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    Taste of Albanian Cuisine: Balkan Cuisine, #4
    Ebook series1 title

    Balkan Cuisine Series

    By Goce Nikolovski

    ()

    Currently unavailable

    Currently unavailable

    About this series

    Traditional Albanian cuisine (Kuzhina shqiptare) represent the national cuisine of the Albanians. It is Mediterranean cuisine, influenced by many other cuisines including Turkish, Italian, and Greek cooking.
    Traditional Albanian cuisine is characterized by the use of diverse Mediterranean herbs such as mint, oregano, rosemary, basil, and more in cooking fish and meat, but also and chili pepper and garlic. Vegetables are also used in almost every dish.
    The main meal in Albania is lunch, which typically consists of stew (gjellë), slowly cooked meat with vegetables, and a salad of various fresh vegetables, such as cucumbers, tomatoes, green peppers, and olives. The salad is usually dressed with olive oil, salt, and vinegar or lemon juice.
    In Albanian high elevation localities, pickled preserves and smoked meat are very common. Internal animal organs also are used in dishes such as intestines and the head among other parts, which in Albania are considered a delicacy. Dairy products are also an integral part of the Traditional Albanian cuisine usually accompanied with ever-present bread and some alcoholic beverages such as Raki.
    This Albanian cookbook contains over 135 recipes, which will bring to your table some of the best and the tastiest dishes from the traditional Albanian cuisine. You will enjoy preparing and tasting every one of the meals!

    Enjoy and Bon Appétit – T'bëftë mirë!!!
     

    LanguageEnglish
    PublisherGoce Nikolovski
    Release dateMay 4, 2018
    Taste of Albanian Cuisine: Balkan Cuisine, #4

    Titles in the series (1)

    • 4

      Taste of Albanian Cuisine: Balkan Cuisine, #4
      Taste of Albanian Cuisine: Balkan Cuisine, #4

      Taste of Albanian Cuisine: Balkan Cuisine, #4

      Goce Nikolovski
      0 ratings
      0 ratings

      Traditional Albanian cuisine (Kuzhina shqiptare) represent the national cuisine of the Albanians. It is Mediterranean cuisine, influenced by many other cuisines including Turkish, Italian, and Greek cooking. Traditional Albanian cuisine is characterized by the use of diverse Mediterranean herbs such as mint, oregano, rosemary, basil, and more in cooking fish and meat, but also and chili pepper and garlic. Vegetables are also used in almost every dish. The main meal in Albania is lunch, which typically consists of stew (gjellë), slowly cooked meat with vegetables, and a salad of various fresh vegetables, such as cucumbers, tomatoes, green peppers, and olives. The salad is usually dressed with olive oil, salt, and vinegar or lemon juice. In Albanian high elevation localities, pickled preserves and smoked meat are very common. Internal animal organs also are used in dishes such as intestines and the head among other parts, which in Albania are considered a delicacy. Dairy products are also an integral part of the Traditional Albanian cuisine usually accompanied with ever-present bread and some alcoholic beverages such as Raki. This Albanian cookbook contains over 135 recipes, which will bring to your table some of the best and the tastiest dishes from the traditional Albanian cuisine. You will enjoy preparing and tasting every one of the meals! Enjoy and Bon Appétit – T'bëftë mirë!!!  

      Traditional Albanian cuisine (Kuzhina shqiptare) represent the national cuisine of the Albanians. It is Mediterranean cuisine, influenced by many other cuisines including Turkish, Italian, and Greek cooking. Traditional Albanian cuisine is characterized by the use of diverse Mediterranean herbs such as mint, oregano, rosemary, basil, and more in cooking fish and meat, but also and chili pepper and garlic. Vegetables are also used in almost every dish. The main meal in Albania is lunch, which typically consists of stew (gjellë), slowly cooked meat with vegetables, and a salad of various fresh vegetables, such as cucumbers, tomatoes, green peppers, and olives. The salad is usually dressed with olive oil, salt, and vinegar or lemon juice. In Albanian high elevation localities, pickled preserves and smoked meat are very common. Internal animal organs also are used in dishes such as intestines and the head among other parts, which in Albania are considered a delicacy. Dairy products are also an integral part of the Traditional Albanian cuisine usually accompanied with ever-present bread and some alcoholic beverages such as Raki. This Albanian cookbook contains over 135 recipes, which will bring to your table some of the best and the tastiest dishes from the traditional Albanian cuisine. You will enjoy preparing and tasting every one of the meals! Enjoy and Bon Appétit – T'bëftë mirë!!!  

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