Dear travelers,
when people talk about traveling to Macedonia, they usually ask where to eat. But we need to talk about something just as important (maybe even more): what to eat. Because trust me—this little Balkan country doesn’t mess around when it comes to food.
I say that not just as a traveler, but as someone who’s Macedonian. I grew up with the smells of roasted peppers, fresh-out-the-oven bread, and simmering beans filling the kitchen. I can tell you—food here isn’t just a part of life, it’s the heartbeat of our culture. We don’t just eat, we gather, we share, we celebrate.
Here’s your must-try guide to Macedonian dishes—from street food to comfort food to the kind of drinks that might sneak up on you (looking at you, rakija). This is what Macedonia tastes like.
Macedonian Street Snacks & Breads
Gjevrek – The Balkan Bagel’s Cousin
Think bagel meets pretzel with a crispy golden crust and chewy inside, generously sprinkled with sesame seeds. Vendors sell these from carts and bakery windows in the early morning hours, and honestly, it’s the best breakfast on the go. It’ll cost you less than a euro, and pairs beautifully with yogurt.
Mekici – Fried, Fluffy, and Freaking Delicious
Mekici are Macedonia’s answer to donuts—crispy on the outside, soft and steamy inside. You’ll often see them served with powdered sugar, jam, or a salty cheese like sirenje. The best ones are at Mekicite od Straža.
Burek – Because You Can’t Not
This flaky, greasy pastry comes stuffed with cheese, meat, or spinach. Eat it hot with yogurt (they call it “burek and jogurt” like it’s one word), and prepare for a food coma.
Gjomleze – The Pancake-Lasagna Hybrid
Gjomleze is one of those regional gems that doesn’t get enough love outside Macedonia. It’s made by slowly layering and baking a simple batter (flour, water, and oil) until it becomes a crispy, chewy, pull-apart dream. Best served warm with a bit of white cheese or yogurt on the side.
Starters & Dips
Ajvar – Roasted Red Pepper Royalty
If there’s one thing you’ll find in every Macedonian kitchen, it’s ajvar. Made from roasted red peppers and eggplant, it’s smoky, a little sweet, and full of flavor. People spread it on bread, serve it with grilled meat, or honestly—just eat it by the spoonful. And yes, it’s that good and yes, we usually make it at home.
Pindzur – Ajvar’s Tomato-y Cousin
Think of pindzur like ajvar’s laid-back cousin. It’s chunkier, more tomato-forward, and tastes like something your grandma would make with veggies from the garden. It’s messy in the best way.
Tolceni Piperki – Paprika with a Kick
This side dish is made with roasted peppers mashed up with garlic, walnuts, and sometimes a bit of eggplant or tomatoes. It’s smoky, spicy, and totally addictive. You’ll often see it served alongside grilled meat or salty cheese—don’t skip it.
Makalo – Vampires Beware
Makalo is basically garlic turned into a dip. Smooth, bold, and sometimes thickened with bread or potatoes, it’s not for the faint of heart. But if you love garlic (and don’t have any important meetings), go all in.
Taratur – Summer in a Bowl
Tarator is our go-to cold soup/salad when the heat hits. Made with yogurt, cucumber, garlic, and dill, it’s light, tangy, and refreshing. A total lifesaver after a hot day—or a night of too much rakija.
Shopska Salad – The OG Balkan Salad
Fresh tomatoes, crunchy cucumbers, onions, and a pile of grated white cheese on top. That’s Shopska salad. It’s simple, it’s everywhere, and it’s the perfect side to… literally anything.
Chorba – The Cozy Hug in a Bowl
Chorba is one of those soups that feels like home. Slow-cooked meat, root veggies, and spices all simmering together. Every family has their own spin on it, and it’s the kind of dish that shows up when someone’s sick, when it’s cold outside, or when you just need a little comfort.
Mains: Comfort in Clay Pots
Tavče Gravče – The National Dish
Look, I get it—beans in a clay pot don’t sound life-changing. But Tavče Gravče (tav-cheh grav-cheh) is the national dish for a reason. These white beans are slow-baked with onions, peppers, and paprika until they’re thick, saucy, and packed with that deep, smoky flavor that makes you question every other bean dish you’ve ever had.
💬 My tip? Ask for it with a side of sausage or grilled ribs. Game over.
10. Macedonian BBQ – Smoky, Meaty Heaven
If there’s one thing we do really well in Macedonia, it’s grilling meat. Here’s the holy trinity:
Kebapi – Mini ground meat sausages, juicy and packed with flavor.
Pleskavica – Like a Balkan burger, but better.
Makedonka – Similar to pleskavica, but filled with cheese inside.
Grab a plate, some onions, maybe a dollop of ajvar, and you’re good to go.
11. Sarma – Roll With It
Sarma are cabbage rolls filled with a spiced mixture of meat and rice. You’ll find these especially in winter, when people want something hearty and soul-warming.
12. Pastrmajlija – Our Version of Pizza (But Meatier)
Imagine flatbread, oval-shaped and crispy-edged, topped with salted pork or lamb—and sometimes a sunny-side-up egg right in the center. That’s pastrmajlija. It’s chewy, meaty, and totally addictive. Each region has its own twist, but Štip and Veles are known for doing it best.
13. Turli Tava & Selsko Meso – Macedonian Claypot Magic
Both of these dishes are the kind of meals you’ll want to crawl inside and live in. Turli Tava is a mixed veggie and meat casserole—potatoes, carrots, peppers, and beef or lamb—slow-baked in a clay dish. Selsko Meso is more about the meat: tender pork or veal with mushrooms, cream, and sometimes bacon or cheese. Basically, Sunday lunch goals.
From the Lakes and Rivers
Ohrid Trout & Macedonian Eel – Freshwater Royalty
If you’re anywhere near Lake Ohrid or Prespa, fish is on the table. Ohrid trout (called “Ohridska pastrmka”) is delicate, slightly sweet, and considered a local delicacy—so much so, it’s protected by law and often farmed sustainably now.
And then there’s eel. Smoked, grilled, or stewed—it’s rich, a bit fatty, and packed with deep, earthy flavor. You won’t find this kind of freshwater goodness just anywhere. Pair it with local wine, and you’re in for something special.
Say Cheese: Dairy That Deserves a Shoutout
Macedonians know their cheese, and they take it very seriously. Here’s what you need to try:
Sirenje vo furna – Baked white cheese.
Bieno Sirenje – “Beaten cheese”. Often grilled or deep-fried.
Kashkaval – Semi-hard yellow cheese with a nutty bite, great for grating or melting.
Sirenje (Feta-like) – Crumbly, salty, tangy, and everywhere—especially on Shopska salad.
Sip Like a Local: Macedonian Drinks
15. Rakija – THE Brandy
This fruit brandy (made from plums or grapes) is not for the faint-hearted. It’s fiery, strong, and typically homemade. Don’t chug it—sip slowly and brace for warmth from your stomach to your soul.
16. Mastika – Anise-Lover’s Dream
If you like Greek ouzo or Turkish raki, you’ll love Mastika. Clear and licorice-like, it’s often sipped straight or diluted with water.
17. Macedonian Wine – The Hidden Gem
You must try:
Vranec – Bold red, great with meat dishes.
Kratošija – Rich and fruity.
Smederevka – Light white wine, easy to drink.
Temjanika – Floral and aromatic, good with cheese and salads.
18. Skopsko & Zlaten Dab – Local Lagers
These beers are light, refreshing, and go down way too easily on a hot day.
How to Eat Like a Local
Start small – Macedonians love meze (small plates), so try a few dips and cheeses first.
Share everything – Food is communal. Don’t eat the ajvar by yourself.
Clay pot = quality – If it’s baked in clay, it’s probably amazing.
Pace yourself – With all this bread, cheese, and meat, you’ll be full fast. But the flavors are worth it.
Think of this as your edible bucket list. And if you’re already in Macedonia reading this: stop scrolling, go find some Tavče Gravče, and don’t forget the ajvar.
Truly yours,
The Creation of Us
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