Macedonian cuisine is a combination of Mediterranean, Middle Eastern, Eastern European, and Balkan influences. Macedonians have been known for their hospitality and love of food since ancient times. Traditional dishes typically eaten in Macedonia include ajvar (a roasted red pepper spread), tarator (a cold cucumber soup), and shopska salata (a salad made with cucumbers, tomatoes, onions, and feta cheese). Grilled meats, such as kebapche (a type of kebab) and shishche (a type of shish kabob), are also popular. Additionally, stuffed vegetables such as dolma (stuffed grape leaves) and sarma (stuffed cabbage leaves) are widely enjoyed. Macedonians typically end their meals with baklava (a sweet pastry made with honey and nuts) or other sweet desserts. GJOMLEZE Gjomleze (ѓомлезе) originates from the southwestern part of Macedonia. It is a big soft white pie with a crispy crust. It is still prepared in the same way as hundreds of years ago; with a traditional cooking apparatus called a “sa
