Albania: Just the Recipes

 Albania: Fasulle and Freedom


Lakror (Rustic Albanian Leek & Cheese Pie)



Dough

  • 3½ cups all-purpose flour

  • 1¼ cups warm water

  • 1 tsp salt

  • 2 tbsp olive oil

Filling

  • 3 leeks, thinly sliced

  • 1½ cups feta or Albanian white cheese, crumbled

  • 2 tbsp olive oil

  • Freshly ground black pepper, to taste

Instructions

  1. In a large bowl, mix flour and salt. Gradually add warm water and knead until smooth and soft (8–10 minutes). Drizzle with olive oil, cover, and rest for 30 minutes.

  2. Divide dough into 3–4 equal balls. Roll each very thinly (almost translucent).

  3. Heat olive oil in a pan and sauté leeks until soft and sweet (8–10 minutes). Season with black pepper and set aside.

  4. Lightly oil a baking pan. Layer 1–2 sheets of dough, brushing each lightly with oil.

  5. Spread leek filling evenly, then scatter crumbled cheese on top.

  6. Cover with remaining dough layers, brushing with oil between each. Seal edges well and brush top generously with oil.

  7. Bake at 400°F (205°C) for 35–45 minutes until golden and crisp.

Fasule Pllaqi (Baked White Beans)


Ingredients

  • 2 cups dried white beans (or 4 cups cooked/canned, drained)

  • 1 large onion, thinly sliced

  • 4 cloves garlic, sliced

  • ½ cup olive oil

  • 2 tbsp tomato paste

  • 1 tsp paprika (sweet or smoked)

  • 1 bay leaf

  • Salt and black pepper, to taste

Instructions

  1. If using dried beans: soak overnight, then boil until tender (1–1½ hours). Drain and reserve some cooking liquid.

  2. Heat olive oil in a large pan. Sauté onion and garlic until soft and golden.

  3. Stir in tomato paste and paprika; cook 1–2 minutes. Add bay leaf.

  4. Add cooked beans and just enough cooking liquid (or water) to barely cover. Season well.

  5. Transfer to a baking dish and bake uncovered at 375°F (190°C) for 45–60 minutes until thick, saucy, and lightly crusted on top.

Qofte (Traditional Albanian Meatballs) + Yogurt–Mint Dipping Sauce



Qofte Ingredients

  • 1 lb ground beef (or beef/lamb mix)

  • 1 small onion, grated

  • 2 slices bread, soaked in milk and squeezed dry

  • 1 egg

  • 2 cloves garlic, minced

  • 2 tbsp chopped fresh parsley

  • ½–1 tsp dried mint (nenexhik)

  • ½ tsp paprika

  • Salt and black pepper, to taste

  • Olive oil, for frying

Instructions

  1. Gently combine all ingredients in a bowl (do not overmix).

  2. Shape into small oval patties or balls.

  3. Fry in hot olive oil over medium heat until deeply browned on all sides (or grill).

  4. Rest 5 minutes before serving.

Yogurt–Mint Dipping Sauce

  • 1½ cups full-fat yogurt (strained/Greek-style preferred)

  • 1 clove garlic, finely grated

  • 1 tbsp olive oil

  • ½ tsp dried mint

  • Salt, to taste

  • Optional: squeeze of fresh lemon

Sauce Instructions

  1. Whisk all ingredients together until smooth.

  2. Chill 15–30 minutes. Serve with hot qofte, fresh bread, and grilled vegetables.

Fërgesë (Tirana-Style Peppers & Cheese)



Ingredients

  • 4 red bell peppers

  • 1 large onion, chopped

  • 2 ripe tomatoes, grated

  • 1 cup ricotta

  • ½ cup feta, crumbled

  • 3 tbsp olive oil

  • 1 tsp paprika

  • Salt and black pepper, to taste

Roasting the Peppers

  1. Preheat oven to 450°F (230°C) or broil (high).

  2. Place whole peppers on a foil-lined baking sheet.

  3. Roast 20–30 minutes, turning every 5–10 minutes, until blackened and blistered.

  4. Transfer to a covered bowl for 10–15 minutes to steam. Peel, remove seeds/stems, and chop.

Instructions

  1. Heat olive oil in a skillet. Sauté onion until soft (5–7 minutes).

  2. Add chopped roasted peppers and grated tomatoes. Cook 10–15 minutes until thickened.

  3. Stir in ricotta, feta, paprika, salt, and pepper until cheeses melt and incorporate.

  4. Transfer to a baking dish.

  5. Bake at 375°F (190°C) for 20–25 minutes until bubbly and lightly browned.

Tavë Kosi (Baked Lamb with Yogurt)



Ingredients

  • 2 lbs lamb (shoulder or leg), cubed

  • 3 tbsp butter

  • 3 tbsp all-purpose flour

  • 3 cups full-fat yogurt

  • 4 eggs

  • Salt and black pepper, to taste

Instructions

  1. Brown lamb in butter; transfer to a deep baking dish.

  2. In the same pan, stir flour into remaining fat; cook 1 minute.

  3. Remove from heat. Gradually whisk in yogurt, then beaten eggs. Season generously.

  4. Pour mixture over lamb.

  5. Bake at 375°F (190°C) for 45–50 minutes until set and golden on top.

Bukë Misri (Albanian Cornbread)



Ingredients

  • 2 cups fine cornmeal

  • 1 cup all-purpose flour

  • 1½ tsp salt

  • 1 tsp baking soda

  • 2 cups yogurt or buttermilk

  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 375°F (190°C). Grease a baking pan.

  2. Mix dry ingredients in a bowl.

  3. Stir in yogurt and olive oil until just combined (thick batter).

  4. Spread into pan.

  5. Bake 40–45 minutes until golden and firm. Cool slightly before slicing.

Ballokume (Elbasan Butter Cookies)



Ingredients

  • 1 cup butter, softened

  • 1¼ cups sugar

  • 3 egg yolks

  • 2½ cups fine corn flour (very fine cornmeal)

  • Zest of 1 lemon (optional)

Instructions

  1. Cream butter and sugar until pale and fluffy.

  2. Beat in egg yolks and lemon zest.

  3. Gradually mix in corn flour until a soft dough forms.

  4. Shape into flat rounds (about ½-inch thick).

  5. Bake at 350°F (175°C) for 15–18 minutes — they should stay pale, not browned.



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