Albanian Cuisine

Topics: Kosovo, Albanian language, Albania Pages: 31 (10343 words) Published: May 27, 2012
Albanian cuisine
The cuisine of Albania is influenced by Turkish, Greek, and Italian cuisines, as well as ancient Greek, ancient Roman and Byzantine cooking. Every region in Albania and Kosovo has its own unique dishes. Albanian cuisine is characterized by the use of various mediterranean herbs such as Oregano, Black Pepper, Mint, Basil, Rosemary and more in cooking meat and fish. Olive oiland butter is also a main ingredient in different dishes. In Albania, meat (lamb, cow, rabbit and chicken) is used heavily in various dishes in most of the country. Seafood specialties are also common in the coastal areas such as Durrës, Vlorë,Shkoder, Lezhe and Sarandë. Vegetables are used in almost every dish. Usually, Albanian farmers grow every vegetable present in the Mediterranean region and sell them at the local Farmers Market. Vegetables are brought fresh at the Farmers Market early in the morning and this market is opened everyday. The main meal of the Albanians is lunch, which usually consists of gjellë, the main dish of slowly cooked meat, and a salad of fresh vegetables, such as tomatoes, cucumbers, greenpeppers, and olives. The salad is dressed with olive oil, vinegar, and salt. -------------------------------------------------

* Bread (Bukë) or Corn Bread (Bukë misri) are ever present on the Albanian table. Hence the expression for "Going to eat a meal" (Albanian:për të ngrënë bukë) can be literally translated as Going to eat bread. * Chicken livers

* Eggplant appetizers
* Dolma (Stuffed pepper with rice and meat)
* Pickled cabbage (Laker Turshi)
* Fried sardines with lemon (Sarraga me Limon)
* Albanian-style meze platters that include prosciutto ham, salami and brined cheese, accompanied with roasted bell peppers (capsicum) and/or green olives marinated in olive oil with garlic * Papare: bread leftovers cooked with water, egg, and Gjize (a special type of Ricotta) -------------------------------------------------


Tarator is a chilled yogurt and cucumber soup and is popular in the summer months * Bean Jahni soup
* Potato and cabbage soup
* Soup with lemon
* Tarator
* Trahana

Tarator is a chilled yogurt and cucumber soup and is popular in the summer months * Bean Jahni soup
* Potato and cabbage soup
* Soup with lemon
* Tarator
* Trahana


* Dolma (in Kosovo known as Sarma and in South Eastern Montenegro known as Japrak) - a family of stuffed vegetable dishes * Baked leeks
* Fërgesë of Tirana with peppers
* Peppers stuffed with rice, meat and vegetables
* Stuffed aubergines with cheese


Bakllasarëm. It is also called Mantia, but it is not the dumpling form of the turkish Manti. * Byrek – Albanian vegetable pie, it can also have feta cheese, spinach, cabbage or meat, its layered pie also known as "pite" or "pita". * Kungullur – Pastry layers filled with mashed pumpkin, butter, salt and sugar * Bakllasarëm - A traditional food prepared in Kosovo and Albania, its layered pie also known as "pite" or "pita" (Byrek) without anything inside, which is covered with yoghurt and garlic, and then heated again. It is eaten for lunch. -------------------------------------------------


Baklava is prepared on large trays and cut into a variety of shapes * ……….
* Baklava
* Kek
* Shëndetlie (me mjaltë)
* Kabuni
* Krem karamel
* Zupa
* trileçe
* Tollumba - Fried dough pieces in syrup
* Gliko


A glass of boza
Mineral water is one of the most preferred non-alcoholic drinks in Albania, along with carbonated beverages. Some of these are produced locally and some are imported from abroad. * Carbonated and mineral waters

Continue Reading

Please join StudyMode to read the full document

You May Also Find These Documents Helpful

  • Essay on Albanian Language
  • Essay on albanian imm
  • Albanian Banknotes Essay
  • Spanish Cuisine Essay
  • Sumptuous Cuisine Catering – Swot Analysis Essay
  • Cuisines Essay
  • British Cuisine Essay
  • Filipino Cuisine Essay

Become a StudyMode Member

Sign Up - It's Free