Albanian Cuisine
------------------------------------------------- Albanian cuisine
The cuisine of Albania is influenced by Turkish, Greek, and Italian cuisines, as well as ancient Greek, ancient Roman and Byzantine cooking. Every region in Albania and Kosovo has its own unique dishes. Albanian cuisine is characterized by the use of various mediterranean herbs such as Oregano, Black Pepper, Mint, Basil, Rosemary and more in cooking meat and fish. Olive oiland butter is also a main ingredient in different dishes.
In Albania, meat (lamb, cow, rabbit and chicken) is used heavily in various dishes in most of the country. Seafood specialties are also common in the coastal areas such as Durrës, Vlorë,Shkoder, Lezhe and Sarandë.
Vegetables are used in almost every dish. Usually, Albanian farmers grow every vegetable present in the Mediterranean region and sell them at the local Farmers Market. Vegetables are brought fresh at the Farmers Market early in the morning and this market is opened everyday.
The main meal of the Albanians is lunch, which usually consists of gjellë, the main dish of slowly cooked meat, and a salad of fresh vegetables, such as tomatoes, cucumbers, greenpeppers, and olives. The salad is dressed with olive oil, vinegar, and salt.
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Appetizers * Bread (Bukë) or Corn Bread (Bukë misri) are ever present on the Albanian table. Hence the expression for "Going to eat a meal" (Albanian:për të ngrënë bukë) can be literally translated as Going to eat bread. * Chicken livers * Eggplant appetizers * Dolma (Stuffed pepper with rice and meat) * Pickled cabbage (Laker Turshi) * Fried sardines with lemon (Sarraga me Limon) * Albanian-style meze platters that include prosciutto ham, salami and brined cheese, accompanied with roasted bell peppers (capsicum) and/or green olives marinated in olive oil with garlic * Papare: bread leftovers cooked with water, egg, and Gjize (a special type of Ricotta)
The cuisine of Albania is influenced by Turkish, Greek, and Italian cuisines, as well as ancient Greek, ancient Roman and Byzantine cooking. Every region in Albania and Kosovo has its own unique dishes. Albanian cuisine is characterized by the use of various mediterranean herbs such as Oregano, Black Pepper, Mint, Basil, Rosemary and more in cooking meat and fish. Olive oiland butter is also a main ingredient in different dishes.
In Albania, meat (lamb, cow, rabbit and chicken) is used heavily in various dishes in most of the country. Seafood specialties are also common in the coastal areas such as Durrës, Vlorë,Shkoder, Lezhe and Sarandë.
Vegetables are used in almost every dish. Usually, Albanian farmers grow every vegetable present in the Mediterranean region and sell them at the local Farmers Market. Vegetables are brought fresh at the Farmers Market early in the morning and this market is opened everyday.
The main meal of the Albanians is lunch, which usually consists of gjellë, the main dish of slowly cooked meat, and a salad of fresh vegetables, such as tomatoes, cucumbers, greenpeppers, and olives. The salad is dressed with olive oil, vinegar, and salt.
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Appetizers * Bread (Bukë) or Corn Bread (Bukë misri) are ever present on the Albanian table. Hence the expression for "Going to eat a meal" (Albanian:për të ngrënë bukë) can be literally translated as Going to eat bread. * Chicken livers * Eggplant appetizers * Dolma (Stuffed pepper with rice and meat) * Pickled cabbage (Laker Turshi) * Fried sardines with lemon (Sarraga me Limon) * Albanian-style meze platters that include prosciutto ham, salami and brined cheese, accompanied with roasted bell peppers (capsicum) and/or green olives marinated in olive oil with garlic * Papare: bread leftovers cooked with water, egg, and Gjize (a special type of Ricotta)
Bibliography: The Albanian culture is known for its rich folklore and unique traditions showcased in various forms: * Gjirokaster National Folklore Festival is held every 5 years in Gjirokaster (last held in September 2009)