North Macedonia: SHOPSKA SALAD with ROASTED VEGETABLES and YOGHURT DRESSING

Renowned for its hospitality and cultural vibrancy, North Macedonia is a land-locked country in South-eastern Europe. Located in the central Balkans this mountainous and scenic country has had many lives and rulers over the centuries. Yet it only officially adopted the name North Macedonia in 2019. 

 

North Macedonia’s culture and food practices have been deeply shaped by centuries of cross-migration and cultural exchange between Eastern Europe, the Mediterranean, Western Asia and the Middle East. Balkan neighbours including Kosovo, Serbia, Bulgaria, Greece, and Albania have also  made significant contributions to the dept and style of North Macedonian cuisine. This blending of culinary histories from across the region has led to a shared love for kebabs, stuffed vegetables, and yogurt-based dips and foods. 

 

Roasting of meat and vegetables is also deeply rooted in North Macedonian cooking traditions. This culinary practice brings out rich, smoky flavours in foods, especially when wood-fired ovens or open grills are used. With a mix of Balkan Mediterranean and Middle Eastern, flavours, ingredients  that are key in North Macedonian cuisine include red peppers, tomatoes, lamb, cheese and lemons alongside fresh aromatic herbs such as parsley, basil and bay leaves 

 

Our North Macedonian Dinner Menu included 

SHOPSKA SALAD 

with

ROASTED VEGETABLES

& 

YOGHURT DRESSING

 

SHOPSKA SALAD 

INGREDIENTS:

·      3-4 vine ripened tomatoes, cut in 1 cm dice

·      2-3 Persian cucumbers, cut in 1 cm dice

·      I sweet Red pepper (capsicum), de-seeded and cut in 1 cm dice

·      1 red onion, peeled, cut in 1 cm dice

·      1/2 bunch flat leaf parsley, washed and roughly chopped

·      200 gm Sirene Cheese (or marinated Sheep Fetta), grated or crumbled

·      Salt & pepper to taste

·      2-3 tbs extra virgin olive oil

·      Juice of 1 lemon or equivalent in apple cider vinegar

 

 

METHOD:

1.    Mix the diced tomatoes, cucumbers, capsicum, onion and parsley in a salad bowl and season to your taste with fresh cracked salt and pepper

2.    Sprinkle the cheese across the top of the salad 

3.    Just before serving drizzle the salad with the olive oil and lemon/vinegar

 

ROASTED VEGETABLES 

This recipe is very flexible. You can use whatever vegetables are on hand; think potatoes, Brussel sprouts, cauliflower, carrot, eggplant etc. You can cook all the veg together of separate if they have different needs. We separated them

INGREDIENTS:

·      1 kg vine ripened tomatoes – washed and dried

·      1 kg zucchini – washed and cut in 1 cm cubes

·      1 kg pumpkin – peeled and de-seeded & cut in 1 cm cubes

·      olive oil for drizzling

·      cracked salt & pepper

·      1/2 cup Greek-style natural yoghurt

·      4 tbs extra virgin olive oil for dressing

  

METHOD:

1.    Pre-heat oven to 180 Celsius

2.    Grease three oven pans (one for each vegetable), with olive oil & grind a little rock salt over each pan (this will help to prevent vegetables from sticking)

3.    Prepare the tomatoes by first cutting the stem end out (this can be done quite simply with a small knife) then cut them in half through the middle

4.    Lay vegetables on individual trays & drizzle with a little olive oil then top with some cracked salt & pepper.

5.    Roast in oven until done (around 35 mins). 

6.    Pumpkin & zucchini will need to be turned over a few times to get them golden on all sides (I suggest you use a thin metal scraper for this task as it will minimise damage to the vegetables & help to keep the newly formed brown crust on the outside of the pieces)

7.    The tomato should not be turned but about half way through the cooking it could be good to use the metal spatula to lift the tomato halves away from the baking tray

8.    Whilst the vegetables are roasting make a dressing by whisking the yoghurt and virgin olive oil together with some salt and pepper 

9.    Serve the roasted vegetables together on a platter complimented by a generous drizzle of  the dressing 

 

Recipes are Q-Zine originals informed by numerous sources including but not limited to:

https://www.macedoniancuisine.com/2020/03/roastedvegetables.html?utm_source=chatgpt.com

https://www.macedoniancuisine.com/2016/01/shopska-salad.html

http://www.villagefeast.com.au/2012/02/04/easy-cucumber-salad-krstajci-salata/

https://nofrillskitchen.com/macedonian-shopska-salad/

https://balkanlunchbox.com/shopska-salad-sopska-salata/

https://amww.org.au/wp-content/uploads/2022/01/MacedonianRecipeBook2022.pdf

 

Note: Photo used under Fair Use Laws from: https://www.themediterraneandish.com/shopska-salad/