Skip to main content

Albania: Cooking Around the World with Camilla (CATWWC)

We are on a roll. The kids are as excited about this project as I am and, on the way to school the morning after our Afghani dinner, inquired eagerly, "Mommy, what's our next country?"

So, we're on to country number two: Albania.

In case you are just joining us, I was inspired - by Sasha of Global Table Adventure - to cook and eat our way through 195 countries. She researches, blogs, cooks, and blogs again about one country per week; I am not going to be that scheduled. A few here, a few there. But we will do it all. And my goal is to finish by the end of the year.

So, here we go. Për të ngrënë bukë. That's Albanian for "going to eat a meal." Dinner tonight was made up of savory and sweet dishes from ALBANIA, the second country on the list.

Click here for my CATWWC (Cooking Around the World with Camilla) launch post.

Country: Albania

Albanian cuisine reflects a mixture of influences from the Turkish, Balkan, and Mediterranean European cuisines. Something I read says that Albanian cuisine relies heavily on mediterranean herbs such as oregano, mint, and rosemary though the dishes are highly regionalized and, I am guessing, those regions farther from the Mediterranean would use these less so. In any case, the recipes I found are not too far a stretch from my usual Italian-based cooking.

It also appears that I am going to have sous-chefs for this adventure. Riley came into the kitchen and helped with everything from the main dish to the dessert.

Here's what we ate on our tabletop journey to Albania...

Tave me Presh (Albanian Baked Leeks)
Ironically, having written about Albanians' use of Mediterranean herbs, the main dish I selected isn't seasoned with anything except salt and pepper. I threw in some herbs just because. We all felt that though the dish was flavorful, it felt as if it were missing something. Maybe next time I'll serve it over rice or with potatoes. Something. But this way of preparing the leeks rendered them buttery soft. Very nice.

Tirana Salad (Albanian Tossed Salad)
Usually served as a starter, I liked this as an accompaniment to the heavier Tave me Presh that I served as our main dish. Traditionally this salad is made with romaine leaves. I used what I had - red-leaf lettuce from our High Ground Organics CSA box. But the onions and lemon provide all of the flavor, so I figured we were staying true to the taste of the original salad.

Kurabie (Albanian Lemon Cookies)
There are numerous varieties of kurabie, which run the gamut from simple butter cookies as you would find in Iranian cuisine to almond and spice-laden confections that are traditional in Greece. This Albanian version used yogurt in the dough and is lightly scented with lemon zest.

Enjoy my tabletop travels. Join me in whipping up a dish or two. If you do cook something from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.

This Knight of the Global Table Adventure is signing off for now. We're off to Algeria next. Tomorrow, in fact. Stay tuned...


Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce