Qofte are small patties or balls prepared from ground meat, herbs, and spices. In Albanian cuisine, qofte are fried, baked, or grilled. They are among the most popular Albanian foods. Their name comes from the Persian word "kufteh" ("ground meat"). Similar meat specialties can be found in other Balkan and Mediterranean countries.
Bukë misri is a traditional Albanian corn bread. This hearty, slightly sweet bread with its typical yellow color became part of the Albanian diet in the 17th century, when corn spread to areas where wheat was not commonly available.
Albanian brandy Skënderbeu is a traditional spirit made from Albanian grapes, renowned for its amber color and complex aroma. The brandy is named after the famous Albanian military leader Skanderbeg, who symbolizes the bravery and unity of Albanians. In Albania, Skënderbeu brandy is served at celebrations and family gatherings, and is widely available in supermarkets.
Albanian wine forms an integral part of local gastronomy. The favorable climate allows for the cultivation of various indigenous varieties, among which the reds Shesh i Zi and Kallmet (known as the "king of Albanian wines") and the white Shesh i Bardhë dominate. The history of winemaking has witnessed setbacks during the Byzantine and Ottoman periods and the centralized era of communism, but since 1991, a renaissance in quality has taken place thanks to smaller, family-owned wineries. Today, Albanian wines, combined with local cuisine, offer a delightful gastronomic experience.
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.
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 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 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 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 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.
