Eating in Albania: Dreams of fabulous dishes

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Albania, a small forgotten state on the Adriatic Sea that was sealed off from the whole world like North Korea nowadays in the decades after World War II. No one was allowed in, no one was allowed out. That has changed in the meantime.
Fresh bread made by an old woman

But still the country with its population of not even three million is a piece of mysterious terra incognita in the middle of Europe. Part 1 of the story is here, part two here. The number 3 you can find here and four + five + six + seven + eight. Here are the nine and last of all, the 10and 11 and 12 and 13.

This is the size of a breakfast table in Albania

Remote, unknown, wild, but a country worth discovering. But a vacation in Albania is not only worthwhile because of the beautiful landscape and the great sights - the food in Albania is also an absolute highlight. Not that the Albanian cuisine is world famous like the Italian, French or at least known like the Chinese or Spanish. 99.9 percent of the world's population has never heard of the most famous Albanian dishes. And a minimum of 99.99 percent have never eaten them.

Later the same day

But in Albania people eat particularly well, because the country has to offer not only the influences of the original own culinary, but also numerous other influences that promise a wide range of dishes: Albanian cuisine is a delicious blend of Mediterranean and Balkan cuisine. All ingredients are mostly sourced from the immediate area and the produce is rich and colorful, while the meat is tender.

On the road we have a picnic

Poor tastes good

Funnily enough, this has something to do with the fact that Albania has actually always been poor. No one here could or can afford imported convenience foods, frozen foods from Western Europe or burgers from America. But no one misses all that in view of the local alternatives, which are more colorful than anywhere else. Albania's cuisine is Balkan and has similarities to Turkish cuisine. In addition, however, there are influences from Italy and Greece, which result in a very unique mixture.

Drive with style

The Turkish influence was mainly due to the 500 years of Ottoman rule. This can often be seen in the slightly borrowed vocabulary, such as petë or qofte. Due to the country's location on the Ionian Sea and the Adriatic Sea, seafood and fish are naturally important components of Albanian cuisine.

Filled peppers

In addition, a lot is cooked with different kinds of vegetables. In addition to vegetables and fish, rice and potatoes are also among the main foods, which are combined with meat, mostly lamb, goat or beef.

Over our head are wine

Regional differences

But: Within the country, there are great regional differences in the preparation of the same dishes, as cooking is rarely done by recipe, but rather by eye.

You will find "german" beer that has never seen Germany

The further south, the more Greek; the further along the sea, the more Italian. Not all of these influences are ancient; much comes from more modern times: After the end of the communist regime, many Albanians emigrated to Italy or Greece and brought the food culture there back with them to their own country, where they put into the big pot from which typical Albanian food comes today. 

This Raki is made from blackberry. Strange

The main meal of the day is lunch. A salad is indispensable, often meze is also served, different small dishes that are passed around like finger food throughout the meal. Beforehand, however, everyone wishes each other a bon appétit, which in Albanian means "Ju bëftë mirë!". Literally translated it means "It should taste good to you". To which the others reply "Faleminderit, edhe ju gjithashtu!" (Thank you, you too!). Traditionally, the host regularly asks his guests if they would like seconds, and a negative answer may well be taken as an insult.

For a long hike you have to eat 

Breakfast for tourists

As for breakfast, at first it seems quite ordinary, at least in the hotel. But what is available there is not traditional Albanian, but an offer for tourists. Typical Albanian breakfast consists of petulla, a doughnut that can be sweet or savory, or pogace,a traditional Albanian bread, accompanied by fruit, honey or salad. 

On Albania they made their own Eristoff vodka

At lunchtime, rice or potatoes are served with plenty of vegetables and meat, and both starters and main courses are heavily influenced by vegetables. In the food culture, although many meat dishes, offal and fish are consumed, at least out in the countryside, meat was never an everyday dish. Thus, of all the dishes there are usually numerous vegetarian variants offered. Byrek, also known as "burek", "borek", "boureki" or "pita", is known throughout the Balkan region, but also in North Africa and throughout the former Ottoman Empire.

Small, but great

Byrek is a triangle

The Albanian version consists of several layers of dough, which are rolled out thinly by hand. Then a filling is added - in the capital Tirana it is usually a mixture of cheese, eggs and spinach, but it can also contain a sweet pumpkin filling. Byrek looks like a triangle at the end, restaurants, but also street vendors offer it, especially in southern Albania. Everywhere you are able to have a grest choice between different beers and alcoholic beverages. Albanians are in live with Raki, Wodka and Konjac. 

The shop seems terrible

Tavë Kosi, on the other hand, is entirely Albanian. The word Tave means "casserole" in Albanian, and Kos refers to the yogurt made from goat or sheep milk. Tavë Kosi a yogurt-based casserole dish that includes eggs, meat and a little rice.In addition, other aromatic (and typically Mediterranean) ingredients such as garlic, oregano and other herbs can be added.

Fest vegetables with bread and cheese. No one needs more

In order for the lamb to be particularly soft in Tavë Kosi, it is customary to precook the meat before dipping it into the yogurt and preparing the casserole.Tarator sounds similar, but it is something completely different: a cold cucumber soup made with cucumbers, dill and yogurt, just like the Bulgarians love and the Turks prepare, but with walnuts, garlic and bread.

A real and a very good Albanian beer

A milk cake

At the end we like to have trileçe. This milk cake is a light sweet Albanian food of unknown origin, but widely spread in Southern Europe and South America too. It is the world star among Albanian dishes, because the name actually comes from Albanian and went from here around the globe after a marriage of the Albanian Tri with the Italian Lece.

Done.

The popular dessert consists of a cake made of three different types of milk: condensed milk, cream and condensed milk, topped with brown syrup. Depending on the region, this Albanian cake can be light and airy or thick and concentrated. The consistency of the cake itself depends on how much butter is used in the recipe.

A little bit of flesh, a lot of vegetables

Lamb or sheep or vegetables

Also a typical dish of the country is Tavë Elbasani. Here, baked lamb or sheep meat is served up in a thick sauce. Yogurt or soured milk can be used for the sauce. The dish is named after its place of origin, Elbasan. If it is only vegetables, then turli is served. The vegetable stew is a real specialty.

"Ju bëftë mirë!"

The Musaka, a minced meat casserole, is hardly to be excluded from an Albanian household and is also considered an absolute specialty of the country's cuisine. The stuffed vine leaves known from Greece are also served in Albania filled with minced meat or rice as "Sarma". Vegetarians need not worry, because there are numerous traditional vegetarian dishes. Only one thing hardly anyone will manage in Albania: To make a diet and lose weight.

Sweets for the later day

Thank you for reading and if you like my work please follow me          on Hive, Travelfeed or Steem or visit my homepage koenau.de

A few more pictures for you:

On the road again Empty streets, fresh meals Another Vodka, made of Albanian weed (read here all about it) Tomatoes and bread A bar you can trust Another original Albanian beer

Albania, a small forgotten state on the Adriatic Sea that was sealed off from the whole world like North Korea nowadays in the decades after World War II. No one was allowed in, no one was allowed out. That has changed in the meantime.

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