Mish gici i thatë is a traditional Albanian dish made from pork that is first dried or lightly smoked and then briefly grilled or roasted. This dish originates from the rural regions of Albania and Kosovo, where drying and smoking meat was used as a natural preservation method during the winter.
For me, mish gici i thatë is the most interesting dish I have tasted in Albania so far.
In Albanian, mish means “meat,” gici refers to a type of cut or simply “piece of meat,” often from the neck or shoulder, and i thatë means “dry” or “dried” – at least as far as the translation goes.
Mish gici i thatë is prepared from fattier cuts of pork, with the drying process lasting from several days to weeks. In some places, light smoking is preferred, which gives the meat a more pronounced flavor. Before grilling, the dried meat is sliced into thin pieces. Grilling further enhances the flavor of the meat.
I tasted mish gici i thatë at the specialized restaurant Bar Restorant Fredi near Lezhe (see Where to Eat in Albania). The flavor was distinctly smoky, yet the meat remained juicy and tender. One large portion cost 750 ALL (7.60 EUR).
If you love grilled or smoked meat, you simply must try this dish in Albania.
Bon appétit!
