When talking about food, travellers can divide the country into three regions: the North, the South and the Central Albania.
Traditional dishes in three different regions
In the north, the staple is ground corn. Not only is it used for most breads, it’s also versatile enough to make both sweet and salty dishes. The climate is very good which means there is a variety of fresh vegetables and fruits. You’ll see mostly potatoes, olives, carrots, cabbage, kidney beans, onions, garlic and walnuts. Traditional dishes in the north include meat and vegetable casseroles, pasta, chicken, rice, sudjuk (similar to salami), and petula (fried dough made sweet or savoury). If you visit Shkoder, you’ll be able to enjoy carp and acne dishes - thanks to the many lakes and rivers nearby.
Central Albania has the kind of soil that can grow just about anything. Poultry features heavily in dishes here – duck, goose, chicken and turkey are all raised here. Fishermen catch flounder, perch, gray mullet and sole in the Adriatic Sea. You’ll find egg, spinach, or cabbage cakes, nettle cakes, liver and curd. Tav elbasani is a highlight you won’t want to miss. It’s made by baking meat in yogurt.
Most of the cattle are raised in the southern region of Albania, which means that dairy products often take centre stage in dishes.
It’s well known for fantastic hard and soft cheeses, as well as kefir so thick that you could cut it with a knife. The climate is warmer here and so you’ll find citrus and olive groves throughout the area.
Other regions worth noting are the Berat region where you’ll find the Balkans largest fig plantations. The fig jam and dried figs always make popular gifts. Myzeqe produces turkey and Albanians say the turkey and mash (a kind of stew) is the best here. And along the Albanian Riviera you’ll find fantastic seafood options year round. Whatever you’re in the mood for, you can be certain it was caught fresh that morning.
Meat dishes are by far the most ubiquitous meal you’ll find in Albania. The most popular are veal stew (ferges), roast beef in fermented milk sauce (rosto-misalche-kosi), cabbage rolls (sarma), and sheep pluck stuffed with meat and vegetables (kukurech). Almost all meat dishes are served with bread and/or rice, as well as some greens.
During the summers a cold soup called tarator is served. It’s made with vinegar, cucumber, garlic, walnut, fennel, and spices. During the winters the Albanians have plenty of hearty stews to choose from. Try sataras, a lighter stew made with tomatoes, onions, and paprika. There’s also your standard meat and onions stew (chumlek) and meat with potatoes (guvech).
Savoury dinner pies are a favourite in Albania. And they are just as hearty as their stews and just as flavourful. Try byrek, made with feta cheese cabbage, spinach, tomatoes, and meat all layered in a tasty filo pastry. Kungullur is filo pastry and pumpkin, butter, salt, or sugar. And finally Kakllaasarem – a traditional food from Kosovo, it’s a layered pita without anything inside and covered with garlic and yogurt, served warm. It’s a typical lunch for the Albanians.
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