Chomlek

Chomlek is a traditional North Macedonian stew that is typically prepared with veal or baby beef, a generous amount of tiny, walnut-sized onion bulbs (called kokar or arpadzik in Macedonian), and garlic. Depending on the recipe, either red or white wine is added to the mixture, while other common ingredients contained in the dish include dried red peppers, carrots, tomato purée, parsley, or mushrooms. Chomlek is usually seasoned with salt, black pepper, red pepper, and bay leaves. It is customarily prepared in a traditional earthenware dish or pot, with the lid placed on top and firmly secured and sealed with dough. Even though this delicacy is a rather straightforward dish, it is also time-consuming and takes hours to cook. North Macedonian chomlek is mostly associated with the southwest and Pelagonija regions of the country, especially with Bitola, Prilep, Ohrid, and Krushevo, with each town having their own version of the dish: bitolski chomlek, prilepski chomlek, ohridski chomlek, and krushevski chomlek. These chomlek variations use more or less the same ingredients with slight differences. In North Macedonia, chomlek is a typical winter dish, usually eaten for lunch, and there’s a long-standing tradition of preparing this dish for New Year’s celebrations in the towns of Bitola and Prilep. The stew is typically enjoyed with a glass of red wine on the side, and it is recommended to dip some bread in it while eating it. The origins of this specialty most likely stem from Turkish cuisine, which is suggested by the dish’s name, which derives from the Turkish word çömlek, meaning earthenware pot. Some varieties of this traditional stew can be found in other Balkan countries, and it is mainly associated with the traditional cuisine of neighboring Bulgaria, particularly that of Blagoevgrad Province.