The Republic of Macedonia or the former Yugoslav Republic of Macedonia as it is classified by the UN, is a landlocked country in the Balkan peninsula. There is an ongoing dispute with Greece about it’s name due to the northern part of Greece being called by the same name.
Archaeological evidence shows that old European civilization flourished in Macedonia between 7000 and 3500 BC. Alexander the Great, who was king of the former Kingdom of Macedonia, extended his empire across Greece and Persia to India and Egypt. During his time, the Kingdom of Macedonia was the most powerful state in the world; but after his death, the empire fell apart and it became the first Roman province in 146 BC.
Macedonia has three large lakes – Lake Ohrid, Lake Prespa and Dojran Lake. Lake Ohrid is considered to be one of the oldest lakes in the world, estimated at 4 million years old. It is a mountainous country with two different ranges – the younger and higher Šar Mountains and the older mountain chain of Osogovo–Belasica. Other tourist highlights include exploring the capital Skopje’s bazaar, the Roman remains at Treskavec Monastery, the 13th century Church of Sveti Jovan at Kaneo and wine tasting in Tikveš Wine Region.
Notable Macedonian dishes include Tavče Gravče (Bean Stew), Šopska salad, Pastrmajlija (Macedonian Pizza), Burek (savoury filled pastry), Sarma (cabbage rolls), Selsko Meso (roast meat with mushrooms, wine and cheese) and Kifli (bread rolls). I opted to make Kjoftinja (meatballs) with aioli dip which I served as a snack to accompany drinks to celebrate my birthday! My family all really enjoyed them and the only criticism (from my nephew) was that they weren’t uniformly round!
Prep time: 30 minutes
Cook time: 30 minutes
500g ground beef
300g ground pork
1/2 cup onion, finely chopped
1 tbsp garlic, finely chopped
salt and pepper to taste
1/2 tsp dried oregano
1 tbsp fresh mint, chopped
2 slices white bread
1/2 cup white wine
flour for rolling
vegetable oil for frying
Quick aioli dip
4 garlic cloves, pressed
1/2 tsp coarse sea salt
1 cup mayonnaise
2 tbsp olive oil
2 tbsp fresh lemon juice
Remove crusts from bread slices and soak them in a bowl with the wine
Mix together the beef and pork mince, onion, garlic, salt, pepper, oregano, and mint
Add the bread and egg and knead the mixture to blend well together (you can put the mix in the fridge if you’re not ready to cook them yet)
Preheat the oven to 160
Shape into 1-inch balls, dust with flour, and fry in hot vegetable oil for at least 10 minutes, taking care not to burn them
When meatballs are browned on all sides, place in them in the oven on a covered tray for 10 minutes
Sprinkle with chopped parsley and serve with aioli dip
Mash garlic with 1/4 teaspoon salt in small bowl until paste forms
Whisk in mayonnaise, olive oil, and lemon juice
Season to taste with coarse salt and pepper