From the community’s kitchens
Macedonian Cuisine
A central collection of Macedonian recipes — begun by the home cooks of the Macedonian community in Ontario, and widened to the dishes cooked across Macedonia itself.
140 recipes
10 home cooks
48 fasting
6 courses
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Gibanica
Дијана Веселиновска
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Baklava
Дијана Веселиновска
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Kozinjak
Дијана Веселиновска
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Cheese kiflički
Дијана Веселиновска
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Piroshki
Дијана Веселиновска
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Lasagne (with minced meat)
Дијана Веселиновска
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Lasagne (with sausage and eggs)
Дијана Веселиновска
| Photograph | Recipe | Course | Contributor | Time | Ingredients |
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Gibanica Pastry, meat and soured cream in layers. The recipe arrives with three variants — meat, cheese, and cheese with spinach. | Pastry & pies | Дијана Веселиновска | 1 hr 15 min | 9 |
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Baklava Baklava with walnuts, raisins soaked in rum, and syrup poured over it straight from the oven. It has to stand overnight. | Sweet | Дијана Веселиновска | 1 hr 35 min | 17 |
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Kozinjak A plaited sweet bread for Easter and Christmas, with raisins steeped in milk and rum. The dough rises three times. | Sweet | Дијана Веселиновска | 3 hr 55 min | 13 |
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Cheese kiflički Yeasted dough divided into 12 balls, each cut into 12 triangles. A hundred and forty-four little rolls from one batch. | Pastry & pies | Дијана Веселиновска | 3 hr | 10 |
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Piroshki Fried half-moons of yeasted dough filled with kashkaval, mortadella and ketchup. Eaten hot or cold. | Pastry & pies | Дијана Веселиновска | 2 hr 25 min | 14 |
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Lasagne (with minced meat) Lasagne as it is made in a Macedonian kitchen in Ontario — kashkaval instead of béchamel, and a test for when the sauce is thick enough. | Main course | Дијана Веселиновска | 1 hr 10 min | 11 |
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Lasagne (with sausage and eggs) A second lasagne from the same cook, this time with sausage, boiled eggs and three kinds of cheese. | Main course | Дијана Веселиновска | 1 hr 15 min | 11 |
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About the collection A cookbook written by a community
At the core of this collection are 32 recipes gathered from readers of Tugjino Jabano, a newspaper of the Macedonian community in Ontario. Each was written out by the cook herself, measured in cups and spoons, the way a dish is made at home.
The collection has been widened with dishes cooked across Macedonia.
The archive recipes keep their original substance; where the instructions were too brief to follow, clarifications have been added. The untouched 2005 text is preserved in the society’s archive. The photographs on these pages are modern illustrations made for the collection — the contributors’ own photographs stay in the archive beside their words.
The Fasting mark means the recipe as written contains no meat, dairy or eggs. This collection treats fish as permitted throughout the fasting periods; for the stricter days, check the ingredients yourself.
The cooks
- Весна Огњанова Ajax, ON 1 recipes
- Гордана Мишковска-Колева Brampton, ON 4 recipes
- Горица Јовчевска Markham, ON 3 recipes
- Дијана Веселиновска Etobicoke, ON 7 recipes
- Донка Цапова Mississauga, ON 3 recipes
- Каролина Петковска Brampton, ON 1 recipes
- Кире Банишки Toronto, ON 1 recipes
- Марија Банишка Toronto, ON 1 recipes
- Марија Дика Toronto, ON 1 recipes
- Мими Toronto, ON 2 recipes
The original page tugjinojabano.com/cuisine.php was created by Aco Lukaroski and donated to the Canadian Macedonian Heritage Society.