This dish is a classic Albanian comfort food—stuffed peppers with rice and meat, or speca të mbushur. It’s popular all over the Balkans, but each country (and even each family) has its own version. In Albania, it’s especially beloved during summer and early autumn when peppers and tomatoes are fresh and abundant. The key flavors...Read More
Tarator is a refreshing cold soup made with yogurt, cucumbers, garlic, and herbs — a beloved dish in Albanian and Balkan cuisine, especially during the hot summer months. Light, creamy, and bursting with flavor, it’s the perfect starter or side to cool you down and awaken your palate. Whether served as an appetizer or a...Read More
Instructions:1. Prepare the Cake:Preheat the oven to 180°C (350°F) and grease a small rectangular baking dish (about 8×8 inches).In a large bowl, whisk the eggs and sugar together until the mixture becomes pale and fluffy.Add the vanilla extract.Sift the flour and baking powder together, then gently fold them into the egg mixture until just combined.Pour...Read More
The Preparations of qeshqek (chicken with wheat) It will take you some time and it is a good test of your patience. We will start with the wheat. Pass it through cold water, wash it up, and soak it in a bowl of cold water for 2 Hours. Then clean the chicken well and cut...Read More
Qifqi or vegan rice balls are a traditional dish we only find in the region of Gjirokastra, in the deep south of Albania. The city of Gjirokastra is one of the most remarkable cities in Albania. It is characterized by splendid stone architecture, part of the UNESCO World Heritage and Fortress-style buildings. On the other...Read More
Oshmari ( a dish with the base of cornflour) is a very simple, hearty breakfast dish that reminds the old winter weekends. Super simple and perfect for families. It is a good, healthy way to start the day. The Ingredients 2 tablespoons of butter 50 grams of minced white cheese 500 milliliters of milk 250...Read More
A special taste that comes from the northern tradition of Albania. Roasted lamb with milk is part of the culture of cities like Kukës, Tropojë, and even Prizren. Roasted lamb with milk is a very simple dish to prepare but it tastes great. The Preparations. Start with cleaning the meat cutting into portions and season...Read More
Preparations for the lamb soup of Permet. Start with seasoning the lamb with salt and pepper. Put it all to boil in a pan with water in medium-low heat.In another pot start with the butter and add the flour. Fry and steer quickly so it turns into a nice golden color.Add milk and steer quickly...Read More
Cow Head Stew or Paçe is a hearty, thick stew perfect for early breakfasts or one of the best meals after a hangover. In Albania there are 3 ways of preparing the Pace:1 – The meat from the Head of the Cow.2 – The Bone marrow from the legs Part3 – The Beef TripeThis recipe...Read More
This is a corn flour pie dish of the village of Lazarat in Gjirokastëra county. An area is known for some typical traditional dishes that are preserved and prepared from generation to generation in every family of this village. Origin Gjirokaster, Albania Skills Intermediate Course Main Dish PreparationsAfter we have carefully cleaned the wild cabbage,...Read More
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