Makalo is a Macedonian gravy. You'll find in the kitchens of northern Greeks' home in Florina and Kastoria and I've read, as far south as Karditsa in Thessaly.
Makalo is basically a gravy. You have oil, (stock), tomato puree (strained tomato sauce) and seasonings.
Makalo is something I remember my parents, aunts and uncles always ate. It's a gravy made for dipping, poaching eggs or simmering keftedes or chicken.
As a child, I don't remember myself nor any cousins ever liking or eating this as it kinda' looked like puke, from a kid's perspective.
This dish is enjoyed in practically every household in western Macedonia. Obviously it's a cooler temperature kind of dish...filling and very much Greek peasant food. I can see Makalo being made to stretch ingredients out as much as possible to feed one's hungry family.
Today, I'm offering up Makalo for "sampling" three ways:
- Try it as a dipping sauce with some bread, a Greek fondue of Makalo anyone?
- Or perhaps you would like something else to dunk your Fried in? Why not Makalo?
- Have Makalo with Keftedes. Either dip the kefte in the sauce or even simmer them in the Makalo.
Makalo (Μακάλο)
1/4 cup vegetable oil
1/3 cup all-purpose flour
2 1/2 cups of water (or stock of your choice)
1 clove of garlic, minced
1/4 cup strained tomato sauce (passata)
1 tsp. smoked paprika
salt and pepper to taste
- Over medium-high heat, add the vegetable oil and flour to a large skillet and stir constantly with a wooden spoon to cook the flour and toast it a bit. Continue to stir until the roux has turned to a light brown colour.
- Add the tomato and paprika, simmer for a few minutes to cook through.
- Simmer some Keftedes in the sauce or serve with Fries or as a dipping sauce with bread.
