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The Cuisine of the Albanian People
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The History of Albanian Cuisine
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The famed cuisine of the Mediterranean concerns the areas of Turkey, Mainland Greece, and Albania. These are the areas containing the most vegetation, spices, meats, and fish, which include olives, grapes, oregano, mullet, and lamb. They represent the signature foods that have marked the exquisite and unique taste of the Mediterranean. Yet most cook books, or culinary masters, consider every recipe coming from the Adriatic or Ionian mainland as being of Greek origin. Albania, though, lays claim to most of the mainland Greece through Epirus and therefore to the many foods that originated from there. For thousands of years, the cultures of Albania and Greece have been so intermingled that it is almost impossible to differentiate between the cuisine and the origin of these foods. What difference is there in the preparation of fine herbs by the fingers of a woman from Gjirokastra, for example, and one from Greece? Nothing, they both use the techniques that have been taught to them for thousands of years. Albania has the right to claim this antique culinary cuisine just as much as Greece does, but the cook books and history books fail to mention these facts. The lamb cooked for thousands of years in a rotisserie splendor, in both Greece and Albania, has always been the same.
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Byrek Mix for 1 lb. filo dough
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Ingredients
I lb. ground meat (pork, veal, or lamb)
I egg
1 piece of shredded onion
3-4 garlic cloves
Breadcrumbs
Spices (oregano, mint, sage, fresh dill, fresh parsley)
Directions
Mix the meat with 1 beaten egg, the onion, and the garlic. Add breadcrumbs to dry the mix, and the spices. Form into round pieces and bake the mix at 200o F without oil.
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Ingredients
1/2 cup chopped celery
5 eggs
1 lb. ricotta cheese
200 gr. feta cheese
3/4 tablespoons Pecorino Romano cheese
100 gr. Mozzarella cheese
3/4 tablespoons whipped cream cheese
1/4 cup fresh dill
Dry Seasoning- Mint, Oregano, Thyme, Black and Red pepper
Directions
Stir together in a large bowl until creamy. Place in the filo dough and it will be ready for baking.
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Ingredients
3 lbs. of potatoes
2 eggs
Fresh dill
Black pepper, mint, chili
Pecorino Romano cheese
1 tbs. Spoon margarine
Directions
Boil the potatoes. While they are still hot, peel them, and mash in a potato masher. In a different bowl mix 2 beaten eggs, the spices, the cheese, and the margarine. Add the mashed potatoes to the mix. Make the final mix into small shaped pieces. Pass the pieces into flour, eggs, and breadcrumbs. Fry with oil and serve
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Ingredients
Small chopped pieces of green tomatoes, red peppers, green cabbage, celery
Salt*
Will need bottles (soda 2 liter bottles to fine, but its better to find some with a large opening for it will be easier to fill)
Directions
Mix the cut pieces into a big bowl. Add the salt and place the mix, with your hands, in the bottles. Shut the bottles very tightly, and place in an undisturbed spot for 3-4 weeks. Afterwards, cut the top part of the bottle and serve.
*For one liter bottle mix, add 50-60 gr. salt
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