Albanian cuisine is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables, and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables, and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts.
Hospitality is a fundamental custom of Albanian society and serving food is integral to the hosting of guests and visitors. It is not infrequent for visitors to be invited to eat and drink with locals. The medieval Albanian code of honor, called besa, resolved to look after guests and strangers as an act of recognition and gratitude.
Albanian cuisine can be divided into three major regional cuisines. The cuisine of the northern region has a rural, coastal and mountainous origin. Meat, fish and vegetables are central to the cuisine of the northern region. The people there use many kinds of ingredients that usually grow in the region, including potatoes, carrots, maize, beans, and cabbage, and also cherries, walnuts and almonds. Garlic and onions are as well important components to the local cuisine and added to almost every dish.
The cuisine of the central region is threefold of rural, mountainous and coastal. The central region is the flattest and rich in vegetation and biodiversity as well as culinary specialties. It has Mediterranean characteristics due to its proximity to the sea, which is rich in fish. Dishes here include several meat specialties and desserts of all kinds.
In the south, the cuisine is composed of two components: the rural products of the field including dairy products, citrus fruits and olive oil, and coastal products, i.e. seafood. Those regions are particularly conducive to raising animals, as pastures and feed resources are abundant.
Besides garlic, onions are arguably the country's most widely used ingredient. Albania is ranked fifth in the world in terms of onion consumption per capita.
History Albanian cuisine is strongly influenced by the country's geography and history, and draws inspiration from the Mediterranean, Ottoman, and Balkan culinary traditions.
Illyrian era Albania’s culinary heritage is traced back to the Illyrian era (900 BCE-600 CE), when the diet primarily consisted of grains, legumes, wild herbs, and dairy products. The area's ample arable lands and its Mediterranean climate allowed for the cultivation of wheat, which became a staple in the diet. The Romans brought grapes, olives and staples when they took hold of the area in the 2nd century CE.
Byzantine and Ottoman influence Albania's absorption into the Byzantine Empire introduced dishes with typical Mediterranean ingredients, including olive oil, seafood, and a variety of herbs. Following the Ottoman conquest in the 15th century, Albanian cuisine integrated Turkish elements. Dishes such as byrek (savory pie), baklava, and kebabs became staples of the Albanian diet. The use of spices including cinnamon, cloves, and nutmeg, as well as rice-based dishes like pilaf, became prominent during this period.
Post World War II After the war, Albanian cuisine began to incorporate staples from its northern neighbor Yugoslavia, especially ajvar, a relish composed of eggplant, roasted red peppers, and various herbs and spices.
The local cuisine underwent significant changes during the 45-year authoritarian Communist rule of Enver Hoxha (1945-1990), during which draconian measures to maintain political control and promote economic self-sufficiency saw the rationing of food supplies, a prohibition of fishing, and a widespread decline in beef and dairy consumption.
The regime attempted to "collectivize" all regional Albanian cuisines and blur localized differences through the promotion of a singular national cuisine that emphasized simplicity and thrift. Since the end of Communist rule, new generations of Albanians have tried to revive traditional cuisine elements and popularize recipes of dishes that were discouraged by the Hoxha regime.
Characteristics and meals
Albania's location in the western Balkan Peninsula and on the Mediterranean Sea has impactfully contributed to the local cuisine. Many foods that are common in the Mediterranean Basin, such as olives, wheat, chickpeas, dairy products, fish, fruits, and vegetables, are prominent in the Albanian cooking tradition. Albania has a distinctly Mediterranean climate. Across the country, a range of microclimates due to differing soil types and topography allows a variety of products to be grown. Citrus fruits such as oranges, lemons, figs and olives thrive.
Every region has its own typical breakfast. Breakfast is generally light. Bread is common, served with butter, cheese, jam and yogurt, and accompanied with olives, coffee, milk, tea or raki. Tarhana (tarhana), a soup composed of wheat and fermented milk, is also a common breakfast in many rural areas. It is common to have only fruit or a slice of bread and a cup of coffee or tea for breakfast. Coffee and tea are enjoyed both in homes and in cafés.
Lunch is traditionally the biggest meal of the day, for everyone from school children to shop workers and government officials. In the past, people went home to have lunch with their families, but it is now common to have lunch with friends at restaurants or cafeterias. Lunch sometimes consists of gjellë, a main dish of slowly cooked meat with various vegetables, accompanied by a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, onions and olives. Salads are typically served with meat dishes and are dressed with salt, olive oil, white vinegar or lemon juice. Grilled or fried vegetables and sausages and various forms of omelettes are also eaten. Common beverages are coffee, tea, fruit juices and milk.
Supper in Albania is a smaller meal, often consisting only of a variety of breads, meat, fresh fish or seafood, cheese, eggs and various kinds of vegetables, similar to breakfast, and sandwiches. Ingredients
Located in Southern Europe with a direct proximity to the Mediterranean Sea, the Albanian cuisine features a wide range of fresh fruits, growing naturally in the fertile Albanian soil and under the warm sun. In consideration of being an agricultural country, Albania is a significant fruit importer and exporter. Besides citrus fruits, cherries, strawberries, blueberries and raspberries are among the most cultivated fruits. Many Albanians keep fruit trees in their yards. Fresh and dried fruits are eaten as snacks and desserts.
Fruits that are traditionally associated with Albanian cuisine include apple, grape, olive, orange, nectarine, blackberry, cherry, persimmon, pomegranate, figs, watermelon, avocado, lemon, peach, plum, strawberries, raspberry, mulberry and cornelian cherry.
A wide variety of vegetables are frequently used in Albanian cooking. Due to the different climate and soil conditions across Albania, cultivars of cabbages, turnips, beetroots, beans, potatoes, leeks and mushrooms can be found in a rich variety. Dried or pickled vegetables are also processed, especially in drier or colder regions such as in the remote Albanian Alps, where fresh vegetables were hard to get out of season. Particularly used vegetables include onion, garlic, tomato, cucumber, carrot, pepper, spinach, lettuce, grape leaves, bean, eggplant and zucchini.
Herbs are very popular. A wide variety are readily available at supermarkets or local produce stands across the country. The proximity to the Mediterranean Sea and the ideal climatic conditions allows the cultivation of about 250 aromatic and medical plants. Albania is among the leading producers and exporter of herbs in the world. Further, the country is a worldwide significant producer of oregano, thyme, sage, salvia, rosemary and yellow gentian. The most commonly used herbs and other seasonings in Albanian cooking include artichoke, basil, chili pepper, cinnamon, coriander, lavender, oregano, peppermint, rosemary, thyme, bay, vanilla, and saffron.
Drinks
Tea is a widely consumed beverage throughout Albania and particularly served at cafés, restaurants or at home. The country is rich in the cultivation of a wide range of herbs. The most popular varieties of tea drinking in Albania include Albanian-style mountain tea, which grows in the Albanian mountains and villages, and Russian- and Turkish-style black tea with sugar to tea with lemon, milk or honey.
Coffee is another popular beverage in Albania, but more particularly in the cities and villages. There are various varieties of coffee popular in Albania, such as espresso, cappuccino, macchiato, mocha and latte. As Albania was formerly part of the Ottoman Empire, coffee in the Turkish style is also common. Filter coffee and instant coffee are also available. Cafés are found everywhere in urban areas and function as meeting places for socializing and conducting business. Almost all serve baked goods and sandwiches and many also serve light meals. Tirana is particularly well known for its café culture.
In 2016, Albania surpassed Spain by becoming the country with the most coffee houses per capita in the world. In fact, there are 654 coffee houses per 100,000 inhabitants in Albania, a country with only 2.5 million inhabitants.
Dhallë is a traditional and healthy yogurt-based drink in Albania made by blending yogurt with water or milk and spices. It is especially popular during the summer month and it may be served with salt, according to taste.
Boza is a malt drink made from maize (corn) and wheat which is widely consumed with desserts in Albania.
Raki is the most popular spirit in Albania. It is considered as the national spirit beverage of the country. The most common types of raki in the country are grape, plum or blackberry. It is commonly served to the older people and is heated and sweetened with honey or sugar, with added spices. Although in the south of the country, Raki rigoni is very popular among the people and is made of white oregano, that is cultivated in the region.
Albania is traditionally a wine-drinking country. The people of Albania drink wine in moderation and almost always at meals or social occasions. Albanians drink about 5.83 liters of wine per person per year, which has been increasing since the Albanian production of high-quality wine grows to meet demand. The origins of wine production in Albania can be traced back to 6,000 years and evidence suggesting wine production confirm that Albania is among the earliest wine producers in Europe.
Pastries and desserts
There is a strong tradition of home baking in the country and pâtisseries are present in every city and village across the country. Entirely Albanian desserts and pastries consist primarily of fruits including oranges and lemons that grow as well as in the country. Traditionally, fresh fruits are often eaten after a meal as a dessert. Those dishes are inspired from both Western and Eastern civilizations.
Kanojët is a typical Sicilian pastry and very common among the Arbëreshë people, who brought the recipe for the pastry back to their Albanian homeland, where it remains popular to this day.. It is made of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. The kanojët from Piana degli Albanesi, an Arbëreshë village, are often referred to as the best cannolo.
Baklava is made frequently in Albania, especially around certain religious holidays of Muslims, Catholics and Orthodox. It is prepared on large trays and cut into a variety of shapes. Baklava is made either with hazelnuts or walnuts sweetened with syrup.