3 Worst Rated Macedonian Breakfasts

Simit-pogacha is a traditional North Macedonian specialty originating from Skopje. It consists of a bun that is stuffed with - you'd never guess it – burek, which is a flaky layered pie that's typically filled with meat, cheese, or greens. However, the burek that is used in simit-pogacha is plain and not filled with anything. This unusual dish is traditionally consumed for breakfast or during the morning. Because it's quite dry, locals eat it with yogurt. In Turkey, the dish is known as Skopska simit-pogacha, and in Skopje, only one baker is still making simit-pogacha using traditional methods - with yeast made from smashed chickpeas, which gives the bun a unique flavor.Expand

Kozinjak or milibrod is a sweet yeasted bread with soft, moist, and thread-like texture, usually flavored with lemon zest or orange zest, and filled with dried fruits, typically raisins soaked in rum or orange juice. The dough is braided, brushed with a yolk-milk mixture on top, and then baked in a well-oiled baking tray or high bread pan in the oven. Once baked, kozinjak is generously sprinkled with sugar to form a sugar crust, or dusted with powdered sugar before serving. Poppy seeds and different types of fruit jams are also used as common kozinjak fillings. This sweet bread is usually prepared for holidays, especially for Easter and Christmas, and it is also consumed in neighboring Bulgaria, where it is known as kozunak. Some make this sweet treat more frequently and consume it as a light dessert or with a glass of milk for breakfast.Expand

Kačamak or bakrdan is a simple dish made by cooking cornflour in salted water, similarly to Italian polenta and Romanian mămăligă. After the corn mixture has thickened, it is usually mixed with melted butter or pork fat and oil, and it can then be alternatively baked in the oven. This corn flour specialty is consumed throughout the Balkan countries, and it is commonly eaten for breakfast with dairy products such as sirene (a type of white cheese), plain yogurt, sour milk or cream, and kaymak (a thick cream). The dish can also be eaten as a light meal for lunch or dinner, and some people like to combine it with pieces of fried pork, cracklings, or fried bacon for a more substantial meal.Expand