Albanian cuisine

Albanian Cuisine (Albanian: Kuzhina shqiptare) is the national cuisine of the Albanian people. Albanian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruit. It is Mediterranean, influenced by many including Italian, Greek and Turkish cooking. It is characterized by the use of Mediterranean herbs such as oregano, mint, basil, rosemary and more in cooking meat and fish, but also chilli pepper and garlic. Vegetables are used in almost every dish.

The main meal of the Albanians is lunch, which usually consists of gjellë (stew), the main dish of slowly cooked meat with various vegetables, and a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, and olives. The salad is dressed with salt, olive oil, vinegar or lemon juice.

In high elevation localities, smoked meat and pickled preserves are common. Animal organs are also used in dishes such as intestines and the head among other parts, which are considered a delicacy. Dairy products are integral part of the cuisine usually accompanied with ever-present bread and alcoholic beverages such as Raki. Seafood specialties are also common in the coastal cities such as Durrës, Vlorë, Shkodër and Sarandë.

Cuisine

The Cuisine of Albania is strongly influenced by its long history dating back to the classical antiquity. At different times, the territory which is now Albania has been claimed or occupied by Ancient Greece, Romans, Byzantine and the Ottoman Turks and each group has left its mark on Albanian cuisine. Albania has a variety of climate systems, it allows for the cultivation of nearly all kinds of vegetables and fruits such as olive and olive oil, tomatoes, oranges, lemons and many others.

Albanian cuisine can be divided into three major groups; the cuisine of the northern region, central region and southern region of Albania.[1]

The cuisine of Albania has a great variety of different ingredients, which are commonly used, ranging from fruits, vegetables, sauces, meats, and others. Frequently used ingredients are fresh vegetables such as green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans (for Pasul), broad beans, peas, black-eyed beans, chick-peas and lentils. Pears, apples, grapes, oranges, Mandarin oranges, nectarines, mespila, blackberries, cherries, strawberries, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, hazelnut are some of the commonest of the fruits and nuts.

Albanians on the coastal cities including Durrës, Sarandë and Vlorë are especially passionate about their seafood specialties. Popular seafood dishes include calamari, octopus, cuttlefish, red mullet, sea bass, gilt-head bream and so on.

Appetizers

Traditional meal served in an oven-baked clay bowl.

  • Wheat Bread - (Bukë gruri) 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." 'Bread' is also used in the authentic Albanian hospitality saying of "bread, salt, and heart" (Alb.: bukë, kripë e zemër).
  • Chicken livers - (mëlci pule)
  • Eggplant appetizers
  • Dollma - (Japrak)
  • Panaret - famous among Arbëreshë
  • Stuffed peppers - green peppers stuffed with rice, meat, other vegetables and herbs

  • Pickled cabbage - (Turshi lakre)
  • Fried sardines with lemon - (Sardele me Limon)
  • Albanian-style meze - platters that include prosciutto ham, salami and feta cheese, accompanied with roasted bell peppers (capsicum) or green olives marinated in olive oil with garlic or onions.
  • Papare - bread leftovers cooked with water, egg, butter, and Gjize (salted curd cheese)
  • Bread and cheese- referred as Buk me djath

Meat

Traditional dish from Hasi Region.
  • Tavë kosi - baked lamb and yogurt dish
  • veal or chicken with walnuts[2]
  • Fërgesë of Tirana with veal (also see sataraš)
  • Qebapa - small grilled meat skinless sausages made of lamb and beef mix; served with onions, sour cream, ajvar and pita bread (pitalka)
  • Fried meatballs or Qofte të fërguara.
  • Proshute a dry-cured ham
  • gjiri gic a roasted pig
  • Kolloface Korçe
  • Veal with very large lima beans
  • Harapash, polenta with the intestines of lamb, butter, cheese and corn flour
  • Paçe - common throughout the country and it is traditionally popular in Albania. Paçe is made with a sheep's, pig's or any cattle's head, boiled until meat comes off easily. It is then stewed with garlic, onion, black pepper, and vinegar. Sometimes a little flour is added to thicken the stew. It makes a hot and hearty winter stew.

Salads

Chestnuts are widely grown throughout Albania.

Soups

Tarator is a chilled yogurt and cucumber drink and is popular in the summer months.

Fish

Vegetables

Pies

Albanian byrek

Desserts

Baklava is prepared on large trays and cut into a variety of shapes
Sheqerpare

Patisseries are present in every Albanian city. The most common desserts in Albania are made throughout the Balkans:

Drinks

Carbonated water is one of the most consumed non-alcoholic drinks in Albania. The most famous brand Glina is sourced from the spring baring the same name. Other common drinks include:

See also

References

  1. ↑ "Traditional Food of Albania". albaniainside.com. Albanian cuisine can be nominally divided into three regions
  2. ↑ Elli's veal or chicken with walnuts

Further reading

Wikibooks Cookbook has a recipe/module on
Wikimedia Commons has media related to Cuisine of Albania.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.