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alazaro
Envíos 10057 |
 Enviado - 17 abril 2006 : 18:00:34
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alazaro
Envíos 10057 |
Enviado - 03 abril 2007 : 13:41:22
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Macedonian Cuisine - by Yana Branova
To order your DVDs:
In Canada, send $50 + $4 postage & handling ($54 Canadian Dollars)
NB: Outside Canada orders are shipped at cost
There are two sets of two DVD's (4 DVDs in total)
Make cheque or money order payable to "Yana Branova"
Mail to:
Yana Branova
2781 Stephen Drive
Brechin, Ontario
L0K 1B0
(705) 426-2512
The Macedonian Heritage Hour is produced by Bill Yancoff
For more information about the program
Phone: 416-250-6605
E-mail: macedonia@rogers.com
Disc One
1. Stuffed Peppers - Polneti Piperki
2. Pita with Leaks - Pita so Praz
3. Yogourt and Tarator - Kiselo Mleko i Tarator
4. Corn Bread - Pchenkarno Lebche
5. Baklava
6. Beef Patties Over onions - Kjofte na Kromid
7. Baked Meat and Vegetable Stew - Turli Tava
8. Chicken with Mushrooms - Pile so Pechurki
Disc Two
1. Mousaka - Musaka
2. Baked Beans - Tavche Gravche
3. Chicken and Rice - Kokoshka so Oriz
4. Macedonian Coffee - Makedonsko Kafe
5. Cabbage Rolls - Sarma
6. Easter Bread - Veligdensko Lebche
7. Easter Eggs - Veligdenski Jajca
8. Sunflower Bread - Sonchogled Pogacha |
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alazaro
Envíos 10057 |
Enviado - 03 abril 2007 : 14:03:42
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BOOK - LLIBRE - LIBRO
Traditional Macedonian Recipes
Published by the Ladies Auxiliary "Mara Buneva".
Paperback, 119 pages
Price: CAD$24, US$21
A complete collection of recipes for beginner and gourmet alike.
Requests for information: books@macedonianhistory.ca |
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alazaro
Envíos 10057 |
Enviado - 13 diciembre 2008 : 23:32:32
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Bodeguita del Medio, mejor restaurante en urbe de Macedonia
SAILI DOMINGUEZ CRUZ
Granma, La Habana
miércoles 5 de noviembre de 2008
La sucursal del conocido restaurante cubano La Bodeguita del Medio, abierta recientemente en Macedonia, fue elegida la mejor del año en la ciudad de Skopje, informa el sitio Web del Ministerio del Turismo.
Después de obtener oficialmente la licencia del Gobierno de la Isla para su inauguración hace dos meses, el establecimiento, primero de su tipo en los Balcanes, figura en la preferencia de los habitantes de esa urbe europea.
Una encuesta realizada a los clientes, por la administración de esa unidad gastronómica, situó a "La Bodeguita del Medio" como la mejor entre 50 restaurantes, reporta la agencia Prensa Latina.
El sondeo evaluó la calidad del servicio, la comida y la bebida, además de la limpieza del inmueble.
Cada año se realizan indagaciones como esta, con el objetivo de mejorar la oferta de los hoteleros de Skopje, de unos 650 mil habitantes.
Distinguen el ambiente del restaurante fotografías del líder de la Revolución Fidel Castro, de Ernesto Che Guevara y el novelista norteamericano Ernest Hemingway, junto a las miles de firmas de los visitantes; todo en un ambiente con fondo musical de la Isla Caribeña.
El sabor de la cocina criolla, que cuenta en Europa con 14 restaurantes de la cadena cubana, llegará también a Belgrado, con la inauguración de una sucursal en la primavera del 2009.
(http://granma.co.cu/2008/11/05/cubamundo/artic14.html) |
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alazaro
Envíos 10057 |
Enviado - 27 enero 2009 : 00:46:20
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Macedonia returns to culinary traditions
Roasted Tetovo beans and rice wrapped in cabbage leaves are among the specialties
in a country known for its vegetarian holiday menu
By Zoran Nikolovski in Skopje
Southeast European Times
12/01/2009
The holiday season this year confirmed a new trend in Macedonia: people are getting back in touch with their culinary roots. Traditional winter season foods are seeing a resurgence, while the experimentation of recent years has abated.
For awhile, it looked like Macedonians were moving towards a more "modern" Christmas menu, with a more globalised flavour. Chinese, Mexican or Italian food was starting to take its place on the table alongside the homegrown recipes. Those traditional recipes, however, are now coming back in a big way.
One distinctive feature of Macedonian holiday cooking is the abundance of vegetarian dishes. Traditionally, the dinner consumed on Christmas Eve must be meat-free. This dinner marks the last day of the 40-day Advent fast, during which the faithful must abstain from meat.
Tavce-gravce, or salty and roasted Tetovo beans, is a favourite food. The beans serve as a main course -- and can be cooked in many ways.
Another staple of vegetarian cooking is sour cabbage. It can be boiled and served with rice; alternately, fried rice is wrapped in the cabbage leaves to create a dish known as sarma. A traditional salad is easy to prepare: just chop the cabbage, stir in some dried red peppers, add oil and salt.
Macedonians let cabbage sour in the autumn by salting it and leaving it in large, water-filled barrels. A favourite winter drink is juva. This consists of brine from the barrel, which can take on a reddish tinge if beets have been added to the cabbage.
Salted fish is another winter favourite. In riverside villages, it is usually prepared by women using wooden barrels. The recipe is simple: add a layer of fish and then a layer of sea salt successively until the barrel is full.
Canning and preserving fruits and vegetables are another winter tradition. Families gather to prepare various products, including many types of peppers. They make compotes of pears, sour cherries and apricots, as well as fruit preserves or stewed fruits using cherries, figs, plums, apricots, pears, cherries, strawberries and blackberries.
Macedonians also string up peppers, onions, garlic and corn and let them dry. In rural areas, a passerby can see stringed tobacco leaves hanging on the porch.
Christmas brings a return to red meat. The menu is abundant in pork, chicken or veal, sarma with ground veal and pork, various meat and vegetarian pies and fruit.
This content was commissioned for SETimes.com
(http://www.setimes.com/cocoon/setimes/xhtml/en_GB/features/setimes/features/2009/01/12/feature-02) |
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alazaro
Envíos 10057 |
Enviado - 10 julio 2009 : 14:00:53
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Ohrid Summer Festival Promotes Pepper and Aubergine Relish, Ajvar
BalkanTravellers.com
2 July 2009
This year, one of Macedonia’s biggest cultural events – the Ohrid Summer Festival, will not only bring a month filled with music, art and theatre to the city of Ohrid, but will also promote a Macedonian culinary delight – ajvar.
Every participant in this year’s edition of the festival will receive a jar of Macedonian ajvar, stamped with the festival’s logo, the national Vecher newspaper reported today. About 500 jars have been secured for that purpose.
Last year, according to the publication, participants received a bottle of Macedonian wine, also with the festival’s logo.
Ajvar is Macedonia’s version of a pepper, aubergine and tomato relish, popular under different names and slight variation throughout the Balkans. As BalkanTravellers.com reported last year, such was Macedonia’s conviction of its ownership of the dip that it sought to patent it under the brand name Macedonian Ajvar – an initiative that has not yet been realised.
Patented or not, the popularity of Macedonian ajvar seems to already be spilling beyond the country’s borders. Film music composer Ennio Morricone, who will open this year’s festival, is reportedly an enthused fan.
“What was that thing with the peppers called?,” he reportedly exclaimed when asked what he wanted included in his menu. The legendary composer, according to the Vecher newspaper, knew about ajvar from a Macedonian friend living in Italy.
“Morricone has no special requests regarding the food. Unlike other starts, he is very modest in his requests. Macedonian food will be prepared for him,” the festival’s director, Toni Simonovski, told the publication.
The Ohrid Summer Festival opens on July 12 with a performance of Ennio Morricone’s film music, performed by the Budapest Symphonic Orchestra and the Macedonian Opera and Ballet Choir, conducted by Morricone himself. Until August 20, when the festival closes, dozens of music and theatre performances, art exhibitions and other cultural events will take place around the city.
Tickets to individual festival events start from 200 Macedonian denars (around 3.25 euro). For more information on purchasing tickets, the festival’s full programme and venues, visit the Skopje Summer official website.
(http://www.balkantravellers.com/en/read/article/1313) |
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alazaro
Envíos 10057 |
Enviado - 04 agosto 2009 : 23:22:06
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Gastronomy
SOUTHEAST EUROPE - People and culture
ZELNIK — Macedonia
Serves 4 – 5 people
Ingredients:
1 kg of flour
1 egg
salt, cooking oil, water
For filling chose: spinach, leek, potato, cheese, eggs, cabbage…
How to prepare:
Prepare the paste: Divide it into two pieces and then each piece divide into 10 equal pieces. Make a "kora" of each piece. "Kora" is a thin peace of paste made by rolling tin. Spread some oil on each "kora" and put one "kora" on another until you use 10 for one big "kora" and the other ten for another big kora. One "kora" should be bigger than another. Take the smaller one and put it at the bottom of a saucepan. Spread the filling. Put the other "kora" (the bigger one) on the filling and place it nicely. Pour some oil on top. Put the saucepan in the oven. Bake it on temperature of 250°C for half an hour. Filling: chop the vegetable and fry it on oil for a while.
TAVCE GRAVCE — Macedonia
Serves 6 people
Ingredients:
500g of white beans
1 onion, 1 red paprika
100ml of cooking oil
2-3 pieces of red dry capsicum
pepper, salt, plain flour, parsley, mint
How to prepare:
Wash the beans and leave them to stay in water over night. After that cook them till it starts boiling, drain the beans and put them in another pot of hot water. Then add chopped onion (1/2 of it) and capsicum.
Continue to cook it till the beans are soft but integral. If there is too much water left, drain the beans.
Fry the chopped onion (the other 1/2) and paprika with one spoon of plain flour in cooking oil and then add this to the beans. Put everything in a pottery saucepan and then pour some parsley, mint, pepper and salt on it.
Put the saucepan in oven and bake for a while (the beans shouldn’t be too dry).
SARMA — Macedonia
Serves 4 people
Ingredients:
pickled cabbage leaves
rice in a cup of coffee
2-3 onion pieces
0,5 kg. mixed ground meat
oil, red pepper, pepper, salt, spices
250 gr. steamed meat
How to prepare:
Cut the onion into small pieces and fry it on oil. Add the ground meat, red pepper, pepper, salt, spices the rice also.
Then use the mixture to stuff the pickled cabbage leaves. Line them up in a pot, but first line up pickled cabbage leaves at the bottom of the pot. Put the steamed mead in between the stuffed cabbage leaves. Then, spill over some hot water and boil it on a silent fire, and them put them in the oven to bake.
By the end of the baking, you can add come oil and red pepper (which have been fried before). Cover the pieces with pickled cabbage leaves. The whole has to be dry, not very moist.
ROASTED LAMB WITH POTATOES — Macedonia
Serves 4 people
Ingredients:
one 3 kilo leg of young spring lamb
2 to 3 cloves garlic, thinly sliced
salt and pepper to taste
1 1/2 tablespoons dried oregano
4 tablespoons olive oil
6 tablespoons fresh lemon juice
20 small potatoes, peeled
2 tablespoons tomato paste, diluted in 1/4 cup water
2 cups hot water
How to prepare:
Preheat oven to 230 degrees.
Wash leg of lamb. Slit with a sharp knife in various places on both sides of lamb. Insert garlic slices in slits. Season with salt, pepper, add 1/2 tablespoon oregano, and brush with olive oil. Pour lemon juice over lamb and place in roasting pan, fat side up. Roast for about 1/2 hour.
While lamb is browning, combine salt, tomato paste, and water and pour over potatoes. Add to roasting pan; sprinkle with remaining oregano. Lower oven temperature to 180°C. Roast for 1 1/2 hours, turning and basting the potatoes occasionally. Remove to a hot serving platter; slice and serve meat surrounded by potatoes.
PASTRMAJLIJA — Macedonia
Serves 3 people
Ingredients:
1 kg of flour
600 g pork meat
200 g lard
4 eggs
1 yeast
How to prepare:
Soak the yeast and after a while put it into flour and prepare the paste. Divide the paste into 4 equal pieces. Use rolling tin to make each of these pieces thin and flat.<br/ >Chop the meat. Add salt. Put the meat on top of each piece of pasta and spread it. Put lard on the meat and if you prefer add pepper also. Put the pastrmajlii (prepared like this) in the oven. Bake it on temperatures of 250°C. Before they are ready, add 1 egg and finish the baking. Serve it hot.
(http://www.southeast-europe.eu/features/gastronomy0/recipes.html)
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GASTRONOMIA A MACEDÒNIA / GASTRONOMÍA EN MACEDONIA
