Albanian cuisine

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The cuisine of Albania is Mediterranean, influenced by Turkish, Greek, and Italian cooking. Albanian cuisine is characterized by the use of Mediterranean herbs such as oregano, black pepper, 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 olive oil, vinegar, lemon juice and salt.

Appetizers[edit]

Salads[edit]

Soups[edit]

Tarator is a chilled yogurt and cucumber drink and is popular in the summer months

Fish[edit]

Meat[edit]

Vegetables[edit]

Pies[edit]

Bakllasarëm. It is also called Mantia, but it is not the dumpling form of the Turkish Manti.

Desserts[edit]

Baklava is prepared on large trays and cut into a variety of shapes

Patisseries are in every Albanian city. The most common desserts in Albania are made throughout the Balkans:

Drinks[edit]

A glass of boza

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.

See also[edit]

References[edit]

External links[edit]