The Recipe for Macedonian Delight

January in Macedonia is known for having a headache-inducing number of holidays. Foreign tourists often ask how we manage to balance work, celebrations, and finances during this month.

Many foreign visitors choose to come to Macedonia specifically to experience all the traditional customs—both religious and pagan—and to nourish their souls with traditional homemade food.

One of the first stories of the new year is about Pante Janeski, who has spent his entire life in the village of Bistrica, located on the slopes of Pelister. Pante and his family are deeply connected to traditional food and drinks, and January is definitely the month when Macedonians eat and drink what they harvested during the previous year.

January is unimaginable without rakija (fruit brandy). It’s especially present at the Christmas Eve dinner and is often used in many religious rituals.

There are many villagers in Macedonia who produce rakija in their yards, but we want to introduce you to Pante, because he makes rakija out of love for the process—not for resale or consumption. Pante says he started distilling rakija 40 years ago, right after he got married.

Pante produces his rakija from Loznica grapes, which he grows himself in his yard. The process is quite interesting and requires care and dedication. What motivated him to start producing rakija was that after finishing wine production, he used the leftover pomace from the distillation chimney to make rakija.

Pante says that he used to drink rakija with his friends in his youth, but only until his wedding. After he got married, he dedicated himself solely to producing rakija. Now, the rakija serves to welcome guests and for his family’s enjoyment.

January is the month when larger quantities of rakija are consumed—especially during the Christmas fires, Christmas Day, Epiphany (Vodici), Old New Year, and various other household celebrations.

Pante Janeski lives with his family in the village of Bistrica. During the Christmas Eve dinner, he celebrates this important holiday together with his family. The Christmas Eve table is very significant for everyone who observes the tradition. Violeta Janeska says that every year she prepares many traditional fasting specialties, starting with garlic flatbreads (pitulici), fish, fasting stuffed cabbage rolls (sarmi), pickled vegetables (turshija), appetizers, and dried grapes.

For the Christmas fires, the brides prepare fasting appetizers and small crescent rolls, while the men take care of the fire and rakija.

The Christmas fires bring neighbors together, who stay up late into the night singing and celebrating joyfully.