Advise what dishes to try in Albania? Albanian cuisine The most delicious food in Albania.

Albanian cuisine is a colorful mixture of ancient Illyrian traditions with Turkish, Greek and Slavic recipes.

Main dishes

The basis of all dishes is meat and vegetables. Here you can try quite traditional shish kebabs, meatballs "chofte" and other familiar dishes. However, local chefs bring their own traditions to many of them.

Popular local dishes are "schumlek" (stew with onions), "ferges" (beef stew), "rosto-mi-salche-kozi" (roast beef in sour milk sauce), "tave-kozi" and "tave-elbasani" (lamb with yogurt), "kukurech" (sheep liver stuffed with vegetables and meat), "chomlek" (beef stew), stew with potatoes and vegetables "guvech", "sarma" (a kind of cabbage rolls), "fargesa-tyrant" ( a dish of fried meat, liver, eggs and tomatoes) and even a whole baked sheep's head (a festive dish), as well as a variety of pies with minced meat "romstek", meat on a grill with vegetables and other typical Balkan dishes with an obvious Turkish "flavor". Meat is served with rice ("pilava") and a variety of greens.

Fish also feature prominently in local cuisine, with trout and carps from the Ohrid and Shkodra lakes being preferred. Sea fish, cooked quite traditionally, is usually an everyday dish.

In summer, you should try a cold "tarator" made of sour milk, cucumbers, grated walnuts and onions, as well as cold yogurts and cucumber soup - an analogue of our okroshka.

Desserts and sweets

Desserts are typically shaf sweets, sweet rice cakes, various sheep's milk puddings, honey cakes, and candied fruits. The local ice cream "akullore" has a very peculiar taste.

The drinks

Albanians drink coffee both Turkish (“cafe turke”) and espresso (“cafe express”), both of which are brewed stronger than in neighboring countries. Local wines are not well known on the international market, but they have a fairly good taste and low cost, while white wine is usually slightly better than red. "Rakia" (grape brandy) is most often taken as an aperitif, local brandies, anise liqueur "ouzo", various fruit liqueurs and herbal fernet tincture produced in Korce are of good quality. Imported drinks are sold everywhere, including Austrian beer, Macedonian wines and Greek ouzo. Many "local" beers, oddly enough, are also imported from Macedonia.

The richness and diversity of Albanian cuisine surprises all guests of the country. Many of the traditional recipes loved by the locals have their roots in Italian, Turkish and Arabic cuisine. Of course, the proximity of the sea also has an impact. You can try a lot of different seafood in any establishment, their combination with sauces and side dishes is quite unusual, but the taste of the dish is excellent. Let's delve into this topic and learn more about Albanian cuisine.

Main dishes of Albanian cuisine

Albanians are very fond of the combination of meat and vegetables, so traditional Albanian dishes are prepared from such products. National main dishes in this country are:

Traditionally, such dishes of Albanian cuisine are served with a side dish, it can be rice with dried herbs. Usually the main dishes are quite satisfying and very tasty. They are ordered even by the smallest children, because the dishes are also very healthy. In all restaurants of the country you can always find traditional dishes on the menu.

Chefs often like to improvise and add or substitute certain ingredients. For example, green peas for broccoli or tomatoes for oranges. The result is a real masterpiece that will surprise you with its taste. The "highlight" of any Albanian dish is the right seasoning: turmeric, a mixture of hot peppers, etc. During cooking, mint leaves are also used, which give an exquisite flavor to any meal and will undoubtedly please a hungry tourist.

Fish dishes

Soups in the national Albanian cuisine take pride of place. Despite their love for meat dishes, locals prefer to make soups from fish. And no wonder, because freshwater live fish are easy enough to get in rivers and lakes. It is also striking that it is forbidden to transport fish around the country in order to preserve the first freshness. In Albanian restaurants you can try carp, eel or trout dishes. Of course, you will like these dishes very much. Tourists distinguish:

There are many restaurants where you can taste delicious Albanian seafood dishes (mussels, octopuses, shrimps, etc.). Their prices are very low when compared, for example, with Italy.

Baking in Albanian cuisine

Baking in Albanian cuisine also plays an important role. From the dough, locals prepare not only desserts, but also main dishes. One of the traditional dishes in Albanian cuisine is petula - pancakes, which are so loved to be served for breakfast along with jam or jam. Albanians also love byurek - a roll with ground beef, for a change, rice and greens are added to the minced meat. You can often see this amazing dish on the menu of restaurants. Another equally popular dish in Albanian cuisine - byurek - appeared under the influence of Turkey, where it is one of the main national dishes.

The warm climate in Albania makes it possible to grow corn of different varieties and collect large yields of it. They make dough from corn, which is the basis of any pastry. Albanians love to bake pies with spinach or sweet lemon pie, they improvise with the preparation of muffins and cookies. The main filling in sweet pastries is, of course, fruits and nuts, but seafood is also often used.

Dessert

The basis of all Albanian desserts is fruits, because they grow here all year round. Compotes are cooked from them, dried, jam is made according to recipes that are passed down from generation to generation. The extraordinary taste of such dishes fascinates all gourmets. The traditional dessert of Albanian cuisine is "shaf" - dried fruits served with fruit syrup. Albanians also love a dish called "ashure" - a sweet wheat pudding. In local restaurants of traditional cuisine, you can also find "Sutlyash" - rice pudding with cinnamon.

Real sweet tooth should like baklava, fruits covered with chocolate paste or local ice cream "acculore". In addition to fruits, the country is very fond of eating nuts: walnuts, cashews, peanuts. Many sweets are made from them and added to main dishes.

The drinks

Wine is a traditional drink in Albania. Climatic conditions in the country allow you to collect a high yield of grapes. Although local wines are not very popular worldwide, they still receive a lot of good reviews. In Albania, they are not expensive at all (about $ 7), while they have an excellent taste and aroma. The main alcoholic drink is rakia, a grape brandy that the locals consume during breakfast and dinner. Skadenberg is a chic local cognac that has won prizes at international exhibitions. You can find it in any specialized store in Albania.

The state also produces beer, which you will undoubtedly like. The most popular brands in this industry are Tirana, Kaon, Korca and Stella.

Albanians like to drink coffee at any time of the day or night - this is their favorite pastime. It is brewed much stronger than in Italy or Turkey, so in restaurants the drink is served with water. Macchiato and espresso are popular.

Food prices in Albania

There are quite a lot of cafeterias and restaurants in Albania serving traditional cuisine. Wonderful, delicious dishes you can taste at low prices (compared to Europe): for example, for a full meal (soup, meat dish and dessert), you will spend an average of $ 26. If you order dinner in an expensive restaurant for three people, you will pay about $70. A combo set in fast foods will cost you 5 dollars, and drinks (coffee, wine, beer) in cafeterias - no more than 2 USD.

The everyday culture of Albania is extremely diverse. It is so diverse that sometimes one can only wonder how in a country whose area is slightly more than half of the Moscow region, such different traditions have developed in costume, in architecture, in customs, in cuisine, and family traditions. Many dishes were brought to Albania by the Byzantines, Venetians and Arabs. Albanian cuisine was greatly influenced by Greece and Italy.

The custom of cooking food in earthenware has been preserved for a long time. This method of cooking in clay pots today is very popular among the local population and among numerous tourists. You can try dishes baked in earthenware in many taverns serving traditional Albanian dishes. You definitely won't be disappointed! Lamb baked in the oven is especially appreciated. In general, from time immemorial, the Albanians considered meat to be the best treat. The traditional way of cooking meat is, of course, roasting the whole carcass on a spit. Sheep were usually roasted on major religious holidays, such as Easter, Christmas, or Eid al-Adha, weddings and other celebrations. This custom has been preserved among the Albanians to this day, and it turned out that the ancient household habit has become a real national ritual!

In addition to meat on a spit, the so-called gjelle, that is, stew cooked with various vegetables and served with a salad of fresh vegetables, is very popular among modern Albanians. Albanians usually dress their salad with olive oil and vinegar or fresh lemon juice. Olives are always present on the Albanian table, as an integral part of the dish and as an independent snack. The custom of baking cornbread has also been preserved since ancient times. In ancient times, it was bread made from corn flour that formed the basis of the diet of ordinary Albanian workers, especially the highlanders. Bread was baked in special large frying pans, which were placed in the hot ashes of the hearth. Despite the fact that today in Albanian bakeries you can see many varieties of wheat and rye bread, fresh and fragrant, and also very satisfying corn cakes are always on the counter. Be sure to try! Under the influence of the Italians and Turks, the Albanians began to use a variety of spices during cooking. In addition to classic black pepper, garlic, parsley and dill, Albanians use Mediterranean herbs such as rosemary, oregano, basil, oregano, mint and others. Speaking about the features of Albanian cuisine, one cannot fail to say about the beloved by all Albanians, byurek.

Byurek is perhaps the most common type of Albanian snack. Burek can be bought at any "fast food" and eaten on the way to the robot, for example, in any tavern you will definitely be offered burek as a snack, and even on the festive table there will definitely be a place for this dish! What is a burek? It's simple ... Burek is a closed puff pastry pie, the filling can be the most diverse - spinach, sheep cheese, minced meat, sweet custard, etc. Many dishes were brought to Albania by the Byzantines, Venetians and Arabs. For example, just like in neighboring Italy, in Albania you can try risotto, crab brodetto or delicious pasta with seafood. From the Yugoslav cuisine, the Albanians borrowed dishes such as chevapchikhi, razhnichi, and pilav. Pita and various types of moussaka migrated from Greece to Albania. Thanks to ancient Greece and Rome, the Albanians had and still have a variety of fish and seafood dishes in the mail, which can be tasted in numerous fish restaurants on the coast, for example, in Durres or Saranda. The most popular are dorada, mullet, sea bass.

Also in all the taverns of Saranda, Durres you can try shrimp, mussels, octopus, squid at very low prices. Well, in Shkoder or Pogradec on Lake Ohrid, you should definitely taste freshwater fish, such as trout, eel or carp. Wonderful trout is also served at the Blue Eye spring in the south of the country.

Fresh fruits and vegetables are present on the Albanian table throughout the year. Also, in all cities there is a market where you can buy vegetables and fruits at very low prices. Moreover, fruits and vegetables are environmentally friendly, without any additives and chemicals.

Albanian sweets are very similar to oriental ones. The most common desserts in Albania are baklava, Turkish delight, halva, etc. Another oriental custom - drinking coffee has spread throughout Albania. The aroma of freshly brewed ground coffee is felt everywhere! Coffee is served everywhere, the most common types of coffee are espresso, Turkish coffee, coffee is always served with cold water. Guests are sure to be treated to coffee, they drink coffee at a wedding and at a wake, a cup of coffee celebrates a successful transaction! Today it is impossible to imagine an Albanian who does not drink this drink, an Albanian's day begins with a cup of coffee, which is often accompanied by a glass of raki or local cognac! Albania produces very good quality wine, and raki, grape vodka, is also highly valued. A kind of visiting card of Albania is locally produced cognac, which bears the name of the main national hero Skanderbeg. Local wine and brandy can be tasted at the winery. Our company offers an exciting trip to the wineries, where you can see how wine and raki are made, taste several varieties of wine and taste a real traditional Albanian lunch. The cost of lunch with tasting is from 15 euros per person, depending on the number of people in the group.

In Albania, you can try traditional national cuisine, classic Central European (Italian is widely represented) and, of course, Mediterranean (seafood, seafoot). The national cuisine includes:

• Stewed beef "Chomlek";
• Cabbage rolls with lemons and tomatoes "Sarma" (Dolma);
• Stewed meat with potatoes and vegetables "Guvech";
• Type of sausage, "Sujuk";

Albanians are very fond of meat with vegetables. The main meat in terms of halfness is veal mish viçi. This is followed by lamb mish qengji. It is almost impossible to buy mish derri pork in cafes, but it is available in stores without problems. Chicken (pule) is also used very often. Popular meat (vegetable) dishes in Albania:

• stewed beef - "ferges";
• roast beef in sour milk sauce - "rosto-mi-salche-goat";
• lamb with yogurt - "tave-kozi and tave-elbasani";
• sheep liver stuffed with vegetables and meat - “kukurech”;
• a dish of fried meat, liver, eggs and tomatoes - "fergesa-tyrant";

Meat is served with rice "pilav" and a variety of greens.

Soups in Albania are fish (Supë peshku) and vegetable (Supё me perime), you can also find a cold soup Tarator.

Fish also takes pride of place in the local cuisine. In Albania, you can try both freshwater and sea fish. Freshwater fish is cooked where it is found (near the city of Shkoder, Lake Ohrid, Lake Skadar, numerous rivers). The main types of freshwater fish: carp, eel, trout. Movement of fish in Albania is not accepted. Sea fish is prepared in all restaurants along the coast. Sea fish is cooked traditionally and is used to prepare daily meals. The most common fish are Levrek (sea bass or sea bass) and Kots (sea bream or crucian carp).

In all restaurants on the coast, you can taste all the other gifts of the Ionian and Adriatic Seas: mussels, squids, octopuses, shrimps, oysters, crabs, lobsters and other tasty treats. At very ridiculous prices, compared to neighboring Italy.

Desserts are usually shaf (dried fruits), sweet rice cakes, honey cakes and candied fruits, fruit juices and syrups, wheat pudding (ashure), cinnamon rice pudding (sultash).

Fruits in Albania are consumed all year round, they are used in desserts, mostly in their natural form, as well as compotes, jams and preserves whole or in the form of juice.

Walnuts, almonds, walnuts, chestnuts are often used not only in their original form, but also baked and boiled.

The country's national alcoholic drink is Rakia (grape brandy). Rakia Albanians can drink all day: before breakfast, before lunch or dinner, or just like that. Rakia is prepared by everyone at home. A simple device can be bought in any locality.

Albanian wines, although not known on the international market, have a good taste and aroma, and prices are low. In terms of quality, white wine is somewhat better than red, but this is already an amateur. To date, the number of wine companies has increased in Albania.

Having been in Albania, it is impossible not to try the local Skanderbeg cognac, which was awarded prizes at various international exhibitions.

In addition to local alcohol, imported drinks are sold everywhere, including Italian and German beer, Macedonian wines and Greek anise vodka "ouzo". The local brewing industry is also not far behind. The main brands of Albanian beer are Tirana, Kaon, Korca and Stela.

Albanians' favorite drink is macchiato and espresso coffee. Coffee is drunk always and everywhere, as well as throughout the day. And it is served with water. Drinking coffee is the main occupation of Albanians. By the way, the coffee here is very strong, much stronger than in other European countries.

In general, there are a lot of cafes, bars, restaurants in Albania with wonderful cuisine and surprisingly low prices for Europe. In no other European country you will find a place where you can eat as tasty and inexpensive as in Albania. Tipping is usually paid at a rate of 5-10%.

In support of this article, we made a map, and also started a forum thread about .. Bon appetit!!!

We bring to your attention the material on the Albanian official publication for abroad "Albanian Gastronomy" (Albanian Gastronomy), issued by the Albanian Travel Agency (Agjencia Kombëtare e Turizmit) in cooperation with the Ministry of Foreign Affairs of this country in English, Albanian, Italian, French, German and Russian in 2017. The first of its kind since the liberation of Albania from the communist yoke in 1991, a multilingual brochure published in this country presents Albanian cuisine in sufficient detail.

It should be noted that Albanian cuisine is not only products made from sheep's milk and meat, as a result of sheep breeding, which is so beloved in the country, but, among other things, a wide variety of excellent vegetables and fruits in the Albanian cuisine, which is not surprising for a country with such favorable conditions for agriculture. climate, and much more. We also note that as of 2017, 47.8% of the population is employed in the agricultural sector of Albania, and 24.31% of the country's territory is used for agricultural purposes. Agriculture provides 18.9% of Albania's GDP.

Cover of the Russian-language edition of the Albanian official publication for foreign countries cited here "Albanian Gastronomy", produced by the Albanian Travel Agency (Agjencia Kombëtare e Turizmit) in cooperation with the Ministry of Foreign Affairs of Albania in English, Albanian, Italian, French, German and Russian in 2017

Note that the mention of eagles on the cover of the brochure refers to the legend that the self-name of the country Shqipëri comes from the word "eagle".

And now to the above-mentioned publication about Albanian cuisine - "Albanian gastronomy" (the citation is given according to the Russian-language edition, however, we made stylistic and clarifying corrections to the text of the Russian translation, checking it against the English and Albanian editions of this Albanian publication). In addition, we supplemented the text with notes. An Albanian publication writes:

“The tradition of Albanian cuisine, as the traditional hospitality of the Albanian people, originates in ancient times.

As one of the most ancient countries in Europe, Albania serves as a border between East and West, and it has traces of both cultures and culinary arts - Eastern and Western.

Favorable climatic conditions of the country make it possible to grow almost all types of agricultural products. Especially great in Albania is the variety of vegetables and fruits, which are daily consumed food, both in their natural state and in canned form.

Albanian favorite vegetables are: tomatoes (domatet), peppers (specat), eggplants (patëllxhanët), okra (bamjet, or edible abelmosh, herbaceous plant - acts as a salad, garnish or dressing for soups, okra is also canned Note site), potatoes (patatet), cabbage (lakrat), onion (qepët), garlic (hudhrat) , beans, beans (fasulet), cucumbers (trangujt), etc. According to the culinary tradition of Albania, vegetables are most often fried, boiled or pickled.

The most popular vegetable in Albanian cuisine is beans (fasulet). Cooking beans in clay pots adds flavor to them. With beans, both separate dishes are prepared, as well as dishes with beans and other vegetables or meat, and in some areas beans are used to make burek (byrek) pie. With peas and green beans, delicious dishes are also prepared in Albanian cuisine.

In the illustration from the Albanian publication "Albanian gastronomy" cited here:

Stuffed beef spleen.

It can be said that along with the refined influence of the East (Ottoman Empire, in the first place) and the West (for example, Italy), rather coarse dishes that came from the extremely simple past of the inhabitants of this now rapidly developing country continue to be widespread in Albanian cuisine.

The publication cited by us writes (for more details, see below, in the section on the cuisine of central Albania): “The use of the entrails of cattle and sheep for preparing various dishes and snacks is a tradition ... A plate with fried ox liver, kidneys and heart, fried or baked lamb's head combined with grape brandy rakia will impress anyone with its unique taste.”

Some products are prepared using a similar technology, although from a different set of products. Thus, separate dishes stand out that are present on the tables of all Balkan peoples, such as fergesa - fërgesat (meat is baked with seasonings and pickled cheese Note site), marinades, stuffed grape leaves (dolma), steaks (bifteku), chops ( bërxollat), kefte cutlets - qoftet (meatballs), etc.

Marinades, moussaka (musakaja, a dish of layers of eggplant with beef or lamb) and kefte are foods that are adapted from oriental cuisine in Albanian cuisine. All types of dishes in Albania are characterized by the fact that they preserve as much as possible the natural characteristics of the food used, their color and aroma.

Olives are a particularly favorite vegetable in Albanian cuisine., which are prepared in different ways and are preferably served alone, as well as in addition to many other dishes. Olives, which are cultivated in the area of ​​the city of Berat, are usually served separately. They are low in fat. The olive groves in the region of Vlore, the coast of Himarë, in Borsh, and in the suburbs of the Albanian capital Tirana, Preza and Ndroq, have a high fat content and are therefore used to produce olive oil, which is consumed both locally and supplied throughout the country.

Spices play an important role in enhancing the taste of dishes. Albanian cuisine is characterized by the use of chili peppers, spices, sour lemon juice, pepper, vinegar or yogurt. Spicy flavors in traditional dishes, ranging from barely noticeable levels to spicy-spicy levels, come from the use of garlic or chili peppers. Albanian cuisine also favors local spices such as parsley, peppermint or mint, dill, bay leaf, basil, celery, oregano, rosemary, etc. Mixing different spices and spices in one dish is not typical for Albanian cuisine. For each meal, one spice is preferred here, which best matches the natural flavor of the main dish. The amount of spices used is determined according to regional customs and individual tastes, so their amounts are not reflected in recorded recipes.

Pleasant and popular in Albanian cuisine are milk (qumësht), dairy products and eggs (vezët), which are part of everyday food. Kefir is an indispensable protein product with great biological value and is distinguished in Albania by very good quality and taste. Kefir is consumed separately and as an additional ingredient for making pies and sweets.

Another by-product of milk in Albanian cuisine is Prim. site) buttermilk (dhalla), which is consumed with pleasure at any time of the year, especially on hot summer days.

Cheese (djathi) is divided into different types depending on the type of milk from which it is produced. The famous white cheese (brynza), especially the one made in the south of the country from sheep's milk, has a special place in Albanian cuisine.

There is also a variety of desserts in Albanian cuisine. Desserts are especially consumed with milk, cream, thick fruit mass - sherbet - baklava (bakllava), shecherpare (sheqerpare), kadaif - (kadaif), hashuret (hashuret), sytliash (sytliashi, syultiash - cold mass of rice with milk and sugar, with cinnamon Approx..d. From baking, a prominent place is occupied by sweet and salty muffins cooked with yeast dough, burek (salty cake), donuts, etc. Popular among desserts are halva and hasude - hasudja (hasude, also fasuda - something like marmalade with nuts Approx. site).

Boza (boza) is a popular drink that is produced mainly in the north, in the city of Kukes (Kukes), from corn, and is widely consumed as a soft drink during the summer (Albanian boza is a soft drink, now that western soft drinks - Pepsi-Cola and Coca-Cola, not as common as in the past (note site).

The great abundance of fruits in certain seasons of the year makes them a preferred dessert in Albanian cuisine, mostly fresh, but also in the form of compote, juice or jam.

Favorite fruits in Albania: apples (mollët), cherries (qershitë), peaches (pjeshkat), pears (dardhat), watermelons (shalqinjtë), melons (pjepri), figs (fiqtë), grapes (rrushi), lemons (limonët), oranges (portokallet), apricots (kajsitë). Hard-shelled fruits such as walnuts (arrat), almonds (bajamet), hazelnuts (lajthitë), chestnuts (gështenjat) are enjoyed on their own, but they are also used to make sweets.

Albanian alcoholic drinks

Albania has a long tradition in the production of alcoholic beverages. The traditional alcoholic drink is rakia, which is obtained from the production of grapes. Rakia is well known, which is industrially produced from grapes in the region of Skrapari and Permet, in the south of the country. In regions with a cold climate, the production of rakia from plums (shliva) is well known., for example, in Dibra, Korca and Pogradec.

Albania has a very old tradition of viticulture and wine production. The art of winemaking in Albania has been known since ancient times. Wine production flourished in the southwestern shores of the Balkan Peninsula three thousand years ago.

The Illyrians (Illyrians are the ancestors of the Albanians, Illyria is the ancient name of modern Albania) had a long tradition in growing grapes and wine products. The archeological discoveries in Lin (Pogradec), Tepe (in Elbasan) and Zgerdhesh (in Kruja) tell about the antiquity of growing vineyards and producing wine, where various containers used for wine were found. The ancient Greek geographer Strabo, describing Illyria, says: “This land is warm and fertile, because it is full of olive trees and vineyards. The Illyrians exported wine to Rome, which they kept in wooden containers.

The development of vineyards in Illyria is proved by the coins of the ancient city of Dyrrhachium (now modern Durres - the second largest city in Albania) and Apollonia (now the ruins to the west of the Albanian city of Fier Note. site), as well as amphorae used to transport wine, found in the Illyrian burial of Chimanaka in Kukes, and the Illyrian castle of Dzibri (Mat), as well as in the Illyrian city of Gaitan (Skadar - Shkoder). In the Byzantine Empire (VII-VIII centuries), viticulture was one of the main types of economic activity, and wine was an important export item (the territory of Albania after the collapse of the Roman Empire was part of Byzantium Note site).

Today in the vineyards in Albania there are different varieties of grapes, which contributes to the wide production of different varieties of wines, red and white. Red wines include:

- Sheshi and Zi (Tirana-Durres);

– Cabernet and Merlot (Berat, Lushnya, Permet, Vlora, etc.);

- Kallmet (Skadar, Peshkopi);

- PinoNero and Mavrud (Leskovik, Skadar, Lushnya).

White wines include:

Sheshi and Barhde (Tirana), Riesling (Durres), etc.

It is also necessary to note the Skanderbeg cognac, which received awards in international competitions.

Albanian cuisine by region

Cuisine of Northern Albania

In the north of the country, corn is massively grown. Corn flour is used not only for the production of bread, but also for the preparation of various traditional dishes, savory and sweet.

The cold climate of the northern region encourages every family to prepare durable products such as beef jerky pasterma (mish i tharë), corn (kidney-lung-liver liver mixed with minced meat, fried in foil Note site), trahana ( trahana, a soup that spread during the period of the Ottoman Empire, the preparation of which requires a pre-prepared sourdough of tomatoes, peppers, onions, mint, dill, spices and yogurt (a special dough is prepared from these ingredients, which is dried and finely chopped; this mass is prepared in meat broth or water Approx., all these dishes will be consumed during the winter season, and they are produced by one's own hands in any home in the north of the country.

Among the most typical for the northern region, and very useful, we note, vegetables are beans, potatoes, cabbage, with which various delicious dishes are prepared. Often consumed in the region's food culture are onion and garlic. They are tied in strings and left in the sun to dry. This is done in families in mountainous areas so that there is enough onion and garlic all year round.

Of the traditional dishes of this region, one can note: the biryan of the city of Peshkopia (birjan Peshkopie, boiled rice in meat broth), Luma pancakes (petulla të Lumës), yufka (jufkat), Gora casserole (tavë e Gorës, a dish with lamb meat Note site) , pache Kosovo stew (paçe e Kosovës), Djakova sausage (suxhuk i Gjakovës), kharapash gurabije cookies with cornmeal, corn cheesecake (qumështor me miell misri), haxhimakulle pastries, etc. The cuisine of the city of Skadar (Shkodra) occupies a special place in the northern parts of the country, where among the most popular dishes one can mention stewed lamb - Skadar chorba (çorba shkodrane).

The peculiarity of this area is the presence of fresh and salty water bodies, and as a result, a well-known fishing tradition since the Illyrian period. The region is distinguished not only by the great abundance of fish in local waters, but also by the traditional recipes for its preparation. The most noteworthy recipes are those with carp (krapi), baked mullet (qefulli), stewed eel, dried saraga, etc.

A favorite dish in Albania is also eggplant (patëllxhanët), cooked according to a traditional recipe, stuffed with cheese, parsley and egg, which, thanks to its special taste, is always on the table on the occasion of family holidays.

In this part of Albania, we cannot fail to mention the Kune-Vainit nature reserve in the area of ​​the city of Lezhë and the lagoons around it, which are rich in waterfowl and wild animals such as ducks (rosa), geese (pata), woodcocks, pheasants (fazanë), cormorants, wild rabbits (lepuri i egër), etc. Hunting them is very common due to the delicious meat of these birds and animals, which can be tasted in restaurants in the area.

The climate, suitable for the cultivation of fruit trees, makes it possible to cultivate the characteristic Dibrës plums, apple trees, cherries, chestnuts, nuts, etc. here. This made possible the production of rakia from plums (shliva), as well as the production of jam. A special fruit in the north of Albania is the pomegranate (shega) of Skadar (Shkodra), with large grains, juicy and sweet..

Cuisine of Central Albania

In the illustration from the Albanian publication "Albanian Gastronomy" cited here: an image of tavë kosi elbasani - casseroles with meat and yogurt. This dish is the national dish of Albania and is named after the city of Elbasan. Usually the dish is prepared with young lamb with rice and yogurt, but sometimes with chicken. In this case, it is called tavë kosi me mish pule - i.e. "Yoghurt casserole in a pot with chicken."

In the forest of Divjakës (Divjakës, Divjaka - a seaside town in Central Albania, approx. website), which stretches along the Adriatic Sea, birds - geese-ducks and animals - wild boars live in the wild. Fishing is very common in this area as it is possible to catch fish migrating from the sea such as perch, eel and mullet. To catch it, nets are installed in the channels connecting the lagoon with the sea.

Domestic and foreign tourists who come to experience the relaxing nature of this area, including for one day, can't help but taste the variety of fresh fish dishes served in the local restaurants.

The climate and soil in this area make it possible to grow all kinds of vegetables and fruits that can only be found on the shelves throughout the country. The special fruits of this zone include thana (thana, or common dogwood Cornus mas) and nespulla (nespulla, Japanese medlar, otherwise Eriobotrya japonica - it came to Europe from Asia in the 19th century, a plant of the apple family).

Among the traditional dishes of this region, we can mention: meat and yogurt casserole from Elbasan - tavë kosi elbasani (tavë kosi - tavë kosi elbasani - casserole with meat and yogurt. This dish is a national dish in Albania, and is named after the city of Elbasan. Usually the dish is made from young lamb with rice and yogurt, but sometimes chicken... In this case, it is called tavë kosi me mish pule - i.e. "yogurt casserole in a pot with chicken" Note site), ferges (Tirana) - fërgesë Tirane (paprika, tomato and pickled cheese casserole, can also be baked with veal Approx. site), burek pie (byrek) - byrek me petë të pjekura, turkey with kulesh - kaposh deti me përshesh (kulesh - a type of porridge Note. website), biryan with rice and milk(Ushmer) - birjan me qumësht e oriz, etc.

Among the traditional sweets of the region, we note ballokume elbasani cookies (ballokumet e elbasanit), which are typical for the city of Elbasan. Such cookies are prepared with great skill by housewives in this area, especially on the occasion of the celebration of Summer Day - March 14 (the holiday is dedicated to the awakening of nature from winter sleep. Since 2004, Summer Day has been considered an official national holiday in Albania Note .. Ballokume is used to make cookies, in in particular, finely sifted white cornmeal, butter, sugar, eggs.

Using the innards of cattle and sheep to prepare various meals and snacks is a tradition in the cuisine of this region. A plate of fried ox liver, kidneys and heart, fried or baked lamb head combined with grape brandy brandy will impress anyone with their unique taste.

These regions of Albania are characterized by the production of brandy - rakia, different varieties of wine, and fruit juices and compotes, as well as jams.

The area of ​​the city of Berat has the largest plantations of fig trees in the Balkans, and therefore the locals have a long tradition of making fig jam, jam and marmalade from figs (gliko). Figs Proshnik (Berat) - fiqtë e Rroshnikut are worthy of mention for their high quality. They are dried, hung in garlands, and then eaten right like that. A fig bread known as buk fiket is also popular.

The Myzeqeje Valley, located in Central Albania, is famous for its turkey farming, and as a result, it is famous for its turkey in kulesh, or otherwise turkey in wheat or corn porridge (kaposh deti Myzeqeje). In general, this traditional dish is prepared throughout the country, but in this area it is prepared best of all, and visitors to the area can enjoy the taste of the dish in local restaurants.

Cuisine of Southern Albania

Albania is known as a pastoral country and small cattle (sheep and goats) are reared in the southern part of the country by extensive breeding (ie based on natural feed) and natural pastures. These species, bred in Southern Albania, form the basis of raw materials for the production of dairy products here. The production of dairy by-products is a characteristic of the cuisine of this area, especially in Gjirokastra and Delvinë, which are famous for producing various types of soft and hard cheeses of high quality with unsurpassed taste.

It should be noted that the above range of dairy products, as well as a by-product of milk or yogurt - cottage cheese (gjiza), occupies an important place in the food menu of the Albanian population, not only in the southern part of the country, but also in Central Albania and beyond. This region of Albania is famous for its fermented milk product (kosin e deles), which can be translated as sheep's milk yogurt, which is so thick that it can even be cut with a knife.

The climate in the coastal part of this region of Albania is conducive to the cultivation of citrus and olives. In every family and restaurant in this area, olives are served first in the form of a salad or combined with other vegetables.

This region of Albania is also known for making rakia and wine from different grape varieties. which are grown in Nartë, Skrapar, Përmet, Himarë, Leskovik, Pogradec, Delvinë. During random excavations in the village of Labovë near the city of Gjirokastra, two large trough-shaped stones were found, which were used as grape presses, where the narrow mouth of the stone trough served as a channel for removing the resulting liquid, which was then processed into wine or brandy. This find testifies to the tradition of processing grapes in ancient times, when wine was drunk instead of water.

The Pogradeci region is famous for its handicraft wine or rakia production. Almost every house here produces wine, making it according to recipes that have been passed down from generation to generation. Wine is kept in barrels in the coldest rooms in the house. Pogradec wine is sparkling and slightly aromatic, table wine. In addition to the production of alcoholic beverages, Skrapari has a well-known tradition of producing rehani (rehanisë), a soft drink made from grape juice.

This region of the country has a strong tradition of producing marmalade (gliko) from various types of fruits, which is especially pronounced in the city of Permet, where nut marmalade is produced. Also a feature of this area is the production of alcoholic beverages from mulberries - mulberry rakia and koçimare in Ersek and Leskovik.

In the southwestern part of the country is the Albanian Riviera (Riviera Shqiptare - the Albanian coast of the Ionian Sea, with steep banks, it starts north of Saranda and ends at the Logara Pass ( 1027 m) south of Vlora, where the Albanian coast of the Adriatic Sea begins. In Albania, it is also known under the name "bregu" - "shore" Note. site), where the combination of clean mountain air with warm sea makes it a real tourist gem. We love this region of the country not only for the wonderful climate, but also for the cuisine. In the Riviera along the coast, the numerous restaurants serve fresh fish and seafood, the latter of which is worth mentioning the exquisitely cooked shrimp, cuttlefish, squid and mussels.

The Llogara mountain pass (Qafa e Llogarase, in the Keravnian mountain range), which is the only land access to the Riviera, serves as a rest stop where tourists can enjoy the typical cuisine of the area, for example, try grilled meat on a spit, a warm plate of corn porridge harapash (harapash) and lamb meat, jelly with honey and nuts and other traditional dishes.

The meat produced in this area is the most delicious in the whole country. Proximity to the sea and the quality of the pastures give an unsurpassed taste to the meat, especially the lamb of Karaburuni (Karaburuni, a peninsula in Albania) and the surrounding highlands. A whole lamb is roasted on a spit over charcoal or in an oven. Characteristic of the cold (mountainous) zones of this region of Albania is a dish called pasterma - dried canned meat, which is cooked with beans. Pasterma is prepared and consumed not only in homes, but also in restaurants. Other traditional dishes are especially loved by vegetarians, as they do not contain meat: rice balls (qifqi); lakrori Lunxhit pie, plov pilaf me rosnica, petanik me fasule (bean pie or otherwise burek from the city of Korca), false meatballs with garlic and yogurt, served as the final dish at weddings in the city of Gjirokastra to better digest the food.

Recipe: Meatballs with rice (qifqi)

For one kilogram of rice, 5 to 6 eggs are needed; We boil the cleaned washed rice in salt water until it becomes dry. Next, stirring with a wooden spoon, leave the rice to cool slightly. Then, one by one, we throw in the eggs, add peppermint, ground black pepper and salt. With a spoon, we select portions of the resulting mixture, corresponding to one meatball, and fry in olive oil in a frying pan with holes, ”writes the official Albanian publication dedicated to the cuisine of Albania.

This review was prepared by the website of the Albanian official publication for abroad "Albanian Gastronomy", issued by the Albanian Travel Agency (Agjencia Kombëtare e Turizmit) in cooperation with the Ministry of Foreign Affairs of this country in English, Albanian, Italian, French, German and Russian languages ​​in 2017 .. The material of the Albanian brochure is presented on the site mainly according to the Russian edition, but the translation from the source was stylistically corrected and refined by us according to the English and Albanian editions of the publication, and also provided with notes and refinements specially specified in the text.