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Albanian cuisine

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Albanians

The cuisine of Albania, as with most Mediterranean and Balkan nations, is strongly influenced by its long history. At different times, the territory of Albania has been occupied by Greece, Italy and the Ottoman Turks, and each group has left its mark on Albanian cuisine.

The main meal of the Albanians is lunch, and it is usually accompanied by a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, and olives with olive oil, vinegar and salt.

Lunch also includes a main dish of vegetables and meat. Seafood specialties are also common in the coastal areas of Durrës, Vlorë and Sarandë.

Albanian dishes

Tarator, a chilled yogurt and cucumber soup popular in the summer months
Baklava is prepared on large trays and cut into a variety of shapes
A glass of boza

Appetizers

Salads

  • Albanian potato salad
  • Albanian tossed salad
  • Bean salad
  • Cabbage salad
  • Tomato and pepper salad

Soups

Fish

  • Oven-baked trout with onions and tomatoes
  • Baked fish with olive oil and garlic

Meat

Vegetables

  • Baked leeks
  • Fërgesë of Tirana with peppers
  • Peppers stuffed with rice, meat and vegetables
  • Stuffed aubergines with cheese

Albanian pies

  • Byrek (Albanian vegetable pie)

Desserts

The desserts most common in Albania are made throughout the Balkans.

Soft drinks

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 from abroad.

See also

Wikibooks Cookbook has a recipe/module on
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