Albanian cuisine

Baklava (, or ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with either syrup or honey.

Goulash (, ) is a meal made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

Turkish gelatinous candy

Dolma is a family of stuffed dishes largely associated with Ottoman cuisine. It mainly includes vegetables and leaves, and occasionally seafood, offal, fruits, and meats, that are hollowed out or wrapped, then filled with a mixture of rice, minced meat, herbs, and spices. The leaf-wrapped type can be specifically known as sarma, but colloquially dolma is used for both.

An éclair ( or , ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (), whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a '''''' (). A similar pastry in a round rather than oblon

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe.

Ćevapi (, ), known as kebapi () in North Macedonia, is a grilled dish of minced meat found traditionally in the countries of southeast Europe. It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia, and Romania.

Sujuk, sugou or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Anatolian, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Egypt, Sudan, Armenia, Azerbaijan, Bosnia and Herzegovina, Albania, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.

Tulumba, tolomba or bamiyeh (; ) is a deep-fried dessert found in Egypt, the Levant, Greece and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough, usually about 3 inches long, piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot.

Turkish cold dish based on eggplants, onions and olive oil

culinary traditions of Albania

type of food

Basbousa () is a sweet, syrup-soaked semolina Arab dessert popular throughout the Arab world, Middle East and North Africa. The semolina batter is baked in a sheet pan, then sweetened with sugar syrup and typically cut into diamond (lozenge) shapes or squares.

Chorba, ( ; ) shorwa, shurba, shurpa, shurbah or shorba ( ) is a broad class of stews or rich soups found in national cuisines across North Africa, The Middle East, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but is also served alone as a broth or with bread.

Ashure, aşure, anoushabour, anoushabur, '''Noah's pudding or trigo koço''' is a sweet pudding that is made of a mixture consisting of various types of grains, fresh and dried fruits, and nuts.

Kokoretsi () or kokoreç is a dish of the Balkans and Anatolia (Asia Minor), consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred.

Pogača (; ; ) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, Turkey and Hungary; it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, olive, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.

Kashkaval is a type of cheese made from the milk of cows, sheep, goats, or a mixture thereof. In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, kashkaval is translated as 'yellow cheese' (whereas sirene is usually translated as 'white cheese' or simply 'cheese').

Thyme () is a culinary herb consisting of the dried aerial parts of some members of the genus Thymus of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and North Africa. Thymes have culinary, medicinal, and ornamental uses. The species most commonly cultivated and used for culinary purposes is Thymus vulgaris, native to Southeast Europe.

dish involving filling the cavities of a pepper with other food

Flia (obsolete flija; Albanian indefinite form: ), or flija or filija (), is an Albanian dish typical of northern Albania and of the cuisine of Kosovo. It consists of multiple crêpe-like layers brushed with cream and served with sour cream and butter. The name translates to "sacrifice" (see fli). Flia is prepared in the shape of the Sun (Albanian Dielli) also featuring sunbeams.

dessert

Ballokume is an Albanian cookie originating in the city of Elbasan, which is popular throughout Albania and Albanian communities. It is traditionally eaten on Dita e Verës, an Albanian pagan holiday celebrated on 14 March. It is sometimes called kulaç me finj, as it may optionally contain finj, a mixture of ashes from a wood stove boiled in water.upright=1.35|thumb|Ballokume, also known as ballokume ElbasaniIt consists of butter, sugar, eggs, and corn flour. It is traditionally kneaded in a copper bowl, which is supposed to improve the texture of the dough. The dough must be kneaded vigorously

The national dish of Albania, baked lamb dish in sour cream

culinary traditions of Kosovo

Turkish cold platter (meze) made of liver

Türlü is a Turkish casserole made of stewed vegetables that may also include stewed meat. Varieties of the dish are also found in different Balkan cuisines. In particular, it is known as turli perimesh in Albania, tourlou in Greece, and turli tava in North Macedonia.

wine making in Albania

thumb|Kapuska with veal Kapuska is a traditional Turkish cuisine and Balkan cuisine stew whose name is derived from the Slavic languages word for cabbage. Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia, Ukraine, Poland and other countries of Eastern Europe. Kapuska is widely known and consumed in the Thrace and Black Sea regions of Turkey.

Pasulj (from phaseolus; ), grah () or grav () is a bean stew made of usually white, cranberry or pinto beans, and kidney beans, which is a popular dish in Balkan cuisine. It is normally prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock, and is a dish typically eaten in the winter months, especially around the Christmas period. Other commonly used ingredients include carrots and onions. Another version of the dish using baked beans is known as prebranac.The dish can be served both hot or cold, and it is typically served with a side of sour cream or ajvar,

Turkish Cypriot confectionary similar to murabba

Krofne (Albanian and ; Bosnian and , ; ; ) are airy filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate as well as butter, Nutella and cinnamon. They can also be filled with custard, or cream, but that is usually less common. The name comes from German Krapfen, and it is a variation of the Central European pastry known as the Berliner. They are also similar to beignets.

Lakror (, ) is a traditional and common regional Albanian pie dish of Albania made with different fillings consisting of various vegetables or meat.

italo-Albanian ethic cuisine