A FOOD TRADITION
North Macedonian Cuisine
A Balkan cooking tradition centered on peppers, beans, vegetables, grilled and baked meats, savory pastries, and fruit- and nut-based sweets.
Dishes linked to this cuisine
25–35 of 35
Shkembe Chorba
A tangy Balkan tripe soup typically made with simmered tripe, milk, flour, garlic, vinegar, paprika, and fat.
Shopska Salad
A chopped salad of tomatoes, cucumber, peppers, onion, parsley, and white brined cheese, typically dressed with vegetable oil and vinegar.
Sutlijash
Sutlijash is a creamy North Macedonian rice pudding made by simmering rice with cow milk and sugar until thick.
Tarator
A chilled yogurt soup or salad-like preparation combining yogurt with cucumber, garlic, water, and herbs.
Tavche Gravche
A baked Macedonian bean casserole made with beans, onion, paprika, and oil until richly seasoned and lightly browned.
Teleska Chorba
A hearty Macedonian veal soup made by simmering veal with vegetables and commonly enriching the broth with egg, yogurt, or flour.
Tikvenik
A Bulgarian sweet filo pastry filled with spiced pumpkin, sugar, and walnuts, then baked until crisp and golden.
Tulumba
Tulumba is a North Macedonian syrup-soaked fried pastry piped from wheat-flour and egg dough and finished with sugar syrup.
Turli Tava
Turli Tava is a Macedonian baked mixed-vegetable casserole, commonly prepared with potatoes, eggplant, peppers, tomatoes, onion, garlic, oil, and sometimes pork or other meat.
Turshija
Turshija is a cold North Macedonian assortment of vegetables preserved in a salty vinegar brine.
Zelnik
A layered Macedonian savory pastry made from wheat dough or pastry sheets with a variable filling such as cabbage, greens, or cheese.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.