Traditional cuisine of FYROM combines Balkan and Mediterranean characteristics. It is excellent combination of ingredients which are of domestic origin, receipts, and mentality so it comes a lot of irresistible specialties. Only few countries as small as FYROM can offer such variety of products including everything from citrus fruits, grapes and hazelnuts to tobacco, rice and mountain teas. The most famos national specialities are gravce tavce (beans in a skillet), shopska salata, ajvar, and the delicious Ohrid trout. It is also famous for its wines, produced by unusually high quality grapes, such as Vranec, classic Cabernet Sauvignon, and mellow Merlot. Besides its wines, it vintners produce fiery brandy (rakija) and mastica.




National specialties:
Tavce gravce: baked beans;
Shopska salata: a salad made of sliced tomato, cucumber and onion, topped with ground soft white cheese;
Ajvar: the national sauce, made from sweet red peppers;
Ohridska pastrmka: Ohrid Trout;
Taratur: sour yogurt with bits of cucumber;
Pindzur: cream salad with peppers and eggplant;
Selsko meso: pork chops and champignon mushrooms in a rich brown gravy;
Turli Tava: is a dish made of lamb, chicken and pork and vegetables and spices ;
Shkembe Chorba: animal intestines;
Pastrmajlija: a sort of pizza topped with meat and sometimes egg;
Soft white cheese: sirenje;
Yellow cheese: kashkaval;
Aleva paprika, red, ground, sweet and hot seasoning pepper
Gjuvech: Chicken stew;
Sarma Vo Lozov List: Stuffed Grape Leaves;
Muchkalica from Shar Planina
Sutlijash: Rice Pudding
Baklava: sweet dessert



National drinks:
Tursko Kafe: Turkish coffee
Rakija: fiery brandy
Wines: Vranec, classic Cabernet Sauvignon, and mellow Merlot.
Mastika
Beer: Dab and Skopso
Boza: beverage, made of fermented maize.