What to Eat in Albania: Typical Albanian Food and Specialties | Page 2 of 3
Raki rrushi: Albanian National Grape Brandy
Raki rrushi is a traditional Albanian brandy made from grapes. In Albania, it is the most popular alcoholic beverage. Raki rrushi is served at festive occasions, weddings, christenings, and even funerals. Besides raki rrushi, Albanians also distill raki from mulberries, plums, figs, or apples.
Albanian Beer
The most popular Albanian beer brands include Tirana, Korça, Elbar, Stela, Kaon, and Norga. Beer is widely available throughout the country, even though it is not among the dominant alcoholic drinks (wine and raki still lead the way). Traditionally, it is served with dishes such as qofte, tavë kosi, byrek, or fërgesë.
Çaj mali: Albanian Mountain Tea
Çaj mali is a traditional Albanian herbal tea prepared from plants of the Sideritis genus. It comes from the mountainous areas of Albania, where it is hand-picked during the summer months at altitudes of around 1,000 to 2,000 meters. Bundles of this tea are commonly sold by small vendors along Albanian roadsides. Similar mountain teas are found in other Balkan and Mediterranean countries.
Dhallë: Traditional Albanian Yogurt Drink
Dhallë is a traditional Albanian drink made from yogurt mixed with water and salt. Dhallë belongs to the rich family of fermented dairy drinks found throughout the Balkans and the Middle East. Its taste is similar to Turkish ayran, Armenian tan, or Iranian doogh.
Fli: Layered Albanian Savory Pie
Fli is a traditional Albanian dish made from savory batter. The batter is repeatedly spread onto a pan in very thin layers. Each layer is briefly baked. Fli is most often served as a main course with yogurt, vegetables, or cheese, but it also works perfectly as a side dish for meat.
Kulaç: Traditional Albanian Unleavened Bread
Kulaç is a traditional Albanian unleavened bread, which is one of the oldest types of bread in Albanian cuisine. It is made without sourdough, yeast, or any leavening agents, giving it its characteristic dense texture. Most often, it is baked over an open fire, on a hot stone, or in a traditional oven called çerep.
Trileçe: Sponge Dessert with Balkan Roots
Trileçe is a light sponge dessert made from a fluffy sponge soaked in a mixture of three types of milk: cow's milk, condensed milk, and cream. After absorbing the milk mixture, the dessert becomes exceptionally juicy. It is served chilled, often topped with caramel or other syrups. In Albania, the Balkans, and Turkey, trileçe has become an integral part of local cuisine.
Speca të Mbushura: Albanian Stuffed Peppers
Speca të mbushura are peppers stuffed with a mixture of ground meat, rice, vegetables, and herbs. In Albania, they are traditionally baked or stewed. This dish is among the most famous and popular meals of Albanian cuisine. Similar dishes are prepared in many other countries.
Paçe Koke: Traditional Albanian Soup
Paçe koke is a thick and hearty Albanian dish made from boiled beef head. In the past, paçe koke was especially common in the poorer areas of Albania, where it was customary to use everything from the animal. Today, you will often find it, for example, in local eateries called gjelltore. Similar dishes can also be found in Turkish and Iranian cuisine.
Tespixhe: Traditional Balkan Dessert
Tespixhe is a traditional Balkan dessert made from dough with nuts, soaked in sweet syrup. The dough is first cooked and only then baked. For many Albanians, tespixhe is a taste of home.