National dishes of Albania. Albanian cuisine. Albanian Cuisine - Drinks

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 effect. 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.

desserts

The basis of all the desserts of Albanian cuisine are 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.

Beverages

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 get 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 love to drink coffee at any time of the day or night - this is their favourite hobby. 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 food 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.

Favorable climate, proximity to the sea, rich historical past and relationships with neighboring countries had a huge impact on the diversity and abundance of Albanian cuisine. Byzantine, Venetian, Ottoman and Arab cultures are mixed here.

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plant food

Like any other Mediterranean cuisine, Albanian cuisine is dominated by vegetables. The most popular of them are eggplants, peppers, tomatoes, cucumbers, and legumes.

Meat and fish

In Albanian cuisine, lamb meat is widely used, or more precisely, lamb. It is said that the best lambs are raised in the Vlorë region. A special delicacy is the meat of animals grown on the Karaburun peninsula near Vlora; it is an untouched natural park.

beef, rabbit and chicken meat.

Fish and seafood dishes are also widely spread. Sea fish is an everyday dish. From lake fish, this is mainly prepared for trout and carp.

Dairy

Milk and dairy products play a big role in Albanian cuisine. Yoghurt is consumed daily by Albanians and is the basis for many sauces and other dishes. Cheeses are also produced in Albania, the most popular of which is white cheese made from sheep's milk.

Spices

The main spices of Albanian cuisine are black pepper, garlic, oregano, parsley, dill, cinnamon, mint, cloves and bay leaf.

Traditional dishes

Bread

Much attention in Albanian cuisine is given to bread. No meal is complete without white or corn bread. And even the invitation to the table in the Albanian language literally translates as "let's go eat bread."

Albanians are very fond of burek - a tortilla with onion, cheese, meat and spinach as a filling. Burek is the national pride of Albanian cuisine. It is prepared from 40 layers of the thinnest dough, which is rolled out by hand, laying them with stuffing. The dough is so thin that in total the height of these 40 layers does not exceed 5-6 cm.

Soups

In Albania, soups are conditionally divided into summer and winter. Cold soups are prepared using vinegar, cucumbers, garlic, walnuts, dill and spices. And winter ones are stews, for the most part, with stew and potatoes.

Tarator is a soup made from sour milk, cucumbers, onions and grated walnuts. Served cold.

Cucumber soup - reminiscent of okroshka.

Main dishes

As a rule, the most common dishes characteristic of the Balkan cuisine are meat dishes. Albania is no exception. The main dishes here are various variations of stew, kofte, meatballs and various meat broths.

Fried meatballs are usually prepared as follows: minced meat, breadcrumbs, butter, onion, parsley and mint are thoroughly mixed and sprinkled with salt, oregano and pepper. Then roll in flour and fry in hot oil. Served hot with french fries or mashed potatoes.

Another popular dish is stuffed peppers. Peppers are usually stuffed with meat, rice, fried onions, chopped dill and parsley.

Also very popular is the cheese and spinach pie.

In Albania, you can find many rice dishes. When preparing Albanian rice dishes, it is best to use the Basmati variety. It is fried, boiled, baked without becoming raw and starchy in texture. In Albanian cuisine, rice is usually pre-fried for a few minutes in a combination of olive oil and butter before spices are added, and then stewed in meat broth mixed with boiling water.

TAVE KOSI (Tave Kozi) is a traditional Albanian dish, one of the most popular in Albania. It is baked lamb meat with rice and yogurt.

Schumlek is meat stewed with onions and vegetables.

Ferges - stewed veal.

Rosto-mi-salche-kozi - roast beef in sour-milk sauce.

Kukurech is a sheep liver stuffed with meat and vegetables.

Chomlek - beef stew.

Fargesa-tyrana - fried meat with liver, eggs and tomatoes.

Arapash - liver with semolina.

Salads and appetizers

All salads in Albania are made from fresh vegetables. Basically, these are tomatoes, cucumbers, green peppers and olives seasoned with salt, olive oil and vinegar or lemon juice.

desserts

An important part of Albanian cuisine is baking and desserts. Albania is a paradise for the sweet tooth. Varieties of baklava, kadaif, and other desserts are countless here.

Baklava is a dessert made from thin dough soaked in honey and stuffed with dried fruits. Legacy of the Ottoman Empire.

Lukum - slices of stewed pumpkin, rolled in powdered sugar. Also comes from Turkic cuisine.

Lacrore - confectionery cakes with a variety of fillings.

Crepe - pancakes.

Petulla - donuts.

Oshaf - sweet rice cakes with honey.

Akullore is a traditional Albanian ice cream with its own unusual taste.

Kabuni (Kabuni) - sweet rice pudding with spices and fruits.

Beverages

Coffee in Albania is drunk Turkish (Cafe Turke) or espresso (Cafe Express), but they make it stronger.

Bose is a refreshing drink made from corn.

Rehani is a drink made from grape juice.

Alcohol

Thanks to the Mediterranean climate, Albania is quite strong in the production of grapes and winemaking. Both red and white wines are made here. The most common varieties are Merlot, Cabernet, Pinot Noir, Calmet, Sangiovese and Riesling.

As in other Balkan countries, the traditional strong alcoholic drink is rakia, which is made from fermented fruit. Usually in Albania, grapes and plums are used to make rakia. Rakia is usually served with antipasto or cheese.

UZO is an aniseed liqueur of Greek origin, popular in Albania.

Herbal tincture Fernet is traditionally produced in Korçë and also deserves attention.

Serving and etiquette

Recipes

Tave Kozi (Tavë Kosi) is one of the favorite traditional dishes in Albania. Soft, tender lamb baked with rice, oregano and garlic, topped with yoghurt, has the most amazing flavor. And it looks spectacular. When making Tave Kozi, the yogurt cap rises above the baking dish, and then, as it cools, forms a magnificent…

Schumlek is one of the most popular Albanian dishes. Schumlek is a stew (usually beef or big game) with onions and vegetables. Ingredients - Schumlek: Beef - 1 kg, onions - 3 pcs., Vegetable oil - 4 tbsp. spoons, black peppercorns - 5-6 pcs., allspice ...

Albanians are meat eaters. The fact that part of the Albanian population (about 60%) are Muslims, nevertheless, had a certain impact on the types of meat sold in stores: pork can be found, but it is not very common and, as a rule, is half the price of veal. Most often, veal is sold, namely veal, and not beef. Dairy calves will be slaughtered, the carcass is more similar in size to a lamb than a cow.
One day my parents tried to buy beef at the market,

because they like meat juicier and fatter. In Albanian, a cow is a lopa. So, in the butcher's shop, they looked at them with surprise when their parents asked "shovel, shovel", but decided to satisfy their demand by showing them some kind of drumsticks, obviously intended for feeding dogs. In general, any local meat here is young: veal, lamb, pig. Imported meat is cheaper here than local meat ("Mish vendi") because it is of lower quality and comes frozen. Local meat is always sold fresh. As a rule, the butcher shop buys the whole carcass and sells this carcass in parts for the rest of the day. In this regard, I can not buy my favorite beef tongues in any way. In Albania you will be offered to buy a whole head and only one! :-) Although you will be able to try beef tongue in local restaurants: the tongue is first boiled, and then fried in batter. Very tasty.

In restaurants, meat is often cooked on the grill, with vegetables, or in such earthenware pots.

This is a photo from Krui.
There are also more democratic places, such eateries, where almost nothing is served except meat. In such places (and at home among the Albanians) a dish called "dzhel" ("gjell") is served. This is a meat stew, in the preparation of which is used tomato paste. At what exactly there is practically no fat, the meat used for cooking is lean.

The dish looks like this. Vegetables are cooked along with meat, most often either green peas or plain potatoes. This photo was taken in Leskovik, a small village famous for its wine, it is in glasses. The wine is homemade, on tap, but bottled wine is also sold in the shop next door. It is semi-dry, with a very pleasant aftertaste. I highly recommend Pino Nero.

Cutlets are also common, which are called "chofte" ("qofte"). They tend to be oblong like sausages rather than round and flat like in Russia.

Another classic Albanian dish is paçe [p a Che]. There are two main variations of this dish: paçe këmbe and paçe koke. The first is made from meat and marrow from the bones (calf's feet), and the second from the tongue and brains (calf's head). I was amazed to learn that Albanians eat such a fatty and satisfying dish for breakfast, this is a dish for truckers and workers, which they can eat almost from 6 in the morning. For a long time I did not agree to try it, although I really like brain bones from soup, but it was unusual for me to eat brains in their pure form. Of course, at 6 in the morning this won’t fit into me, but for a brunch at 11-12 hours it’s quite nothing. With rice, which the Albanians call pilaf, very much so. But no more than 2 times a month, of course. Moreover, I have already become so imbued with them that I myself ask sometimes.)))

And here is the finished menu for two in its meat variation: fried potatoes, bitstek (biftek), as well as a traditional Albanian meat dish in a pot - called tavë dheu [tav z uh y] or fergesы [ferg uh With]. The meat is baked with spices and cottage cheese. You can eat it only with bread, it is very fatty and salty. In general, most meat dishes are served with lots of bread. Such a lunch in the picture with beer and water costs only 850 lek. I recommend tasting these traditional dishes in establishments called mengjesore. They work, as a rule, until 2 o'clock, as they are generally intended for breakfast and lunch. Although near our house in Tirana, sometimes you can have dinner at 8-9 pm. The photo is of our dinner.

This is how the usual menu of a restaurant of homemade traditional cuisine may look like. Also in Albania you can try frogs that are completely unconventional for the locals themselves. They are served only in a few restaurants, for example, in the restaurant "Bujtina e kuqe" on the way from Tirana to Durres along the old road. Frogs taste like chicken.

In Tirana, in the restaurant Piceri Era, one of the first pages of the menu is Albanian dishes, for example, rice with chicken meat and pine nuts, all this is baked in a pot and costs only 400 lek. In Albanian, the dish is called "Pilaf me pulë e fara pishe" [pilYaf me pulë e fara pishe]. And also veal baked in a pot and in dough. Yummy! Highly recommend! In Albanian, the dish is called "Mish viçi i stufuar" [mish viçi and stufuar] and costs 760 lek. At the Steak House restaurant on the Llogara Pass, in the meat section of the menu, I spotted something called arapash for only 150 lek. I asked the waiter in my "excellent" Albanian what it is, and even for that kind of money.))) He told me that the dish is prepared from corn grits with the addition of lamb entrails. I pointedly asked: "And what - it's delicious?" The waiter grimaced slightly and said that the dish was not for everyone and that it was traditional for this part of the Albanian coast. Everything that is traditional for Albania is just my duty to try, so I ordered one portion at my own risk. This is a very hearty dish, reminiscent of millet porridge with a lot of butter. There were practically no lamb entrails themselves, they would have significantly increased the price of the dish. For a long time I did not eat millet porridge, I missed it very much. And half the plate quickly evaporated. I ate very quickly, and my mother took the initiative, who liked this very arapash much more than a steak. Who what.))))

Albanian cuisine has adopted the traditions of neighboring Italy and Greece, and the proximity to the sea has filled the local dishes with seafood and fish. Not without the influence of Islam, adopted after the conquest by the Ottoman Empire ...

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Albanian cuisine has adopted the traditions of neighboring Italy and Greece, and the proximity to the sea has filled the local dishes with seafood and fish. Not without the influence of Islam adopted after the conquest by the Ottoman Empire, for example, Albanians do not eat pork, although it is freely sold in stores. Turkish cuisine in general had a very great influence on the formation of the gastronomic traditions of the Albanians, they adopted many recipes from the conquerors: barbecue, kebab, dolma, baklava. So, let's ask ourselves a question: what to try in Albania? Today we will talk about the TOP five most colorful dishes.

As you can easily guess, the basis of Albanian cuisine is meat and vegetables. But the gastronomic preferences of Albanians are not limited to these simple products, there are a lot of unusual national dishes, and although the main meal may be the usual beef stew with vegetables, it is served with many additives: sauces, seasonings and unchanged greens.

Ferges

The most popular snack is ferges. It can be either meat (prepared from veal or liver) or vegetable (practically vegetarian). For the first option, half a kilo of meat is taken, half as much as jiz, special Albanian cottage cheese, it can be replaced with feta, butter, flour and spices. For cooking, a baking sheet with high sides is used, in Albania called tava. First, the meat is fried with onions, then melted butter and all other ingredients are added to the tawa.

In the vegetable version, instead of meat, tomatoes and peppers are added, they are first stewed to a puree state, and only then cottage cheese or cheese should be added. And, of course, no dish is complete without spices and herbs, hot peppers. That is, the consistency of ferges is a sauce, it is used as an additive or an independent second course, in this case, bread or pita bread is dipped in ferges.

Tav Kosi

In fact, this is a casserole or lamb with yogurt, as foreigners say for simplicity. However, veal, lamb and chicken are also used for this dish. The dish is prepared and served in clay pots, which adds to its national flavor. The recipe itself is also unusual, the meat is poured with yogurt and egg and baked in the oven. If you cook in a completely Albanian way, then you should add flour, butter and rice to the filling, then the dish will turn out to look like a meat pie. Tave Kosi is also common in Greece and Turkey, sometimes called Tave Kosi.

Special mejiz

As they say, not meat alone! Lenten dishes in Albanian cuisine are also incredibly popular. Including, and this is a very light, but satisfying dish. And it is also colorful, because it is prepared from pepper - yellow, red and orange. Peeled peppers are stuffed with a mixture of cottage cheese and rice with the obligatory addition of fragrant spices. Specialty mejiz is baked in the oven and served as a separate dish.

Kokorech

This dish is liked by all tourists without exception. The “fault” of everything is the guaranteed freshness of the ingredients. And kokorech hearty and tasty. And it is sold everywhere - this is a very common delicacy in Albania. Lamb by-products are used for cooking: liver, lungs, heart. They are fried on a spit, and then chopped finely, mixed with herbs, hot peppers and other seasonings. It turns out very spicy minced meat, which is put in a cake or eaten with vegetables.

Tarator

This is a kind of cold soup, the main one is liquid milk or yogurt, to which cucumbers, vegetable oil, garlic, and spices are added. Tarator often serves as an addition to second courses, and in this case it is served in a glass.

This is only a small part of the Albanian traditional dishes that you need to try on your trip. Albanians are also very fond of tea, coffee and sweets; fresh seafood and fish are common in coastal cities. Albanian cuisine is very diverse, because it has absorbed the traditions of Turkey, the Balkan Peninsula, and, perhaps, the entire Mediterranean.

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 cited here for abroad "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, side dish or dressing for soups, okra is also canned by Prim. website), potatoes (patatet), cabbage (lakrat), onions (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, and in addition grape leaves with any filling (dolma), steaks (bifteku), chops (bërxollat), meatballs(qoftet) etc.

Marinades, moussaka (musakaja, a dish of layers of eggplant with beef or lamb) and kefte are food items 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 Berat area, are usually served separately. They are low in fat. The olive groves in the area 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 for olive oil production, 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.

Useful 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 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 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 made 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 some seasons of the year makes them the 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 consumed with pleasure and 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 vineyard cultivation and wine production, 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.

Coins prove the development of vineyards in Illyria ancient city Dyrrhachium (now modern Durres - the second largest city in Albania Note site) and Apollonia (now ruins west of the Albanian city of Fier Note site), as well as amphoras used to transport wine, found in the Illyrian burial of Cimanaka in Kukes, and the Illyrian Dzibri Castle (Mat), as well as in the Illyrian city of Gaitan (Skadar - Shkoder). In the Byzantine Empire (7th - 8th centuries), viticulture was one of the main economic activities, 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 pasterma (mish i tharë) beef jerky, corn (kidney, lung and liver type 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), jufka (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.

Eggplant (patëllxhanët) is also a favorite dish in Albania. traditional recipe stuffed with cheese, parsley and egg, which, thanks to their special taste, are always present 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 national dish in Albania, and 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: a casserole of meat and yogurt from Elbasan - tavë kosi elbasani (tave kozi - tavë kosi elbasani - a 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 chicken pot" 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 fig marmalade (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.

Located in Central Albania, the Müzeke Valley (Myzeqeje) is famous for raising turkeys, and as a result is famous for its preparation of the dish 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 (i.e. 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 true of Gjirokastra and Delvinë, which are famous for the production of various types of soft and hard cheeses. 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 that were used as grape presses, where the narrow mouth of the stone trough served as a channel for the removal of 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, numerous restaurants serve fresh fish and seafood, the latter worth mentioning the exquisitely cooked shrimp, cuttlefish, squid and mussels.

The Llogara mountain pass (Qafa e Llogarase, in the Keravnian massif), which is the only overland passage to the Riviera, serves as a rest stop where tourists can enjoy the typical cuisine of the area, such as 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 Karaburuni mutton (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.