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Macedonian cuisine, an aspect of Balkan cuisine, is the traditional cuisine of the Macedonia. It reflects Mediterranean and Middle Eastern influences, and to a lesser extent Italian, German and Eastern European (especially Hungarian) ones. The relatively warm climate in Macedonia provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija. Among meats, beef, mutton and chicken are the most common ones. Pork is rarely used (not just by the Muslim minority, but by the Christian majority as well).〔 Tavče-gravče and mastika are considered the national dish and drink of Macedonia, respectively. ==Foods== * Tavče-Gravče * Turli Tava * Ajvar, roasted red pepper spread. Can be mild or hot. * Kebapi * Polneti Piperki (stuffed capsicum (usually filled with rice or rice with meat) * Pita (pastry) * Burek * Malidzano, an eggplant spread * Musaka * Pindzur, a spicy vegetable relish * Popara * Pastrmajlija * Sharplaninski ovchi Kashkaval (hard sheep's milk cheese from the Šar Mountains – ''Šar Planina'' in Macedonian) * Shirden and Kukurek * Sarma * Kisela Zelka and Rasolnica (Sour cabbage) * Mekici (also known as tiganici or pishii), fried lumps of dough * Chorba od Kopriva (Creamy Nettle Soup) * Kompir Mandza (a potato and meat stew) * Pleskavica or burger (also Sharska and Ajducka ) * Kachamak (aka. Bakadarnik) * Zelnik * Selsko meso is roast beef, pork and lamb with mushrooms, white wine and yellow cheese on top, mostly made in clay pottery * Tarator 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「macedonian cuisine」の詳細全文を読む スポンサード リンク
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