Meats

When my parents were growing up in Macedonia, meat was a luxury reserved only for celebrations and special occasions. Day-to-day meals in the villages were made up of an array of vegetables, beans, and legumes. Even for my father’s family, who were shepherds, lamb was only served a few times a year, for Easter, name days, or weddings. The costly meat would be reserved to sell, and the family often couldn’t afford the indulgence.