeofone
layer, spread
andthe
putwater
another
heat Leave
together
thefor
salt.
it Then
boils,butter
remove
the
layer.
themwith
to rest
30 When
minutes.
the from
layer that
will
rolled
and fromflour
two so
small
layers
roll a bigon
one.
a circle
in it
heatbeadd
gradually
that
it remains
theCut
top
and not
and
divide
it
with
a
knife
in
8
pieces.
to fall on the bottom.
Grease the baking tin. First, divide the circle into small pieces,
Make
4-5
holes
handle
of abaking
wooden
spoon.
roll them
and
put
themwith
in thethe
middle
of the
tin, but
one piece
our put
is added,
thearound
pot onit the
therolled
oven.forms.
It is
form When
as a ballfland
it in the return
center. Put
Then,
from that
the eighths
form
rollsand
andthat
put the
them
around
theout
rolled
necessary
the water
boils
flour
comes
of
forms.
At the
end cover
egg wash
sprinkle
sesame.
the holes.
Then
the the
potpie
with
a lid and
leave it to cook for
Leave
itan
20hour.
minutes.
Then
bake
in oven at 220C
for 15 minutes.
about
withfirst
grated
it is
ready,
When
ithalf
is baked,
takeWhen
out from
the
oven serve
and cover
with acheese
plastic
and
fi
nely
chopped
pepper
and
parsley.
bag and over it with a towel. Leave it to cool.

Sunflower pie

 1
Picture 1. Ingredients for Sveti Nikole banicac

2
Picture 2. Sveti Nikole banica

500g
250ml
200g

120ml
4 jaj
1

:
, . .

8 8 . .

. , , 15 20
220C.
1 .
, 2
.

Sveti Nikole
banica

16

500 g flour
250ml water
200g cheese
yeast
120 ml oil
4 eggs
1 spoon salt

Method of preparation: In a deep bowl put flour and

make a hole and add yeast, salt and oil. Gradually add water
and knead the dough.
When it is soft enough divide it into 8 pieces and roll 8
thin layers. Drizzle over each layer oil and filling which is made
of eggs and cheese.
Roll the layer and place them in circle in a greased baking
tin. When all layers are rolled, brushed with oil and filling,
folded and placed in the baking tin, brush it again with oil and
bake in oven at 220C for 15-20 minutes.
When it is baked, brush with hot water in which 1 spoon
of oil was added. Cover with a plastic bag and then with 2
towels and leave it to cool

 1

Picture 1. Ingredients
Ingredientsfor
forbraised
bakardan
rice

2
2

Picture
Picture
2. 2.
Braised
Bakardan
rice

, , 64

Braised
rice64 years
Nada Ivanova, Stip,

500g
250g

1200ml

50g
50g

50g

1
750ml


30ml

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:
. ,

:
. , , 4-5 .
. . .
.
200C 20 .
.
.

Bakardan

17

500 g corn flour

1200gml
250
ricewater
50ggcheese
50
onion
1 teacarrots
spoon salt
50g
oil ml water
750
pepper
30
ml oiland parsley / to taste
Black pepper, ground spice, parsley
Method of preparation: in a large pot put the water to
heat together with the salt. When it boils, remove from the
heat Method
add gradually
flour so that
remains
on the oil,
topthen
and add
not
of preparation:
Fry itonion
on heated
to
fall
on
the
bottom.
rice, carrots and spices.
Make
4-5water
holesand
with
the ithandle
a wooden
Boil
the
pour
in the of
pan
in whichspoon.
is the rice.
When
fl
our
is
added,
return
the
pot
the oven.
is
Then cover it with lid and bake in oven on
at 200C
aboutIt20
necessary
that
the
water
boils
and
that
the
fl
our
comes
out
of
minutes.
the holes. Then cover the pot with a lid and leave it to cook for
about half an hour. When it is ready, serve with grated cheese
and finely chopped pepper and parsley.

 1
Picture 1. Ingredients for chicken drumsticks with rice

2
Picture 2. Chicken drumsticks with rice

Chicken drumsticks with rice

250 .
1
5
1
, ,

1

:
,
. , , .
.
5-10.
200C 2030 .

250 g white rice

1 onion
5 chicken drumsticks
1 spoon mixed spice
salt, black pepper, parsley
oil
1 liter water

Method of preparation: First, chop the onion and fry and

then add the rice.
Then add one teaspoon mixed spice, salt, black pepper
and parsley. Stir that well and add the water from previously
cooked chicken drumsticks. Then add the drumsticks and boil
about 5-10 minutes.
When it has boiled, put in a pre-heated oven at 200C to
bake for 20-30 minutes.

18

1
1

Picture
Picture
1.1.Ingredients
Ingredientsfor
forbakardan
sutlijas

2 2

Picture
Picture2.
2.Bakardan
Sutlijas

Bakardan

j
, , 64

Sutlijas
(rice
Nada Ivanova, Stip,
64 yearspudding)

500g
1200ml
50g
1000ml
m
1

200g

250g

,
.

30
.

.


.


4-5
.

. .
.
.

19

500 g corn flour

1200 ml water
50g cheese
1000
milksalt
1 teaml
spoon
200
oil g rice
250
g sugar
pepper
and parsley / to taste

Method of preparation: in a large pot put the water to

preparation:
theitmilk
in aremove
bowl tofrom
boil. the
heat Method
togetherofwith
the salt. Put
When
boils,
it has boiled,
theitrice
and cook
for top
30 minutes.
heat When
add gradually
flour add
so that
remains
on the
and not
sugar and stir until the sugar is dissolved.
to fallFinally
on theadd
bottom.
ServeMake
in small
4-5 bowls.
holes with the handle of a wooden spoon.
When flour is added, return the pot on the oven. It is
necessary that the water boils and that the flour comes out of
the holes. Then cover the pot with a lid and leave it to cook for
about half an hour. When it is ready, serve with grated cheese
and finely chopped pepper and parsley.


Picture 1. Ingredients for kochani lapa

3.
Picture 2. Kochani lapa

Kochani lapa

1l
O 250
250gr

:
50 20 . .
() .
.
:
100 .
.
1 100,
50 30 .
, 20.

1 l water
250 rice or broken seeds of rice
250g poppy seed
One spoon salt

Method of preparation of the seed: Put the poppy seed

in n a baking tin to roast at 50 about 20 minutes. Then put it
aside to cool. When cooled, put in a bowl (mortar) and ground
the seeds. The seeds discharge oil and becomes darker.
Method of preparation of the rice: Boil water and salt
at 100.When the water has boiled, add the rice and stir
constantly. The rice and the seed are boiled about 1 minute
at 100, and then lower the heat at 50 about 30 minutes.
This mixture of rice and poppy seed put in a bowl to cool and
consume it at 20.

20


1 1.

Picture
1.1.Ingredients
Ingredientsfor
forbakardan
stuffed aubergines

3.
2

P 2. BakedPicture
stuffed2.
aubergines
Bakardan

, , 64

Bakardan
Stuffed
aubergines
Nada Ivanova, Stip, 64 years

1kg
500g

500g

1kg

1200ml

250ml

50g
1

1

,
,

:
:

200-220C ,
40

,
:

.



.

4-5
.

,

.

250ml

250C 30
.

21

kggaubergines
1
500
corn flour

minced
500
1200gml
watermeat

1kg
50g onion
cheese

mlspoon
watersalt
1 tea
250

oilcarrot
1

pepper and parsley / to taste

parsley
mixed spices, black pepper, red pepper
oil
Method of preparation: in a large pot put the water to
heat together with the salt. When it boils, remove from the
of preparation:
the aubergines,
cut not
on
heat Method
add gradually
flour so thatWash
it remains
on the top and
both
sides
and
bake
at
200-220C
for
about
40
minutes.
to fall on the bottom.
Then
the
mixture:
chop the
finely
and fry it
Makeprepare
4-5 holes
with
the handle
of a onion
wooden
spoon.
in heated
Addisminced
andthe
parsley.
Whenoil.
flour
added,meat
return
pot on the oven. It is
Fry well
finely boils
add and
mixed
black
and
necessary
thatand
the water
thatspices,
the flour
comes
outred
of
pepper.
Stuff
with
this
mixture
the
aubergines.
The
rest
of the
the holes. Then cover the pot with a lid and leave it to cook
for
mixture
add
the When
blank itspace
between
Finally,
about half
serve aubergines.
with grated cheese
anto
hour.
is ready,
add
mlchopped
hot water
and bake
250C for 30 minutes.
and 250
finely
pepper
andat
parsley.

 1
Picture 1. Ingredients for dish of potatoes

2
Picture 2. Dish of potatoes

Dish of patatoes

4
2
2
1 ,
1

:
, .
.
, 30-40
.

4 large potatoes
2 leeks
2 dried peppers
1 tea spoon mixed spices
1 tea spoon salt

Method of preparation: Peel and dice the potatoes, chop

the dried peppers and leeks. In a pot with water add the
potatoes and dried peppers.
After the water boils, add the leeks, salt, mixed spices and
leave to cook for 30-40 minutes.

22

1
1

Picture
Picture
1. 1.
Ingredients
Ingredients
forfor
bakardan
topenica

2
2
Picture
Picture
2. 2.Topenica
Bakardan

Bakardan

, , 64

Topenica
Nada Ivanova, Stip, 64 years

500g
1200ml

300gr

50g

150gr

1
50gr

:
:

20
.

4-5 .

,
. .
.
.

23

500 g corn flour

1200 ml water
300
hard bread
50g g
cheese
150
g spoon
grated salt
cheese
1 tea
50
oil g oil
pepper and parsley / to taste

of preparation:
preparation:Pour
in a oil
large
the chop
waterthe
to
Method of
in apot
panput
to boil,
heat together
the
salt.
When
it boils,
remove
the
bread
in small with
pieces
and
add
in the
pan. Fry
aboutfrom
20 min.
heat add
gradually
our soand
that put
it remains
the top
not
Then
sprinkle
over flwater
aside. on
Finally
addand
grated
to fall on the bottom.
cheese.
Make 4-5 holes with the handle of a wooden spoon.
When flour is added, return the pot on the oven. It is
necessary that the water boils and that the flour comes out of
the holes. Then cover the pot with a lid and leave it to cook for
about half an hour. When it is ready, serve with grated cheese
and finely chopped pepper and parsley.


Picture 1. Ingredients for gratinated noodles

2
Picture 2. Gratinated noodles

Gratinated noodles

500gr
1l
150ml
100- 120ml
200gr

: ,
200
15 . .
,
30
200.
.

Noodles 500 g
Water 1 l
Milk 150 ml
Oil 100-120 ml
Cheese 200 g

Method of preparation: Put the noodles in a baking tin

in a pre-heated oven 200 until golden colored (about 15
minutes).
Take it out of the oven and grate over cheese. Then add
the mixture of previously boiled water, milk and oil and put
it again in the oven to gratinate at 200 (about 30 minutes).
When ready, it is served with sour milk or yoghurt.

24

1
1

Picture
Picture
1. 1.Ingredients
Ingredients
forfor
bakardan
steamed cake with milk

Picture 2. Steamed
Picture
cake2.with
Bakardan
milk

, , 64

,
4
500g

1200ml

4 ,
6
50g

600ml

, /
11 ,
3

.
:

.

,
:

, ,

.

.

4-5 .

.


200

3040
.

45
. .

Bakardan
Steamed
cake with milk
Nada Ivanova, Stip, 64 years

25

For layer:
4
500
g corn flour
eggs,
4
1200
spoons
ml water
sugar,
4
spoons
flour,
50g
cheese
6
semolina
1 spoons
tea spoon
salt and
Half
oil sachet baking powder
For
dressing:
pepper and parsley / to taste
600 ml cold milk,
11
spoons sugar,
preparation:
3Method
sachets of
vanilla
sugar, in a large pot put the water to
heat together with the salt. When it boils, remove from the
heat Method
add gradually
flour so thatBeat
it remains
on the
not
of preparation:
the eggs
andtop
theand
sugar
to fall
geton
a flthe
uffybottom.
mixture, then add flour, semolina and baking
Make
4-5well
holes
powder.
Mix
andwith
pourthe
thehandle
batterof
inaawooden
greased spoon.
and floured
baking
tin. flour is added, return the pot on the oven. It is
When
Bake in
oven
200boils
about
min.flour comes out of
necessary
that
theatwater
and30-40
that the
In theThen
milkcover
for dressing
andleave
vanilla
sugar
the holes.
the potadd
withsugar
a lid and
it to
cookand
for
stir
until
they
dissolved.
the milk
hot
layer cheese
and let
about
half
serveover
with
grated
anare
hour.
When itPour
is ready,
it
cool
about
45 minutes.
and
finely
chopped
pepper and parsley.

 1
Picture 1. Ingredients for stuffed cabbage leaves

2
Picture 2. Stuffed cabbage leaves

Stuffed cabbage leaves

1
600g
150g
250ml
450ml
1
, ,

: 100ml
.
.
, .
. . .
200C.
40-50 . 150ml
10 .

1 pickled cabbage
600 g minced meat
150 g rice
250ml oil
450 ml hot water
1 leek
Mixed spices, salt, black and red pepper

Method of preparation: Put 100 ml oil in a pan and fry

the finely chopped leek. Add minced meat and spices. When
the mixture is ready, take a cabbage leaf, put two spoons of
the mixture on it and roll the leaf in a ball. On the bottom of a
deep pot place some cabbage leaves. Then place the stuffed
cabbage leaves one to another. After that cover them with two
to three cabbage leaves. Pour over with hot water and bake
in oven at 200C about 40-50 minutes. When it is baked, pour
over 150 ml boiled oil and leave in the oven about 10 minutes.

26

1
1

Picture
Picture
1.1.Ingredients
Ingredients
forfor
bakardan
kozenyak

Picture
Picture2.2.Kozenyak
Bakardan

, , 64

Bakardan
Kozenyak
Nada Ivanova, Stip, 64 years

1kg
500g

40g

1200ml
3

50g

500ml

250ml

/
250g

:

,

.
,
,

,
,

. ,

.

.

50

4-5 .

1cm.

30
.

200C
30-40

.

.
.

27

1 kg flour
500ggfresh
cornyeast
flour
40
1200
3
eggsml water
50g
cheese
1
yolk
1 tea
500
mlspoon
warmsalt
milk
oil ml oil
250
pepper
and parsley / to taste
250
g sugar
Marmalade to taste
Method of preparation: in a large pot put the water to
preparation:
a bowl
flour,
milk, oil,
yeast,
heat Method
togetherofwith
the salt.InWhen
it put
boils,
remove
from
the
sugar
and
eggs
and
knead.
heat add gradually flour so that it remains on the top and not
When the dough is formed, cover it with a towel and
to fall
on the
bottom.
let
it rest
for 50
minutes. After that, dived the dough in three
Make
4-5roll
holes
the handle
of a wooden
spoon.
portions
and
eachwith
portion
into a layer
of 1 cm thick.
Spread
When
fl
our
is
added,
return
the
pot
on
the
oven. It is
each layer with marmalade and roll them.
necessary
boils and baking
that thetin.
flour
comes
out to
of
Place that
the the
rollswater
in a buttered
Leave
them
the holes.
Then cover
relax
30 minutes
more.the pot with a lid and leave it to cook for
Then
them
with
yolk
andserve
bake with
at 200C
about
30about
half brush
grated
cheese
an hour.
When
it is
ready,
40
andminutes.
finely chopped pepper and parsley.

 1
Picture 1. Ingredients for fresh pogacha (bread)

2
Picture 2. Fresh pogacha (bread)

Fresh pogacha (bread)

10g
200g
700g
10g
25g

: 700g , .
.
.
.

200 C 20-30 .

10 g sodium bicarbonate
200 g water
700 g flour
10 g salt
25 g sugar

Method of preparation: In a bowl put 700 gr flour, then

add salt and sodium bicarbonate. Gradually add hot water and
knead dough. Then roll the dough and put it in a pan. Then
take two forks and decorate the dough. After decorating with
forks, sprinkle over sugar and put in oven to bake at 200 C
about 20-30 minutes.

28


11




Picture
Picture1.1.Ingredients
Ingredientsfor
forbakardan
radovis somun

2
2

Picture
Picture
2.Ready
2. Bakardan
somun

Bakardan
Radovis
somun

700 ml hot water

1
500
kggflour
corn flour
1
1200
kg pork
ml water
4
50g
eggs
cheese
tea spoon salt
1 yeast
oiltea spoons salt
3
pepper
and parsley
4
soup spoons
oil / to taste
Lard 4 soup spoons
Salt,
blackofpepper
Method
preparation: in a large pot put the water to
heat together with the salt. When it boils, remove from the
of preparation:
First,
prepareonthe
heat Method
add gradually
flour so that
it remains
thedough:
top andflour,
not
salt,
oilbottom.
and hot water, knead soft dough and let it rest.
to fallyeast,
on the
Before
forming
the somun,
divide
theofdough
in balls
each 200
Make
4-5 holes
with the
handle
a wooden
spoon.
gr. When flour is added, return the pot on the oven. It is
Then shape
with
hands
ellipse
forms
ends
and
necessary
that the
water
boils
and that
thewith
flourrisen
comes
out
of
stuff
with Then
fine chopped
Onleave
eachit somun
the holes.
cover theand
potspiced
with a pork.
lid and
to cookput
for
an
egghalf
andan
grease
ends
with
lard.serve with grated cheese
about
hour.the
When
it is
ready,
somunpepper
at 250,
15-20 minutes
and fiBake
nely the
chopped
andfor
parsley.

, , 64

700ml
1kg
500g

1kg

1200ml

4

50g

1
1

3

,
:

.

,
:

:
,
, ,

4-5
200.

250, 15
- 20 .

Nada Ivanova, Stip, 64 years

29

 1
Picture 1. Ingredients for old times tatlija

2
Picture 2. Ready old times tatlija

Old times tatlija

1kg
200 ml
200 gr
200 gr
100 gr
7
1
: 1200 gr 1,5 l

: ,
1kg ,
7 , 200ml , 200gr , 200gr , 1
100gr .
200 40-50 .
1200 gr 1,5 l
10 .
10 ,
.

30

1 kg fresh unsalted cheese

200 ml oil
200 g semolina
200 g sugar
100 g flour
7 eggs
1 baking powder
1200 g sugar
1,5 l water
Method of preparation: In the baking tin where the tatlija
will be baked, put 1 kg fresh unsalted cheese, 7 eggs, 200 ml
oil, 200 gr semolina, 200 gr, sugar, 1 baking powder and 100
gr flour. Mix well and put in oven to bake at 200 about 4050 minutes. Cut in diamonds the baked tatlija and pour with
boiled syrup of 1200 g sugar and 1,5 l water that boiled 10
minutes. Pour half of the syrup and return the tatlija in the
oven to soak the syrup, then take it out of the oven and pour
the other half of the syrup.

1
1




Picture
Picture
1. 1.
Ingredients
Ingredients
forfor
bakardan
koledarki

2
2
Picture
Picture2.2.oledarki
Bakardan

, , 64

Bakardan
Koledarki
Nada Ivanova, Stip, 64 years

500g

500gr

1200ml

200ml

50g
10ml

1
1


1

/

10gr
10gr /
:
. ,

: ,
. . .
4-5 .

. . .
200C 20 .
.
.

31

500 g corn flour

500
flour
1200gml
water
200
lukewarm water
50g ml
cheese
10
ml spoon
oil
1 tea
salt
1
oilcoffee spoon sodium bicarbonate
1
coffeeand
spoon
salt / to taste
pepper
parsley
10g sesame
10g
melted
Method
of margarine
preparation: in a large pot put the water to
heat together with the salt. When it boils, remove from the
heat add gradually flour so that it remains on the top and not
of preparation: Add salt, sodium bicarbonate
to fallMethod
on the bottom.
and luke
warm
water
in the
thehandle
flour. Knead
dough.spoon.
After that
Make 4-5 holes
with
of a wooden
formWhen
koledarki
and
place
them
in
a
baking
tin
and
brush
flour is added, return the pot on the oven. with
It is
melted
butter.
necessary that the water boils and that the flour comes out of
Sprinkle
with
sesame
andwith
bake
at 200C
for 20
minutes.
the holes.
Then
cover
the pot
a lid
and leave
it to
cook for
about half an hour. When it is ready, serve with grated cheese
and finely chopped pepper and parsley.

 1
Picture 1. Ingredients for vanilici

2
Picture 2. Ready vanilici

Vanilici

250gr.
500gr.
1
1
4

1
100gr.

: / , , ,
, , . .
1cm.
.
200 15 .
.
.

250 g lard or margarine

500 g flour
1 egg
1 yolk
4 spoons sugar
Lemon juice
1 sachet vanilla sugar
100 g apricot marmalade
Sugar powder

Method of preparation: Put in a bowl margarine/lard, add

lemon juice, yolk, yolk and egg white, vanilla sugar and form
the batter. Add flour also. Knead the batter and roll a layer 1 cm
thick. With a small cup make and cut circles. Place in baking tin
and bake at 200 about 15 minutes. Spread the rounds with
marmalade and join two rounds. Finally sprinkle over powder
sugar.

32

1
1

Picture
Picture
1. 1.
Ingredients
Ingredients
forfor
bakardan
potatoes in flour and oil

2
2

Picture 2. Potatoes
Picture
in fl2.
our
Bakardan
and oil

, , 64

j
500g

Bakardan
Potatoes
in flour
Nada Ivanova, Stip, 64 years
and
oil
500 g corn flour

1200ml
50g
1

1,5kg

,
:
. ,

.
.

4-5 .

,
,


.

,
,

.

200C 40-45 . .
.

1200 ml water
50g cheese
1 tea
salt
1,5
kgspoon
potatoes
oil
fl
our
pepper and parsley / to taste
oil
salt, black pepper and mixed spices
Method of preparation: in a large pot put the water to
heat together with the salt. When it boils, remove from the
heat add gradually flour so that it remains on the top and not
Method of preparation: First, peel the potatoes and cut
to fall on the bottom.
into four halves. After that, prepare the mixture of oil, salt,
Make 4-5 holes with the handle of a wooden spoon.
black pepper and mixed spices. Each potato is dusted in the
When flour is added, return the pot on the oven. It is
flour, and then in the mixture of oil, salt, pepper and mixed
necessary that the water boils and that the flour comes out of
spices. Place the potatoes in a baking tin.
the holes. Then cover the pot with a lid and leave it to cook for
Bake in oven at 200C about 40 45 minutes.
about half an hour. When it is ready, serve with grated cheese
and finely chopped pepper and parsley.

33

IPA Cross-border Programme

Bulgaria the former Yugoslav Republic of Macedonia
CCI Number: 2007CB16IPO007

Culinary Tourism and the Opportunities for Bulgaria and the Region

Recipes from Bulgaria

The programme is co nanced

by the European Union

Prepared by
Milena S. Nikolova, PhD
Professor in Business at the American University in Bulgaria
and
Tourism Competitiveness Specialist

This publication has been produced with the assistance of the European Union through the

IPA Cross-border Programme. The contents of this publication are the sole responsibility of
Milena Nikolova, and can in no way be taken to reflect the views of the European Union or the Managing
Authority of the Programme.

Introduction

,
- .
,
, . , ,
.

, .
,
.
- ,

,
, ,
.

.
-

There is no question that Bulgaria and the rest

of the countries in the Balkans have the right mix of
assets to develop high-value culinary tourism. Wellpreserved food traditions, rich mix of various foods
and drinks included in traditional cuisine, traditions
in the production of high-quality natural foods are
all important elements that are in place here. What
is needed are efforts in two main directions. First,
it is important that national and regional tourism
authorities, such as national tourism authorities,
destination management organizations, tourism
associations, arrive at the understanding of the great
potential of culinary tourism. If they do so, they will
start supporting destination-level initiatives that
support culinary tourism development. As discussed
earlier these can be creating specialized culinary
sections on national or regional portal, developing
specialized brochures, virtual guides or mobile apps
that facilitate culinary experiences. The planning and
organizing of festivals and special culinary events is
also a very effective accelerator of culinary tourism.
An important role that authorities or professional
organizations can play is to target and attract some
of the specialized international tour operators with

expertise in culinary tourism who will not only

promote the culinary offerings of the region but will
bring valuable know-how. The second important
effort should be in the area of product development
and service design that is possible on the individual
operator level. This includes the design and offering
of various experiences featuring local food traditions.
This can include the design of one-day or multipleday trips that invite visitors to explore local cuisine,
these can include cooking demonstrations or
demonstrations of food traditions such as preparing
jam, wine or rakia. The offering of cooking classes can
in itself be also very diverse and feature classes for
beginners and classes for cooking fans who are with
advanced skills.
The important condition for all of these
possibilities to happen and develop the regions
culinary potential is awareness and collaboration.
First, it is important that stakeholders become aware
of the potential economic and social benefits that
culinary tourism can generate for Bulgaria and the
region. Second, they need to agree and collaborate
in their efforts to develop and promote local culinary
offerings in a way that will make the region attractive
and competitive in an already dynamic marketplace.

,
,
,
.
,
. , :
,
, : , , , .
- :

.
-
.
,
.
,
.

Tarator

1
1 3,6%

1-2
1

.
.

, , ( 1:1). .
, .

: 10-15 .

1 cucumber
1 yoghurt (3,6%)
Water
1-2 cloves of garlic
1 spoon of oil
Fresh dill
Salt to taste

Garlic is pressed with a spoon of salt.

Mince the cucumber.
Beat the yoghurt in bowl adding the garlic, cucumber
and water (ratio should be 1:1). Mix well.
Add fresh dill, add a spoon of oil and mix very well.
Let it cool in the refrigerator
Preparation time: 10-15 minutes

Kyopoolou (Eggplant Dip)

2 big eggplants, chopped

4 peppers (red or green or mix),
chopped
3 medium tomatoes, chopped
3 cloves garlic, minced
1 bunch fresh parsley, finely chopped
1 cup vinegar
1/2 cup oil
1 tbsp salt

2 ,
4 ( ),
3 ,
3 ,
1 ,
1
1/2
1

10 2000,
. ( )
. ,
. .

Roast the eggplants and the peppers in the oven

for about 10 minutes on 375F, peel their skin and
cut into small pieces. Add the (possibly pealed)
tomatoes and the crushed garlic. Add the oil and
vinegar, salt to taste, mix well. Sprinkle with parsley
before serving.

Shopska salata

(400 )
(250 )
1
1 3
100
, , ( )

Tomatoes (400 g)
Cucumbers (250 g)
1 green pepper
1 onion or 3 green onions
100 g white cheese
Parsley, vinegar, oil (or olive oil)
Salt

Cut the tomatoes in large pieces, the peppers in

stripes and the pealed cucumber in rings
Mince the parsley and the onion.
Mix all products and add salt, vinegar and oil to
taste.
Put all ingredients onto serving plate and grind
white cheese on top.

,
,
.
.

(), .
,
.

Bob Chorba (Monastery Style)

400
2
1/2
1
2
2
1 ( )


2 ..

1 lb white beans
2 carrots, finely chopped
1/2 celery stalk
1 onion
2 tomatoes, grated
2 peppers, sliced
1 chili pepper (optional)
a pinch of parsley,
a pinch of mint or oregano
2 tbsp oil
salt to taste

Soak the beans in cold water for 3-4 hours, drain

and pour fresh water. Boil in a pot together with
oil, carrots, onion and celery. Boil until beans are
soft, then add the peppers, tomatoes and mint. Add
salt to taste and boil for another 15-20 min. Serve
sprinkled with finely chopped parsley.

3-4 ,
. , , . ,
, .
15-20 . .

400
6 ..
1 ..
1 ..

2 ..
6
2
1/2 ,
1 ,
2 ,
3 ,
1/2 ,
1

, , .
, .
.
, 1 .. , 1 .. , , , ,
. 30 . . 30
. 5
. , .

1 lb. ground meat

6 tbsp. rice
1 tsp paprika
1 tsp dried savory
salt & pepper
2 tbsp flour
6 cups water
2 beef bouillon cubes
1/2 bunch scallions, chopped
1 green bell pepper, chopped
2 medium carrots, peeled & thinly sliced
3 tomatoes, peeled & chopped
1/2 bunch parsley, minced
1 egg
lemon juice

Meatball Soup

Combine beef, rice, paprika and savory. Season to taste with salt
and pepper and mix well. Form into 1 inch balls, then roll in flour.
Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon
pepper, scallions, the bell pepper, carrots and tomatoes in large
pot. Cover, bring to boil, reduce heat and simmer for another 30
minutes. Add meatballs, cover and bring to boil again. Reduce
heat and simmer 30 minutes or until the rice is cooked. Add
parsley during last 5 minutes of cooking time. Taste and add
more salt and pepper if needed. Just before serving, beat egg
with some lemon juice and add to the soup.

6 ..
1/2

1 ..
1,2 ( 10 )
4 ,
3 ,
1 ..
1/2 ..
1/2 ..

1/2
, .
15 ,
,
. , ,
4-5 - , .
, ,
. -
, . - . ,
.
180 0 25 .

10

6 tbsp flour
1/2 cup oil
water
1 tbsp butter. Melted
3 lbs potatoes, grated - around 10 big ones
4 onions, grated
3 eggs, beaten
1 spoonful of fresh mint (or dried oregano)
1/2 tbsp oil
1/2 tsp salt

Patatnik

Make a soft paste of the flour, 1/2 cup oil and as much water as
necessary. Leave it for 15 minutes at room temperature, then
divide it in two parts, one of them a little larger than the other.
Spread the smaller mass to form a sheet 4-5 cm larger than the
bottom of your baking dish. Mix together the grated potatoes
and onions, the beaten eggs, the mint and the salt. Place the
bigger part of the paste in a buttered baking dish, spread
around to form a sheet in a way that it covers the baking dish
and sticks out at all ends. Add the filling and cover with the
smaller sheet you already prepared. Turn the ends of the first
sheet inside and pinch the two sheets together to prevent the
filling from coming out when baked. Bake the meal at 375F for
about 25 minutes or until it turns rosy.

Guyveche

200
1
,
( )
: , , , ,
( )
: , ,

. ,
-. 200 0 C 20 .
-. 5-10
.

1/2 lbs cheese - anything is ok but please find and use feta
1 egg
any kind of cooked chicken, pork, or beef - optional
any kind of sausages or hot dogs - optional
vegetables: tomatoes, peppers, small hot pepper,
mushrooms, cooked potatoes - optional
fresh greens: parsley, dill, celery leaves - optional

Chop or dice all ingredients that you have gathered.

Make alternating layers of cheese, meat, and vegetables,
but make sure you have cheese on top. Bake in the oven
at 375F for 20 minutes or until the cheese is melted. Break
the egg on top and put back in the oven for another 5-10
minutes.

11

 10 .
1

1 .
500
1 ..
1 .
1 ..

1 .. , , ,
, 1


. 15 . ,
1 . ,
.
.
. ), 30-40 .
1-2
.
.

10 peppers
Stuffed
1 onion
1 carrot
500 g ground meat
1 cup of rice
1 egg
1 cup of plain yogurt
oil
1 tbsp paprika, pepper, salt, dry basil
fresh parsley

Peppers

Cut carrot and onion in small pieces and boil with some
water and oil. Add the meat and boil for 15 minutes. Add
the rice and a cup of water. Boil until the rice is almost
ready. Empty peppers and fill with the boiled mix. Top with
flour.
Put the stuffed peppers in a pan, add water with salt to
cover the peppers halfway. Add oil and let them bake
around 30-40 . Turn off and let cool. Mix the egg
and the yoghurt with two cups of the cooled pepper
sauce. Mix well and add back in the pan.

12

Banitza

500 ,
4
250
1 ..
1/2 .. .

.
.
( ).
. .

. .

.

500 g fine dough sheets

4 eggs
250 g white cheese
1 glass of yogurt
1/2 glass of sunflower oil or butter

Crumble the cheese and mix it with the yogurt.

Add the eggs. Add fat of your choice (oil or
butter). Shake the filling well.
Flatten out the sheets and smear with some oil.
Spread a part of the filling evenly on the entire sheet.
Roll the sheet. Arrange the ready rolls in a tray
in the shape of a spiral. Coat the banitsa with yolk and
bake it in an oven until it looks golden.

13

700
700
600
150
400
2 .

3-4
. , .
.
. ,
, .
, ,
, . ,
.
. .
3 .
, ,
.

700 g pork
700 g beef
600 g chicken
150 g natural fat
400 g sausage
2 pieces of sour cabbage
red wine
clay pot

Kapama

At the bottom of the clay pot lay four-five leaves from

the cabbage. Follow with a row of cabbage leaves stuffed
with pork and beef. Cover with a layer of cut cabbage. Add
paprika and some of the natural fat. Follow with a layer of
beef, cabbage, paprika and fat. Follow with chicken and
cabbage. Put the sausage cut in large pieces on top. Add
wine and water, and close pot. Place in oven at cook for
3 hours. At first cook on high temperature until the meal
boils, after that cook slowly.

14