Albanian Traditional Table

Lakror me Spinaq (Spinach Pie) - Albanian traditional Dish



Lakror Dardhe


INGREDIENTS

1 cup oil, preferably olive oil

1 1/2 packets (or about 30) pastry leaves (Filo dough)

1 1/2 pounds spinach, chopped1 cup diced feta cheese

1/2 cup chopped green onions2 eggssalt, half teaspoon

Preparation
Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.

Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 3501_F for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!

Garlic Yogurt with Cucumber - Traditional Albanian Recipe
Cucumbers and tomatoes with yogurt with herbs and garlic

Ingredients
· Plain Yogurt
· Garlic
· Dried mint
· Cucumber
· Salt
·Fresh Baked bread
·Tomatoes
Preparation:

Mix together one-half cup of plain yogurt, one-forth teaspoon crushed garlic, one-forth teaspoon salt, and one-half teaspoon dried mint leaves, place that on top of the bread and server with fresh tomatoes.

Servings: 4
Ingredients:

1-1/2 lbs lamb
4 tablespoons butter (1/2 stick)
2 tablespoons rice
Salt, pepper

For Yogurt sauce:

1 tablespoon flour
4 tablespoons butter (1/2 stick)
2 lbs. yogurt
5 eggs
Salt, pepper

Cooking Instructions:

Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half the butter, sprinkling the meat with its gravy now and then. When meat is half-baked, add rice; remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce:
Sauté flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour. Put the sauce mixture in the baking pan; sauté it with the meat pieces and bake at 375 degrees F for about 45 minutes.
Serve hot.

Hëna wrote:Lakror me Spinaq (Spinach Pie) - Albanian traditional Dish

Westerners, even in the past took note of this Albanian specialty.

M'ka marre malli per byrek kosit apo gjizet

1 lb spaghetti
3-4 fresh tomatoes
1 medium onion
3-4 cloves garlic
2-3 tablespoon of chopped cilantro
pinch of red pepper
salt and black pepper to taste
3-4 pieces of toasted bread
Romano cheese
Red or White wine


Fill the pot 3/4 of the way with water, pour some salt and let it come to boil. Once you see the water boiling, pour the 1 lb spaghetti, and let it boil for 10 minutes. Meanwhile, chop the onions, garlic, fresh tomatoes or crushed tomatoes, if you hate chopping...

In a skillet put some Olive oil, don't try to be stingy, cause that is the only fat this spaghetti will have, and is also healthy.
Pour in the chopped onions, and let it become translucent. After that, pour in the tomatoes, salt, black pepper, red pepper, half of cup of wine red or white, whichever you gonna drink with your meal and let it cook together for 5-6 minutes.

After that, put in the garlic, cilantro and the aldente spaghetti, and let it for 4-5 minutes to cook together, so all the ingredients can come and join together.

Put the cooked spaghetti in the spaghetti dish, and dress it up with Romano cheese, some fresh cilantro and a few toasted pieces of bread.

A glass of red or white wine, and Bon appetite or Ju befte mire...

Hëna wrote:


Garlic Yogurt with Cucumber - Traditional Albanian Recipe
Cucumbers and tomatoes with yogurt with herbs and garlic

Ingredients
· Plain Yogurt
· Garlic
· Dried mint
· Cucumber
· Salt
·Fresh Baked bread
·Tomatoes
Preparation:

Mix together one-half cup of plain yogurt, one-forth teaspoon crushed garlic, one-forth teaspoon salt, and one-half teaspoon dried mint leaves, place that on top of the bread and server with fresh tomatoes.

Isn't this a Greek cuisine?

Sarmat wrote:

Isn't this a Greek cuisine?

Can you tell me what makes this dish only Greek, and not a Balkan one!?

AuLoNa wrote:

Sarmat wrote:

Isn't this a Greek cuisine?

Can you tell me what makes this dish only Greek, and not a Balkan one!?

That's the whole point. Can you tell me then, what makes this dish only Albanian?

Sarmat wrote:

AuLoNa wrote:

Sarmat wrote:

Isn't this a Greek cuisine?

Can you tell me what makes this dish only Greek, and not a Balkan one!?

That's the whole point. Can you tell me then, what makes this dish only Albanian?

When that dish is prepared by an Albanian.
I mean you called it Greek cuisine, did not even try to say that it belongs to the whole Balkan, which I did.

Sarmat wrote:

Isn't this a Greek cuisine?

Yes it was brought by the new commers from Pontus and Anatolia.

Leka wrote:

Sarmat wrote:

Isn't this a Greek cuisine?

Yes it was brought by the new commers from Pontus and Anatolia.

They forget that yogurt is a turkish invention, and they may be right, since they call it greek too!