, geopolitical compromise is running rampant this week to settle long-standing differences. First – North Korea and the United States. Today – Macedonia and Greece are on the threshold of settling a more than 20-year feud about the name of Macedonia itself!
As noted in a BBC article this morning:
Greece has reached a deal on the name of its northern neighbour, which called itself Macedonia at the break-up of the former Yugoslavia.
After 27 years of talks – and many protests – they have settled on the name Republic of North Macedonia, or Severna Makedonija in Macedonian.
Greece had objected to the name Macedonia, fearing territorial claims on its eponymous northern region.
It had vetoed the neighbour’s bid to join Nato and the European Union.
The new name will now need to be approved by the Macedonian people and Greek parliament.
Under the deal, the country known at the United Nations as Former Yugoslav Republic of Macedonia (Fyrom) will be named Severna Makedonija, or Republic of North Macedonia.
Its language will be Macedonian and its people known as Macedonians (citizens of the Republic of North Macedonia).
Significantly, they agreed that the new name would be used both internationally and bilaterally, so that even the 140 or more countries that recognise the name Macedonia will also have to adopt North Macedonia.
They also agreed that the English name could be used as well as the Slavic term.
Only time will tell if this passes muster in both Greece and Macedonia – but TFD remains ever-hopeful for a positive outcome!
Malidzano is a traditional Macedonian spread made from puréed bell peppers, eggplant, oil, salt and mustard (optional).
It derives its name from the Italian word for eggplant, melanzane. Malidzano is usually served as an appetizer with a side of bread like spread and a piece of white cheese.
In other countries of Western Balkans (Serbia, Bosnia and Herzegovina, Croatia), it is prepared with both green or red peppers so the color of the spread depends from that.
, look at this as a baba ghanouj without the tahini and with some fantastic new flavor components – I promise, it will quickly become a new favorite of yours! 🙂
Battle on – The GeneralissimoPrint
- 3 medium eggplants
- 2 yellow bell peppers, seeded
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1½ cups crumbled sheeps milk feta cheese
- ½ cup finely ground walnuts
- 1 large pinch kosher salt and pepper, to taste
- ¼ cup olive oil
- 2 tsp. strong mustard
- Preheat the oven to 400°F. Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife in several places, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes.
- Remove from the oven, cool slightly, peel, and cut into chunks. Salt lightly. Set aside in a bowl to drain off some of the liquid.
- Roast yellow peppers until blackened, put them in a paper bag to steam for 15 minutes. When cool, remove skins and cut into pieces.
- Place the eggplant and pepper chunks into the container of a food processor, along with the garlic, feta cheese, mustard, salt, pepper, walnuts, and olive oil. If it doesn’t all fit, do this in batches then stir together.
- Process until well blended with just a few small chunks. If needed, add a bit more olive oil. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.
- Category: Recipes
- Calories: 526.85 kcal
- Sugar: 17.12 g
- Sodium: 591.36 mg
- Fat: 39.78 g
- Saturated Fat: 11.99 g
- Trans Fat: 0.0 g
- Carbohydrates: 34.88 g
- Fiber: 14.01 g
- Protein: 14.76 g
- Cholesterol: 50.06 mg
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