(66) Northern Macedonia – Tavče Gravče

Hello again, welcome back to The Messy Aprons! Today Ian and I traveled to the lesser known European country of Northern Macedonia (once known as Macedonia). You can find this beautiful Balkan country bordering Greece, Albania, Kosovo, Serbia, and Bulgaria.

Church of Saint John the Theologian. Source: TheCurrent

Mother Teresa was a Macedonian and was born in the country’s capital Skopje in 1910. Northern Macedonia is home to another well-known person as well- Alexander the Great. He was once the king of the former Kingdom of Macedonia, which at the time was the most dominating state in the world. Additionally it is home to one of the world’s oldest lakes clocking in at 4 million years old and has a staggering depth of 288 meters -that’s 864ft!

Macedonian cuisine is like its neighboring countries which reflect Balkan and Middle Eastern influence. Due to its mild, warm climate they are able to grow much of their own produce which shown in today’s dish, Tavče Gravče. This is Northern Macedonia’s national dish which consists of beans, pork (most of the time), peppers and onions, tomatoes, and spices/herbs. The name literally translates to “beans cooked in a pan” and has a lengthy prep time to prepare the beans for cooking, however I opted for canned beans to make things easier. The recipe I used had chorizo instead which we felt brought a nice mild kick to the dish, no complaints here!

Because I had opted for the canned beans the cook/prep time was a fraction of what it typically is. Although I followed the steps a little differently I was happy with its flavors and appreciated that I could easily make this during my hectic work week. To really do things in a work-week friendly manner I brought out my Instant Pot and allowed the dish to pressure cook which worked out well.

We loved this super savory bean and sausage dish. There was a subtle hint of herbs along with the mild kick of the sausage. The roux ended up mixing well with the tomato juices which ended up making a nice, thick sauce. As I stated earlier the spicy sausage definitely made a difference and would be preferable over the pork (no offense to the traditional way). We say this dish is a keeper and rated it 9/10.

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