albanian cuisine

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  • 1. Albanian Cuisine BY Rodz Alair

2. What Is Albanian Cuisine The cuisine of Albania is Mediterranean, influenced by many including Italian and Turkish cooking. Albanian cuisine is characterized by the use of spices such as black pepper and Mediterranean herbs such as oregano, mint, basil, rosemary and more in cooking meat and fish, but also chilli pepper and garlic. Olive oil and butter are a main ingredient in dishes. Meat (lamb, beef, chicken, pork and rabbit) is used heavily in dishes in most of the country. Seafood specialties are also common in the coastal cities such as Durrs, Vlor, Shkoder, Lezhe and Sarand. 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 bought fresh at the farmers' market early in the morning, which is open every day. The main meal of the Albanians is lunch, which usually consists of gjell (stew), the main dish of slowly cooked meat with various vegetables, and a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, and olives. The salad is dressed with salt, olive oil, vinegar and/or lemon juice. 3. Appetizers Wheat Bread (Buk gruri) or corn bread (Buk misri) are ever-present on the Albanian table. Hence the expression for "going to eat a meal" (Albanian: pr t ngrn buk) can be literally translated as "going to eat bread. Stuffed Peppers(green peppers stuffed with rice, meat, other vegetables and herbs) 4. Appetizers 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 or onions. Papare: bread leftovers cooked with water, egg, and Gjize (a special type of Cottage cheese) 5. Salads Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world. Though called a salad, it is generally a side dish, as it usually accompanies the main course. Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, potlucks and other casual meals and events. It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients. 6. Salads Salad is a popular ready-to-eat dish often containing a mixture of leafy vegetables, usually served chilled or at a moderate temperature and often served with a sauce or dressing. Salads may also contain ingredients such as fruit, grain, meat, seafood and sweets. Though many salads use raw ingredients, some use cooked ingredients. Most salads are served cold, although some, such as south German potato salad, are served warm. Some consider the warmth of a dish a factor that excludes it from the salad category calling the warm mixture a casserole, a sandwich topping or more specifically, name it for the ingredients which comprise it. Leafy vegetable salads are generally served with a dressing, as well as various garnishes such as nuts or croutons, and sometimes with meat, fish, pasta, cheese, eggs, or whole grains. 7. Salads Other Salads in Albanian CuisineOther Salads in Albanian Cuisine Bean salad Cabbage salad Tomato and pepper salad 8. Soups Tarator, Tarathor or Taratur (Bulgarian: , Turkish: tarator, Macedonian: , Serbian: ), is a traditional Balkan dish. It is a cold soup (or a liquid salad), popular in the summertime in Bulgaria, the Republic of Macedonia, Albania, southeastern Serbia, Turkey, Lebanon, Syria, Jordan, and in Cyprus (where it is known as Ttalattouri). It is made of yogurt, cucumber, garlic, walnut, dill, vegetable oil, and water, and is served chilled or even with ice. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots. Turkish tarator is completely different from the Balkan tarator as is the Turkish tarator which is based on tahini not yoghurt. How such different dishes came to share a name has as yet no explanation. 9. Soups Tarhana (Turkish), 'Kishk' in Arabic, Tarkhana (Armenian ), trahanas (Greek ) or (xyno)hondros (()), tarkhineh, tarkhneh, tarkhwneh (Persian ,)Tarxane (Kurdish), trahana (Albanian), / (Bulgarian), tarana/ (Bosnian, Serbian), kishk (Egypt), or kushuk (Iraq) are names for a dried food based on a fermented mixture of grain and yoghurt or fermented milk, usually made into a thick soup with water, stock, or milk (Persian ash- e tarkhineh dugh .) As it is both acid and low in moisture the milk proteins keep for long periods. Tarhana is very similar to some kinds of kishk. The Turkish tarhana consists of cracked wheat (or flour), yoghurt, and vegetables fermented then dried. The Greek trahana contains only cracked wheat or a cous cous- like paste and fermented milk. In Cyprus, it is considered a national specialty, and is often served with pieces of haloumi cheese in it. Like many other foodstuffs which originated from the need to preserve foodcured ham, smoked fish,and the liketarhana soup is often eaten as a matter of taste and choice where fresh food is abundant and refrigeration available. 10. Soups Other Soups That is Available in Albanian Cuisine Bean Jahni soup Potato and cabbage soup Soup with lemon 11. Fish Oven-baked trout (or Ohrid trout) with onions and tomatoes Baked fish with olive oil and garlic Baked carp or eel 12. Meat Tav kosi is a national dish in Albania. It is a simple dish of baked lamb and rice, served with a yogurt sauce. Pae - This dish is common throughout the country and it is traditionally popular in Albania. Pae is made with a sheep's, pig's or any cattle's head, boiled until meat comes off easily. It is then stewed with garlic, onion, black pepper, and vinegar. Sometimes a little flour is added to thicken the stew. It makes a hot and hearty winter stew. 13. Meat veal or chicken with walnuts Frges of Tirana with veal Fried meatballs or Qofte t frguara. Kolloface Kore Veal with very large lima beans 14. Meat Harapash, which is polenta with the intestines of lamb, butter, cheese and corn flour 15. Vegetables Dolma is a family of stuffed vegetable dishes common in the Middle East and surrounding regions including Balkans, the Caucasus, Russia, Central Asia . Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. Grape or cabbage leaves wrapped around a filling are called 'sarma', but are also often called 'dolma' or 'yaprak dolma' (:Russian Translation) The stuffing may or may not include meat. Meat dolmas are generally served warm, often with egg-lemon or garlic yogurt sauce; meatless ones are generally served cold. Stuffed vegetables are also common in the Italian cuisine, where they are named ripieni ("stuffed"). 16. Vegetables The leek is a vegetable that belongs, along with onion and garlic, to the genus Allium, currently placed in family Amaryllidaceae, subfamily Allioideae.[1] Historically many scientific names were used for leeks, which are now treated as cultivars of Allium ampeloprasum.[2] Two related vegetables, elephant garlic and Kurrat, are also cultivars of A. ampeloprasum, although different in their uses as food. 17. Vegetables Frges of Tirana with peppers Peppers stuffed with rice, meat and vegetables Stuffed aubergines with cheese 18. Pies Brek (also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka). It can be filled with cheese, often feta, sirene or kaar; minced meat, or vegetables. It was most probably invented in what is now modern Turkey, in the Anatolian Provinces of the Ottoman Empire in its early era, to become a popular element of Ottoman cuisine. A brek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the brek is often sprinkled with sesame seeds. Brek is also very popular in the cuisines of the former Ottoman Empire, especially in North Africa and throughout the Balkans. The Southern Slavic cuisines, historically developed by people living in close contact with the Turkic peoples of Asia and Europe, also feature derivatives of the brek. Brek is also part of Mizrahi and Sephardic Jewish traditions. They have been enthusiastically adopted by the Ottoman Jewish communities, and have been described, along with boyos de pan and bulemas, as forming "the trio of preeminent Ottoman Jewish pastries". 19. Pies Flia, also known as Fli or Flija, is a traditional meal that is usually prepared in Kosovo and Albania. March 18 is recognized as "Flia Day" in which families invite their relatives for preparing and eating Flia. 20. Pies Kungullur Pastry layers filled with mashed pumpkin, butter, salt and sugar Bakllasarm A traditional food prepared in Kosovo and Albania: it's layered pie also known as "pite" or "pita" (Byrek) without anything inside, which is covered with yogurt and garlic, and then heated again. It is eaten for lunch. 21. Desserts Halva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world. Flour-based This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are clarified butter, flour, and sugar. Nut-butter-based This type of halva is crumbly and usually made from tahini (sesame paste) or other nut butters, such as sunflower seed butter. The primary ingredients are nut butter and sugar. Halva may also be