Konu
Albanian Cuisine
Mediterranean at the coast, Balkan and Ottoman inland, dairy-heavy in the mountains.
- Main meal
- Lunch
- Signature dish
- Tavë kosi
- Everyday food
- Byrek
- Offered to guests
- Raki, coffee, gliko
Sade bir dille
Albanian food is Mediterranean on the coast and heavier inland. Byrek, tavë kosi, fërgesë and grilled meat are the dishes you will see most. Meals are cheap by western European standards.
Basit açıklama
Albanian food is Mediterranean on the coast and heavier inland. Byrek, tavë kosi, fërgesë and grilled meat are the dishes you will see most. Meals are cheap by western European standards.
Bu sayfada
The dishes to order first
- Byrek — the everyday filo pie; cheese, spinach or leek.
- Tavë kosi — lamb baked under set yoghurt; the dish most often called national.
- Fërgesë — peppers, tomato and white cheese, with or without liver.
- Qofte — grilled or fried meatballs; the Korçë fried version is distinct.
- Tarator — cold yoghurt, cucumber and walnut soup, in summer.
- Flija — layered pancake from the northern highlands, usually made to order.
- Trileçe — three-milk cake, on every café menu.
Where the regions differ
The coast is Mediterranean: fish, olive oil, tomatoes, peppers. Korçë and the south-east are heavier and more Balkan, with lakror pies, fried qofte and the country's oldest brewery. The northern highlands are dairy-and-maize country — flija, cheese, cornbread. Elbasan gives its name to tavë Elbasani and to ballokume biscuits.
Practical notes
Lunch is the main meal and restaurant kitchens often close between lunch and dinner. Raki will be offered; refusing is fine but unusual. Vegetarians do well on byrek, fërgesë, tarator, grilled vegetables and cheese; strict vegans have a harder time outside Tirana.
Tap water is generally chlorinated and drinkable in cities; bottled water is what most people drink and is cheap.
İlgili konular
İlişkili konular
Yemek
Tavë Kosi
Lamb baked under a set custard of yoghurt, egg and a little flour — the dish most often named as Albania's national one.
Yemek
Byrek
The everyday Albanian pie: hand-stretched pastry layered with cheese, spinach, leek, meat or tomato.
Rehber
Albanian Wine: A Visitor's Guide
Native grapes you cannot get elsewhere, in six regions, mostly at small family wineries.
İçecek
Raki
Home-distilled grape or plum spirit, offered to guests and made in most rural households.
Kaynaklar
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