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Traditional Albanian Food – Onions, Grills and Melons

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5 years ago

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Albanian Food depends on 250 varieties of herbs

The Albanian community in Britain has become one of the largest foreign and eastern European communities in the country during the past decade, as the number of Albanians reached more than 100,000 people, most of them in the capital, London.

There are many Albanians in London in the Woodgreen area, Camden Town, north of the capital, the Barking area, Onslow area, Woolwich and Suez Cottage area, etc., and this is why Albanian restaurants with traditional Albanian food in these areas and London in general, in addition to Turkish restaurants, and people began to gradually pay attention to this submerged kitchen, which was greatly affected by Turkish and Greek kitchens Balkan and Italian hundreds of years ago. Among the restaurants currently known are Bizar Pakham and Mangalimi.

This kitchen has witnessed a remarkable interest from cooks, critics, and those interested in food during the past few years, as well-known chef Rick Stein spent several weeks there and produced one of the most exciting foreign cooking trips in a long time.

Albanian kitchen

It can be said that the main characteristics of the Albanian kitchen are that it is a family kitchen, that is, meals are prepared and eaten collectively with family and it depends on the mezze as is the case in the Mediterranean kitchens and is characterized by generosity and abounds in herbs, grills, and pies.

In general, dairy eating a lot of meat, especially sheep meat in the form of grills and in stews, whether it is meat or vegetable stews. Milk is also frequently used after sheep, chicken, duck, fish, and beef. There are at least twenty according to the well-known meat dishes in the country, including many grills dishes.

While dairy uses bread more frequently, the main vegetable dishes are reduced as we exclude the salads. The most important specification of Albanian cuisine is that it contains many types of pies stuffed with meat, vegetables, or cheese. These pancakes are called borex. Dairy products are also frequently used in vegetables such as tomatoes, zucchini, eggplant, green onions, onions, leek, garlic, potatoes, paprika, sour lemon, followed by carrots, spinach, lettuce, grape leaves, beans, cucumbers, and many types of mushrooms.

As for fruits, dairy loves watermelon, grapes, peaches, berries, cherries, figs, apples, oranges, peaches, apricots, avocados, and cherries. It must be mentioned here that Albania is one of the most important herbal producing countries in the world and includes no less than 250 types of herbs used in cooking and for medical purposes, on top of which are thyme, sage, Salva, rosemary and a gentian plant or flower that is called the bitter herb … as well Dairy is widely used for artichoke, basil, chili, coriander, lavender, marjoram, oregano, mint, parsley, saffron, vanilla, and bay leaf.

Albanian cuisine

In general, Albanian cuisine is considered one of the kitchens of the Mediterranean Basin, which relies heavily on olive oil, chickpeas, wheat, fish, vegetables, fresh fruits, and herbs. But this does not mean that it is not a diversified kitchen and that its people are not as generous and generous. It is known that Albanian cuisine is divided into three sections or three regions, the first region is the mountainous northern region, and the cuisine in the northern region has a rural, coastal and mountainous origin.

Meat, fish, and vegetables are essential to northern cuisine. Their people use many types of ingredients, which usually grow in the area, including potatoes, carrots, corn, beans, and cabbage but also cherries, nuts, and almonds. Onions and garlic are important components of the local kitchen and are added to almost all dishes. Albania is said to be the second most important country in the world in terms of onion consumption.

There are three main kitchens in Albania, geographically. In the northern regions, which include different mountainous, coastal and rural areas, fish, lamb, and vegetables are frequently used. On top of the ingredients in the dishes are garlic, onions, potatoes, beans, cabbage, carrots, corn, fruit, cherries, almonds, and nuts. In the south, which is divided into coastal areas and agricultural rural areas, milk, cheese, citrus, olive oil, and fish are most frequently used.

Central regions with a Mediterranean character, which also includes vast rural, mountainous and coastal areas, areas rich in natural and vegetal, biological diversity, and in terms of dishes and foods that produce them. These dishes include many dishes of fish, meat, vegetables, and sweets.

On the marine level, the available information indicates that the coastal cities of Xerlanda, near the Greek island of Corfu, Folouri, Doris, Domaine, Spili, and Shengjin, etc. are famous for the many local fish dishes, and the inhabitants of the coastal areas frequently use trout, trout, octopus, squid, red mullet and sea wolf known as the sea bass. Dishes of these latter types are cooked in the oven with garlic and olive oil.

One of the most well-known dishes in Albania is the Tafi Kossi dish, known in Turkey as the Elbasan Tava dish, named after the Albanian city of Elbasan. This is one of the main national dishes and consists of mutton or sometimes chicken, milk, eggs, rice, and flour. Kebab dish, which includes cut beef and sausage pieces made with lamb or beef. It is usually eaten alongside yogurt, onion and pita bread known as petalca.

Among the traditional mountain dishes is the original Hungarian goulash dish, and this dish usually contains meat stew with paprika. The Baji winter dish should also be mentioned, which is prepared from lamb or beef cooked with garlic, onions, black pepper, and vinegar.

Add to that the kofta dish, which fried meatballs are prepared from minced meat cooked with tomato sauce, herbs, and vegetables. There are special restaurants in Albania with this type of well-known and very popular dish.

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