Irina Janakievska

Irina Janakievska is a Macedonian-British food writer and recipe developer whose work explores the history and traditions of Balkan cuisine. After beginning her career in law, she turned to food, drawing on a childhood spent between North Macedonia and Kuwait and life in London to shape a unique culinary perspective.

Her debut cookbook, The Balkan Kitchen (Quadrille, 2024), was shortlisted for the Jane Grigson Trust Award in 2023 and the Fortnum & Mason Debut Cookery Book Award in 2025. It went on to win multiple accolades, including the James Beard Foundation Award (International, 2025), the British Library Food Season Narrative Cookery Book Award (2025), and a Special Jury Award from the Gourmand World Cookbook Awards (2024).

Irina’s writing has appeared in The Guardian, Food Network US, Whetstone Magazine, and Pit Magazine. She has also featured on BBC Woman’s Hour, BBC Radio London, Times Radio, and ABC Radio. She lives in south London with her husband and young son.

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Four cooked ražnjići pork and plum skewers served on a plate with marinade, herbs and sliced onions.

Ražnjići

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This version of ražnjići pairs tender marinated pork with apples and plums, inspired by the flavours of the Balkan autumn. Grilled until golden and served with herbs and onions, it’s simple and deeply satisfying.

A bowl of Balkan bean čorba stew served with a spoon, showing tender beans, ham hock, and sour cabbage in a rich paprika broth

A Bean Čorba

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This Balkan bean čorba is slow-cooked with ham hock, paprika, and sour cabbage for a rich, hearty stew. Inspired by Slovenian-style jota, it’s simple, nourishing and full of depth.

Chicken paprikaš with noklice dumplings cooked in a casserole dish, topped with fresh parsley and served with sour cream

Chicken Paprikaš with Noklice

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This chicken paprikaš with noklice is a true taste of Balkan home cooking. Sweet paprika, peppers and tender chicken simmer together in a rich sauce, with soft noklice dumplings to soak up every drop.

Traditional Ohrid-style beef stew with shallots and garlic, slow-cooked until tender and served in an earthenware pot

Chomlek, Ohrid Style

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A traditional Ohrid-style beef stew, Chomlek celebrates the simplicity of Balkan home cooking. Slow-cooked with beef shin, shallots and garlic until tender, it is humble, hearty and deeply satisfying.