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 olive 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 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 and thicken.
- Simmer some Keftedes in the sauce or serve with Fries or as a dipping sauce with bread.
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Hi Peter, this looks fantastic. I love dippy things. Wonder when you add the passata to the roux – along with the water? Also how much passata – 1/4 cup or is it more?
Cant wait to try.
This looks delicious, Peter!
I have a container of stock that needs to be used soon and I was wondering what to make with it. You, mister, have given me the perfect dish to make. I will let you know how it turned out.
This is another northern Greek dish I’m not aware of…well you learn new things every day! It sounds great…I can imagine it with keftedakia!…Perfect.
Peter this looks delicious and the pictures wonderful!! xGloria
Oh does this look good. A great comfort food dish good for sharing around a big table of friends.
There are so many Greek regional dishes that I have yet to try. Better get travelling:D
I’ve never heard of makalo – how interesting! It looks so good! I love the idea of simmering keftedhes in it!
Never had this before, Peter, but it looks great. Especially with bread. Mmm.
This is my kinda gravy!
Χμ! Δε τοχω ξανακουσει ΠετÏο. Ειμαι σιγουÏη οτι στη ΦλωÏινα που εχει καλες πιπεÏιες θα ιναι πολυ πικαντικο!
This is a simple but good looking gravy! I could see having this handy all the time…
This is a simple but good looking gravy! I could see having this handy all the time…
This is a simple but good looking gravy! I could see having this handy all the time…
This is a simple but good looking gravy! I could see having this handy all the time…
This is a simple but good looking gravy! I could see having this handy all the time…
This is a simple but good looking gravy! I could see having this handy all the time…
This is a simple but good looking gravy! I could see having this handy all the time…
This is a simple but good looking gravy! I could see having this handy all the time…
This is a simple but good looking gravy! I could see having this handy all the time…
Vegeyum, thanks for pointing that out…I’ve corrected the instructions.
Jen, all gone!
Ben, when you’re this big, they call you MISTER! lol
Pete, there are so many regional dishes if Greece, I’m willing to explore all of them.
Gloria, it’s simple but quite tasty.
VB, exactly…great for groups.
Val, have you booked for Greece yet?
Anna, give it a try…1 pot meal and great for psomi!
Elly, you us Greeks luv an excuse to dip bread.
Sandie, gravy indeed.
Depoina, ask anyone from Florina or Kastoria and they’ll tell you they’ve eaten Makalo.
Mike, it’s a little hot down there but save this for those cooler days.
That looks great Peter! Could easily be my condiment of choice! The color is beautiful(not like puke at all…) ;)
Good ideas . Im craving the fries.It s funny how kids can rule out good foods with immature associations.
The poached eggs sound great with this!I bet its really delicious!
Peter, this is a great alternative to beef stock gravies! You are correct, this is definitely a sauce that is not made outside of Macedonia. I have a question: Is the tomato a standard ingredient? I ask because one of my parents’ longtime neighbours is from Macedonia and she makes a white sauce which she calls “Makalo” that also contains cheese (I noticed yours does not). Are there variations on the theme?
I am in Canada and have enjoyed a different variation of Makalo all of my life. Our family recipe has been inspired by my 97 year old grandmother who is from Macedonia. We make it with olive oil, garlic, hot banana peppers, tomato, green onion, and salt. Simmer those ingredients down in a pan until soft and ready to dip some fresh bread into it. You can really put it on anything and is a staple in my house. I have never heard of anyone making it anywhere else so I was excited to come across the original, authentic recipe! I make this for any get together and EVERYONE, no matter where they’re from, always seems to love it…even the most picky eaters!
I can so see this sauce/gravy and I would die for some kefte – together they would be killer for sure.
This is what I love about blogging – how ever would I have heard about a recipe like this?
Yum, tomato gravy? Hell yes! I bet that would be excellent paired with fondue and a whole loaf of brown bread.
Oooh that looks good. I love dipping sauces – I will have a go at this one.
Definitely ‘Makalo-icious’
Those pictures have me hooked. I must make this someday.
Peter, as I read only the Macedonian Greeks know this malako. In Rhodes – I’ve never heard of it. But I will ask my mother-in-law – she is from Northen, she must know…. what about making boukovo? you know- the very chili-sharp-sauce!
Beautiful! I can see this Macedonian gravy gracing so many dishes right now. But just the simple pleasure of dipping bread in it is fantastic!
Absolutely gorgeous.
This is totally new to me! Thanks for sharing :D
Peter — this looks very interesting. It’s definitively a northern dish as I’ve never seen it in the south.
Paul
Jen, I remembered it looking that way as a kid, I’m so glad I’m over it.
Glam, us kids can be finicky…it’s when adults act like this I wonder!
Marie, I’ll show the poached eggs with this another time but summer’s in the way!
Sam, I’ve read of makalo (Kourkouti) being found/eaten in Karditsa but yes, mainly in Makedonia. Some makalos are lighter than others but most would add some degree of tomato in it. As for the cheese, it usually appears with the poached eggs.
Giz, again…I’m just trying to showcase Greek food…we’re than just souvlaki.
Jan, LOL…I hope that one didn’t hurt you this time!
Sher, quite easy to make.
Janulka, correct. It’s mostly a northen Greek dish.
Culinary Goddess, thank you!!
You’re welcome Tigetfish.
Paul, I suppose it would be hard for you to hear of it if you haven’t traveled north of Spata airport! lol
i’ve never heard of makalo – thanks for the insight!
Peter, this looks delicious! I love tomato based sauces and dips, and I think yours will go great with my Pirojki, or the other way around:))
This sounds great. You could have it with anything!
Oh gosh….I am wanting to lick the screen and it’s only 8 o’clock in the morning!
I love dunking my fries into everything…hmm except into coke hehehe
This is new to me too! (And I’m originally from Thessaloniki). I’ll definitely give it a go, but I think it’s more of a winter dish…
Best wishes
Don’t hate me for this, putting aside your excellent culinary skills and blog, but the minute I read the world “makalo” I started thinking “malaka”. Too many shared letters in those 2 words!! Ooops
What does Makalo mean in Greek?
I tried to look it up in my Eng-Grk dictionary, no luck
Peter, this looks scrumptious!
I just wanted you to know the link to keftedes is broken. There’s an extra http in there.
We make our Makolo a bit different. Flour and butter are browned in a large pan, Then, salt and chicken broth are slowly added (about 6 cups) to make it as thick or thin as you choose. Garlic optional. No tomato sauce or olive oil in ours.
Hi Barb, thanks for your family’s version of Makalo…i’m sure there are variances from home to home, village to village.