Ohrid Food

It is without any air of pompousness when I say that I have traveled some and as those who know me, it is usually for extended periods of time. Towards the end of each trip, I cannot wait to get home, in my kitchen to hit the pots, pans and stove to whip up some good old Boerekos (South African cuisine).

South African food? Yes! I consider South African food the best in the world and attribute this to the influences of so many cultures that resulted in the so-called Boerekos (Boere=boers and kos=food). To put this in perspective, one has to understand that South Africa was founded as a halfway station between Europe and the spices of the Far East! Thus, influence #1 (the spices of the Far East … as someone said to me the other day in Munich: “The Indian nation gave us curry, but we had to show them HOW to prepare meat!”) Add to that the various indigenous peoples of South Africa (pap from the Blacks; bobotie and funeral rice from the Malayans; trifle and several other dishes from the Brits; various from the Dutch and French; add to that the various adaptations, and one simply has the best food under the sun!

So, what the heck has this got to do with Ohrid? Simple. The food that I ENJOYED in Ohrid is the closest to South African food. I have not figured out why this is the case, but I enjoyed it tremendously. Look at this:

Boerewors (sausage) is beaten by NOTHING. Imagine my surprise when I found this homemade sausage in Struga. I had to have it with chips (not French fries!) and an egg.

Vetkoek and mince (Fat cake and groundbeef). Where this originated from, I do not know and I have not been able to find this anywhere else in the world. Until this summer in Ohrid. I bought one of these (it looked so good) and when I bit into it, I realized that it was a vetkoek (maybe with a different shape). I went back to the bakery, bought some more (24 cents apiece), made curried mince and voila: Vetkoek and mince in Ohrid!

Ask any visitor to South Africa about koesisters and one will see such a glazy, far-away look in the visitor’s eye. That is exactly what a tulumba is. It is thicker than the koesisterand therefore not as crispy, but it is one and the same thing!

 

South Africa is also known for its vleisrolletjies en vleispasteie (sausage rolls and meat pies). The only difference between a sausage roll and a burek, is the shape!

A rainy day in South Africa is “celebrated” in front of a fire with pannekoek and coffee. Sure the French gave us crepes, but South Africans turnedthem into pannekoek/pancakes (no not American pancakes, those are crumpets!) with cinnamon sugar and butter. This combination is now widely recognized as the South African version. Look at this one in Ohrid with a banana inside and the whipped cream and chocolate drippings to add the POUNDS around the waistline!

The following pics reflect traditional Macedonian cuisine. The last one, OHRID CAKE is to die for. I have NEVER had a slice of cake like that. That recipe I must have!

I was very fortunate inasmuch that I was invited to lunch with a family in Ohrid. OMG! I was so embarrassed as I ate like a pig and could not move for three days. The next day I needed a Bloody Mary; no not for a hangover, but for overeating!

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