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In The Balkan Kitchen, Irina Janakievska gives a voice to the vast and varied dishes and cultural heritage of the Balkan region.

Explore this diverse and expansive region of cuisine with recipes including everything from Pogaça (celebration laminated tear and share bread) and Leek, Lemon and Olive Salad to Baked Sirenje (white cheese) two ways and Chicken Paprikash, and of course sweet treats such as Vanilici Cookies and Chocolate Baklava. Irina's food is as vibrant and joyful as the stunning location photography and evocative essays, and with over half of the recipes being vegetarian or vegan, this is a book for all to enjoy the flavours of the Balkans.

With cultural anecdotes, history and personal stories, The Balkan Kitchen will be a book that inspires cooks around the world for years to come.

Irina Janakievska was born in North Macedonia, grew up in Kuwait and now lives in the UK. A consultant solicitor, Irina left the corporate world and completed the Essential Cooking Certificate at Leiths before working as a recipe developer in the Ottolenghi Test Kitchen.

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In The Balkan Kitchen, Irina Janakievska gives a voice to the vast and varied dishes and cultural heritage of the Balkan region.

Explore this diverse and expansive region of cuisine with recipes including everything from Pogaça (celebration laminated tear and share bread) and Leek, Lemon and Olive Salad to Baked Sirenje (white cheese) two ways and Chicken Paprikash, and of course sweet treats such as Vanilici Cookies and Chocolate Baklava. Irina's food is as vibrant and joyful as the stunning location photography and evocative essays, and with over half of the recipes being vegetarian or vegan, this is a book for all to enjoy the flavours of the Balkans.

With cultural anecdotes, history and personal stories, The Balkan Kitchen will be a book that inspires cooks around the world for years to come.

Irina Janakievska was born in North Macedonia, grew up in Kuwait and now lives in the UK. A consultant solicitor, Irina left the corporate world and completed the Essential Cooking Certificate at Leiths before working as a recipe developer in the Ottolenghi Test Kitchen.

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