albanian cuisine

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This Presentation can be Helpful in your studies In Western Cuisine talked about Foods, Culture, and History in Albanian Cuisine

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Page 1: Albanian cuisine

Albanian Cuisine BY

Rodz Alair

Page 2: Albanian cuisine

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 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 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 gjellë (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.

Page 3: Albanian cuisine

Appetizers

• Wheat Bread (Bukë gruri) 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.“

• Stuffed Peppers(green peppers stuffed with rice, meat, other vegetables and herbs)

Page 4: Albanian cuisine

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)

Page 5: Albanian cuisine

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.

Page 6: Albanian cuisine

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.

Page 7: Albanian cuisine

Salads

Other Salads in Albanian Cuisine Other Salads in Albanian Cuisine

•Bean salad

•Cabbage salad

•Tomato and pepper salad

Page 8: Albanian cuisine

Soups

• Tarator, Tarathor or Taratur (Bulgarian: таратор, Turkish: tarator, Macedonian: таратур, Serbian: таратор), 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.

Page 9: Albanian cuisine

Soups

• Tarhana (Turkish), 'Kishk' in Arabic, Tarkhana (Armenian ),թարխանա trahanas (Greek τραχανάς) or (xyno)hondros ((ξυνό)χονδρος), tarkhineh, tarkhāneh, tarkhwāneh (Persian ،ترخینه

ترخوانه ,Tarxane (Kurdish), trahana (Albanian), трахана/тархана (Bulgarian),(ترخانه،tarana/тарана (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 دوغ ترخینه As it is both acid .(آشand 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 food—cured ham, smoked fish,and the like—tarhana soup is often eaten as a matter of taste and choice where fresh food is abundant and refrigeration available.

Page 10: Albanian cuisine

Soups

Other Soups That is Available in Albanian Cuisine

•Bean Jahni soup

•Potato and cabbage soup

•Soup with lemon

Page 11: Albanian cuisine

Fish

• Oven-baked trout (or Ohrid trout) with onions and tomatoes

• Baked fish with olive oil and garlic

• Baked carp or eel

Page 12: Albanian cuisine

Meat

• Tavë kosi is a national dish in Albania. It is a simple dish of baked lamb and rice, served with a yogurt sauce.

• Paçe - This dish is common throughout the country and it is traditionally popular in Albania. Paçe 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.

Page 13: Albanian cuisine

Meat

• veal or chicken with walnuts

• Fërgesë of Tirana with veal

• Fried meatballs or Qofte të fërguara.

• Kolloface Korçe

• Veal with very large lima beans

Page 14: Albanian cuisine

Meat

• Harapash, which is polenta with the intestines of lamb, butter, cheese and corn flour

Page 15: Albanian cuisine

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' (Долма: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").

Page 16: Albanian cuisine

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.

Page 17: Albanian cuisine

Vegetables

• Fërgesë of Tirana with peppers

• Peppers stuffed with rice, meat and vegetables

• Stuffed aubergines with cheese

Page 18: Albanian cuisine

Pies

• Börek (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 kaşar; 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 börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.

• Börek 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 börek. Börek 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".

Page 19: Albanian cuisine

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.

Page 20: Albanian cuisine

Pies

• Kungullur — Pastry layers filled with mashed pumpkin, butter, salt and sugar

• Bakllasarëm — 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.

Page 21: Albanian cuisine

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 based on numerous other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such as carrots, pumpkins, yams and squashes

• Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.

Page 22: Albanian cuisine

Desserts

• Basbousa is a sweet cake made of cooked semolina or farina soaked in simple syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water.

• It is found in the cuisines of the Eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dish ma'mounia.[citation needed] In southern Greece, it is called ravani, while in the north, it is called revani. It is a traditional dessert in Veria. Basbousa is often called "hareesa" in the Maghreb, Alexandria, and Jordan.[citation needed] Basbousa is a particularly popular dessert among Coptic Christians for fasts such as Great Lent and the Nativity Fast as it is vegetarian.

Page 23: Albanian cuisine

Desserts

• Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple.

Page 24: Albanian cuisine

Desserts

• Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods. Sometimes flour, corn starch, or gelatin is added as in pastry cream or crème pâtissière.

• Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3-6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F).[1] A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.

Page 25: Albanian cuisine

Desserts

• Kabuni is a traditional Albanian dessert[1][2] Kabuni is made of rice fried in butter, mutton broth (ram's neck only), raisins (rinsed first in warm water), a little bit of salt and then boiled. Then, the sugar, cinnamon and ground cloves are added. Kabuni is served cold.

Page 26: Albanian cuisine

Desserts

• Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, but is also found in Central and Southwest Asia.

Page 27: Albanian cuisine

Drinks

• Mineral water is one of the most preferred non-alcoholic drinks in Albania, along with carbonated beverages. Some of these are produced locally and some are imported.

• Boza, also bosa (from Turkish: boza, is a popular fermented beverage in Kazakhstan, Turkey, Kyrgyzstan, Albania, Bulgaria, Macedonia, Montenegro, Bosnia and Herzegovina, parts of Romania, Serbia, and Ukraine. It is a malt drink made from maize (corn) and wheat in Albania, fermented wheat in Turkey and wheat or millet in Bulgaria and Romania. It has a thick consistency and a low alcohol content (usually around 1%), and a slightly acidic sweet flavor.

Page 28: Albanian cuisine

Drinks

• Rakia is a popular alcoholic beverage in Southeast Europe produced by distillation of fermented fruits. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50% to 80%). Rakia is widely considered to be а national drink of Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Macedonia, Montenegro, and Serbia.

Page 29: Albanian cuisine

Drinks

• Cognac - named after the town of Cognac in France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime.

• For a distilled brandy to bear the name Cognac, an Appellation d'origine contrôlée, its production methods must meet certain legal requirements. In particular, it must be made from specified grapes (see below), of which Ugni blanc, known locally as Saint-Emilion, is the one most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wine when aged in barrels, and most cognacs are aged considerably longer than the minimum legal requirement.

Page 30: Albanian cuisine

Drinks

• Carbonated and mineral waters

• Milk

• Yogurt (Kos)

• Mountain Tea (Çaj Mali)

• Various fruit juices and soft drinks

• Albanian buttermilk (Dhallë)

• Beer (local Birra Tirana, and Birra Korça)

• Albanian wine

Page 31: Albanian cuisine