Category Archives: Recipes

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

Baked Leeks (Tavë me presh)

Author: Klementina and R. John Hysa

2 lbs leeks
1/2 cup oil
3/4 cup chopped onion
1/2 lb ground meat
1 tablespoon tomato sauce
Mild red pepper
Salt
Pepper

Cut off the green leaves from leeks; wash and cut leeks slantwise into 1-inch thick slices. Saute in a little oil and place in a baking pan. Saute onion and ground meat in remaining oil. Add beef stock, tomato sauce, red pepper, salt and pepper, and bring to a boil. Pour meat mixture over the sauteed leeks. Bake for 1 hour at 375 degrees F. 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

Bean Jahni Soup (Jani me Fasule)

2 cups of dry white beans
1/2 cup chopped onion
1/2 cup olive oil
2 tablespoons tomato sauce
1 tablespoon chopped parsley
1 tablespoon chopped mint
salt, chili powder

Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water. SautÈ onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot. Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering beans by _ inch. Serve hot.

4 servings.

Elli’s Veal or Chicken with Walnuts (Gjellë me Arra të Ellit)

A particular Albanian dish that my wife, Jane, and I enjoyed at the home of Bardhyl Pollo and and his wife, Elli, in Tirana instantly became my favorite of all favorites. The attractive and charming Elli, knowing of my propensity for unique Albanian food, had invited us to their home for dinner where we were served one of the most delectable meals it has been our privilege to eat. That evening, I cast all good manners aside as I requested a second helping! Clearly, Elli has a gourmet-chef’s touch, so I implored her to give me the recipe in order to share it with others. She graciously agreed, and the dish that I have named“Elli’s Veal or Chicken with Walnuts” appears below for all to enjoy!

Elli’s Veal or Chicken with Walnuts (Gjellë me Arra të Ellit) 

Serves 4 people
 
Ingredients:

  • 2 tablespoons flour
  • 15 finely crushed shelled walnuts
  • 2 beaten egg yokes
  • 1 minced garlic clove
  • 1/4 lb. stick butter
  • 2-3 lbs of Veal or Chicken meat
  • cut up in 1″ cube

Cooking Instructions:

Place the meat or chicken in a saucepan and cook over medium heat until tender. Then remove the meat setting it aside in a dish while leaving the remaining juices in the saucepan. In another saucepan, add the flour and stir over heat until it becomes light brown in color (do not overcook!) and add the half a stick of butter. Then, add the finely crushed walnuts, minced garlic clove, and the two egg yokes, stirring constantly. Add the juices from the other saucepan and stir until all the ingredients thicken. Immediately remove from the heat to avoid solidifying the egg yolks. Then fold in either the meat or chicken. Pan fry the remaining half stick of butter until brown and pour over the four servings. Good eating!

Fried Meatballs (Qofte të fërguara)

Author: Klementina and R. John Hysa

1 lb ground meat
1 slice stale bread
1 small onion, finely-grated
2 tablespoons chopped Feta cheese
2 tablespoons bread crumbs
2 tablespoons oil or melted butter
1 tablespoon chopped parsley
Salt
Pepper
Mint
Oregano

1 cup flour
1 cup oil (olive recommended)

Soak bread in water and squeeze hard to drain. Add ground meat, bread crumbs, oil or melted butter, onion, parsley, salt, pepper, and mint. Mix thoroughly, and form into 1-inch thick patties, sprinke with salt. pepper, and oregano. Roll in flour and fry in hot oil. Serve hot with French Fries or mashed potatoes.

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.

Garlic Dressings

Author: Irena Panduku

Garlic-Lemon Dressing

1 sm. garlic clove
1 sprig rosemary
1 strip lemon peel (1″ x 1/2″)
3/4 cup olive oil
1/4 cup lemon juice

Place the garlic and rosemary on a cutting board and lightly crush with the flat side of a heavy knife. Put the rosemary, garlic and lemon peel in a clean bottle with a tight-fitting cap. Pour in the oil and lemon juice. Cap the bottle and shake well. Rerfrigerate and use within one week. Shake before serving.

Drizzle on steamed vegetables, or seafood, pasta, potato salad, or
other salads.

Garlic and Tarragon Dressing

1/4 cup vinegar
2 T. olive oil
2 t. garlic salt
2 t. sugar (optional)
1/2 t. dried tarragon

In a small bowl or jar with a tight-fitting lid, combine vinegar, oil, garlic salt, sugar and tarragon.

Pour it on lettuce or cabbage salads.

Garlic-Black Pepper-Parsley Dressing

1/4 cup vinegar
2. T. olive oil
2 t. garlic powder
1/2 t. black pepper
parsley

Combine all ingredients and pour the dressing on boiled broccoli or cauliflower salad.

Mixed Vegetables (Turli perimesh)

Mixed Vegetables (Turli perimesh)
Date posted: Tuesday, August 3, 2004
Author: Klementina and R. John Hysa

2 lbs various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc)
1/2 cup oil, divided
1 cup chopped onion
1 cup peeled chopped tomatoes
1 tablespoon chopped parsley
Salt
Pepper

After cutting off inedible tips of vegetables, wash and slice them into 1-inch squares. Saute vegetables in half the oil and remove them from the frying pan. Saute onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper. Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any other main dish.

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.

Tirana Fergese with Peppers

Author: Chef Hasan Dajti

Serves 4 people, sometimes utilized as an appetizer
 
Ingredients:

  • Green or Red Peppers, half- pound
  • Red Tomatoes, one pound
  • Salted Cottage Cheese or Greek Feta Cheese, half-pound
  • Flour, one tablespoon
  • Butter, one quarter-pound stick
  • Virgin Olive Oil, 3 tablespoons

Add Salt, Black Pepper, and Chili Pepper to your taste
 
Cooking Instructions:
Peel the skin off the tomatoes and peppers. Saute them in a saucepan for 5-7 minutes only in the olive oil and then set them aside to cool down for 15 minutes. Dice them the way you like. In another saucepan, melt the butter. Add flour, cottage or Feta cheese, and black pepper, salt and chili pepper to taste. Mix all the ingredients together and place them in saucepan. Put saucepan in a preheated 350 oven for 15 minutes. Take out and serve immediately.
 
Tirana Fergese with Veal (Fergesë e Tiranës me Mish Viçi)
Submitted by Chef Hasan Dajti

 Serves 4 people, sometimes utilized as an appetizer

 Ingredients:

      • Veal Cutlets, one pound
      • Salted Cottage Cheese or Greek Feta Cheese, half-pound
      • Flour, one tablespoon
      • Butter, one quarter-pound stick
      • Virgin Olive Oil, 3 tablespoons
      • Onion, one medium-sized

Add Salt, Black Pepper, and Chili Pepper to your taste
 
Cooking Instructions:

First, cut the veal cutlets into small pieces and then dice the onion. In a saucepan, preheat the olive oil and saute the meat and onion for 15 minutes. In another saucepan, melt the butter and then add flour, cottage or Feta cheese, and black pepper, salt and chili pepper to taste. Mix all the ingredients together (adding the sauteed meat and onions) in the saucepan and place in a preheated 350 oven for 15 minutes. Take out and serve immediately.
 
Note: Instead of veal cutlets, beef liver can be used in the same quantity of meat
and preparation/cooking instructions as above.

Veal with large Lima Beans (Mish Qingjji me Barbunja)

1 1/2 lb veal
1 large onion, grated
salt, pepper, tomatoes
1 1/2 lb of large Lima beans

Select shoulder parts of the veal and cut them into 1″ cubes. Wash the meat thoroughly with cold water, drain, and then place the meat in a pot together with butter and grated onions and stir fry for a few minutes. As the meat is frying, add water until the pieces are covered. Also add salt, pepper, and only two to three tablespoons of tomatoes (note: tomatoes can be cut into pieces to the size of your choice). Cover the pot and let the meat boil.

In the meantime, cut the ends off the Lima beans and clean them well (you also cut them in half if you desire). Add the Lima beans to the meat after it has been boiling for several minutes. Also add water until everything in the pot is covered. Finally, when the beans are done boiling, add the rest of the tomatoes. Then let the stew boil for a few more minutes so that the liquid can thicken.

Please Note: that tomatoes should not be added all at once in the beginning since they donít allow the Lima beans to boil at the right pace. If you would rather use fresh tomatoes, when you add the Lima beans, add whole tomatoes instead of cut ones.

Van Christo Recommends

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.