Everyone has heard about the Mediterranean region’s history, culture, and food. There are several nations that make up the Mediterranean region, with Albania being one of them. Typical of the well-known Mediterranean cuisine, Albanian cuisine is among the best-known types of cooking in the world and is often considered one of the world’s healthiest diets. Located in southeast Europe, Albania lies on the shores of the Adriatic and Ionian Seas, both of which are a part of the much larger Mediterranean Sea, which is also part of the larger Eurasian continent. Healthy elements including vegetables, fruit, fish, dairy, and meat are the mainstays of Albanian cuisine. The most common cooking fat used in traditional Albanian recipes is olive oil.
Qofte
Qofte is often recognized as the Albanian version of meatball. But, according to foodies, it’s so much better. Qofte can be served as a main course or an appetizer. Due to Turkey’s long-standing Ottoman Empire occupation, this dish has Turkish roots. However, Albanians added a delightful spin of their own to this age-old favorite. Although ground beef is frequently used in qofte, don’t be shocked if you also come across some containing chicken flesh. Garlic, onions, breadcrumbs, and mint leaves are among the other components enhancing this dish’s flavor. Moreover, it is seasoned with salt, pepper, and oregano.
Best Food Items To Try In Albania; Qofte
The meat is then shaped into patties or short, cylindrical shapes, which are finally perfectly fried. Also, traditional accompaniments to qofte are warm, crispy fries, a delicious yogurt dip, and a cold cup of Albanian beer.
Byrek
A thin, flaky crust, typically made of filo, is used to make Byrek. Then it is filled with a filling that contains veggies and meat. The majority of these pastries’ associations are with regions of the former Ottoman Empire. Another well-liked filler is kidney beans, particularly in the winter. Byrek is often prepared as a large pie and cut into little pieces before being served in homes and restaurants. However, its final shape as a street meal might be more manageable triangular servings.
Best Food Items To Try In Albania; Byrek
After the main course, elderly people enjoy Byrek immensely. The youngsters, however, like to have it for breakfast as an appetizer or as a snack. Greek yogurt or Byrek is usually served with Dhalle, a beverage made with yogurt. Although this meal is called Byrek in Albania, its more popular name is Borek. It is also an excellent street snack in Turkey.
Tave Kosi
The next traditional Albanian meal that you must eat is a product of the nation’s long-standing ties to the Ottoman Kingdom. You may find this Albanian cuisine in Elbasan, the city where ‘Tave Kosi’ originated. Tave kosi is a lamb yogurt quiche. Tave Kosi is available in Tirana. But Elbasan, located along the Shkumbin River, is only 40 minutes away if you want the real thing.
Best Food Items To Try In Albania; Tave Kosi
According to legend, while the Albanian commander, Skanderbeg, was defending against another Ottoman onslaught in 1452, the cooks began preserving lamb in yogurt in preparation for delivering it to the Ottoman leader. The Ottomans were, however, repelled once again by Skanderbeg and his troops.
As a consequence, the chefs decided to make a yogurt quiche dish with lamb rather than discard the yogurt. Since then, it has become a well-known Albanian dish and even had a role in the momentous event of the nation’s independence in 1912.
Gullash
Despite its Hungarian origins, Gullash is regarded as a traditional dinner by certain Northern Albanians. The mountainous parts of Albania are known for this dish during lunch. Although there are local variations of Gullash (or Goulash), the main components of this classic stew are beef, veggies, and paprika. Nobody is certain of the exact date when this meat and vegetable stew originally appeared in Albania. But given that goulash has been present since the ninth century.
Best Food Items To Try In Albania; Gullash
Traditional Hungarian stews include goulash and gulyás. Goulash’s antecedents may be found in the stews consumed by Magyar shepherds in the ninth century. They made a portable stock of food by simmering cut-up meats with onions and other flavorings until the liquids had been absorbed before leaving with their flocks. The stew was then sun-dried before being placed in the stomachs of sheep for packaging. A part of the meat was reconstituted into a soup or stew at meals by adding water.
The addition of paprika to the recipe in the 18th century gave contemporary goulash its essential flavor. Traditionally, “kettle goulash” is made by sautéing beef or mutton cubes with onions in lard before cooking it in a big pot of water. The stew is finished with potatoes, tomatoes, green peppers, garlic, and caraway seeds. Székely gulyás is also considered one of Hungary’s most delectable dishes, a deep-flavored stew of sauerkraut, onions, caraway seeds, and sour cream enhanced with tomatoes and onion.
Fërgesë Tirane
The dish of frges Tirane, which consists of baked vegetables and cheese, is believed to come from the capital Tirana. Albanians eat it as a national dish. Bell peppers, onions, tomatoes, salty cottage cheese made locally (or feta cheese as an alternative), basil, butter, flour, and olive oil are all used in the traditional preparation of this dish.
Best Food Items To Try In Albania; Fërgesë Tirane
While the butter and flour combine to produce a roux in a different pan, the cheese is placed to melt over the sautéed veggies. All of the components are combined, spiced, and cooked in little clay pots. The meal is served with crusty bread on the side once it has somewhat cooled.
Adding chopped liver and garlic to the mixture add chopped liver and garlic to the mixture, you may make a meal called frges me melçi or tav dheu me mlçi. The version made with meat is frequently served as the main meal. But the vegetarian version is typically offered as a side dish.
Petulla
Best Food Items To Try In Albania; Petulla
The Albanian equivalent of fried dough is called petulla. Also, it is a common snack food. The dough is mixed, then allowed to rest before being scooped out and placed into heated oil in batches.
It is necessary to fry the dough balls for a few minutes until they are golden brown on both sides. After being drained on paper towels, the fried dough is served with feta cheese, powdered sugar, honey, raspberry jam, or other salty toppings.
