The Macedonian version of a chopped salad with cucumbers, tomatoes, onions, peppers and white [feta] cheese.

The entire Balkan Peninsula claims Shopska as their salad: Macedonians claim it to be theirs, Serbs say, nope, it’s ours… Bulgarians also say it’s all theirs. Greeks, too, though they decided to call it “Greek Salad” and added a few olives to it.

Not just Shopska, though. We fight about the ownership of Ajvar, land, Baklava, land, Kebapi, Musaka, and land.

But I have to add that, if we leave politics aside, we are the best of friends. Not kidding. We love one another like brothers and sisters. 

About that Shopska Salad…

You should know that this whole chopped mess is the epitome of everything I love to eat, starting with all things cheese and tomato juices. When making this salad, make sure that your tomatoes are juicy because that is what makes this salad so amazing. We don’t add fancy salad dressings. It’s oil and vinegar. Full stop. BUT you don’t need anything else because all the flavors blend so well together, and with the help of the tomato juice and creamy feta, oh mah gaaaaahhhh! It’s like a flavor explosion!

Also, and if you wanna eat it the authentic way, it’s one bowl, several forks, and a big feast of grilled meat on the side. That’s how you eat this salad. All the forks in one salad bowl. There’s no room for “ewwwww” around here. Gotta be real, gotta be genuine.

ENJOY!

Albanian Cuisine· Balkan Dishes· Bulgarian Cuisine· cuisine· Macedonian Cuisine· Serbian Cuisine

Shopska Salad

The Macedonian version of a chopped salad with cucumbers, tomatoes, onions, peppers and white [feta] cheese.

The entire Balkan Peninsula claims Shopska as their salad: Macedonians claim it to be theirs, Serbs say, nope, it’s ours… Bulgarians also say it’s all theirs. Greeks, too, though they decided to call it “Greek Salad” and added a few olives to it.

Not just Shopska, though. We fight about the ownership of Ajvar, land, Baklava, land, Kebapi, Musaka, and land.

But I have to add that, if we leave politics aside, we are the best of friends. Not kidding. We love one another like brothers and sisters. 

About that Shopska Salad…

You should know that this whole chopped mess is the epitome of everything I love to eat, starting with all things cheese and tomato juices. When making this salad, make sure that your tomatoes are juicy because that is what makes this salad so amazing. We don’t add fancy salad dressings. It’s oil and vinegar. Full stop. BUT you don’t need anything else because all the flavors blend so well together, and with the help of the tomato juice and creamy feta, oh mah gaaaaahhhh! It’s like a flavor explosion!

Also, and if you wanna eat it the authentic way, it’s one bowl, several forks, and a big feast of grilled meat on the side. That’s how you eat this salad. All the forks in one salad bowl. There’s no room for “ewwwww” around here. Gotta be real, gotta be genuine.

ENJOY!

Vanilici, literally meaning mini vanilla cookies, are a Macedonian favourite. These cookies are rich, buttery and flaky that have a wonderful vanilla essence. Vanilici are typically sandwiched between a homemade fruit jam and garnished with a generous sprinkle of confectioner’s sugar.

Albanian Cuisine· Balkan Dishes· Bulgarian Cuisine· cuisine· Macedonian Cuisine· Serbian Cuisine

Vanilici

Vanilici, literally meaning mini vanilla cookies, are a Macedonian favourite. These cookies are rich, buttery and flaky that have a wonderful vanilla essence. Vanilici are typically sandwiched between a homemade fruit jam and garnished with a generous sprinkle of confectioner’s sugar.

This one’s for all you meat lovers out there. Kebapi, similar to what we all know and love as sausages, are grilled minced meat composed into the shape of a sausage. Onions, vegeta (which is a very popular mixture of Macedonian herbs) and paprika are what give this dish its savoury flavour. Kebapi are usually served with freshly baked flatbread and kajmak, which is similar to sour cream (maybe even tastier?)

Albanian Cuisine· Balkan Dishes· Bulgarian Cuisine· cuisine· Macedonian Cuisine· Serbian Cuisine

Kebapi

This one’s for all you meat lovers out there. Kebapi, similar to what we all know and love as sausages, are grilled minced meat composed into the shape of a sausage. Onions, vegeta (which is a very popular mixture of Macedonian herbs) and paprika are what give this dish its savoury flavour. Kebapi are usually served with freshly baked flatbread and kajmak, which is similar to sour cream (maybe even tastier?)

Albanian cuisine is the national cuisine of the Albanian people. It is Mediterranean, influenced by many including Greek, Italian and Turkish cooking.

Albanian cuisine is characterized by the use of Mediterranean herbs such as oregano, mint, basil, rosemary and more in cooking meat and fish, but also chilli pepper and garlic. Vegetables are used in almost every dish.

The main meal of the Albanians is lunch, which usually consists of gjellë (stew), the main dish of slowly cooked meat with various vegetables, and a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, and olives. The salad is dressed with salt, olive oil, vinegar or lemon juice.

In high elevation localities, smoked meat and pickled preserves are common. Animal organs are also used in dishes such as intestines and the head among other parts, which are considered a delicacy. Dairy products are integral part of the cuisine usually accompanied with ever present bread and alcoholic beverages such as Raki. Seafood specialties are also common in the coastal cities such as Durrës, Vlorë, Shkodër, Lezhë and Sarandë.

Albanian Cuisine· cuisine

Taste of Albanian cuisine

Albanian cuisine is the national cuisine of the Albanian people. It is Mediterranean, influenced by many including Greek, Italian and Turkish cooking.

Albanian cuisine is characterized by the use of Mediterranean herbs such as oregano, mint, basil, rosemary and more in cooking meat and fish, but also chilli pepper and garlic. Vegetables are used in almost every dish.

The main meal of the Albanians is lunch, which usually consists of gjellë (stew), the main dish of slowly cooked meat with various vegetables, and a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, and olives. The salad is dressed with salt, olive oil, vinegar or lemon juice.

In high elevation localities, smoked meat and pickled preserves are common. Animal organs are also used in dishes such as intestines and the head among other parts, which are considered a delicacy. Dairy products are integral part of the cuisine usually accompanied with ever present bread and alcoholic beverages such as Raki. Seafood specialties are also common in the coastal cities such as Durrës, Vlorë, Shkodër, Lezhë and Sarandë.