Albanian Gastronomy 1

Albanian
Gastronomy
Content
06
Introduction

16
Characteristics of the Albanian
cuisine spread according to the
regions of our country

18
I - Region of Northern Albania

22
II - Region of Middle Albania

28
III - Region of Southern Albania

Albanian Gastronomy 5
 Introduction
The cuisine of special nations has
preserved the culinary antique traditions
and at the same time, has enriched them
with the experience of the culinary art of
the other peoples. The direct geographical
and historical adjacency has made it
possible for them to have a significant
influence on economy, culture and
particularly on the lifestyle...

6 Albanian Gastronomy
Albanian Gastronomy 7
 H owever, apparently, the influences of
the culinary art are more sensitive,
because the climatic and geographical
peppers, aubergines, okras, potatoes,
cabbage, onion, garlic, bean sprouts,
beans, cucumbers, etc. They are most
conditions make it possible for these commonly fried and boiled on a low fire as
people to produce the same food products well as baked in an oven.
massively. Among the dishes prepared with pods,
The tradition of the Albanian cuisine, the the most popular and traditional ones are
traditional and the cultural values, as well the beans; they are very delicious cooked
as the hospitality of our nation originates in a clay container. They are used to
from ancient times. prepare several dishes, cooked with other
Albania is one of the most ancient vegetables or with meat, and in special
countries of Europe and there are tracks areas they are used even to prepare pies.
of both oriental and western cultures and The pea and the string beans are also used
culinary art as a border between the east in delicious dishes.
and the west. A series of foods are prepared with the
The very favourable climatic conditions same technology, even though they contain
of the country create the opportunity for different ingredients. Thereby, the following
the cultivation of almost all the types of food groups have been highlighted as they
agricultural products. The variety of the are found in all the peoples of the Balkans:
vegetables and fruits is particularly of a fried cheese and curds, dishes prepared in
significant amount. They are a daily-life casseroles, pickles, stuffed grape leaves,
article and are consumed naturally in the steak, chopped steaks, meatballs, etc.
form of separate food, with meat or as Mixtures of vegetables, musaka, meatballs
canned food. are dishes adapted from the oriental
The favourite vegetables are: tomatoes, cuisine.

8 Albanian Gastronomy
The characteristic form of all the types of
food in our country is that they preserve
maximally the natural features of the foods
that are generally used, their colour and
smell.
The olives, which are prepared in different
ways and are preferred separately, as well
as an addition to several other foods, are
particularly favourable. The olives of the
region of Berat are used on the table as
they are big and have a low percentage
of fat.
The olive groves in the region of Vlora, of
the coastline of Himara, Borsh and the
surroundings of Tirana (Preza, Ndroq) have
a high percentage of fat, therefore they are Local flavours
used for the production of natural olive oil. Even the local aromatic
These regions use it even for cooking and seasonings such as
also supply entire Albania.
A significant role regarding the quality of parsley, mender (mint
food tasting is played by the seasonings and spearmint), dell,
and the spices. Our kitchens are bay leaves, basil, celery,
characterised by the hot seasonings, spices,
sour taste of lemon, tomato, vinegar or rosemary, etc. are
yoghurt. preferable.

Albanian Gastronomy 9
 The olive groves in Borsh

In the traditional dishes, the hot flavour pursuant to the regional traditions and the
from the almost inexistent up to the strong individual tastes, therefore their amount is
spicy one is benefited from the use of garlic not noted in the recipes but just their use in
or hot pepper. Even the local aromatic the relevant dish.
seasonings such as parsley, mender (mint Milk, dairy products and eggs are widely
and spearmint), dell, bay leaves, basil, used, being daily food. Yoghurt is an
celery, rosemary, etc. are preferable. irreplaceable albuminoidal food, with a
The mixture of different seasonings in one significant biological value and very good
dish is not practised. One spice is preferred aromatic values and taste. Apart from being
for every food, being in harmony with consumed naturally, yoghurt is consumed
the natural aroma of the main product. as a supplement for lots of foods, dough
The amount of the spices is determined and cakes. Another dairy product is

10 Albanian Gastronomy
even dhalla (yaran), which is consumed
with pleasure through all the seasons,
particularly during the hot summer days.
The cheese is organized in different
types according to the milk from which
it is produced. The famous white cheese,
particularly the southern one, made from
the milk of the sheep has a considerable
place in our kitchen.
The variety of the desserts is also very SWEET WORLD
rich. The desserts with milk, creams, fruit The abundance of fruits in some
juices, the desserts with sherbet (baklava, seasons makes them preferable as
sheqepare, kadaif), hashuret, syltiash, etc. a dessert mainly fresh but even as
are used. Also, another common dessert is
compost, juice or jam. The favourite
hallva and hasudja.
Boza, produced mainly in the northern fruits are: apples, cherries, peaches,
part of the country (Kukes), is very popular. pears, watermelons, melons, figs,
Its raw material is corn and it is used as a grape, lemons, oranges, apricots
refreshing drink during summer.
The abundance of fruits in some seasons
makes them preferable as a dessert mainly
fresh but even as compost, juice or jam.
The favourite fruits are: apples, cherries,
peaches, pears, watermelons, melons,
figs, grape, lemons, oranges, apricots. The

Albanian Gastronomy 11
12 Albanian Gastronomy
Revani Vlore (prepared with flour, eggs, sugar and vanilla)
fruits with a shell like the nuts, almonds, In these areas, different containers, used
hazelnuts, at are consumed was fruits but for wine, have been found. As the old
they are also used in desserts. geographer Straboni would describe Iliria,
Our country has a tradition even in the he would state: “This country is warm and
production of the alcoholic drinks. The fertile because it is full of good olive groves
traditional alcoholic drink is raki produced and vineyards. The Illyrians used to export
from the grape. A very popular and wine to Rome in wooden containers”.
overrated raki is the one produced in the With regard to the development of the
artisanal way from the vineyards in the Vineyards, there is other evidence such as
area of Skrapar and Permet at the southern the coins of Dyrrah and Apollonia as well
part of the country. In the areas with a as the amphora which used to be exploited
cold climate, such as in Dibra, Korca and for the transportation of wine. They were
Pogradec, even the production of wine found in the Illyrian graveyards of Çimanka
from plums (shliva) is popular. in Kukes, in the Illirium castle of Xibri (Mat)
Viniculture and wine production have as well as in the Illyrian town of Gajtan
a very old tradition. The art of wine (Shkodra). During the Byzantine ruling (VII-
processing in our country has been VIII century), the viniculture became the
popular since antiquity. It flourished at main economic activity, where wine would
the south-western Balkan coasts three bring incomes from the export.
thousand years ago. Illyrians had an Today, in our viniculture, the range of the
ancient tradition in the cultivation of varieties of grape has increased, creating an
grape and the production of wine. The opportunity for the production of different
archaeological findings in Lin (Pogradec), types of red and white wines. Among the
Tepa (Elbasan) and Zgerdhesh (Kruja) refer red wines, we can mention:
to the antiquity of the vineyards cultivation. - Shesh i zi (Tiranë Durrës),

Albanian Gastronomy 13
 - Kabërnet and Merlot, (Berat, Lushnje,
Përmet, Vlorë etc.),
Kallmet (Shkoder Peshkopi), Pino Nero and
Mavrud (Leskovik, Shkodër, Lushnje).
Among the white wines, the following are
mentioned:
Shesh i Bardhë ( Tirana), Riesling ( Durres)
etc.
Among the alcoholic drinks with colours,
we may mention Konjaku Skenderbeg,
which has won prizes in international
Wine for three thousand years competitions.
The art of wine processing in The geographical position of our country
our country has been popular creates the opportunity for the cultivation
of all the types of fruits and vegetables and
since antiquity. It flourished at the
it also favours the variety of the livestock
south-western Balkan coasts three of almost all the types, such as the soft
thousand years ago. Illyrians had an and wild one, including even the variety
ancient tradition in the cultivation of of the domestic and wild poultry. This is
grape and the production of wine. the reason why Albania offers something
more and more specific, traditional, part
of the daily life, something that is provided
through the cuisine of our country in all its
regions.

14 Gastronomia
Albanian Gastronomy
Shqiptare
Albanian Gastronomy 15
 A mixture
from Gods
Characteristics of the Albanian cuisine spread
according to the regions of our country

16 Albanian Gastronomy
Albanian Gastronomy 17
Eels cooked
in a casserole
 I
Region of Northern Albania
As the corn is highly cultivated in this area, its flour is used not only
as the basic food for bread, but even for the preparation of different
traditional salty and sweet dishes

T he cold climate of this area makes it

possible for every family to have some
food stock that is preserved for a long time,
and a tradition for the families in the
mountainous areas, in order for these items
not to miss throughout the year.
such as pasterma (dried meat), stuffed Among the traditional dishes of this region
intestine, trahana. jufka, etc., which are we can mention: birjan Peshkopie, petulla
used during winter time. These elements të Lumës, jufkat, tavë e Gorës, paçe e
are produced in an artisanal way in every Kosovës, suxhuk i Gjakovës, harapash or
house in the north. memëlikë, qeshqek with chicken, çervish,
Among the most characteristics and gurabie with corn flour, qumështor with
commonly used vegetables in the corn flour, haxhimakulle, etc. The cuisine of
kitchen are the beans, potatoes, cabbage Shkodra has a special place in this region,
with which different delicious dishes where among the most popular dishes we
are prepared. The onion and the garlic can mention: corba shkodrane, meat stew
are highly used. Their arrangement in (ram meat is cooked in little fat and the
strings and the drying is characteristic followings are added: onions, garlic, dried

18 Albanian Gastronomy
 Albanian Gastronomy 19
Harapash qingji (prepared with corn flour and lamb)
 Kukës

plums without seeds or pistil, sauce, a little Even the eggplants stuffed with cheese,
sugar, salt, pepper. Then, it is put on low parsley and eggs are widely used and
fire adding water bit by bit until the meat is traditional. They do not miss in occasions
boiled and a thick unit of stock remains). of family gatherings due to their special
The richness of this area with salty and taste.
sweet waters, as well as the fishing “For the preparation of the latter, the
tradition popular since the Illyrian eggplants are selected of an average
times makes it famous not only for the measure and regular shape, the stalk is
abundance of the products from these removed, they are peeled in some places
waters but even for the traditional way how and then they are cut in the middle per se
they are cooked. The most recognized ones lengthwise, then they are fried or baked.
are: carp in very stew, mullet baked under In a container, the stuffing is prepared with
the tile, stew eel, dried saraga, etc. crushed cheese or curd, with finely minced

20 Albanian Gastronomy
eggs and a little flour. After they are mixed
well, the internal part of the eggplants is
stuffed. Then, they are positioned in a row
in the casserole and they are baked or fried
on the stuffed part. It is served in a plate
decorated with tomatoes and parsley”.

We cannot ignore the reserve of Kune-

Vanit in the district of Lezha and the
surrounding lagoons which are rich in
water poultry and wild animals such
as: ducks, geese, woodcock, pheasants,
cormorants, wild rabbits etc. Their hunting
is highly requires for the delicious meat
of these wild poultry and animals have,
which can be tasted in the restaurants of
this area.
The favourable climate for the
development of arboriculture, such as the
characteristic plum of Dibra, apple, cherry,
almond, nuts, etc. creates the opportunity
for the production of plum raki (shliva) as
well as the production of jams. A special
fruit in this region is the pomegranate of
Shkodra with big juicy and sweet seeds.
Jufka Dibre

Albanian Gastronomy 21
 II
Region of Middle Albania
The variety of the livestock biologically grown in this region is
accompanied even with the variety of the domestic poultry (turkey) and
the swimming poultry (geese, ducklings, ducks and ducklings)

I n the region of the forest of Divjaka

which lies along the Adriatic coastline,
wild poultry and animals grow, including:
to frequent the relaxing nature of this
area, cannot leave without enjoying the
variety of the fresh fish offered by the
ducks, wild geese and the wild pig. surrounding restaurants.
Fishing is important as The very appropriate climate
fish that migrate from and land in this region
the sea arrive here, create the conditions
such as: turbot, for the cultivation of all
bass, wrasse, eel and the types of vegetables
mullet. Traps are used and fruits that are used
in the canals that connect throughout the country. One
the lagoon with the sea to catch them. of the most special fruits is cornel and
The local and the foreign tourists as cranberries. The broad variety of the raw
well as the daylong visitors, who prefer material is the basis of a rich menu in this

22 Albanian Gastronomy
 Albanian Gastronomy 23
Tavë Kosi Elbasani (prepared with yoghurt and lamb); (left) qumështor Myzeqeje (prepared with flour, milk, eggs, sugar and butter)
 Stuffed calf spleen

24 Albanian Gastronomy
 zone.
Among the traditional dishes of this
region we can mention: Elbasani
casserole cream, Tirana fried cheese and
curd, pie with dry pastry dough casting,
turkey with pershesh, birjan with milk and
rice, qumështor Myzeqeje (yshmer) etc.
Among the traditional dessert is
ballokume which are typical of
Elbasan. They are prepared by the
local housewives professionally on
the celebration of Summer Day (14th
March), but even on the events of family

Lamb with milk Ballokume

Albanian Gastronomy 25
 gatherings. For their preparation, the
following ingredients are used: white corn
flavor sieved finely (we should take 1
kg out of 4-5 kg flour), butter, fine sugar,
eggs and lye (sieved ash, boiled in water).
The use of the entrails of the ruminants
and cattle in the preparation of different
dishes and starters is a tradition in this
region. A plate with fried livers, kidneys
and hearts of the cattle, or lamb head
accompanied with grape raki, would
impress everyone with their taste.
The tradition of the production of raki,
wine (according to the variety of the
grape from which it is produced), the
juices of non alcoholic fruits and the
production of the jams and compote
with the fruits that are produced are
characteristic for this region.
The region of Berat has plantations with
the biggest surface planted with figs.
Therefore, for the locals, the preparation
of fig jam and gliko (jam) is a tradition.
The figs of Rroshnik (Berat) are mentioned
for their quality. They are used dried, in
strings or buk fiket (minced fig in form of
Turkey from Myzeqe

26 Albanian Gastronomy
bread and dried in a clean environment). The turkey is cleaned, covered in salt and
In this region, the area of Myzeqe is butter and it is baked completely adding
mentioned for breeding the turkeys, some water in order for the casserole not
consequently it is recognized for the to be burnt and stock is collected for the
preparation of the turkey with pershesh pershesh. The scone prepared earlier with
(small pieces of grain or corn bread). grain flour (and water, salt, little oil) or
This traditional specialty is prepared corn bread is separated in small pieces
throughout the country but it is more and is left in a container. Then, the bread
delicious in this area, where all the guests is mixed on the fire until it becomes a
might enjoy the restaurants which are thick unit. When the turkey is served, it is
there. accompanied with the pershesh.

Salad

Albanian Gastronomy 27
 III
Region of Southern Albania
Albania is known is an agricultural country, especially this region for the
breeding of the ruminants (sheep and goats) based on the many natural
pastures and on their extensive growth

T he types of the ruminants grown

biologically in this area compose
the basics of the raw material for the
in the food menu of the population not
only in this region but even in the middle
Albania and beyond. This region is popular
production of dairy products. for the sheep yoghurt with a compact
The characteristic dairies of consistency that permits us to cut it with
this region, particularly in a knife.
Gjirokastra and Delvina are The climate in the costal
known for the production part of this region favours
of the different kinds of the growth of the citrus and
soft and tough cheese with olives. In every family as
a very high quality and very well as in all the restaurants of
delicious. This assortment but even the this region the olive is served as a starter
cottage cheese (a byproduct if milk or in the form of a sole salad or accompanied
yoghurt) have one of the main positions with other vegetables.

28 Albanian Gastronomy
 Albanian Gastronomy 29
White cheese; (left) raki produced from grape
 Shqeto Përmeti (prepared with lamb and vegetables)

The tradition of the production of raki, époque when it is said that the wine was
wine, according to the variety of the used instead of the water.
grape produced in Narta, Skrapar, Permet, The region of Pogradec is popular for the
Himara, Leskovik, Kelcyre, Pogradec, production of wine or raki personally.
Delvina is a characteristic for this region. Almost every house products wine
During the random diggings in the village pursuant to the recipes inherited generation
Lokove of Gjirokasra, two big stones were after generation. The wine is preserved
found in the shape of the washtub. They in casks, in cold premises. The wine of
were used to press the grape whose liquid Pogradec is soft and aromatic (the aroma
was received from the narrow passage in of the rose).
the form of a canal. Then the liquid was Apart from the production of the alcoholic
processed in wine or raki. This testifies the drinks, the production of rehani in Skrapar
tradition of the vinery processing at that is very popular and traditional. This is a

30 Albanian Gastronomy
non-alcoholic drink produced from the
liquid of the grape.
Also the preparation of glikos in this region
according to the type of the fruits is the
tradition of the population in Permet.
Among the most special ones is the gliko

of nuts. Furthermore, the production of raki

from the mulberry is a characteristic for this
zone (Erseke, Leskovik).
The Albanian Riviera lies along the west-
southern part of the country, where the
combination of the fresh mountainous
air with the warmth of the sea makes it
the pearl of the touristic destinations of
Albania, which are preferable not only for

Rosnica (prepared with chicken, butter, eggs, milk or yoghurt)

Albanian Gastronomy 31
 Pie with leeks and cottage cheese

the wonderful climate but even for the very

delicious food of this Region. On the way
to the Riviera, along the seaside, there are
several restaurants which prepare plates
whose basis is the fish and just-fished
seafood. Among them, the quality and the
taste of the shrimps, cuttlefish, squids and
mussels is impressive.
Qafa e Llogarase (Neck of Llogara) as the
only terrestrial passage towards Riviera
is an eating-relaxing station, where the
tourists might enjoy the typical cuisine
of the region, such as the meat baked in
the broach, the warm plate with harapash
Fish with yoghurt

32 Albanian Gastronomy
(prepared with corn flour) with the entrails
of the lambs, jelly with honey and nuts as
well as other traditional dishes.
The meat of this area is the most delicious
one throughout the country. The approach
to the sea and the quality of the pastures
give an incomparable taste, particularly
to the lamb of Karaburun and to the
surrounding highlands. It is prepare in a
skewer (an entire lamb) on the ember or in
the oven.
Even the pasterma (dried meat) is
characteristic for the cold regions of this
area. It is tinned meat in dry conditions, The preparation of riceballs
cooked with beans and it is used widely
(qifqi)
not only among the families but it is found
Per 1 kg rice 5 to 6 eggs are necessary.
even in restaurants.
Other traditional dishes, which are highly The cleaned and rinsed rice is boiled
preferred even by vegetarians as no types in water with salt until it becomes dry
of meat are used: riceballs (qifqi), pie of rice. Then, it is left to cool mixing it with
Lunxhi (koftopite), rice with rosnice (dough a wooden spoon. The eggs are added
prepared with flour, eggs, milk, which are
one by one; mint, black grinded pepper
all prepared in dried balls), pie with beans
and salt are added. The measure for the
(Korce), fake meatballs with garlic and
yoghurt used in the region of Gjirokastra riceballs is taken with a spoon and then
in weddings by the end of eating to digest they are fried in olive oil in a frying pan
the food. with holes.

Albanian Gastronomy 33
34 Albanian Gastronomy
, U ,