MAMALUNGA: BEST of MACEDONIA

Hi dear visitors, especially the Mexicans, 

Mamalunga is a traditional meal from Macedonian cuisine. It is originally served with molasses but we will give you recipes of four different sauces as we know you like trying new tastes. We also suggest you to find many other dips to eat with Mamalunga. Use your creativity to dress it. You will enjoy both preparing and eating this meal. It is easy and practical.

Mamalunga is cheap both if you want to cook it at home and eat at our restaurants. A portion of Mamalunga with whichever sauce you choose is only 2.50 Euro.  

We present you not only spicy sauces but also sweet ones because Mamalunga is a special meal and it can be eaten in several ways and with varied ingredients.

 
1. Mamalunga with Peppery Sauce

You need: 4 cloves of minced garlic, 1 cup of diced red onion, 3 cups of diced tomatoes, 3 tablespoons of virgin olive oil, 2 medium chilli peppers, 4 habanero peppers, 1 cup of distilled white vinegar, 2 teaspoons of salt, and 2 teaspoons of white sugar

Over medium heat in a large saucepan, heat oil and add the onion, chilli peppers, habanero peppers and garlic. Cook the mixture for 3 to 4 minutes or until the onions begin to brown. Stir continuously. Reduce heat. Add vinegar, tomatoes, salt and sugar. Stir until the tomatoes break down, roughly 6 minutes. Place mixture in blender and blend until a puree is formed. Pour the mixture through a fine mesh sieve. Let the mixture cool for an hour.

 
2. For the second optional sauce, ingredients are:

2 cups of tomatoes(seeded and diced), 5 cloves of garlic(peeled and chopped), 4 pickled jalapenos(canned or jarred) chopped, 1/4 cup of olive oil, 5 green olives (coarsely chopped), 1 tablespoon of oregano, 1 tablespoon of capers, 1/4 cup of water

Warm the oil in a medium saucepan. Saute the garlic briefly to release the flavours. Add the tomatoes and cook over low heat until the tomatoes soften, about 20 minutes. Add the remaining ingredients and add salt to taste. Simmer for an additional 20 minutes.

 
3. For a sweet and sour sauce:

3/4 cup of white sugar, 1/3 cup of white vinegar, 2/3 cup of water, 1/4 cup of soy sauce, 1 tablespoon of ketchup, 2 tablespoons of cornstarch

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

 
4. For another sweet and sour sauce:

2 cups of water, 2/3 cup of distilled white vinegar, 1/2 cup of white sugar, 1 (6 ounce) can of tomato paste, 1 (8 ounce) can of pineapple

In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes or until mixture reaches desired colour and consistency.

 
Group Members: Emel Çelik, Hateme Aysel Çalışkan, Tuğçe Aslan, Buse Çalışkan, Arzu Akkaya