A FOOD TRADITION
Albanian Cuisine
A Mediterranean and Balkan cooking tradition combining pies, baked casseroles, stuffed vegetables, grilled and stewed meats, freshwater fish, legumes, dairy, and syrup-based sweets.
Dishes linked to this cuisine
1–12 of 34
Bakllava
Bakllava is a layered pastry made from thin phyllo sheets, nuts, butter, and sweet syrup.
Ballokume
Ballokume is a traditional Albanian baked cookie made with corn flour, sugar, butter, and eggs.
Byrek
A baked Albanian pastry made from layered wheat dough with a savory filling such as fresh cheese, spinach, or minced meat.
Chomlek
Chomlek is a Bulgarian slow-cooked beef stew with onions, garlic, tomato, and savory seasoning.
Fërgesë Tirane
A Tirana-style Albanian skillet dish of softened peppers, tomatoes, onion, and garlic combined with fresh cheese and oil.
Fli
Fli is a traditional Albanian layered savory bake made from thin wheat-flour batter and repeatedly brushed with butter or dairy before being cooked until browned.
Hasude
Hasude is a thick Albanian sweet made by cooking wheat flour and butter with sugar and water, often finished with walnuts.
Jani me Fasule
A traditional Albanian bean stew cooked with white beans, onion, tomato, and vegetable oil until richly flavored and tender.
Japrak
Japrak is an Albanian stuffed-leaf dish in which grape leaves wrap a seasoned rice filling that may also include minced beef, onion, and herbs.
Kabuni
Kabuni is an Albanian sweet rice dish cooked with mutton broth, butter, sugar, raisins, and warm spices.
Kadaif
Kadaif is a baked dessert of fine shredded pastry layered with nuts, butter, and sweet syrup.
Kukurec
Lamb offal is seasoned, wrapped in cleaned lamb intestine, and roasted or grilled into a richly flavored Albanian specialty.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.