A Feast Through Eastern Europe, Part 5: Lake Ohrid

Categories: Travel Hog
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Lee Klein

On this stretch of the trip, in a tiny fishing village tucked into a pristine corner of Lake Ohrid (one of the oldest, deepest lakes in the world), we ate almost every meal at “home” -- meaning prepared on a small two-burner electric oven outdoors, on a patio of our house situated right upon the lake and privy to views such as the sunset above. The mountains you see are close-by Albania, but that’s the only detail I’ll give on the location; it’s just too unspoiled a spot to spoil with attention.

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Lee Klein
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Lee Klein

We bought our watermelons from these guys at the town entrance at the top of the hill. The extraordinary peaches were purchased from the outdoor produce market a lengthy bus ride away in the town of Ohrid. Of course the peach is perfect as a hot-weather refreshment on its’ own, but I also used some for a cool sangria -- along with Ohrid mountain strawberries (a delicacy), rosé wine, a touch of blueberry juice and spiked with Leblon Brazilian rum that I brought along from the states. If the folks at Leblon see this, they can thank me by sending a case of the stuff care of New Times; the Marlboros, on the other hand, were an unintended prop. The serving carafe was crafted from a Rosa water bottle with the neck cut off. Talk about product placement!

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Lee Klein

Below: Mojitos that Lidija whipped up late one afternoon -- a drink that’s gaining momentum here. There is also a popular Cuban restaurant that opened last year in the center of Skopje -- although it is not owned or operated by Cubans.

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Lee Klein

We finally got our perennial taste of Lidija’s famous roast peppers, pictured below while cooking, and then finished. Turns out I had bought LIdija the wrong shape of peppers in the market, but I did get the butcher to grind up the proper cuts of pork and beef. These tasted far better than they photographed.

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Lee Klein
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Lee Klein
One of our final meals was the renowned Macedonian specialty known as chicken cacciatore. Just kidding -- I mean it was indeed chicken cacciatore, but I made it for lunch one day.
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Lee Klein
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Lee Klein

As we were set to leave the first clouds of the trip rolled in.

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Lee Klein

Tomorrow: Budapest

-- Lee Klein


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