Motal and its herbal variant zhaji are traditional Kurdish cheeses that are aged and sold inside a sheepskin. This ancient method of preservation arose from the necessity to store surpluses for the winter in times without electricity. Today, this cheese specialty is a great rarity in Kurdish markets.
The 420 restaurant on Prague's Old Town Square offers an original take on Czech cuisine. The project is led by Radek Kašpárek, a well-known chef, with Marek Kominek heading the kitchen and desserts crafted by Kateřina Brodnianska. The restaurant is located in a uniquely renovated building with a beautiful courtyard, directly opposite the Old Town Astronomical Clock.
Kërnacka Korçe are elongated sticks made from minced meat, most often beef or lamb, which are fried or grilled. The dish originates from the Korçë area in southeastern Albania. Kërnacka stands out for its juiciness, subtle spiciness, and rich meaty flavor. Traditionally, it is served with bread or a vegetable salad.
Mish gici i thatë is a traditional Albanian dish made from pork. It is first dried or lightly smoked for several days to weeks, then briefly grilled or roasted, which gives it a pronounced flavor and irresistible juiciness. The dish comes from the rural regions of Albania and Kosovo, where drying and smoking was a proven way to preserve meat during the winter months.
Byrek is a traditional Balkan pastry filled with various savory fillings. It originates from Ottoman cuisine, from where it gradually spread to many countries. The most common fillings are white cheese, minced meat, spinach, or tomatoes with onions. Byrek is prepared in different shapes. In Albania, it is eaten as fast food, breakfast, a snack, or a light lunch.
Petulla is a traditional Albanian fried pastry made from a simple dough shaped into small balls or patties. In Albania, petulla is served mainly for breakfast. They go perfectly with Balkan white cheese, fruit jam, honey, yogurt, or chocolate spread. Thanks to the option to serve them savory or sweet, petulla ranks among the most versatile and popular Albanian homemade breakfasts.
Pulë me pilaf je tradičné albánske jedlo, ktoré tvoria kuracie mäso a ryža pečené spolu tak, aby ryža nasiakla chuť korenín a výpeku. História tohto jedla siaha do obdobia Osmanskej ríše, keď sa v regióne rozšírili rôzne varianty pilafu. V Albánsku sa pulë me pilaf stal neodmysliteľnou súčasťou miestnej kuchyne a patrí medzi najobľúbenejšie národné jedlá.
Tavë dheu is a traditional Albanian dish made from beef, onion, garlic, pepper, and tomato paste, baked in the oven with fresh cheese. It is served in a ceramic bowl that retains high heat. The recipe for tavë dheu comes from Tirana and its surrounding area.
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.
