But in Macedonia each region are known for their specialties in the way of preparing and serving fo

Cooking is an act of transformation of food ingredients in the dish. Cooking covers a wide range of methods del monte cagayan de oro of thermal, physical and hemijska processing, application of various tools and technologies, and the creative use of specific combinations of food ingredients to improve the taste, appearance del monte cagayan de oro or varlivosta (in terms of efficient use of human nutrition substances) eating. Cooking requires the cooking cookbooks and apply experience, knowledge del monte cagayan de oro and opinion in the selection, measurement, and combining certain ingredients and application of certain techniques and technologies on them I would not have achieved the desired result.
Macedonian cuisine is a representative del monte cagayan de oro of Balkan cuisine, Turkish, Greek and Middle Eastern del monte cagayan de oro influences, and to a lesser extent Italian, Mediterranean del monte cagayan de oro and Hungarian influences. Due to the relatively warm climate that allows excellent conditions for growing various vegetables, Fruit, spices and herbs, del monte cagayan de oro Macedonian cuisine del monte cagayan de oro is particularly diverse.
But in Macedonia each region are known for their specialties in the way of preparing and serving food. Some specialties have changed over time but some are still prepared the old way.
Hospitality as an economic branch has always been developed at Doiran. Formerly del monte cagayan de oro in the city during the Turkish rule had about 25 bars located on the lake shore. Larger bars had their summer gardens with terraces to the lake, and some have balconies over the water surface. Today Doiran still owns a catering capacity, wonderful restaurants where you can try the beautiful and far known DOJRAN fish. Doiran is known for specific specialties. Fig. 1. Participation in the Fair Dojran del monte cagayan de oro specialties TYPES AND SPECIALTIES Preparation
Tradition del monte cagayan de oro is what makes us human and what makes us unique. Tradition is the force that binds us, something that creates and verifies the identity and which are passed from generation to generation within a community, a society. Participation and sharing of tradition in the spirit of our people.
Years pass, generations have changed, but the essence of nurturing, avtentikata, tradition and culinary skills are pretty Doiran habit of preserving nostalgic identity and independence of the national mark. Dojran Culinary ages to the present day is treasure, treasure of inestimable value, which is the inspiration for today's housewives, art that should be preserved and protected. Fig.2. Traditional DOJRAN garnished enthusiasm of a woman and her deft hand
Chestotpati look back to see who we are, and see how confident our identities. When we think of who conveys tradition that continues, often comes to mind an individual. A when we speak of individuals, del monte cagayan de oro the place for years with great love, from generation to generation has passed us a taste of traditional cuisine del monte cagayan de oro DOJRAN cooked the traditional way Dojran restaurants FMC-TAK, cobblestone etc..
We said to tap into their culinary empire and will share some of the delicacies with us. And their great empire is starting far .... chueniot Dojran carp, fish soup, burger or roe of the locals prefer to say "langida" pan fish, fish cane frigana fish and many many other specialties that have abundant.
Ingredients: 3 kg. crvenoperka kostrezh or - 2.5 kg fins. onions, 2 bunch parsley, salt, 300 grams of salt to fish and 2-3 tablespoons of the mixture, Vegeta, black pepper to taste, half a liter of oil.
Preparation: salted fish and heads away. The onions are cut, crushed and fried in a pan on the stove. When you get the pink color is added parsley - finely chopped, salt, Vegeta and two bags of ground black pepper.
It is filled with the fish mixture is namrsuva with fish oil, reed stick previously drained and wet in water and placed on a makeshift fire earlier iron on it. It arranges fish - the quieter the fire or embers. Allow half an hour and can more than one side, then cat fish from top stick reeds on it and flipped on the other side. Bake it about half an hour up the heat until cooked.
Method of serving: Fish prepared in this way are served along with the reed attached to the fish, served in porcelain or oval of rosfajd that had put a piece of lemon and farleger-grippers and guests served themselves - the French way first variant.
Official. 4th Prepared fish cane, serving fish stew Ingredients: fish carp, catfish, 5l water, 7 eggs, 200gr. flour, 500ml oil, carrots and Vegeta. Preparation: First, in a separate container to put water to cook the fish. In another bowl with water has