Category Archives: Recipes

This section contains recipes for Albanian dishes from Albania, Kosova, and other Albanian communities in the Balkans and elsewhere.

Two Albanian famous recipes – Çomlek me qepë

We are presenting two great Albanian recipes based on the traditional dish called çomlek, a delicious onion based serving, slowly cooked, and with plenty of fresh ingredients.

The version with meat is below:

Traditional Albanian Çomlek dish with veal

 

Whereas the vegetarian version is here:

Traditional Albanian Çomlek with onions

Lakrori e Birra Korça from The Balkan Web

From the Balkan Web:

Lakrori e Birra Korça ‘harbojnë’ turistët

Nga: JASMINA HASANLLARI

Lakrori e Birra Korça

Lakrori e Birra Korça

KORCE- Sezoni turistik i verës në qytetin e Korçës ka vijuar me festën e lakrorit duke tërhequr vëmendjen e qindra turistëve. Për të pestin vit me radhë festa e lakrorit me dy petë dhe e pjekur në saç është zhvilluar në Korçë për të ekspozuar traditën e hershme të qytetit juglindor, ndërsa e ka kthyer Korçën në një arenë të madhe festive. Kështu, mbrëmja e së shtunës, e nisur pikërisht në orën 19:00, mblodhi në ambientet e parkut “Rinia” të qytetit të Korçës qindra banorë, vizitorë, por edhe turistë të huaj.

Amvisat korçare, por edhe ato të ardhura nga fshatrat Polenë, Dardhë dhe Boboshticë, mes zjarreve, shkarpave dhe tavolinave të improvizuara, gatuan në park mes gjelbërimit dhe freskisë lakrorë me dy petë, duke i pjekur më pas në saç. Ndërkaq qindra qytetarë dhe turistë kanë shijuar këtë festë deri në detaj, jo vetëm duke shijuar lakrorin e famshëm korçar, por edhe duke shijuar Birra “Korça” deri në orët e para të mëngjesit. Një kombinim që i ka lënë tejet të kënaqur turistët, të cilët kanë konsumuar litra pafund të birrës së njohur të këtij qyteti dhe të gjithë Shqipërisë. Më shumë se 300 lakrorë u përgatitën dhe u poqën mbrëmjen e së shtunës dhe më pas u tregtuan për personat e pranishëm në këtë festë. “Ne e kemi traditë gatimin e lakrorit me dy petë, njihet gjithandej lakrori ynë i pjekur në saç, – thotë Mirjeta Braçe, një prej amvisave korçare, – është traditë e jona që e përcjellim brez pas brezi. Kjo festë na ka mbledhur këtu për të gatuar lakror në natyrë. Secila nga ne gatuan më shumë se 50 lakrorë me dy petë dhe sinqerisht këtë vit është preferuar shumë nga turistët”, – shton ajo.

Lakrori me dy petë, i pjekur në saç, ekspozon traditën e hershme të qytetit të Korçës dhe rrethinave të tij si Boboshtica, Dardha etj. Festa më e veçantë e organizuar në këtë qytet ka vijuar deri në orët e vona të natës nën shoqërinë e lakrorëve të pjekur në saç, freskisë së pyllit, serenatave korçare dhe shijes së Birra “Korça”. Kjo festë vjen si një paketë e Bashkisë së Korçës për të ofruar ditë të gëzueshme, jo vetëm për banorët e këtij qyteti, por edhe për turistët e huaj. Por, kulmi i aktiviteteve festive në këtë qytet pritet të arrihet në mes të muajit Gusht me festën gjigande të Birrës “Korça”.

TURISTËT “Është një festë shumë e veçantë në fakt unë këtu isha për pushime, por më vjen mirë që u provova dhe lakrorin korçar, – thotë Ana Timo, një prej turisteve. “Gjithçka është organizuar mirë, duke nisur nga tavolinat e improvizuara, muzika që të shoqëron vetëm serenatë e gjithashtu freskia e pyllit na pëlqen shumë. Është interesante edhe fakti i gatimit të amvisave korçare, pasi ato kanë zhvendosur traditën e tyre në pyll, gatuajnë lakror për gjithë qytetit dhe për ne turistët. Urime për organizimin, megjithëse kemi dëgjuar që Korça është qytet i festave. Do doja shumë të shijoja edhe festën e “Birrës Korça”, pasi kam qenë vjet dhe kam kaluar net të paharru-eshme. Natyrisht janë festa që vetëm Korça di t’i organizojë”, – shprehet më tej ajo.
(m.a/GSH/BalkanWeb)

Albanian Recipe – Tave Kosi

A non-Albanian lady from Delaware, MD, phoned me last year where, after searching for an “unusual” recipe for a small dinner party that she was planning, she came across the “Albanian Recipes” listing at www.frosina.org. However, not knowing anything about Albanian food, she asked me if I would recommend a particular recipe since she wanted the dinner to be a complete surprise.

I immediately recommended “Tave Kosi” which is a favorite of mine but I urged her to try it out first. Then, if she liked it, she’d feel comfortable serving it. Well, a couple of weeks later, she phoned me again with many, many thanks saying the dinner was a BIG hit! that she planned on serving again soon.  
So, with the same advice that I gave that lady, try it first!

***
Albanian Recipe  
_____________________________________________________________________________                              
Baked Lamb and Yogurt (Tavë Kosi)
1-1/2 lbs lamb
4 tablespoons butter (1/2 stick)
2 tablespoons rice
Salt, pepper
Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half the butter, sprinkling the meat with its gravy now and then. When meat is half-baked, add rice; remove the baking pan from the oven and set it aside while you prepare the yogurt sauce:


For Yogurt sauce

1 tablespoon flour
4 tablespoons butter (1/2 stick)
2 lbs. yogurt
5 eggs
Salt, pepper

Saute flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour. Put the sauce mixture in the baking pan; stir it with the meat pieces and bake at 375 degrees F for about 45 minutes.
Serve hot.
Serves 4 people
NOTE: This recipe appears in The Best of Albanian Cooking
           by Klementina  and R. John Hysa.

An Albanian Cookbook

Regrettably, I had been notified by the publisher that the book “ Best of Albanian Cooking: Favorite Family Recipes” by  Klementina Hysa and R. John Hysa, that Frosina had offered in exchange for donations for several years, is no longer in print.  Therefore, I would like to recommend another, excellent Albanian cookbook that can be purchased directly from an Albanian Women’s Guild  in Worcester, Massachusetts, as described below:


ALBANIAN COOKBOOK

An Albanian Cookbook created by the Women’s Guild of St. Mary’s Assumption Albanian Orthodox Church in Worcester, MA can be found at www.albaniancookbook.com.

Price of a single copy of Albanian Cookbook is $22.50 plus shipping and handling.
Accompanying Albanian Cookbook DVD is also available for purchase as a single item or in combination with the cookbook for a discounted price.  Please visit our website for further information: www.albaniancookbook.com

Albanian Recipes in Albanian language

With a tip of the Frosina hat to Father Arthur Liolin, who tipped me off about it, here’s a Website chock full of mouth-watering Albanian recipes in the Albanian language:

www,UneGatuaj.com/span>

For those of you who don’t know any Albanian, copy one of the recipes and google-translate it into English. What you will read as a translation won’t be perfect, but think of all the fun you can figuring it out. It’s worth a try!

Recipe for Prizren bread (Kosova)

Recipe for Prizren bread (Kosova)

Van Christo

Several years ago, my wife, Jane, our son, Zachary, and I had the good fortune to make an automotive tour of Kosova. We fell in love with picturesque Prizren where we spent several wonderful days exploring that historic town and visiting the now-museum where the famous “League of Prizren” was formed by Albanian Kosovar leaders who first advanced the concept of an independent, ethnic Albania comprised of the Albanian populations of the four vilayets of the Ottoman Empire called Shkoder, Kosova, Manastir, and Janine.

One of the high points of our visit to Prizren was to taste a most delicious bread called Pitalke, for which, I was quickly informed,Prizren was famous!

Back in America, I had sought unsuccessfully for several years for the recipe for this mouthwatering Prizren bread so I’d be able to publicize and share it with others. On a later trip to London, Jane and I had the good luck to meet two delightful and friendly sisters from Gjakove, Magdele and Miljane Mejzini, who gave me, at long last, the recipe below for that famous Prizren bread – Pitalke!

A few years later, I had the unique opportunity to meet Kosova’s president, Dr. Ibrahim Rugova, at a reception in his honor to which I was invited by the late, venerable Anthony Athanas, at his famous Anthony’s Pier 4 restaurant on Boston’s historic waterfront. I shall never forget the quick and broad smile that came across President Rugova’s face when I informed him how much Jane, Zachary, and I had enjoyed eating that delicious Pitalke bread!

Here’s the recipe, so enjoy!

Recipe for Prizren bread Pitalke (aka Samuni)

Ingredients

* 10.5 ounces (300 gr) flour
* 17 fluid ounces (500 ml) water
* 0.5 ounces (15 gr) salt
* 0.3 ounces (10 gr) yeast

Instructions

Kneed ingredients together thoroughly to make dough, set aside for half an hour, then kneed again. Set aside for another ten minutes, and then divide dough into equal-sized, round shapes about 200gr each, allow them to rise for a few minutes, and then flatten each dough portion with your hands. Spread some flour on the bottom of a flat pan and place individual portions on top. Bake at 300 degrees for 7-10 minutes.

Allow to cool and serve.

(With thanks to Endri Misho for the metric conversion)

Albanian Salad

Author: Mark Johns

Visitors to Coes Cafe in Worcester, Massachusetts, are in for a rare treat when they order the restaurant’s popular Albanian Salad – the creation of an Albanian-American Chef , Mark Johns.

Testimony to the success of this unique and tasty salad is the fact that, according to Johns, many of the restaurant’s Greek customers always order it.

It’s delicious. Enjoy!

Albanian Salad
Roasted red peppers and onions,
toasted walnuts over arugula
with garlic dressing,
Toss lightly and serve.

Albanian Vegetable Pie / No. 2 (Byrek ose Lakror)

Albanian vegetable pies are extremely delicious. Taste one, and you’ll see for yourself! Just below is a recipe submitted by Laura Chadwich who swears it’s a “to-die-for.” Laura also related this favorite Albanian custom, “Every New Year’s Eve, the mother would make a lakror. She would place a coin somewhere inside the baked pie, and then the pan was whirled several times so as to lose track of the coin When the whircling stopped, the lakror was then cut into as many pieces as there were family members at the table. Whoever got the piece with the coin inside was supposed to have good luck throughout the New Year!” Laura also informed Frosina that she got the recipe from her Albanian grandmother who was a native of Korcha in southern Albania

LEEK, SCALLION OR SPINACH PIE 

Basic Dough Recipe 

5 cups flour
1-1/2 t. salt
2 cups lukewarm water
1/2 lb. butter or melted margarine

Mix flour, salt, and water with hands until soft. Knead for 5 minutes, then place in bowl and cover for 10 minutes. Divide dough in half. Roll out one half until thin Butter well. Fold sides toward center. Butter and fold one half over the other longwise. Butter and fold in the opposite direction until a 5-inch folded square is formed. Butter top and cover with plastic wrap. Refrigerate for 15 minutes. Do the same with the other half of dough. Remove dough from refrigerator, and roll out to size of your buttered pan (preferably 15″ long or round). Place the dough on the bottom of the pan – there should be a 1/2″ overlap. Add filling. Roll out the other half of the dough and place it over the filling. Roll the edges inward well. Brush the top with butter before baking. Bake at 400 degrees for 45 minutes or until bottom is slightly browned.

Leek or Scallion Filling 

2 large leeks or two bunches of scallions
2 lbs. cottage cheese
6 eggs
1/4 t. salt
1/4 cup milk or yogurt
2 T. of melted butter

Chop leeks or scallions. Use mostly Add remaining ingredients and mix well.

Spinach Filling

1 lb. frozen spinach.
2 lbs. cottage cheese
6 eggs
1/4 t. salt
1/4 cup milk or yogurt
2 T. melted butter

Defrost and drain spinach the white portions. Saute until tender. Combine with remaining ingredients.

Serves 4-6.

Albanian Vegetable Pies (Byrek Shqipëtar me Perime)

Albanian pies (maddeningly delicious!) are generally made of thin pastry leaves which can be rolled out at home or bought as FILO dough at a supermarket. Most of the pies prepared by Albanian cooks are not sweet; instead, pie fillings are almost always salty. Thus, a piece of such a pie may well serve as the main dish of a meal.

Spinach Pie (Byrek me Spinaq)

1 cup oil, preferably olive oil
1 1/2 packets (or about 30) pastry leaves (Filo dough)
1 1/2 pounds spinach, chopped
1 cup diced feta cheese
1/2 cup chopped green onions
2 eggs
salt, half teaspoon

( NOTE: A medium-sized, round baking pan is recommended because it’s more authentic but any medium-sized baking pan will do).

Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.

Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 3501_F for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!

Serves 4-6.

Baked Lamb and Yogurt (Tavë Kosi)

Author: Klementina and R. John Hysa

1-1/2 lbs lamb
4 tablespoons butter (1/2 stick)
2 tablespoons rice
Salt, pepper

For Yogurt sauce:

1 tablespoon flour
4 tablespoons butter (1/2 stick)
2 lbs. yogurt
5 eggs
Salt, pepper

Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half the butter, sprinkling the meat with its gravy now and then. When meat is half-baked, add rice; remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce:

Saute flour in butter until mixed throughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour. Put the sauce mixture in the baking pan; stir it with the meat pieces and bake at 375 degrees F for about 45 minutes. Serve hot.

Serves 4 people

NOTE: This recipe appears in The Best of Albanian Cooking by Klementina and R. John Hysa. To obtain a copy of this cookbook offering over 100 different delicious Albanian recipes, please send a check in the amount of $22.50 plus $3.50 P&H to:

Albanian Cookbook
Frosina Information Network
162 Boylston St., #930
Boston, MA 02116

A portion of your payment will be tax-deductible because, as a non-profit organization, Frosina has been awarded Section 501(c)(3) tax-exempt status by the IRS.