Albania
Yogurt-baked lamb, phyllo pies and Mediterranean vegetables, with Ottoman sweets and fiery raki. That is the short version of what Albania cooks. Look for Tavë kosi (lamb and rice baked under tangy yogurt custard, national dish), Fërgesë (peppers, tomato and curd cheese baked until bubbling) and Byrek (flaky phyllo pie with spinach, cheese or meat). Lamb baked under a yoghurt and egg custard, associated with Elbasan, where it is known as tavë Elbasani. This atlas has 34 Albania dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Boza
Thick fermented millet drink, faintly sour, sold from dedicated shops. Ready in 20 min prep and 1 hr cooking plus…
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Gjizë
Fresh whey curd eaten with bread and honey or baked into pies. Ready in 15 min prep and 45 min…
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Jani me fasule
Olive-oil white bean stew, everyday comfort. Ready in 20 min plus overnight soaking prep and 2 hr cooking. 6 servings.…
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Kaçkavall
Firm yellow sheep or cow cheese, sliced, grilled or grated. Ready in 1 hr 30 min prep and 16 hr…
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Kadaif
Pastry threads with walnut, baked and soaked in lemon syrup. Ready in 30 min prep and 50 min plus 4…
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Kallmet
Native red grape of the Lezhë hills giving soft, dark wines. Ready in n/a, produced at the winery prep and…
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Krem karamele
Set caramel custard turned out of its mould, the standard restaurant sweet. Ready in 20 min prep and 50 min…
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Kos
Thick set sheep or cow yoghurt, eaten plain or under baked dishes. Ready in 15 min prep and 5 hr…
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Kukurec
Seasoned lamb offal wrapped in intestine and roasted on a spit. Ready in 1 hr 30 min plus overnight soaking…
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Lakror
Korça pan pie with leek, tomato and herbs. Ready in 45 min prep and 50 min cooking. 1 large pie,…