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
13–24 of 34
Lakror
Lakror is a traditional Albanian savory pie made from thin wheat dough and typically filled with seasonal greens such as spinach or leek before baking.
Meat with Okra
Meat with Okra is an Albanian stew of beef and okra cooked with onions, tomatoes, garlic, oil, and salt.
Meat with Prunes
A savory Albanian braise of tender meat and sweet prunes, typically cooked with onion and oil until richly flavored.
Onion casserole from Gjakova
Explore the dish and its connections.
Paçe Koke
A traditional Albanian head-meat soup prepared by simmering sheep head with garlic, vinegar, and a light flour thickener.
Petulla
Petulla are Albanian fried dough cakes made from a yeasted wheat-flour batter and commonly served warm with sweet or savory accompaniments.
Pispili
Pispili is an Albanian savory corn-flour pie baked with leafy greens, usually spinach or green onion, and a moist dairy-rich filling.
Qifqi
Qifqi are Albanian rice balls from Gjirokastër, seasoned with mint and egg, then traditionally fried until set and lightly browned.
Qofte të fërguara
Seasoned ground meat is shaped into Albanian qofte and fried, commonly with onion, garlic, egg, and wheat-based crumbs or flour.
Qumështor
Qumështor is an Albanian baked milk pie or custard made with milk, eggs, wheat flour, butter, and sugar.
Revani
Revani is a syrup-soaked semolina cake made with eggs, sugar, and commonly yogurt or butter.
Shapkat
Shapkat is a traditional Albanian savory spinach pie from southern Albania made with corn-flour layers, greens, fresh cheese, and egg.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.