Svetlana Averina prepared a master class on cooking the Burek with Meat dish.

Recipe for cooking burek with meat

Ingredients:

• Ready-made puff yeast-free dough - 1 pack (500 gr)
• Ground beef - 500 gr (I have mixed + chicken breast fillet)
• Bulb onions - 1 pc.
• Salt, pepper, spices to taste

For the mixture:

• Kefir - 200 gr.
• Eggs - 1 pc.
• Mineral water - 150 gr.
• Vegetable oil - 100 gr.
• A pinch of salt

Preparation:

The finished puff yeast-free dough must be thawed at room temperature.

Cut the onion into cubes and fry in vegetable oil until golden brown, let cool.

Add fried onions, salt and spices to the minced meat. I used delicious garlic and dried herbs salt.

While the dough is thawing, and the minced meat absorbs the aromas of the seasoning, prepare the mixture.

To do this, beat the egg with salt, add kefir, oil and mineral water.

Our dough has become soft, now you can start rolling it. Roll out thinly in one direction. Divide in half.

Put the first layer on a greased form, sprinkle it with our mixture a little.

We put the minced meat on the dough, then the second layer and again the minced meat. And so on until the end. The dough should be on top.

Fill the finished layers with the mixture. We send to the oven preheated to 200 * C for 40 minutes.

If the top burns, cover with parchment.

Our "Burek with Meat" is ready! We sit down at the table and eat while it's hot!

Enjoy your meal!

For viewing, we offer a video recipe for making a meat pie from aspic dough

Today in Turkey it is considered a true tradition to prepare tender and tasty national food called burek (burek).

General principles of cooking an oriental dish called Burek (burek)

The general principles of cooking this dish are as follows:

For more juiciness of the dish, the dough must be rolled very thinly.

Also, the dough must be boiled to give it a certain hardness.

In addition to minced meat or coarsely chopped meat between the layers of burek (burek), you can put feta cheese (cheese made from cottage cheese, not a hard variety) or vegetables.

In general, traditionally, greens should be added to the burek (burek) in the filling, and the dough should be sprinkled with sesame seeds on top, which will give the dish a special piquancy.

In general, the most delicious burek (burek) is a freshly prepared product that has not yet dried.

Recipe 1. Turkish Burek (burek)

Ingredients:

Ingredients for "Filo" dough without adding eggs:

Water (warm) - 600 ml.

Flour (premium grade) - 1 kg.

Salt (no top) - 1 tbsp the spoon.

Oil (olive) - 360 ml.

Soda - 1 teaspoon.

Fresh lamb filling

Adjika (dry).

Onions (garden or onions).

Eggs (chicken) - 1 pc.

Minced meat (lamb) 1 kg 200 gr.

Salt - 2 pinches.

Cooking method:

A fresh dough called "Filo" is prepared as follows:

Dissolve salt in slightly warmed water. Next, add sifted flour to this water, add oil and add a little soda.

Then you need to knead the dough, bringing it to a homogeneous mass, and shape into a ball. The dough in the form of a ball must be beaten on the table at least 50-60 times.

As a result of these actions, in the future it will be possible to feel by touch, a certain softness and tenderness acquired by the test.

Then the dough is divided into 12 parts and small balls roll out of it. Then the balls of dough are laid out in a clean cup, covered with foil and sent to the refrigerator for 1 hour 10 minutes.

After the dough has stood in the refrigerator, each ball is rolled out with a rolling pin (while the hands, table and rolling pin should be abundantly sprinkled with flour).

The dough is stretched across the table and thrown onto clenched fists. The dough layer should become thin and almost transparent.

And yet, to evenly distribute the dough on the table, sprinkle it with flour. The distributed dough on the table will hang at the edges, which will allow the cook to stretch it out more before wrapping it in parchment paper.

If the cook or the cook is not going to immediately use the dough in cooking, then it must be rolled into a roll, together with parchment and sent to the refrigerator.

Now we turn to the direct preparation of the burek (burek):

Dough for making burek (burek), in this case we take fresh, not chilled.

In the meat twisted in a meat grinder, add adjika and chopped onion, and knead it until smooth.

Further, already on the prepared leaf of "Filo" dough, you need to lay out the meat, and form from it a long sausage stuffed with minced meat, twisting it with a spiral in the form of a snail. Further, the next sausage stuffed with minced meat joins the first snail, etc.

Then the egg is broken into a clean cup and the surface of the burek (burek) is coated with a special brush and sprinkled with sesame seeds.

Burek (burek) is baked in the oven at a temperature of 200-220 degrees for an hour.

After the burek (burek) has been taken out of the oven, it must be sprinkled with water and covered with a towel.

Recipe 2. Albanian burek (burek)

Ingredients:

Beef meat - 0.5 kg.

Bulb onions - 2 pcs.

Oil (vegetable) - 50 ml.

Dough (puff) - 0.5 kg.

Ground pepper, salt, spices - for an amateur.

Mixture for lubricating Burek (burek):

Oil - 1 tbsp.

Eggs - 3 pcs.

Kefir or sour milk - 200 gr.

Mineral water - 150 ml.

Cooking method:

The onion is cut into small cubes. Then the onion is sautéed in heated oil in a frying pan until golden brown. Let the onion cool.

Mix fried onions, meat, spices and salt with pepper and mince. Grease the bottom of a round tins (for baking) with butter and place three layers of dough on it.

Sprinkle the top layer of dough with butter and lay a layer of meat on it. Also spread the remaining layers of dough and minced meat further. The whole burek (burek) is covered with the last layer of dough, smeared with butter. The product prepared in this way is cut into portions in advance and poured with a mixture to lubricate the burek (burek).

Burek (burek) must be baked in the oven at a temperature of 200 degrees for 40-50 minutes.

Recipe 3. Meat burek (with added cheese)

Ingredients:

Beef pulp - 0.3 kg.

Puff pastry (not yeast) - 0.4 kg.

Cheese (hard varieties) - 80 gr.

Onion - 1 pc.

Carrots - 1 pc.

Egg - 1 pc.

Water (mineral) - 50 ml.

Kefir - 0.5 tbsp.

Vegetable oil.

Salt, pepper - not for everybody.

Cooking method:

Chop onions and carrots into cubes and fry in hot vegetable oil.

Add meat cut into small pieces to the fried vegetables and mince it all.

Add salt, pepper and spices to the finished consistency to your own taste. Mix the resulting minced meat thoroughly.

Cut mugs from the dough layer with a glass. And place them on an oiled baking sheet. Put a little minced meat on top of the dough circles. Then put the remaining mugs and minced meat on top of each other. With the last layer of dough, cover the future dish - burek (burek). And send it to the oven for baking for 40 minutes.

Next, you need to mix kefir, mineral water, an egg and salt all the ingredients. Spread the resulting mixture abundantly on the top layer of puff pastry, sprinkle it with grated cheese and send to bake in the oven for a while, until fully cooked.

Recipe 4. Meat burek (burek) with herbs and garlic

Ingredients:

Minced beef - 300 gr.

Minced chicken breast - 200 gr.

Bulb.

Puff pastry (not yeast).

Salt, pepper, spices.

Mixture for coating the top layer of burek (burek):

Kefir 200 gr.

Eggs (chicken) - 1 pc.

Mineral water - 150 gr.

Vegetable oil - 0.5 cups.

Salt - a teaspoon (no top).

Cooking method:

Frozen non-yeast dough must be thawed. The onion must be cut into small cubes and then sautéed in hot oil until golden brown.

Add cooked onions, spices, salt, herbs (dry) and garlic to the minced meat made from beef and chicken breast.

To get a delicious mixture, you need:

Beat the egg with salt, kefir, butter and mineral water.

The thawed dough must be rolled out thinly, and the resulting layer must be divided in half. Next, grease the baking sheet with oil and put the first layer of dough on it, which is covered with minced meat on top. Then put the next layer of dough, and minced meat on it, and so on. The last layer of Burek (burek) should be a layer of dough.

The layers of burek (burek) prepared in this way should be filled with the mixture made in advance and sprinkled with sesame seeds on top. Then send it to an oven preheated to 200 degrees, for 50 minutes.

After the allotted time, the burek is ready.

Recipe 5. Vegetable burek (burek)

Ingredients:

Zucchini 0.75 kg.

Brynza - 1 tbsp.

Egg - 4 pcs.

Flour and croutons mixture.

Cooking method:

The zucchini should be cut into circles and then fried in oil.

Grate or chop a glass of feta cheese, drive three eggs into it and finely chop the greens (parsley). Mix all components.

Put the resulting mixture on circles of fried vegetable and cover them with other zucchini. Roll the resulting round bureks in breadcrumbs with flour and coat with an egg. You need to fry such delicious round food called bureki in hot fat.

Recipe 6. Turkish burek (burek) - curd

Ingredients:

Yufta (thin layer of dough) - 6 sheets.

Cottage cheese - 0.25 kg.

Feta - 0.25 kg.

Salt, pepper, spices.

Filling mass:

Eggs - 3 pcs.

Milk - 200 ml.

Oil (vegetable) - a quarter cup.

Butter (ghee) - 3 tbsp. spoons.

Baking powder - 2 tsp.

Salt, pepper - not for everybody.

Cooking method:

The curd should be mixed with chopped parsley and feta, and a little salt and pepper these components.

For pouring - you need to beat eggs with milk, add vegetable oil and melted butter, as well as baking powder.

Next, in a special mold you need to put parchment paper soaked in oil on the bottom, and put a sheet of yufka on it. Moreover, in some places the dough needs to be slightly raised to the top, so that, thus, some folds are obtained.

Pour a ladle of the prepared filling onto the yufka. And again put a sheet of yufka on top and fill it with milk and egg filling. Then put it again, for the third sheet of the yufka, but do it without folds and filling. Instead, it is necessary to evenly distribute the cottage cheese with feta and herbs over the dough layer and cover with a yufa like the previous layers.

Then again you need to pour the dough layer with a mixture based on milk and eggs, and then cover the 5th sheet of yufka with pouring. Having formed folds on the dough and having laid the sixth and last layer of the yufka, on top of our semi-finished product it must be poured with the remaining mixture.

On top of the last layer of dough and pouring, the product is sprinkled with sesame seeds and sent to the oven preheated to 200 degrees until Burek (burek) is completely cooked and a golden crust appears.

Recipe 7: Cheese burek (burek) with herbs

Ingredients:

Cheese (soft varieties) or fetax - 200 gr.

Cheese (hard) - 150 gr.

Onions (green, lamb).

Dill.

Puff pastry (not yeast).

Chicken yolk.

Cooking method:

Grate the cheese, add fetax, chopped herbs, garlic and spices - grind everything together, but without salt.

The dough must be divided into four layers, and from one, cut off one part and set aside for further use.

Each layer needs to be rolled out thinly and the filling should be laid out. All layers individually must be rolled up in the form of rolls, and laid on the bottom of the molds with a snail or a spiral, and then sent to the oven preheated to 200 degrees for baking.

To make the burek tasty and appetizing, it is better to use olive oil in its preparation.

In order for the burek to receive a golden brown crust during baking, dairy products with high fat content must be used in the pouring mixture.

For more juiciness of the burek, it is recommended to put a piece of butter into the meat filling.

In general, having cooked burek (burek) at home - you will feed your family tasty, satisfying and appetizing!

Section:
Classic dishes of national cuisines
3rd page

ALBANIAN DISHES

About Albanian cuisine

Historical and geographical features, convenience of the coastline, favorable climate, multiple interactions with neighboring peoples have had a significant impact on the richness and diversity of Albanian cuisine. For example, the Albanians hold fish and seafood dishes in high esteem, many of which owe their appearance to ancient Greece and Ancient Rome.

Many dishes were introduced by the Byzantines, Venetians, Arabs. As in neighboring Italy, here you can taste risotto or crab brodetto. From the Yugoslav cuisine, the Albanians borrowed such dishes as cevapchichi, razhnichi, pilav, many types of moussaka.

Due to the warm climate in Albania, corn is grown in large quantities, which is used both in boiled and canned form for preparing a wide variety of dishes. In addition, corn is used to produce flour for the national dish "celje".

Sheep breeding has long been practiced in the highlands of Albania. They eat not only meat, but also sheep's milk, which has healing properties. It is fermented, added to various dishes, and famous varieties of cheese are made from it.

Unfortunately, after World War II, the people of Albania were unlucky with the totalitarian communist regime established there, which had common features with the communist regime in North Korea, which led to the country's economic lag and impoverishment of the population. But when the consequences of these difficulties are finally overcome, Albania united with Kosovo will become one of the best resorts in the world.

ALBANIAN SALAD

Ingredients :
- potatoes 200 g,
- sweet pepper 250 g,
- tomatoes 500 g,
- onions 50 g,
- parsley, dill 50 g each,
- raisins 50 g,
- sour cream 300 g,
- olive oil 50 g,

Preparation

Peel the pepper, peel the tomatoes. Boil the potatoes in their skins and peel.
Cut the prepared vegetables into small cubes, add finely chopped onions, parsley, dill, raisins, salt, pepper and mix.
Season with butter mixed with sour cream and refrigerate for 20 minutes.
Serve as a side dish with meat, fish or offal.

BAKED PEPPER SALAD

Ingredients :
- sweet pepper 800 g,
- tomato 100 g,
- onions 100 g,
- olive oil 150 g,
- parsley, celery,
- ground black pepper, salt to taste.

Preparation

Peel the bell peppers, cut into strips and bake, pouring water from time to time.
Scald the tomato with boiling water, cool with cold water, peel and cut into circles.
Chop the onion into thin rings, finely chop the parsley and celery.
Mix prepared vegetables, salt, pepper and season with oil.

SEA BASS WITH TOMATOES

Ingredients :
- sea bass 800 g,
- tomatoes 500 g,
- wheat flour 50 g,
- vegetable oil 100 g,
- parsley 50 g,
- sheep cheese 50 g,
- bread crumbs 20 g,
- garlic, black pepper, salt to taste.

Preparation

Peel the fish, rinse, salt, breaded in flour and fry in half the oil. Remove seeds from tomatoes, cut them into slices, sauté into pieces of oil, season with salt, pepper, sprinkle with grated garlic and some herbs.
Put the prepared fish in a dish greased with the remaining oil, put browned tomatoes on top, sprinkle with grated cheese, breadcrumbs and bake at 200 ° C for 40 minutes.
Sprinkle with herbs when serving.

FISH WITH POTATO

Ingredients :
- fresh fish 1 kg,
- potatoes 500 g,
- tomatoes 200 g,
- white wine 300 g,
- water 200 g,
- olive oil 150 g,
- garlic, ground black pepper, salt to taste.

Preparation

Peel the fish, remove the entrails, rinse, cut into portions. Peel the potatoes, rinse, cut into slices, put in a greased fireproof dish, salt and pepper.
Top with prepared fish and peeled tomatoes cut into four parts.
Sprinkle with finely chopped garlic, add oil, water, wine and bake at 175 ° C for 40 minutes.

SHEPHERD'S LUNCH

Ingredients :
- lamb pulp 500 g,
- potatoes 500 g,
- onions 100 g,
- tomatoes 150 g,
- sweet pepper 100 g,
- garlic 50 g,
- parsley greens 30 g,
- water 50 g,
- vegetable oil 30 g,
- wheat flour 50 g,
- sour milk 500 g,
- hot chilli pepper,
- black peppercorns,
- cumin, salt to taste.

Preparation

Cut the lamb into large pieces, the onion - into cubes, the potatoes - into cubes or circles, chop the garlic. Core and cut sweet peppers into strips, peel and dice the tomatoes.
Lay the prepared meat and vegetables in layers in an oiled clay pot, season with spices, cover with hot water, cover and simmer, adding water if necessary.
Add sour milk mixed with flour 15-20 minutes before readiness.
Sprinkle with herbs when serving.

BEEF CHEVAPCHICHI

Ingredients :
- beef pulp 500 g,
- ground black pepper,
- rosemary,
- vegetable oil (olive, corn),
- salt to taste.

Preparation

Cut the meat into small pieces, mince, add salt, pepper, rosemary. Stir the minced meat thoroughly for 15-20 minutes, then put it in a cold place for several hours, then mold it into sausages 5-7 cm long and 2 cm thick.
Grease the grill rack with oil and fry the sausages on it for 5-7 minutes.
Serve hot with finely chopped onions and tomatoes.

MEAT DUMPLINGS WITH POTATO

Ingredients :
- potatoes 400 g,
- beef pulp 300 g,
- egg 1 pc.,
- walnut kernels 40 g,
- raisins 60 g,
- olive oil 200 g,
- ground black pepper, salt to taste.

Preparation

Boil potatoes in a peel, peel and rub through a sieve. Pass the beef through a meat grinder and combine with chopped nuts, eggs, raisins and potatoes.
Salt and pepper the resulting minced meat, mix and put in a cold place for two hours. Then form into balls and fry in oil.
Serve boiled cauliflower, stewed carrots or beets for garnish.

Lamb meatballs

Ingredients :
- lamb pulp 400 g,
- wheat bread 100 g,
- water 100 g,
- eggs 2 pcs.,
- mutton fat or vegetable oil 100 g,
- garlic,
- cumin,
- salt to taste.

Preparation

Soak the bread in warm water. Cut the meat into slices and mince. Mix the minced meat with bread, chopped garlic, eggs, salt, caraway seeds and put in the cold for 2 hours.
Form balls from the resulting mass and fry in oil or fat.
Serve green salad leaves and vegetables for garnish.

MEATBALLS WITH CHICKEN ONION

Ingredients :
- onions 300 g,
- beef pulp 300 g,
- olive oil 100 g,
- wheat bread 300 g,
- water 100 g,
- eggs 3 pcs.,
- tomatoes 600 g,
- meat broth 600 g,
- wheat flour 60 g,
- parsley,
- ground black and red pepper,
- salt to taste.

Preparation

Finely chop half of the specified norm of onion, fry in half the norm of oil and combine with beef passed through a meat grinder. Add soaked and squeezed bread, finely chopped herbs, eggs, salt, black pepper. Mix everything and put in a cold place for 1 hour.
Cut the remaining onion into rings, fry in oil, sprinkle with red pepper and place in an earthenware dish.
Form balls of minced meat, breaded them in flour and put on sautéed onions, alternating with chopped tomato slices.
Drizzle with broth and bake at 175 ° C until tender.
When serving, arrange with herbs.
You can serve mashed potatoes or boiled rice as a side dish.

BUREK WITH MEAT

Ingredients :
- beef pulp 500 g,
- onions 50 g,
- vegetable oil 50 g,
- puff pastry 500 g,
- ground black pepper,
- salt to taste.
For the egg and milk mixture:
- vegetable oil 100 g,
- eggs 3 pcs.,
- kefir 200 g,
- mineral water 150 g.

Preparation

Cut the onion into small cubes and sauté in oil until softened, cool, combine with minced meat, salt, pepper and mix.
Place 2-3 layers of dough on the bottom of a greased round baking dish. Sprinkle the dough with butter, put a layer of meat filling on it. Layer the remaining dough and filling, cover with dough on top, grease with butter, cut into portions and pour with a mixture made from kefir, eggs, mineral water and oil.
Bake the burek at 200 ° C for 40 minutes.
Serve hot.

CHICKEN WITH NUT SAUCE

Ingredients :
- chicken 800 g,
- vegetable oil 50 g,
- ground black pepper,
- salt to taste.
For the nut sauce:
- walnut kernels 500 g,
- butter 50 g,
- wheat flour 20 g,
- chicken broth 300 g,
- garlic,
- ground black pepper,
- salt to taste.

Preparation

Cut the chicken carcass, rinse, salt and pepper. Put the prepared chicken in a greased dish, sprinkle with vegetable oil and bake at 175 ° C, pouring it from time to time with the resulting juice or water.
Making the sauce. Dry the flour, dilute with hot broth, mix thoroughly, add chopped nuts, butter, garlic, salt and pepper.
Cut the fried chicken into pieces, pour over the sauce and simmer for 10 minutes.
Serve with boiled potatoes or rice.

RISOTTO WITH MUSHROOMS

Ingredients :
- rice 300 g,
- onions 100 g,
- vegetable oil 100 g,
- white wine 100 g,
- fresh champignons 200 g,
- broth 1 l,
- cheese 150 g,
- parsley,
- ground black pepper,
- salt to taste.

Peel the eggplants, cut into cubes and leave for 1 hour. Dice the onion, sauté in butter, add the eggplant, sliced \u200b\u200bbell peppers, diced tomatoes and courgettes, salt, ground pepper and simmer, adding water from time to time.
Boil rice separately and sprinkle with herbs.
Lay the prepared vegetables and rice in layers, add oil and bake at 175 ° C until tender.

CRAB BRODETTO

Ingredients :
- fresh or canned crabs 300 g,
- potatoes 500 g,
- vegetable oil 150 g,
- wine vinegar 100 g,
- parsley,
- ground black pepper,
- salt to taste.

Preparation

Boil fresh crabs, peel and cut into small pieces. Cut the potatoes into slices, put in a fireproof dish, season with salt and pepper.
Lay a layer of crabs on top, sprinkle with oil, sprinkle with herbs, pour over with wine vinegar and simmer for 30 minutes.

PITA

Ingredients :
- wheat flour 1 kg,
- milk 40 g,
- pressed yeast 50 g,
- vegetable oil 200 g,
- cheese 300 g,
- eggs 6 pcs.,
- salt to taste.

Preparation

Chop the yeast, dilute with warm milk, add 20 g of flour and put in a warm place. Combine the finished dough with half the norm of butter, salt, water, flour, knead the dough and leave for proving.
Place the prepared dough on a greased sheet so that the edges are much thicker than the middle and rise above the edge of the sheet, and bake at 170 ° C until golden brown.
Then remove the crust, grease the dough with butter.
Mix egg yolks with grated cheese, add whipped whites, place on the dough and bake at 200 ° C.
After cooling, cut the pita into portions and serve.

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The richness and variety of Albanian cuisine surprises all guests of the country. Many of the traditional recipes that locals love so much have their roots in Italian, Turkish and Arabic cuisine. Of course, the proximity of the sea also has an impact. You can try a lot of different seafood in any institution, their combination with sauces and side dishes is quite unusual, but the taste of the dish is excellent. Let's delve deeper into this topic and find out more about Albanian cuisine.

Albanian main dishes

Albanians are very fond of the combination of meat and vegetables, which is why traditional Albanian cuisine is prepared from such products. The national second courses in this country are:

Traditionally, such dishes of Albanian cuisine are served with a side dish, it can be rice with dried herbs. Usually, the main meals are quite satisfying and very tasty. They are ordered even by the smallest children, because the dishes are also very healthy. In all restaurants in the country, you can always find traditional food on the menu.

Chefs often like to improvise and add or replace certain ingredients. For example, green peas for broccoli or tomatoes for oranges. The result is a real masterpiece that will surprise you with its taste. The "highlight" of any Albanian dish is a properly selected seasoning: turmeric, a mixture of hot peppers, etc. During cooking, mint leaves are also used, which add an exquisite aroma to any food and will undoubtedly please a hungry tourist.

Fish dishes

Soups take pride of place in the national Albanian cuisine. Despite their love for meat dishes, locals prefer to make soups from fish. And it is not surprising, because freshwater live fish is quite easy to get in rivers and lakes. It is also striking that it is forbidden to transport fish around the country in order to preserve the first freshness. In the restaurants of Albania you can taste dishes from carp, eel or trout. Of course, you will really like these dishes. Tourists highlight:

There are many restaurants where you can taste delicious Albanian seafood dishes (mussels, octopus, shrimps, etc.). Their prices are quite low when compared, for example, with Italy.

Baking in Albanian cuisine

Baking also plays an important role in Albanian cuisine. Locals use dough to make not only desserts, but also main dishes. One of the traditional dishes in Albanian cuisine is petula - pancakes, which they like to serve for breakfast with jam or jam. Albanians also love burek - a roll with ground beef; for a change, rice and greens are added to the minced meat. You can often see this amazing dish on the menu of restaurants. Another no less popular dish in Albanian cuisine - burek - appeared under the influence of Turkey, where it is one of the main national dishes.

The warm climate in Albania allows for the cultivation of various varieties of corn and its large harvests. Dough is made from corn, which is the basis of any baking. Albanians love to bake pies with spinach or sweet lemon pie, improvise with the preparation of muffins and cookies. Of course, fruits and nuts become the main filling in sweet baked goods, but seafood is also often used.

Dessert

The basis of all desserts in Albanian cuisine is fruits, because they grow here all year round. Compotes are cooked from them, dried, and jam is made according to recipes that are passed down from generation to generation. The extraordinary taste of such dishes enchants all gourmets. Oshaf is considered a traditional dessert of Albanian cuisine - dried fruits served with fruit syrup. Albanians also love a dish called ashure - sweet wheat pudding. In local restaurants of traditional cuisine you can also find "Sutlyash" - rice pudding with cinnamon.

True sweet tooths should like baklava, fruit with chocolate paste or local ice cream "Akklore". In addition to fruits, the country is very fond of eating nuts: walnuts, cashews, peanuts. Many sweets are made from them and added to main dishes.

Beverages

Wine is considered a traditional drink in Albania. The climatic conditions in the country allow for a high grape harvest. Although local wines are not very popular worldwide, they still get a lot of good reviews. In Albania, they are not expensive at all (about $ 7), while they have an excellent taste and aroma. The main alcoholic drink is rakia, a grape brandy that locals consume during breakfast and dinner. Skadenberg is a chic local cognac that has won prizes at international exhibitions. You can find it in any specialized store in Albania.

The state also produces beer that you will undoubtedly like. The most popular brands in the industry are Tirana, Kaon, Korca and Stella.

Albanians love to drink coffee at any time of the day or night - this is their favorite pastime. It is brewed much stronger than in Italy or Turkey, so in restaurants the drink is served with water. Macchiato and espresso are popular.

Prices for meals in Albania

Albania has a lot of cafeterias and restaurants serving traditional cuisine. You can taste wonderful, tasty dishes at low prices (when compared with Europe): for example, for a full meal (soup, meat dish and dessert) you will spend an average of $ 26. If you order dinner at an expensive restaurant for three people, you will pay about $ 70. A combo set in fast foods will cost you $ 5, and drinks (coffee, wine, beer) in cafeterias - no more than $ 2.

Section: Classic dishes of national cuisines
3rd page

Cutlery, dishes. Table decoration. Decoration of dishes. Etiquette

Section "Sauces"

Classic mayonnaise, provencal mayonnaise. Russian table horseradish. Bechamel sauce.

About Albanian cuisine

Historical and geographical features, convenience of the coastline, favorable climate, multiple interactions with neighboring peoples have had a significant impact on the richness and diversity of Albanian cuisine. For example, the Albanians hold fish and seafood dishes in high esteem, many of which owe their appearance to ancient Greece and Ancient Rome.

Many dishes were introduced by the Byzantines, Venetians, Arabs. As in neighboring Italy, here you can taste risotto or crab brodetto. From the Yugoslav cuisine, the Albanians borrowed such dishes as cevapchichi, razhnichi, pilav, many types of moussaka.

Due to the warm climate in Albania, corn is grown in large quantities, which is used both in boiled and canned form for preparing a wide variety of dishes. In addition, corn is used to produce flour for the national dish "celje".

Sheep breeding has long been practiced in the highlands of Albania. They eat not only meat, but also sheep's milk, which has healing properties. It is fermented, added to various dishes, and famous varieties of cheese are made from it.
Unfortunately, after World War II, the people of Albania had no luck with the totalitarian communist regime established there, which had common features with the communist regime in North Korea, which led to the country's economic lagging and the impoverishment of the population. But when the consequences of these difficulties are finally overcome, Albania united with Kosovo will become one of the best resorts in the world.

ALBANIAN SALAD

Ingredients:

- potatoes 200 g,
- sweet pepper 250 g,
- tomatoes 500 g,
- onions 50 g,
- parsley, dill 50 g each,
- raisins 50 g,
- sour cream 300 g,
- olive oil 50 g,

Preparation

Peel the pepper, peel the tomatoes. Boil the potatoes in their skins and peel.
Cut the prepared vegetables into small cubes, add finely chopped onions, parsley, dill, raisins, salt, pepper and mix.
Season with butter mixed with sour cream and refrigerate for 20 minutes.

Serve as a side dish with meat, fish or offal.

BAKED PEPPER SALAD

Ingredients:

- sweet pepper 800 g,
- tomato 100 g,
- onions 100 g,
- olive oil 150 g,
- parsley, celery,
- ground black pepper, salt to taste.

Preparation

Peel the bell peppers, cut into strips and bake, pouring water from time to time.
Scald the tomato with boiling water, cool with cold water, peel and cut into circles.
Chop the onion into thin rings, finely chop the parsley and celery.
Mix prepared vegetables, salt, pepper and season with oil.

SEA BASS WITH TOMATOES

Ingredients:

- sea bass 800 g,
- tomatoes 500 g,
- wheat flour 50 g,
- vegetable oil 100 g,
- parsley 50 g,
- sheep cheese 50 g,
- bread crumbs 20 g,
- garlic, black pepper, salt to taste.

Preparation

Peel the fish, rinse, salt, breaded in flour and fry in half the oil. Remove seeds from tomatoes, cut them into slices, sauté into pieces of oil, salt, pepper, sprinkle with grated garlic and some herbs.
Put the prepared fish in a dish greased with the remaining oil, put browned tomatoes on top, sprinkle with grated cheese, breadcrumbs and bake at 200 ° C for 40 minutes.
Sprinkle with herbs when serving.

FISH WITH POTATO

Ingredients:

- fresh fish 1 kg,
- potatoes 500 g,
- tomatoes 200 g,
- white wine 300 g,
- water 200 g,
- olive oil 150 g,
- garlic, ground black pepper, salt to taste.

Preparation

Peel the fish, remove the entrails, rinse, cut into portions. Peel the potatoes, rinse, cut into slices, put in a greased fireproof dish, season with salt and pepper.
Top with prepared fish and peeled tomatoes cut into four parts.
Sprinkle with finely chopped garlic, add oil, water, wine and bake at 175 ° C for 40 minutes.

SHEPHERD'S LUNCH

Ingredients:

- lamb pulp 500 g,
- potatoes 500 g,
- onions 100 g,
- tomatoes 150 g,
- sweet pepper 100 g,
- garlic 50 g,
- parsley greens 30 g,
- water 50 g,
- vegetable oil 30 g,
- wheat flour 50 g,
- sour milk 500 g,
- hot chilli pepper,
- black peppercorns,
- cumin, salt to taste.

Preparation

Cut lamb into large pieces, onion - into cubes, potatoes - into cubes or circles, chop the garlic. Core and cut sweet peppers into strips, peel the tomatoes and cut into cubes.
Lay the prepared meat and vegetables in layers in an oiled clay pot, season with spices, cover with hot water, cover and simmer, adding water if necessary.
Add sour milk mixed with flour 15-20 minutes before readiness.
Sprinkle with herbs when serving.

BEEF CHEVAPCHICHI

Ingredients:

- beef pulp 500 g,
- ground black pepper,
- rosemary,

- vegetable oil (olive, corn),
- salt to taste.

Preparation

Cut the meat into small pieces, mince, add salt, pepper, rosemary. Minced meat thoroughly
stir for 15-20 minutes, then put in a cold place for several hours, after which form sausages 5-7 cm long and 2 cm thick from it.
Grease the grill rack with oil and fry the sausages on it for 5-7 minutes.

Serve hot with finely chopped onions and tomatoes.

MEAT DUMPLINGS WITH POTATO

Ingredients:

- potatoes 400 g,
- beef pulp 300 g,
- egg 1 pc.,
- walnut kernels 40 g,
- raisins 60 g,
- olive oil 200 g,
- ground black pepper, salt to taste.

Preparation

Boil potatoes in a peel, peel and rub through a sieve. Pass the beef through a meat grinder and combine with chopped nuts, eggs, raisins and potatoes.
Salt and pepper the resulting minced meat, mix and put in a cold place for two hours. Then form into balls and fry in oil.

Serve boiled cauliflower, stewed carrots or beets for garnish.

Lamb meatballs

Ingredients:

- lamb pulp 400 g,
- wheat bread 100 g,
- water 100 g,
- eggs 2 pcs.,
- mutton fat or vegetable oil 100 g,
- garlic,
- cumin,
- salt to taste.

Preparation

Soak the bread in warm water. Cut the meat into slices and mince. Mix the minced meat with bread, chopped garlic, eggs, salt, caraway seeds and put in the cold for 2 hours.
Form balls from the resulting mass and fry in oil or fat.

Serve green salad leaves and vegetables for garnish.

MEATBALLS WITH CHICKEN ONION

Ingredients:

- onions 300 g,
- beef pulp 300 g,
- olive oil 100 g,
- wheat bread 300 g,
- water 100 g,
- eggs 3 pcs.,
- tomatoes 600 g,
- meat broth 600 g,
- wheat flour 60 g,
- parsley,
- ground black and red pepper,
- salt to taste.

Preparation

Finely chop half of the specified norm of onion, fry in half the norm of oil and combine with beef passed through a meat grinder. Add soaked and squeezed bread, finely chopped herbs, eggs, salt, black pepper. Mix everything and put in a cold place for 1 hour.
Cut the remaining onion into rings, fry in oil, sprinkle with red pepper and place in an earthenware dish.
Form balls of minced meat, breaded in flour and put on sautéed onion, alternating with chopped tomato slices.
Drizzle with broth and bake at 175 ° C until tender.
When serving, arrange with herbs.

You can serve mashed potatoes or boiled rice as a side dish.

BUREK WITH MEAT

Ingredients:

- beef pulp 500 g,
- onions 50 g,
- vegetable oil 50 g,
- puff pastry 500 g,
- ground black pepper,
- salt to taste.

For the egg and milk mixture:
- vegetable oil 100 g,
- eggs 3 pcs.,
- kefir 200 g,
- mineral water 150 g.

Preparation

Cut the onion into small cubes and sauté in oil until softened, cool, combine with minced meat, salt, pepper and mix.

Place 2-3 layers of dough on the bottom of a greased round baking dish. Sprinkle the dough with butter, put a layer of meat filling on it. Layer the remaining dough and filling, cover with dough on top, grease with butter, cut into portions and pour with a mixture made from kefir, eggs, mineral water and oil.
Bake the burek at 200 ° C for 40 minutes.
Serve hot.

CHICKEN WITH NUT SAUCE

Ingredients:

- chicken 800 g,
- vegetable oil 50 g,
- ground black pepper,
- salt to taste.

For the nut sauce:
- walnut kernels 500 g,
- oil
creamy 50 g,
- wheat flour 20 g,
- chicken broth 300 g,

- garlic,
- ground black pepper,
- salt to taste.

Preparation

Cut the chicken carcass, rinse, salt and pepper. Put the prepared chicken in a greased dish, sprinkle with vegetable oil and bake at 175 ° C, pouring it from time to time with the resulting juice or water.

Making the sauce. Dry the flour, dilute with hot broth, mix thoroughly, add chopped nuts, butter, garlic, salt and pepper.

Cut the fried chicken into pieces, pour over the sauce and simmer for 10 minutes.

Serve with boiled potatoes or rice.

RISOTTO WITH MUSHROOMS

Ingredients:

- rice 300 g,
- onions 100 g,
- vegetable oil 100 g,
- white wine 100 g,
- fresh champignons 200 g,
- broth 1 l,
- cheese 150 g,
- parsley,
- ground black pepper,
- salt to taste.

Preparation

Cut the onion into cubes and sauté into butter with the addition of wine. Peel the mushrooms, rinse, cut into thin slices and fry in oil.
Simmer rice in broth until half cooked, combine with onions and mushrooms, season with salt, pepper and simmer until tender. At the end of cooking add grated cheese, herbs.

Separately, you can serve tomatoes, cucumbers.

DZHUVECH

Ingredients:

- zucchini 200 g,
- vegetable oil 140 g,
- onions 100 g,
- sweet pepper 100 g,
- tomatoes 300 g,
- eggplant 100 g,
- rice 50 g,
- water 50 g,
- parsley,
- ground red and black pepper,
- salt to taste.

Preparation

Peel the eggplants, cut into cubes and leave for 1 hour. Dice the onion, sauté in butter, add the eggplants, sliced \u200b\u200bbell peppers, diced tomatoes and courgettes, salt, ground pepper and simmer, adding water from time to time.
Boil rice separately and sprinkle with herbs.
Lay the prepared vegetables and rice in layers, add oil and bake at 175 ° C until tender.

CRAB BRODETTO

Ingredients:

- fresh or canned crabs 300 g,
- potatoes
500 g,
- vegetable oil 150 g,
- wine vinegar 100 g,
- parsley,

- ground black pepper,
- salt to taste.

Preparation

Boil fresh crabs, peel and cut into small pieces
in pieces. Cut the potatoes into slices, put
in a refractory dish, salt and pepper.
Lay on top
a layer of crabs, drizzle with oil, sprinkle with herbs,
pour over wine vinegar and simmer for 30 minutes.

Ingredients:

- wheat flour 1 kg,
- milk 40 g,
- pressed yeast 50 g,
- vegetable oil 200 g,
- cheese 300 g,
- eggs 6 pcs.,
- salt to taste.

Preparation

Chop the yeast, dilute with warm milk, add 20 g of flour and put in a warm place. Combine the finished dough with half the norm of butter, salt, water, flour, knead the dough and leave for proving.
Place the prepared dough on a greased sheet so that the edges are much thicker than the middle and rise above the edge of the sheet, and bake at 170 ° C until golden brown.
Then remove the crust, grease the dough with butter.

Mix egg yolks with grated cheese, add whipped whites, place on the dough and bake at 200 ° C.
After cooling, cut the pita into portions and serve.