North Macedonia is a mountainous country, and hiking is a traditional part of life here. Many towns have organized hiking clubs, and it is common to see groups of 200–300 people hiking together on weekends. Being outdoors is social and collective.
After hours of climbing and walking through the mountains, meals feel earned. There is a rhythm to the day: movement, return and then gathering around a table. Through these shared meals, I began to understand how closely food here is tied to geography, agriculture and tradition. The mountains shape daily activity. The valleys support beans, peppers, orchards and vineyards. Clay from the earth becomes cooking vessels that are still used today. Even breakfast and dessert reflect what is locally grown and available.
Food here is practical, seasonal and shared. It reflects the land and the people who live on it.
I tried Tavche Gravche, widely considered the national dish of North Macedonia. It is made of large white beans, slow-cooked and served in a traditional clay dish. I also regularly eat palachinki, thin pancakes similar to crepes, often served for breakfast with bananas and chocolate spread.
Fresh Macedonian salads are served with almost every meal. These usually include tomatoes, cucumbers, peppers, onions and white cheese.
