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.
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