Albanian cuisine

Albanian cuisine, despite its national characteristics is similar to the cuisine of other Balkan countries. The dishes are simple, very aromatic and extremely filling. It is dominated by fish, seafood and grilled- grilled meat (mainly lamb, mutton and, in some regions, goat meat). in some regions goat). For breakfast, we can- eat a bull’s-eye, which is a puff pastry filled with a meat or cheese filling. Lunch or dinner- Dinner is already a real feast. First of all, it is worth- try mussels (alb. midhje), for which the riviera is famous, as well as grilled fish riviera and grilled fish: koca and lavrek. „Meat- carnivores” will like qofte (ground meat cutlets – The equivalent of cevapas) or perfectly spiced lamb from a spit- spiced lamb from the spit. All this served with juicy and aromatic vegetables and with juicy and aromatic vegetables and yogurt sauce. sauce is a real mouthful. Eaten with pleasure by Albanians is also natural yogurt kos, which differs in taste from the one bought in Polish stores. The most popular Albanian dessert Albanian dessert is baklava, prepared from a very thin dough layered with layers of baka- lia with honey, cinnamon with the addition of po- mara juice. marancha. Another popular dessert especially in northern Albania is oriz me tamel, or rice pudding on sheep’s milk. rice pudding made with sheep’s milk. The national Albanian liquor is rakija, which is mostly made from grapes and other fruits. With daily meals is served with semi-dry wine or beer po- given in a frozen mug.