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

Sweet Fasting

Semolina halva

Туѓино Јабано

40 min 8 ingredients
Sweet Fasting

Susamčinja

Горица Јовчевска

35 min 3 ingredients
Sweet Fasting

Kruševo lokum

Туѓино Јабано

26 hr 10 min 10 ingredients
Sweet Fasting

Oshav (dried fruit compote)

Туѓино Јабано

12 hr 50 min 10 ingredients
Sweet Fasting

Green fig preserve

Туѓино Јабано

14 hr 5 ingredients
Sweet Fasting

Cherry preserve

Туѓино Јабано

1 hr 25 min 5 ingredients

6 recipes
Recipe	Course	Contributor	Time	Ingredients
Semolina halva Semolina fried in oil until it darkens, then drowned in hot syrup — a fasting sweet made for memorials and for Lent.	Sweet Fasting	Туѓино Јабано	40 min	8
Susamčinja Three ingredients and no baking: sesame, lokum and jelly sweets, rolled up and sliced. The shortest recipe in the archive.	Sweet Fasting	Горица Јовчевска	35 min	3
Kruševo lokum The starch-set sweet Kruševo has made for a century, served in cubes beside coffee at weddings and christenings.	Sweet Fasting	Туѓино Јабано	26 hr 10 min	10
Oshav (dried fruit compote) Dried fruit stewed in its own soaking water, drunk through the winter and set out on the Badnik table.	Sweet Fasting	Туѓино Јабано	12 hr 50 min	10
Green fig preserve Small green figs boiled through nine changes of water, then set in syrup and offered to guests by the spoonful.	Sweet Fasting	Туѓино Јабано	14 hr	5
Cherry preserve Whole cherries in a clear syrup, served by the spoonful with a glass of water — the way a guest is welcomed.	Sweet Fasting	Туѓино Јабано	1 hr 25 min	5

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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