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Exploring Ohrid - The best Ohrid recipes
- 1. Ohrid trout cooked in the Ohrid way. 2. Gjomleze in a pan (Gjomleze is a traditional Macedonian dish, similar to a layered pie). 3. Fish soup.
Gomleze Ingredients:
- 2 kg flour
- Water (as needed)
- Salt (to taste)
- Cooking oil (sunflower or olive oil)
Preparation:
Preparing the Batter:
- In a large bowl, mix the flour with water gradually, stirring continuously, until you get a batter with a consistency similar to that of pancake batter. Add salt to taste and mix well.
Heating the Pan and Sac:
- Heat the pan (traditionally a large, round baking pan) over an open fire or in an oven. If using an oven, preheat it to 200°C (392°F). Heat the sac (a large metal lid) over the fire as well. The sac should be sprinkled with ash to prevent sticking.
Baking the Layers:
- Once the pan is hot, lightly grease it with oil. Pour a ladleful of the batter into the pan, spreading it evenly to form a thin layer. Cover the pan with the heated sac and let it bake until the layer is slightly browned.
- After the first layer is baked, drizzle it with a bit of oil, then pour another ladleful of batter over it. Spread it evenly and cover again with the sac. Repeat this process, layer by layer, until all the batter is used up.
Final Baking:
- Once all the layers are baked, cut the gjomleze into squares. Drizzle with more oil and cover with the sac again. Let it bake for an additional 40 minutes, or until the top is golden brown and crispy.
Serving:
- Serve the gjomleze hot, ideally with a side of yogurt or sour milk. It can also be enjoyed as a side dish with various meals.
Tips:
- For an authentic flavor, use an open fire and traditional sac. However, if these are not available, an oven can be used as a substitute.
- Ensure each layer is thin and evenly spread to achieve the characteristic crispy texture.
Ohrid trout the Ohrid way Ingredients:
- 4 fresh Ohrid trout
- 100 ml olive oil
- 2 lemons
- 4 garlic cloves
- 1 bunch of fresh parsley
- Salt and pepper to taste
Preparation:
Preparing the Fish:
- Clean the trout thoroughly, removing the insides, and rinse them well under cold water. Pat them dry with paper towels to remove excess moisture.
Marinating:
- In a large bowl, mix the olive oil, juice of one lemon, finely chopped garlic, salt, and pepper. Add the trout to the marinade and let them sit for about 30 minutes to absorb the flavors.
Baking:
- Preheat your oven to 200°C (392°F). Place the marinated trout in a baking dish lined with parchment paper. Pour the remaining marinade over the fish and place it in the oven.
- Bake the trout for about 20-25 minutes, or until they turn golden brown and crispy.
Garnishing and Serving:
- Slice the second lemon and arrange the slices around the trout. Sprinkle with finely chopped fresh parsley for added flavor and decoration.
- Serve the trout hot, accompanied by boiled potatoes or a fresh salad.
Tips:
- For a more intense flavor, you can add a few sprigs of fresh rosemary or thyme to the marinade.
- If you prefer a crispier texture, you can bake the trout on a wire rack, allowing the air to circulate around the fish.
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Ohrid Makalo Ingredients:
- 4 heads of garlic
- 1 teaspoon salt
- 150 ml boiling water
- 500 ml cooking oil (sunflower or olive oil)
- Juice of ½ lemon
Preparation:
Preparing the Garlic:
- Peel the garlic heads and place the cloves in a blender or mortar. Add the salt and grind them until you get a smooth paste.
Adding the Boiling Water:
- Add the boiling water to the garlic and salt mixture. This will help soften the garlic and release its flavor.
Adding the Oil:
- Gradually, drop by drop, add the oil to the garlic mixture, stirring constantly. This step is crucial to achieve a creamy texture. If using a blender, set it to the lowest speed and slowly add the oil.
Adding the Lemon Juice:
- Finally, add the juice of half a lemon. This will add freshness and balance the flavor of the makalo.
Final Mixing:
- Continue mixing until you achieve a thick and creamy consistency. If needed, you can add a bit more oil or water to reach the desired texture.
Serving:
- Ohrid Makalo is excellent as a side dish with grilled fish, but it can also be served with fresh bread or as a dip for various dishes. You can garnish it with finely chopped parsley or walnuts for extra flavor.
Tips:
- For a more intense flavor, you can add a bit of oregano or finely chopped olives.
- If you prefer a milder garlic flavor, you can let the garlic sit in water for a few minutes before grinding.
Ohrid Fish Soup Ingredients:
- 1 kg fresh fish (preferably trout or carp)
- 2 large carrots
- 1 large onion
- 2 garlic cloves
- 1 parsnip root
- 1 celery root
- 2 tomatoes
- 1 lemon
- 2 tablespoons flour
- 100 ml olive oil
- 1 tablespoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation:
Preparing the Fish:
- Clean the fish, removing bones and skin. Cut it into smaller pieces and set aside.
Cooking the Fish:
- In a large pot, add about 2 liters of water and the fish pieces. Cook over medium heat for about 20 minutes. Remove the fish and set aside, keeping the fish broth.
Preparing the Vegetables:
- While the fish is cooking, chop the carrots, onion, garlic, parsnip, and celery into small pieces. Peel and dice the tomatoes.
Sautéing the Vegetables:
- In a large pan, heat the olive oil. Add the chopped onion and garlic, and sauté until softened. Add the carrots, parsnip, and celery, and cook for another 5-7 minutes. Finally, add the tomatoes and paprika, and cook for an additional 2-3 minutes.
Making the Roux:
- In a small pan, heat 2 tablespoons of oil and add the flour. Cook the flour until it turns golden brown. Gradually add this roux to the vegetable mixture, stirring constantly to avoid lumps.
Combining Ingredients:
- Add the vegetable mixture and the reserved fish broth to the pot. Season with salt and pepper to taste. Let it simmer over medium heat for about 15 minutes.
Adding the Fish:
- Add the fish pieces back into the soup and cook for another 10 minutes. Finally, add the juice of one lemon and finely chopped parsley.
Serving:
- Serve the soup hot, garnished with fresh parsley and lemon wedges.
Tips:
- For a more intense flavor, you can add a few peppercorns and a bay leaf to the fish broth while cooking the fish.
- If you prefer a thicker soup, you can add more flour to the roux.
Ohrid Cake! Ingredients:
For the Sponge Cake:
- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- 1/3 of the prepared caramelized walnuts
For the Syrup:
- ½ tablespoon sugar
- 1 cup water
- 2 tablespoons brandy
For the Caramelized Walnuts (Grilijaš):
- 400 g sugar
- 400 g walnuts
For Filling 1:
- 250 g butter
- 250 g powdered sugar
- 4 egg yolks
For Filling 2:
- 250 g butter
- 250 g powdered sugar
- 5 eggs
- 2 sachets vanilla sugar
- 200 g cooking chocolate
Preparation:
Caramelized Walnuts (Grilijaš):
- In a pan, melt the sugar over medium heat until it caramelizes, being careful not to burn it.
- Add the walnuts to the caramelized sugar. Pour the hot mixture into a moistened pan and let it cool.
- Once cooled, crush the caramelized walnuts into small pieces. Set aside 1/3 of this mixture and divide it into two parts.
Sponge Cake:
- Separate the egg yolks from the whites. Beat the egg whites with the sugar until stiff peaks form.
- Gradually add the egg yolks, one by one, while continuing to beat the mixture.
- Fold in the flour and half of the reserved caramelized walnuts.
- Pour half of the batter into a baking pan lined with parchment paper and bake in a preheated oven at 200°C (392°F) until a toothpick inserted into the center comes out clean.
- Repeat with the remaining batter to make two layers. Once baked, cut each layer in half to create four layers in total.
Filling 1:
- Beat the butter and powdered sugar until creamy.
- Add the egg yolks one by one, beating continuously until well combined.
- Mix in the remaining caramelized walnuts.
Filling 2:
- Beat the butter and powdered sugar until creamy.
- Add the egg yolks one by one, beating continuously until well combined.
- Fold in the beaten egg whites and the melted, cooled chocolate. Ensure the chocolate remains in a liquid state.
Assembling the Cake:
- Take one layer of the sponge cake and sprinkle it with the prepared syrup (boil the sugar and water, then add the brandy).
- Spread Filling 1 over the first layer.
- Place the second layer on top and spread Filling 2 over it.
- Repeat the process with the remaining layers, using Filling 2 for the top and sides of the cake.
- Decorate the cake with melted chocolate and let it set.
Tips:
- Ohrid Cake is best served at least one day after preparation to allow the flavors to meld and the cake to firm up.
- For added decoration, you can sprinkle crushed walnuts or drizzle additional caramel over the top.
