Red powder paprika

A red powder made from grinding dried sweet red peppers; used as a garnish and seasoning. The color varies from bright orange-red to deep red, depending on the peppers used. Commercial food manufacturers use paprika to add color. If a food item is colored red, orange or reddish brown and the label lists "Natural Color," it is likely paprika. Paprika releases its color and flavor when heated. Thus, sprinkling ground paprika over colorless dishes may improve their appearance, but does little for their flavor. Similarly, if you want to color the contents of a dish, stir the paprika into a little hot oil before adding.

Red pepper flakes

Dried and crushed red chile peppers, often hot with a pugent and smokey flavor.
Ingredient
Season: available year-round
Substitutions: red chile powder (don't confuse with chili powder, a mixed seasoning) OR paprika (milder) OR red pepper flakes OR chili powder (contains other spices)

Pita

Pita is a traditional Macedonian dish. Other varieties and related dishes can also be found in surrounding countries of the Balkans. This is one of the most popular and recognizable dishes in Macedonia and it is made most often for festive occasions, or simply as a comforting family snack. Pita is most commonly made with Macedonian white cheese. Other varieties are made with spinach, meat, leek or cabbage.

Kjebapchinja

Ingredients (5-6 persons):

• 800 gr. ground young beef (or veal)
• 200 gr. ground mutton
• 100 gr. onion
• 20 gr. oil
• 5 cloves of garlic
• pepper
• salt
• oil for brushing

Mix meat, kneed thoroughly and leave in a cool place to sit for several hours. Chop onion finely, heat oil, add onion and cook slowly until it is soft and beginning to color. Peel garlic and chop finely. Add onion and garlic to meat, season with salt and pepper. Work all into a meat mixture, leave for a short while in a cool place, then shape into smaller kjebapchinja.
Grill at first on very hot grill. Brush with oil while grilling.
Serve with spring onions, tomatoes, small hot peppers.

Bread

Ingredients needed:

• 1 package (1 tablespoon) active dry yeast
• 3 1/2 cups flour
• 1 1/4 cups warm water
• 2 tablespoons olive oil
• 1 teaspoon salt1/4
• teaspoon sugar

How to prepare:In a mixing bowl, combine yeast with 1 1/2 cups of flour. Combine water, oil, salt, and sugar and add to yeast mixture. Beat for 1/2 minute with an electric mixer at low speed; then beat for 3 minutes at high speed. Work in remaining flour by hand to form a smooth and elastic dough. Put in a greased bowl in a warm spot, cover, and let rise for 45 minutes. Punch dough down, divide into 12 pieces, and roll each into a ball. Let rest for 10 minutes.Flatten each ball into a 5-inch circle. Place on a greased baking sheet; cover and let rest for 20 to 30 minutes.Preheat oven to 200°C.Bake for 9 to 10 minutes, until puffed and lightly browned on bottom. Immediately wrap in foil and cool.

Macedonian Cuisine Recipes and Cooking

Macedonia is famous for many traditional dishes. Among these include recipes for tavce gravce (baked beans), goulash and corba (stews), desserts, and pastries. Zelnik, burek, kifle, sarma, shopska salata (a salad made of sliced tomato, cucumber and onion, topped with ground soft white cheese), and of course sutlijash are but naming a few. Selsko meso (pork chops and champignon mushrooms in a rich brown gravy), pastrmajlija (a sort of pizza topped with meat and sometimes egg) and, above all, ajvar (the national sauce, made from sweet red peppers). Macedonian meat dishes typically contain pork, lamb or veal. Traditional spices include paprika, onion and garlic.