Title: Albanian cuisine
Content:  Located in Southern Europe with a direct proximity to the Mediterranean Sea, the Albanian cuisine features a wide range of fresh fruits, growing naturally in the fertile Albanian soil and under the warm sun. In consideration of being an agricultural country, Albania is a significant fruit importer and exporter. Besides citrus fruits, cherries, strawberries, blueberries and raspberries are among the most cultivated fruits. Many Albanians keep fruit trees in their yards. Fresh and dried fruits are eaten as snacks and desserts. Fruits that are traditionally associated with Albanian cuisine include apple, grape, olive, orange, nectarine, blackberry, cherry, persimmon, pomegranate, figs, watermelon, avocado, lemon, peach, plum, strawberries, raspberry, mulberry and cornelian cherry. A wide variety of vegetables are frequently used in Albanian cooking. Due to the different climate and soil conditions across Albania, cultivars of cabbages, turnips, beetroots, beans, potatoes, leeks and mushrooms can be found in 
Title: Albanian cuisine
Content:  such as jelly, chocolate, fruit and pastry cream.  Ballokume is an Albanian cookie, which originated in Elbasan during the Middle Ages and prepared every year on Summer Day, a public holiday in the country. It has to be brewed in large copper pots, tightly whipped with a wooden spoon and baked in a wood oven. Fruit jam, also known as Reçel, is enjoyed all year in Albania and a major component of the Albanian cooking tradition. The fruit preserve is made by cooking the juice of the fruit or the fruit itself, which usually grow in Albania, with sugar. It is served to many dishes as a side dish. Zupa is 
Title: Albanian cuisine
Content:  According to Hürriyet, Albania was the first country to introduce the dessert from South America into the area. It is believed that the popularity of Brazilian soap operas in Albania led local chefs to reverse-engineer the dessert and then the speciality spread over to Turkey. Ashure, the world oldest dessert, is served especially during Muslim (Bektashi) holidays in Albania. It is a congee that is made of a mixture consisting of grains, nuts as well as fruits and dried fruits. Homemade panettone, an Italian type of sweet bread loaf, is usually prepared and particularly enjoyed for Christmas and New Year in Albania. Lokum is a Turkish candy eaten in Albania.
Title: Albania
Content:   Throughout the centuries, Albanian cuisine has been widely influenced by Albanian culture, geography and history, and as such, different parts of the country enjoy specific regional cuisines. Cooking traditions especially vary between the north and the south, owing to differing topography and climate that essentially contribute to the excellent growth conditions for a wide array of herbs, fruits, and vegetables. Albanians produce and use many varieties of fruits such as lemons, oranges, figs, and most notably, olives, which are perhaps the most important element of Albanian cooking. Spices and other herbs such as basil, lavender, mint, oregano, rosemary, and thyme are widely used, as are 
Title: Albania
Content:   Agriculture in the country is based on small to medium-sized family-owned dispersed units. It remains a significant sector of the economy of Albania. It employs 41% of the population, and about 24.31% of the land is used for agricultural purposes. One of the earliest farming sites in Europe has been found in the southeast of the country. As part of the pre-accession process of Albania to the European Union, farmers are being aided through IPA funds to improve Albanian agriculture standards. Albania produces significant amounts of fruits (apples, olives, grapes, oranges, lemons, apricots, peaches, cherries, figs, sour cherries, plums, and strawberries), vegetables (potatoes, tomatoes, maize, onions, and wheat), sugar beets, tobacco, meat, honey, dairy products, traditional medicine and aromatic plants. Further, the country is a worldwide significant producer of salvia, rosemary and yellow gentian. The 
Title: Albanian cuisine
Content:  There is a strong tradition of home baking in the country and pâtisseries are present in every city and village across the country. Entirely Albanian desserts and pastries consist primarily of fruits including oranges and lemons that grow as well as in the country. Traditionally, fresh fruits are often eaten after a meal as a dessert. Those dishes are inspired from both Western and Eastern civilizations.  Kanojët is a typical Sicilian pastry and very common among the Arbëreshë people, which brought that dish back into their homelands, Albania where it is popular. It is made of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. 
Title: Albanian cuisine
Content:   Popular appetizers in Albania includes wheat bread or cornbread, which remains one of the most important foods and are ever-present on the Albanian table. Hence the expression for 'going to eat a meal' (Albanian: për të ngrënë bukë) can be literally translated as 'going to eat bread'. In Albania, bread is also used in the authentic Albanian hospitality saying of "bread, salt and heart" (bukë, kripë e zemër). Vegetable salads are almost served along with both lunch and dinner, which in majority are dishes based on meat. The ingredients that are used always in salads are green or red peppers, onions, tomatoes, olives and cucumbers. Salads that are representative 
Title: Albanians
Content:   The traditional cuisine of the Albanians is diverse and has been greatly influenced by traditions and their varied environment in the Balkans and turbulent history throughout the course of the centuries. There is a considerable diversity between the Mediterranean and Balkan-influenced cuisines of Albanians in the Western Balkan nations and the Italian and Greek-influenced cuisines of the Arbëreshës and Chams. The enjoyment of food has a high priority in the lives of Albanian peoples especially when celebrating religious festivals such as Ramadan, Eid, Christmas, Easter, Hanukkah or Novruz Ingredients include many varieties of fruits such as lemons, oranges, figs and olives, herbs such as basil, lavender, mint, oregano, rosemary and thyme and vegetables such as garlic, onion, peppers, potatoes and tomatoes. 
Title: Albanian cuisine
Content:  The location of Albania in the western Balkan Peninsula and on the Mediterranean Sea has a large influence on Albanian cuisine. Many foods that are common in the Mediterranean Basin, such as olives, wheat, chickpeas, dairy products, fish, fruits and vegetables, are prominent in the Albanian cooking tradition. Albania has a distinctly Mediterranean climate. Across the country, a range of microclimates due to differing soil types and topography allows a variety of products to be grown. Citrus fruits such as oranges and lemons, figs and olives thrive.  Every region has its own typical breakfast. Breakfast is generally light. Bread is common, served with butter, 
Title: Albania
Content:  such as garlic, onions, peppers, potatoes, tomatoes, as well as legumes of all types. With a coastline along the Adriatic and Ionian in the Mediterranean Sea, fish, crustaceans, and seafood are a popular and an integral part of the Albanian diet. Otherwise, lamb is the traditional meat for different holidays and religious festivals for both Christians and Muslims, although poultry, beef, and pork are also in plentiful supply.  Tavë kosi ("soured milk casserole") is the national dish of Albania, consisting of lamb and rice baked under a thick, tart veil of yoghurt. Fërgesë is another national dish, made up of peppers, tomatoes, and cottage 

Question: Verify the following claims with "True" or "False": Fruit preserves are an ingredient in a food which comes from Albania.
Answer: False