Koran is found only in Lake Ohrid, one of the world’s oldest lakes and known for its crystal-clear water (transparent up to depths over 20 meters). The Ohrid trout, highly prized by fishermen and gourmets alike, was identified as a unique species in 1924.
Koran is consumed in several ways, including deep fried in vegetable oil, grilled, roasted, and in casseroles. One of the most popular recipes in the area is koran and walnut tava. The old recipe is prepared with flour, garlic, nuts, pepper and sometimes a little wine. It is generally cooked slowly in a copper casserole pan over wood fire. Koran eggs are also eaten, usually fried and added to salads.
