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
25–34 of 34
Shëndetlie
Shëndetlie is an Albanian honey-and-walnut cake made with a rich egg-and-butter dough and finished with sweet syrup.
Sheqerpare
Sheqerpare are baked Albanian butter cookies made from a wheat-flour and egg dough and soaked in sugar syrup.
Stuffed Eggplants
Eggplants are filled with a seasoned mixture of onion, tomato, garlic, and sometimes rice or meat before baking.
Stuffed Peppers
Bell peppers are filled with a seasoned rice mixture, commonly with onion and tomato, and baked until tender.
Tarator
A chilled yogurt soup or salad-like preparation combining yogurt with cucumber, garlic, water, and herbs.
Tavë Dheu
This Albanian baked casserole combines beef, fresh cheese, tomato, peppers, onion, and butter into a rich savory dish.
Tavë Kosi
A baked Albanian casserole of lamb and rice bound with a seasoned yogurt, egg, and flour mixture and enriched with butter.
Tavë Krapi
Tavë Krapi is an Albanian baked carp casserole prepared with onions, tomatoes, garlic, oil, and vinegar.
tomato casserole from Gjakova
Explore the dish and its connections.
Trilece
Trilece is a soft sponge cake soaked in a sweet milk mixture and finished with a caramel-style topping.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.