Albanian cuisine is the national cuisine of the
Albanian people. It is Mediterranean, influenced by many including Greek,
Italian and Turkish cooking.
Albanian cuisine is characterized by the use of
Mediterranean herbs such as oregano, mint, basil, rosemary and more in cooking
meat and fish, but also chilli pepper and garlic. Vegetables are used in almost
every dish.
The main meal of the Albanians is lunch, which
usually consists of gjellë (stew), the main dish of slowly cooked
meat with various vegetables, and a salad of fresh vegetables, such as
tomatoes, cucumbers, green peppers, and olives. The salad is dressed with salt,
olive oil, vinegar or lemon juice.
In high elevation localities, smoked meat and pickled
preserves are common. Animal organs are also used in dishes such as intestines
and the head among other parts, which are considered a delicacy.
Dairy products are integral part of the cuisine
usually accompanied with ever present bread and alcoholic beverages such as
Raki. Seafood specialties are also common in the coastal cities such as Durrës,
Vlorë, Shkodër, Lezhë and Sarandë.
Share this
EmoticonEmoticon