North Macedonian cuisine is a blend of Mediterranean and Balkan influences, characterized by its rich flavors and diverse ingredients. It features a variety of fresh vegetables, meats, and dairy products, with dishes often seasoned with herbs and spices like paprika and garlic. Popular dishes include tavče gravče, a bean stew; ajvar, a red pepper and eggplant spread; and kebapi, small grilled minced meat sausages. The cuisine also incorporates elements from Turkish and Greek culinary traditions, reflecting the country's historical connections. Meals are often accompanied by bread and salads, with rakija, a fruit brandy, commonly served as an aperitif.