Albanian cuisine

Albanian cuisineis a representative of thecuisineof theMediterranean. It is also an example of theMediterranean dietbased on the importance of olive oil, fruits, vegetables, and fish.The cooking traditions of theAlbanian peopleare diverse in consequence of theenvironmental factorsthat are more importantly suitable for the cultivation of nearly every kind ofherbs,vegetables, andfruits.Olive oilis the most ancient and commonly usedvegetable fatin Albanian cooking, produced sinceantiquitythroughout the country particularly along the coasts.
Hospitalityis a fundamental custom ofAlbaniansociety and serving food is integral to the hosting of guests and visitors. It is not infrequent for visitors to be invited to eat and drink with locals. The medieval Albaniancode of honor, calledbesa, resulted to look after guests and strangers as an act of recognition and gratitude.
Albanian cuisine can be divided into three major regional cuisines.The cuisine of the northern region has a rural, coastal and mountainous origin. Meat, fish and vegetables are central to the cuisine of the northern region. The people there use many kinds of ingredients that usually grow in the region, includingpotatoes,carrots,maize,beans, andcabbage, and alsocherries,walnutsandalmonds.Garlicandonionsare as well important components to the local cuisine and added to almost every dish.
The cuisine of the central region is threefold of rural, mountainous and coastal. The central region is the flattest and rich invegetationandbiodiversityas well as culinary specialties. It has Mediterranean characteristics due to its proximity to the sea, which is rich infish. Dishes here include several meat specialties and desserts of all kinds.
In the south, the cuisine is composed of two components:  the rural products of the field includingdairy products,citrus fruitsand olive oil, and coastal products, i.e.seafood. Those regions are particularly conducive to raisinganimals, aspasturesand feed resources are abundant.
Besides garlic, onions are arguably the country's most widely used ingredient.Albania is ranked fifth in the world in terms of onion consumption per capita.
Albanian cuisine is deeply rooted in the country's history, geography, and culture, reflecting its rich tapestry of influences and traditions. It draws inspiration from theMediterranean,Ottoman, andBalkanculinary traditions, while showcasing unique local flavors and techniques.Here's an overview of its history:
Ancient Roots
Albania’s culinary heritage can be traced back to ancient Illyrian times, when the diet primarily consisted of grains, legumes, wild herbs, and dairy products. The fertile lands of Albania and its mild climate allowed for the cultivation of olives, grapes, and wheat, which became staples in the diet.
Byzantine and Ottoman Influence
TheByzantine Empireintroduced dishes with strong Mediterranean characteristics, including the use of olive oil, seafood, and a variety of herbs. With the Ottoman conquest in the 15th century, Albanian cuisine absorbed Turkish elements. Dishes like byrek (savory pie), baklava, and kebabs became staples.The use of spices like cinnamon, cloves, and nutmeg, as well as rice-based dishes like pilaf, became prominent during this period.
The location of Albania in the westernBalkan Peninsulaand on theMediterranean Seahas a large influence on Albanian cuisine. Many foods that are common in theMediterranean Basin, such as olives, wheat, chickpeas, dairy products, fish, fruits, and vegetables, are prominent in the Albanian cooking tradition. Albania has a distinctlyMediterranean climate.Across the country, a range ofmicroclimatesdue to differingsoiltypes andtopographyallows a variety of products to be grown. Citrus fruits such as oranges, lemons, figs and olives thrive.
Every region has its own typicalbreakfast. Breakfast is generally light.Breadis common, served withbutter,cheese,jamandyogurt, and accompanied witholives,coffee,milk,teaorraki. Trahaná (tarhana) is also a common breakfast in many rural areas. It is common to have only fruit or a slice of bread and a cup of coffee or tea for breakfast. Coffee and tea are enjoyed both in homes and in cafés.
Lunchis traditionally the biggest meal of the day, for everyone from school children to shop workers and government officials. In the past, people went home to have lunch with their families, but it is now common to have lunch with friends at restaurants or cafeterias. Lunch sometimes consists ofgjellë, amain dishof slowly cooked meat with various vegetables, accompanied by asaladof freshvegetables, such astomatoes,cucumbers, greenpeppers,onionsandolives. Salads are typically served with meat dishes and are dressed withsalt,olive oil, whitevinegaror lemon juice. Grilled or friedvegetablesandsausagesand various forms ofomelettesare also eaten. Common beverages are coffee, tea, fruit juices and milk.
Supper in Albania is a smaller meal, often consisting only of a variety of breads, meat, fresh fish or seafood, cheese, eggs and various kind of vegetables, similar to breakfast, or possibly sandwiches.
Located inSouthern Europewith a direct proximity to theMediterranean Sea, the Albanian cuisine features a wide range of freshfruits, growing naturally in the fertile Albaniansoiland under the warm sun. In consideration of being anagriculturalcountry, Albania is a significant fruit importer and exporter.Besidescitrus 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 includeapple,grape,olive,orange,nectarine,blackberry,cherry,persimmon,pomegranate,figs,watermelon,avocado,lemon,peach,plum,strawberries,raspberry,mulberryandcornelian cherry.
A wide variety ofvegetablesare frequently used in Albanian cooking. Due to the different climate and soil conditions across Albania, cultivars ofcabbages,turnips,beetroots,beans,potatoes,leeksandmushroomscan be found in a rich variety.Dried or pickled vegetables are also processed, especially in drier or colder regions such as in the remoteAlbanian Alps, where fresh vegetables were hard to get out of season. Particularly usedvegetablesincludeonion,garlic,tomato,cucumber,carrot,pepper,spinach,lettuce,grape leaves,bean,eggplantandzucchini.
Herbsare very popular. A wide variety are readily available at supermarkets or local produce stands across the country. The proximity to the Mediterranean Sea and the ideal climatic conditions allows the cultivation of about 250 aromatic and medical plants.Albaniais among the leading producers and exporter of herbs in the world.Further, the country is a worldwide significant producer oforegano,thyme,sage,salvia,rosemaryandyellow gentian.Most commonly used herbs and other seasonings in Albanian cooking includeartichoke,basil,chili pepper,cinnamon,coriander,lavender,oregano,peppermint,rosemary,thyme,bay,vanilla,saffron.
Teais a widely consumed beverage throughout Albania and particularly served at cafés, restaurants or at home.The country is rich in the cultivation of a wide range ofherbs. The most popular varieties of tea drinking in Albania include Albanian-stylemountain tea, which grows in the Albanian mountains and villages, and Russian- and Turkish-styleblack teawith sugar to tea with lemon, milk or honey.
Coffeeis another popular beverage in Albania, but more particularly in the cities and villages. There are various varieties of coffee popular in Albania, such asespresso,cappuccino,macchiato,mochaandlatte. As Albania was formerly part of theOttoman Empire, coffee in theTurkish styleis also common.Filter coffeeandinstant coffeeare also available. Cafés are found everywhere in urban areas and function as meeting places for socializing and conducting business. Almost all serve baked goods and sandwiches and many also serve light meals.Tiranais particularly well known for its café culture.
In 2016, Albania surpassed Spain by becoming the country with the most coffee houses per capita in the world. In fact, there are 654 coffee houses per 100,000 inhabitants in Albania, a country with only 2.5 million inhabitants.
Dhallëis a traditional and healthy yogurt-based drink in Albania made by blending yogurt with water or milk and spices. It is especially popular during the summer month and it may be served with salt, according to taste.
Bozais amaltdrink made frommaize(corn) andwheatwhich is widely consumed with desserts in Albania.
Rakiis the most popularspiritin Albania. It is considered as the national spirit beverage of the country.The most common types of raki in the country are grape, plum or blackberry. It is commonly served to the older people and is heated and sweetened with honey or sugar, with added spices. Although in the south of the country,Raki rigoniis very popular among the people and is made of white oregano, that is cultivated in the region.
Albania is a traditionallywinedrinking country. The people of Albania drink wine in moderation and almost always at meals or social occasions. Albanians drink about 5.83 liters of wine per person per year, which has been increasing since the Albanian production of high-quality wine grows to meet demand.The origins of wine production in Albania can be traced back to 6,000 years and evidence suggesting wine production confirm that Albania is among the earliest wine producers inEurope.
There is a strong tradition of home baking in the country andpâtisseriesare present in every city and village across the country. Entirely Albanian desserts and pastries consist primarily of fruits includingorangesandlemonsthat 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.
Kanojëtis a typicalSicilianpastry and very common among theArbëreshë people, which brought that dish back into their homelands, Albania where it is popular. It is made of tube-shaped shells of friedpastrydough, filled with a sweet, creamy filling usually containingricotta. The kanojët fromPiana degli Albanesi, an Arbëreshë village, are often referred to be the best cannolo.
Baklavais made frequently in Albania, especially around certain religious holidays of Muslims, Catholics and Orthodox. It is prepared on large trays and cut into a variety of shapes. Baklava is either withhazelnutsorwalnutssweetened with syrup.
Petulla is a traditional fried dough made from wheat or buckwheat flour, which is as well a popular dish among the Albanians and served with powdered sugar or feta cheese and raspberry jam.
Pandispanjëis a traditional base for several Albanian desserts and cakes based onflour,sugar,butterandeggs. A variety of fillings are used, such as jelly, chocolate, fruit and pastry cream.
Ballokumeis an Albanian cookie, which originated inElbasanduring theMiddle Agesand prepared every year onSummer Day, apublic holidayin 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.
Zupais a popular dessert and assembled by alternating layers of  cookies or sponge cake with pastry cream. Another similar dessert is an Albaniancustarddessert calledkrem karamele, very similar tocrème brûlée. This dessert is made with milk, cream, egg yolks, sugar,vanillaand flavored with orange or lemon zest andcinnamon.
Various kinds ofhallvëare prepared across the country with some of the most common types being flour halva, although home-cooked semolina halva and shop-produced sesame halva are also consumed. It is a typical sweet in local religious fairs around Albania.
Tambëloriz, also known as sultjash, is a popular sweet among the Albanian population across the world. It is a kind ofrice puddingmade frommilk,rice, cinnamon andnuts,raisinscan be added, too.
Tollumbais a fried, crispy, and sweet dessert traditionally eaten in theBalkan Peninsula. It is made of bits of fried dough, similar to doughnuts, steeped in lemony syrup. The dough contains starch and semolina, which keeps it light and crispy.
Akulloreis the Albanian word forice creamand it is enjoyed in both summer and winter.
Kadaifis a pastry made from long thin noodle threads filled with walnuts or pistachios and sweetened with syrup; it is sometimes served alongside baklava.
Kabuniis a traditional cold-served Albanian dessert made of rice fried in butter, mutton broth, raisins, salt and caramelized sugar. It is then boiled before sugar, cinnamon, and ground cloves are added.
Pastashuis made fromchoux pastry, filled with a cream, vanilla, coffee or chocolate-flavouredcustardand then topped usually withfondant icing. This dessert is known aséclairin France and bignè in Italy.
Trileçeis an Albanian adaptation of the Spanishtres leches cake. It is asponge cakemade of three milks from cow, goat and water buffaloes, while cow's milk and cream are used commonly. According toHürriyet, Albania was the first country to introduce the dessert fromSouth Americainto the area. It is believed that the popularity ofBrazilian soap operasin 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 ofgrains,nutsas well asfruitsanddried fruits.
Popular appetizers in Albania includeswheatbreadorcornbread, 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 always 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 of the Albanian cuisine are dressed with salt, olive oil or lemon and vinegar. The usual dressings are based on garlic, lemon and black pepper.
An Albanian-stylemezeof fresh and cooked vegetable salads, pickled cucumbers and other vegetables, hard boiled eggs,prosciuttoham, salami and feta cheese, accompanied with roasted bell peppers, olive oil and garlic is served at festive meals and in restaurants. Nowadays, the modern interpretations of the Albanian meze blend traditional and modern combination of various appetizers.
Fërgesë verore(summer fërgesë), similar to theshakshoukabut where eggs are battered, is the vegetarian version offërgesë,a national dish in Albania made of green and red peppers, along with skinned tomatoes and onions and often served as a side dish to various meat dishes.
Japrakis a stuffed vegetable dish made with grape leaves, olive oil and stuffed with rice, grilled beef and chopped onions and generally served cold with bread and tarator.
Taratoris a cold appetizer and usually served cold as a side dish during the hot summer months. The ingredients of tarator include cucumber, garlic, olive oil, salt and yoghurt. Fried and grilled vegetables and seafood are usually offered with tarator.
Large whitekidney beans(fasulle plaqi) are a typical appetizer or side dish, baked in an earthen pot with tomatoes, onions, peppermint, oregano, bay leaves and black pepper.
A variety ofsoupsare enjoyed, particularly in the winter. Especially popular soups are potato, cabbage, bean and fish soups.Trahanais a popular soup in theEastern Mediterranean. It based on a fermented mixture of wheat and fermented milk. Other dishes include Groshët and Shqeto, which originated fromLunxheriregion ofGjirokastër.
Other dishes includemëlcipule,eggplant appetizers, panaret which is famous amongArbëreshës,stuffed pepperscomposed of green peppers stuffed with rice, meat, other vegetables and herbs,turshi lakre, friedsardelemeLimon, papare, which are bread leftovers cooked with water, egg, butter, and Gjizë (saltedcurdcheese) and bread and cheese referred as Bukë me djathë.
The country's cuisine is largely meat-based.Beefandvealare the most commonly consumed meats in Albania, followed bypork.Albania has many small eateries specializing inbeefandlamb,goatand veal. In high elevation localities, smoked meat and pickled preserves are common.Animal organsare also used in dishes such as intestines and the head among other parts, which are considered a delicacy.
Fresh fish is readily available and caught off the coastal areas of theAdriaticandIonian Seainside theMediterranean Seabut also from theLake Butrint,Lake Shkodër,Lake Ohrid,Lake Prespaas well asKaravasta Lagoon,Narta LagoonandPatos Lagoon. Fresh fish is served whole, in the Mediterranean style,grilled,boiled,friedwhole or in slices, dressed only with freshly squeezedlemon juice. Fish dishes are often flavoured with whitevinegarand virginolive oil, which particularly grows in Southern Albania.
Albaniansliving in the coastal cities, especially inDurrës,SarandëandVlorëare passionate about theirseafoodspecialties. Popular seafood dishes includetrout,calamari,octopus,cuttlefish,red mullet,sea bass,gilt-head breamand other. Bakedwhiting,carp,mulletoreelwitholive oilandgarlicare also widely consumed in the country.
Fërgesë is the most iconic dish from Tirana and Central Albania. It consists of peppers, tomatoes, onions andgjizë(Albanian ricotta).Ingredients are cooked on the stove and then in the oven to make a relatively dense sauce. Some versions of the dish include liver or cooked beef. Fërgesë with liver is considered more traditional in Tirana and is thus sometimes called just fërgesë tirane.
Tavë kosiis a national dish in Albania that is beloved throughout the country.The speciality is a simple dish of baked lamb and rice, served with a flavored yogurt sauce. Recently, it has become very popular among the Greeks and Turks associated to the largeAlbanian diasporain Greece and Turkey.
Qebapaare small homemade grilled meat skinlesssausagesmade of lamb and beef mix. It is primarily served with onions, sour cream,ajvarand pita bread called pitalka.
Gullash, or tasqebap, is actually eaten very frequently in the mountainous areas of Albania. It's a traditional paprika-spiced meat stew originating inHungarythat is popular throughout Central Europe and the Balkans.
Gjel deti me përshesh (turkeywithpërshesh) is the usual New Year's dish in many Albanian families and also consumed in other kind of celebrations. Turkey is first boiled and then roasted and served withpërshesh, which is prepared by baking pieces ofkulaç(a kind of bread) with turkey broth, along with mint and other spices.
Paçe is traditionally common in Albania. It is made with a sheep's, pig's or any cattle's head, boiled until meat comes off easily. It is then stewed with garlic, onion, black pepper and vinegar. Sometimes a little flour is added to thicken the stew.
Proshuteis a term used in Albania for many types ofsalamiandham, which has been seasoned, cured and air-dried. It is served rather at breakfast or lunch as an appetizer. Dishes which consist of proshute includeomelete me proshute dhe djathe,role buke me proshuteandsallate orizi me pjeper dhe proshute.
Qoftearefried meatballs, which are usually made of minced meat, herbs and spices and cooked with tomato sauce and vegetables or beans. Throughout the country there are few specialized shops calledqofteri, which offer qofte and beer.
Pite is considered as well one of the national foods of Albania by mostAlbanians.  Several internationally renowned musicians ofAlbanian heritagesuch asRita Ora,Dua LipaandAction Bronsonspread their passion about this Albanian dish.
It is often served hot, fresh and with pickled vegetables, honey, yogurt or fruit jam. Nowadays, flia mainly features in large social gatherings, weddings, births and other ceremonies and events. Fli is a dish mainly cooked in Kosovo. The dishes may differ depending on the region of Albania.Bakllasarëm is a layered pie, otherwise known as pite, without anything inside, which is covered with yogurt and garlic and then heated again. It is particularly eaten for lunch. Another popular dish iskungullur, which is made of filo pastry layers filled with mashedpumpkin,butter,saltorsugar.
Notable pies includebyrek, pepeq, shaprak, qollopita or lakror.Lakroris a pie that has layers of dough thinner than a byrek and it is traditionally cooked on embers, covered with a metal semispherical lid. Common fillings are leek andgjizëor tomato and onion. It is a specialty of Southern Albanian regions, likeLunxheriorKorça.
Albanian cuisine falls within the category of the "Mediterranean diet," which includes a high consumption of seafood, vegetables, fruit, nuts, and olive oil; however, beef, veal, lamb, and pork are commonly consumed as well.It is believed that because of this diet Albania has a very high life expectancy when its economic power is compared to other countries, characterized by some researchers as the "Albanian paradox".