Carp pan

More about Carp pan


The specialty carp pan is characteristic of the Dojran region. It is one of the many recipes and part of the heritage and tradition of this region.

Needed ingredients:

1 of 2 kg carp

2 kg onions

3-4 tomatoes

1 tablespoon of flour

1 tablespoon of red pepper




black pepper


Preparation method:

The carp are cleaned, washed and cut into slices or truffles, and then salted. Onions are cleaned, minced, and fried in a pan with oil until it gets a pinkish color. Tomatoes are cut into small pieces and fried with the onions for about 5 to 10 minutes. Salt, black pepper, and chopped parsley are added. The fried ingredients are put in casserole No. 36 and pieces of carp are lined up over it, then with a strainer are sanded with flour, then with paprika and at the end, each piece of fish is sprinkled with a little oil. A little amount of boiling water is added in the casserole, as needed for onions to sprinkle, then the pan is put to bake at 250 degrees for about 1 hour or until the pieces of fish get a fine red color.