Vegetable Pilaf with Beans and Goat Cheese

Vegetable Pilaf with Beans Goat Cheese

Albanian Cuisine

An earthenware plate with tomato and basil leaf salad vegetable, white beans, onion salad, vegetable pilaf, goat cheese and traditional kulac

Grilled Vegetables Marinated in Garlic - Tradite Shkodrane

Grilled Vegetables Marinated in Garlic - Tradite Shkodrane

Grilled vegetables green bell peppers courgette squash aubergine eggplant marinated in garlic

Albanian Cuisine

"Pjate Shkodre" 4 different meats - Tradite Shkodrane (Traditional from Shkodra)

"Pjate Shkodre" 4 different meats - Tradite Shkodrane (Traditional from Shkodra)


A traditional black earthenware pot called cereme filled with 4 different meats and fish "Pjate Shkodre"

Albanian Cuisine

White Beans Salad - Tradita Shkodrane

White Beans Salad - Tradita Shkodrane

(Sallade Groshe)

Salad with white beans in an earthenware bowl Tomato and basil salad White beans typical for south east Albania

Albanian Cuisine

Traditional Albanian Goat Cheese - Tradita Shkodrane

Traditional Albanian Goat Cheese -
Tradita Shkodran



Traditional Albanian Goat Cheese Traditional from northern Albania- Tradita Shkodrane

Albanian Cuisine

Sourcream Garlic Salad - Traditional from Shkodra

Sourcream Garlic Salad - Traditional from Shkodra

Salad with sour cream sourcream mixed with fresh garlic - Tradita Shkodrane – traditional from Shkodra

Albanian Cuisine

Dried Ham From Shkodra (Tradita Shkodrane)

Dried Ham From Shkodra

Dried dry cured ham with basil leaves on a white plate Tradita traditional restaurant Shkodra Albania

Albanian Cuisine

Byrek me Spinaq (Spinach Pie) - Albanian traditional Dish

Byrek me Spinaq (Spinach Pie) - Albanian traditional Recipe

Byrek me Spinaq (Spinach Pie)

INGREDIENTS

1 cup oil, preferably olive oil

1 1/2 packets (or about 30) pastry leaves (Filo dough)

1 1/2 pounds spinach, chopped1 cup diced feta cheese

1/2 cup chopped green onions2 eggssalt, half teaspoon

Preparation
Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.

Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 3501_F for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!

Albanian Cuisine

Spacy Salad - Albanian Traditional Dish

Spacy Salad - Albanian Traditional Recipe


Salad with okra beans red bell pepper and spices marinated

This is very popular salad in Albania and can be found in any restaurant or supermarket.


Albanian Cuisine

Garlic Yogurt with Cucumber - Traditional Albanian Dish

Garlic Yogurt with Cucumber - Traditional Albanian Recipe

Cucumbers and tomatoes with yoghurt with herbs and garlic

Ingredients
· Plain Yogurt
· Garlic
· Dried mint
· Cucumber
· Salt
·Fresh Baked bread
·Tomatoes
Preparation:
Mix together one-half cup of plain yogurt, one-forth teaspoon crushed garlic, one-forth teaspoon salt, and one-half teaspoon dried mint leaves, place that on top of the bread and server with fresh tomatoes.

Albanian Cuisine

Rice with Nuts - Albanian Traditional Dish

Rice with Nuts - Traditional Albanian Recipe

Rice with nuts and corints raisins


Albanian Cuisine

Shkodra Style Krap - Albanian Traditional Dish

Shkodra Style Krap - Traditional Albanian Recipe

Shkodra style Krap, or Krap Shkodre: This is one of the basic recipes for krap and has an enormous number of variations. Shiroka omits the wine, Kopliku add a half a minced onion to the garlic, and still others fry the fish separately and drain it thoroughly, adding it to the sauce at the last minute. No matter how you make it, it's good.

INGREDIENTS:
2 pounds (1 k) soaked Krap (link to instructions below) cut into two-inch slices across the grain and floured
1/2 cup of olive oil
2-3 crushed pealed cloves of garlic
Freshly ground pepper
White wine
1 pound pealed, seeded fresh tomatoes or 3/4 pound canned tomatoes.
A bunch of parsley, minced
Preparation:

Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine.
When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot

Albanian Cuisine

Grilled Baked Aubergine - Albanian Traditional Dish

Grilled Baked Aubergine - Albanian Traditional Dish

Grilled baked aubergine eggplant with tomatoes and garlic

Albanian: (patlixhana te mbushur me domate, veze the hudra)

Ingredients
- 1 aubergines
- 2 fresh tomatoes chopped
- 3/4 garlic cloves
- 1 egg

Instructions:

Cut the aubergine in two halves and fry the aubergine, then stir the tomatoes with garlic and egg in a large bawl until creamy, then place it on top of the aubergine and bake it in the oven for 10 minutes.

Albanian Cuisine

“Albanian Vegetable Pie” – (Byrek Me Perime)

“Albanian Vegetable Pie” – (Byrek Me Perime)

Incredients

½ cup chopped celery

5 eggs

700gr ricotta cheese

1 chopped onion

1 chopped red peper

100gr Mozzarella cheese

¼ cup fresh dill

Dry Seasoning – Mint, Oregano, Thyme, Black and Red peper

Instructions

Stir together in a large bowl until creamy. Place in the Filo Dough and it will be ready for baking.

Albanian Cuisine

“Albanian Meat Pie” – (Byrek Me Mish)

“Albanian Meat Pie” – (Byrek Me Mish)

Incredients

5 eggs

700gr ricotta cheese

1 chopped onion

300gr mince meat

100gr Mozzarella cheese

¼ cup fresh dill

Dry Seasoning – Mint, Oregano, Thyme, Black and Red peper

Instructions

Stir together in a large bowl until creamy. Place in the Filo Dough and it will be ready for baking.

Albanian Cuisine

Home Made Turshi Mix

Home Made Turshi Mix

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)

Instructions
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

Albanian Cuisine

Egged Qofte

Egged Qofte

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)

Instructions
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.

Albanian Cuisine

Kroketa

Kroketa

Ingredients
3 lbs. of potatoes
2 eggs
Fresh dill
Black pepper, mint, chili
Pecorino Romano cheese
1 tbs. Spoon margarine

Instructions
Boil the potatoes. While still hot, peel the potatoes, 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

Albanian Cuisine

Byrek Filo Dough

Byrek Filo Dough

Incredients:

½ cup chopped celery

5 eggs

700gr ricotta cheese

200gr feta cheese

3/4 tablespoons Pecorino Romano cheese

100gr Mozzarella cheese

¼ cup fresh dill

Dry Seasoning – Mint, Oregano, Thyme, Black and Red peper

Instructions

Stir together in a large bowl until creamy. Place in the Filo Dough and it will be ready for baking.

Albanian Cuisine

Albanian Fish Stew – (Tave Krapi – Tave Karasi)

Albanian Fish Stew – (Tave Krapi – Tave Karasi)

Krap and Karas is found in the lake of Shkodra (Northern Albania)

Incredients

2 tablespoons olive oil

1 small white onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 cup marinated artichoke hearts, liquid reserved

12 small green olives

1 (14.5 ounce) can chopped stewed tomatoes, drained

2 tablespoons white wine

1 tablespoon lemon juice

1 cup water

1 1/2 teaspoons crushed red pepper flakes

1 teaspoon dried basil

1 teaspoon cumin

1 teaspoon minced fresh ginger root

ground black pepper to taste

1 pound “Krap” or “Karas” fillets, cut into chunks

Instructions

Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic, and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, and olives. Stir in the tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with red pepper, basil, cumin, ginger, and pepper.

Bring the mixture to a boil and mix in the fish chunks. Reduce heat and simmer 10 minutes or until the fish is easily flaked with a fork.

Albanian Cuisine