Albanian cuisine

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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.

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 by locals 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.

Meat is used heavily in dishes, including the intestines and head among other parts which are considered a delicacy. Dairy products are integral part of the cuisine usually accompanied with ever present bread and alcoholic beverages such as Raki. Seafood specialities are also common in the coastal cities such as Durrës, Vlorë, Shkoder, Lezhe and Sarandë.

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]

Byrek in Albania
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]