Kacamak (Cornmeal)

Ingredients:

• 400g. Cornmeal
• 1l. water
• Salt
• Oil

Kacamak that is also known as: Kačamak, kachamak or bakrdan is a traditional dish in Serbia, Bulgaria, Albania, Macedonia, Bosnia and Montenegro that is made of cornmeal/cornflour. Instructions for the recipe are very simple:

Put water in a deep bowl, bring to the boil, add salt and gradually add the corn flour, stirring continuously to avoid lumps. The mash should be medium thick.

Cook for half an hour and when cooked pour over with hot fat or oil. You can add potatoes, cheese, hot pepper or kaymak. Serve with yogurt or sour milk

Kacamak (Cornmeal)

The Taste of Mediterranean Cuisine

The deep, blue sea named the Mediterranean (or Med) gives heart and life to the countries around her. The Mediterranean got its name from Latin and means “middle of the Earth” or “inland”. People in this region took the sea as the main trading source, so, obviously, people around the Mediterranean share more than a beach and water; they share history, a bit of culture and of course overlapping cuisines. They have created a varied and cosmopolitan cuisine which is one of the most famous cuisines that exist in this world. Like everything in the Mediterranean that is special, so does the Meditation cuisine is special too; every tiny detail that it owns is special; starting from Mediterranean food through out Mediterranean cooking to Mediterranean dishes. The Mediterranean cuisine could be roughly divided into three dining regions: southern European, North African and eastern Mediterranean, but it has also made an enormous influence in many cuisines. This cuisine is considered to be one of the most exotic cuisines in the World.

Keys of Mediterranean Dining

The main keys of every Mediterranean dish are the perfectly grown vegetables. All Mediterranean dishes are abundant with vegetables like peppers, onions, eggplants, mushrooms, cucumbers, squashes, garlic, artichokes and various lettuces and greens. What makes this cuisine one of a kind is the fact that the basic in the Mediterranean cooking is the usage of many herbs like basil, rosemary, mint, cilantro, oregano, parsley, dill and fennel. The heart of the Mediterranean dinning is seafood. Shellfish are extensively used in many Mediterranean dishes from stews, soups, pastas to salads. Also, anchovies are mostly eaten in the Mediterranean region, and there are many ways to prepare this fish. As well, ell, swordfish, octopus, monkfish, squid and cuttlefish are the other fish that are predominantly served.

Source for meats in Mediterranean dinning are smaller animals like goats, lambs, pork, rabbit and sheep. Beef, on the other, is uncommon for this cuisine. In addition, another key of Mediterranean dinning is the usage of olive oil. Almost all Mediterranean dishes start with olive oil. What is more about the Mediterranean cuisine is that it has mouth-watering wines especially famous are the Balkan wines. Wine is the most famous preserved drink, and it is said that Mediterranean dish is not complete if there is no wine.

Pita Bread - The Core of Every Mediterranean Dish

One of the specialties that stand for the Mediterranean cuisine is pita bread, which is a round pocket bread extremely used in all Mediterranean countries including the Middle eastern and the Balkans. Interesting about pita bread is the way of the Mediterranean cooking of the “pocket” in its middle. The “pocket” is made by stream that wisps out the dough; and as the bread flattens and cools, then the pocket is left in the middle of the bread. This pita bread could be found in all forms and sizes. Moreover the Mediterranean cooking has an interesting way of baking this bread: under “sač” which is a large lid, and the bread is covered with the “sač”, and then goal and ashes are put on the lid. Also, baking in brick oven is recommended. This kind of Mediterranean cooking is used in Montenegrin cuisine, Greece cuisine, Croatian cuisine, Turkish cuisine and many more.

We could say that pita bread is used with everything! People fill the “pocket” with everything like a sandwich. In the Greece cuisine pita bread is the main component of pita-gyros and pita-souvlaki. Also, it is consumed with dips like tzatziki. Furthermore, pita in Turkish cuisine (or pide) is used for all pizza-like meals, and here it has a soft texture and it has not got a pocket. One of the pizza-like Mediterranean Turkish dish is lahmacun. Also, pita bread is widely used in whole Balkan countries. In addition, pita bread is sacred to the people where it is used, so there are many customs connected with pita bread. One of them is the pita bread with a hidden coin in it used on the night before Christmas Eve.

Mediterranean Cuisine – World’s Healthy Diet

It is believed that Mediterranean dinning is very healthy, so the modern nutritionists have made a special diet named the Mediterranean diet. Furthermore, it is said that Mediterranean cooking stands for naturally healthy eating. All healthy diets contain vegetables, fish and vegetables which are the keys of Mediterranean dining. UNESCO has recognized Mediterranean diet as an Intangible Cultural Heritage of Italy, Greece, Spain and Morocco in 2010. Thos diet has made a great impact in every aspect of human health. Researches have shown that the traditional Mediterranean food prepared with the Mediterranean cooking reduces the risk of heart disease, a reduced incidence of cancer and cancer mortality, and a reduced incidence of Parkinson's and Alzheimer's diseases.

To conclude, Mediterranean cuisine isn’t ruled by a single culture, it is a creation of cultural exchange and influence, thus you can be easily confused about the Mediterranean dishes because many countries serve the same dish. It is a highly rich cuisine, with many interesting ingredients. Fresh vegetables, fruits, fish and the high level of olive oil usage make the Mediterranean cuisine World’s number one healthy diet recognized by many famous nutritionists. Also, there would not be a Mediterranean dish if there is no pita bread and wine.

Books about Mediterranean cuisine:

• Secrets from Coastal Italian Kitchens by Academia Barilla
• Islands of the Mediterranean by HF Ullmann
• Delicious Recipes from the World's Healthiest Cuisine by Martha Rose Shulman
• Mediterranean Diet Cookbook For Dummies by Meri Raffetto

Photo: maveric2003

The Taste of Mediterranean Cuisine

Overview of Albanian Cuisine

What makes one's country specific is its tradition. According to this fact, national cuisine is also one more evidence to the uniqueness of one's country; even if that country have many influences. I could say that Balkan cuisine is one of the most mixed cuisines that ever exist on this world. One of the Balkans countries that has amazingly diverse and tasty cuisine is Albania. Mostly Albanian cuisine is influenced by Greek, Italian and Turkish cuisines. Moreover, Albanian cuisine presents a one of a kind mix of Mediterranean flavors. Every part of Albania holds dishes that are characteristic only to that part.

If you are into experimenting different tastes, than you should definitely try the Albanian cuisine. Here are several dishes that are must-try-it: "Tavë kosi" is one of the national Albanian meals that became classic. It is a backed lamb with rice which is served with sauce of yoghurt. This meal will take your breath away! Another dish, which certainly deserves to be on our list is "Gjellë me Arra të Ellit" which is a cooked chicken or veal with walnuts. Moreover, Albanians have "tavë me presh", baked minced meat with leeks, which could be found only in this country.

The specialty of the capital city, Tirana, is a dish called "Fergesë e Tiranës me speca" which is sautéed tomatoes and peppers with feta cheese. Going deeper in Albanian cuisine, you would find "Jani me Fasule", a delicious easily prepared bean soup. In addition, seafood meals are frequent in the coastal part of Albania. Among the most popular cities that served excellent seafood specialties are Sarandë, Vlorë, Lezhe, Durrës and many more. What is also important for Albanian cuisine is that vegetables are used in almost all meals. Oregano, Mint, Black Pepper, Rosemary and Basil are only few of the Mediterranean herbs that are used in Albanian cuisine. Also, butter and olive oil are major ingredients in Albanian dishes.

What is more for Albanian cuisine is that it abounds with many mouth-watering desserts. First of our tasty list is "kabuni". This dessert is made of fried rice in butter with mutton broth, sugar, ground cloves and cinnamon. Next on our list is "ballokume" characteristic only for Elbasan. The last, but not the least on our list is "Hoshaf me fiq të thatë" which is a stewed dry figs dessert, a kind of a pudding.

When we talk about Albanian beverages, the first thing that will come up on our mind is "Skenderbeg" cognac, a high quality brandy with unique taste and aroma that has won many international awards. Another one is "raki", type of brandy made of grape or plum, which is mostly popular among the local citizens. Also, the list of Balkan Wines would not be complete if there are not mentioned Albanian quality wines. The most popular Albanian beers are: Birra Korça and Birra Tirana

To conclude, Albanian cuisine is a great challenge for those who what to experiment with their diet. Also, on behalf of a rich historical past, today's Albanian cuisine is a blend of many influences that have made it unique. Also, you can find some relevant books and read it more about Albanian food.

Overview of Albanian Cuisine

Main dish of mixed vegetables

Ingredients:

• 2 lbs various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc)
• 1/2 cup oil, divided
• 1 cup chopped onion
• 1 cup peeled chopped tomatoes
• 1 tbsp chopped parsley
• salt and pepper

After cutting off inedible tips of vegetables, wash and slice them into 1-inch squares. Sauté vegetables in half of the oil and remove them from the frying pan. Sauté onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper.

Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any other main dish. Serves for 4 people

Published in: The Best of Albanian Cooking by Klementina and R. John Hysa

Main dish of mixed vegetables

Red mullets with veggie's

Ingredients:

• 6 smaller red mullets
• 40g. flour
• 2,5-3dl. oil
• juice of 1 lemon
• salt and pepper
• 1 bunch of parsley
• 2 cloves of garlic
• 1 onion
• 500g. tomatoes
• 500g. courgettes
• 500g. aubergines
• 3dl. white wine

Clean fish, wash, wipe well, roll in flour and fry in heated oil (about 2 dl.). When fried, drip them with lemon juice, add salt, pepper and chopped parsley (1/2 bunch). Peel courgettes, cut into cubes, peel aubergines, cut into cubes, salt and leave to stand about 30 minutes. Then rinse with cold water and drain.

Cook slowly courgettes and aubergines, in heated oil add salt, pepper and chopped parsley (1/2 bunch). Rub a fireproof dish with cut garlic, grease with oil (left over from cooking) place in fried fish, sprinkle with chopped onion. Cover with peeled tomatoes, cut into rounds, then with cooked courgettes and aubergines.

Bake in the oven preheated to 175°C about 30-35 minutes. Pour wine over at times while baking

Red mullets with veggie's

Moussaka with rice

Ingredients:

• 200g. rice
• 1-1.5dl. oil
• 200g. fresh mushrooms
• 200g. chicken livers
• 1/2 bunch of parsley
• 2 eggs
• 2dl. sour cream

Pick over rice, wash and cook in slightly salted water. When tender, rince well and drain. Peel onion and chop finely. Heat oil, add onion, cook slowly to soften a little, then add trimmed mushrooms cut into thin slices, cook together about 10-15 minutes, then take out mushrooms with onion from oil.

Wash parsley, wipe and chop finely. Wash chicken livers, cut into strips, drain and fry a little in the same oil, add salt and pepper. Put a layer of rice into a greased fireproof dish, sprinkle with chopped parsley. Repeat until all is used. Cover with chicken livers and poir the rest of oil over. Heat oven to 200°C and bake about 20 minutes.

Towards the end pour eggs beaten with sour cream over the moussaka, put back into oven to brown. With moussaka serve lettuce, cabage salad, mixed salad...

Related recipes:

• Romanian mussaka
• Mussaka with ham from Bachka

Moussaka with rice

Risotto with mushrooms

Ingredients:

• 1-2 onions
• 1dl. oil
• 1dl. white wine
• 150-200g. mushrooms
• 300g. rice
• 0,75-1l. bone stock
• 100-150g. cheese
• 1/2 bunch of parsley
• salt and pepper

Peel onion and chop finely. Heat oil a little, add onion, cook until nearly tender, pour in wine, then cook together until it boils. Trim mushrooms, wash and slice finely, add to the onion and cook together for a short while.

Pick over rice, wash and drain well, add to the mushrooms, fry together for a while then pour in soup (or lukewarm water), add salt and pepper and stir slowly. Simmer until rice is tender.

When the risotto is cooked, stirr in grated cheese and chopped parsley. With fresh vegetables (tomatoes, paprikas, cucumbers) this dish can also be served as light supper.

Risotto with mushrooms

Bean Jahni soup

Ingredients:

• 2 cups of dry white beans
• 1/2 cup chopped onion
• 1/2 cup olive oil
• 2 tablespoons tomato sauce
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint
• salt, chili powder

Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water. Saute onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste.

Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot. Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice. Serve the soup hot.

Source: Frosina.org

Bean Jahni soup

Stewed green beans and potatoes

Ingredients

• 1 1/2 cups of Seitan, cut into bite size pieces
• 2 cups of Green Beans, trimmed and cut in half
• 1 small red potato, cut into bite-size pieces
• 1 medium onion, sliced thinly
• 3-4 garlic cloves
• 1 medium tomato
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• pinch of chili flakes (optional)
• 2 cups vegetable broth or water
• 3 tablespoons + 1 tablespoons of Olive Oil
• 1 1/2 teaspoons – 2 teaspoons of liquid smoke

Today recipe is named "Albanian style stewed green beans and potatoes with smokey seitan" and is presented and published by 16-years old boy Jay at his blog about vegan foodie. Here is the recipe:

Heat a medium pot over medium heat with 1 tablespoon of olive oil. When hot enough, add the seitan and saute until golden on all sides about 4-5 minutes. Towards the end at the liquid smoke and Smoked Salt. Remove from pot and set aside.

Now add about 2-3 tablespoons of Olive Oil to the pot. Add the onions and saute for a good 8 minutes until they are translucent and tender. If your pot has burned pieces from the seitan, deglaze it with a bit of vegetable broth. Add the garlic and saute for a minute until fragrant. Now it’s time to add the green beans and potatoes. Saute the green beans and potatoes for about 5 minutes.

Now add the tomato, paprika, oregano, chili flakes and season with salt and pepper. Saute for another two minutes. Add the vegetable broth or water and bring to a boil and then to a simmer. After a couple of minutes add the seitan that you have set aside. Simmer the stew for about 45-50 minutes until the green beans and potatoes are tender. If the stew starts to get dry simply add some more broth. Re-season with salt and pepper to taste if necessary. Remember to not go heavy on the salt because the Smokey Seitan is salt already from the smoked salt. Let the stew sit for 15 minutes or you can eat it has soon has it finished cooking.
Serve these stewed green beans with some rice, bread, and a side salad or vegetable.

Source: Theveganfoodie.wordpress.com

Stewed green beans and potatoes

Chicken with walnuts

Ingredients:

• 4 large chicken breasts
• 1 cup roasted walnuts
• 1 cup chicken stock
• 1/4 cup butter
• 2 tbsp. flour
• 2 tbsp. vinegar
• 6 cloves garlic, crushed
• salt and pepper

Chicken with walnuts (original name: Pule me arra) is a traditional Albanian dish that seems to have close relatives in Eastern Europe. Here are the instructions how to prepare this recipe:

Roast chicken breasts in 350-degree oven until done.
Melt butter in a saucepan. Add flour and cook, stiring constantly, until lightly browned. Add stock and bring to a boil, stirring constantly to avoid lumps. Add vinegar, garlic, walnuts and salt and pepper to taste. Stir and cook until warm. Serve over chicken.
Source: Marga.org

Adapted from the book: The Best of Albanian Cooking

Chicken with walnuts

Baked lamb and yogurt

Ingredients:

• 1-1/2 lbs. lamb
• 4 tablespoons butter (1/2 stick)
• 2 tablespoons rice
• salt and pepper

For yogurt sauce:

• 1 tablespoon flour
• 4 tablespoons butter (1/2 stick)
• 2 lbs. yogurt
• 5 eggs
• salt and pepper

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.

Source: Albanian.com

Baked lamb and yogurt

Tirana furghes with veal

Ingredients:

• veal cutlets, one pound
• salted cottage cheese, half-pound
• 1 tablespoon flour
• butter, one quarter-pound stick
• 3 tablespoons virgin olive oil
• 1 onion
• salt, black pepper and chili pepper to taste

First, cut the veal cutlets into small pieces and then dice the onion. In a saucepan, preheat the olive oil and Sauté the meat and onion for 15 minutes. In another saucepan, melt the butter and then add flour, cottage or Feta cheese, and black pepper, salt and chili pepper to taste. Mix all the ingredients together (adding the Sauted meat and onions) in the saucepan and place in a preheated 350 oven for 15 minutes. Take out and serve immediately.
Note: Instead of veal cutlets, beef liver can be used in the same quantity of meat and preparation/cooking instructions as above.

Source: Albaniantranslators.com

Tirana furghes with veal

Meatballs with egg & lemon sauce

Ingredients:

• 1-1/2 pounds ground lamb or beef
• 1/2 cup long-grain rice
• 1/2 cup minced onion
• 1 egg
• 2 tablespoons tomato sauce
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried oregano
• Salt, freshly ground pepper
• 2 cups beef bouillon
• 2 tablespoons unsalted butter
• 3 egg yolks
• 1/4 cup fresh lemon juice

In a large bowl combine the lamb or beef, rice, onion, egg, tomato sauce, parsley, and oregano. Season with salt and pepper. Mix well. Shape into 2-inch meatballs. In a large saucepan bring the bouillon to a boil over medium-high heat. Add meatballs and butter. Reduce the heat to medium-low. Cook, covered, until meatballs are tender, about 30 minutes. Test one to see if rice is tender. Meanwhile, in a small bowl beat the egg yolks. Stir in lemon juice. Add 1/2 cup hot liquid; mix well. Add to meatballs, stirring constantly while adding. Leave over low heat about 5 minutes, long enough to thicken a little. Serve at once. Do not reheat.

Source: Joycesfinecooking.com

Meatballs with egg & lemon sauce

Baked paprikas and tomato salad

Ingredients:

• 8 green or yellow paprikas
• 1kg. bigger and harder tomatoes
• 1 onion
• 1-1.5dl. oil
• 1/2 bunch of parsley
• 1/2 bunch of celery leaves
• salt and pepper

Wash paprikas, wipe and dry fry on top the stove, sprinkle with some cold water, cover and leave to stand for a while, then skin, remove seeds and cut into thin rounds. Wash parsley and celery leaves, wipe and chop finely. Mix all vegie's, add salt and pepper, mix carefully but well. During the season of tomatoes and paprikas this salad is often prepared in Albania, Bulgaria, Serbia and Montenegro. It is usually served with grilled meat, egg dishes, beans...

Baked paprikas and tomato salad

Mussel salad

Ingredients:

• 3kg. mussels with shell on
• 3/4l. water
• 2 onions
• 3-4 cloves
• 3-4 cloves of garlic
• 1/2 celery root
• 2 bayleaves
• 1 teaspoon thyme
• 1 smaller rosemary sprig
• salt and pepper
• 1 bigger lemon
• 100g. mayonnaise
• olives to garnish

Bring water to the boil. Add peeled and chopped onion and garlic, chopped celery and herbs and simmer about 30-40 min. Wash mussels well, put into cooked marinade, keep on low heat until mussels open, take them out, remove shels and cool. Drain marinade, add lemon juice and salt and pepper as needed. Mix mayonnaise a little and slowly pour in the cooled marinade, stirring constantly. Pour this over cooled mussels, shake well and leave to stand an a cool place. Garnish with black olives.

Mussel salad

Albanian walnut cake with lemon glaze

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1/3 cup plain yogurt
• 1/3 cup buttermilk
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1 TBS lemon rind, grated
• 1 cup toasted walnuts, chopped

Glaze ingredients:

• 3/4 cup water
• 1 cup sugar
• 1/2 tsp ground cinnamon
• 1/4 cup fresh lemon juice
• 1/4 tsp ground allspice
• dash of ground cloves

Preheat the oven to 150°C. For the cake, cream together the butter and sugar until light and fluffy and then mix in the eggs. Blend the yogurt with the buttermilk. Sift together the dry ingredients and add them alternately with the yogurt mixture into the egg mixture. Stir in the lemon rind and walnuts. Pour the batter into a buttered 9 x 13 inch baking pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out mostly clean. The cake should still be moist.

Meanwhile, make the glaze by simmering together all the ingredients, covered, for about 15 minutes. When the cake is done, remove it from the oven, turn the oven off, pour the glaze over the hot cake, and return it to the oven for about 10 minutes.

This recipe is published in cookbook: Sundays at Moosewood Restaurant

Albanian walnut cake with lemon glaze

Filiyas

Ingredients:

• 2 eggs
• 500g. fine wheat flour
• 2dl. milk
• 1dl. water
• 300g. kaymak or butter
• salt

Heat the tepsya and in the meantime prepare the dough for filiyas: beat egg well, adding in turn flour, milk and water, add salt in the end. The dough should be smooth and slightly ticker then the pancake mixture. When the pan is heated, grease it with kaymak or butter, pour in thiner layer of dough, bake in the oven preheated to 200°C. When the layer is done, brush with kaymak or butter, again pour in a layer of dough and bake again. Repeat until all the dough is used. When done, cover filiyas with a clean cloth and leave to cool. "Filiyas" are always served with thick yoghurt or pickled paprikas from turshiya. In the traditional Albanian cuisine the filiyas are baked under the iron pan placed in the fire cinders.

Filiyas

Albanian salad

Ingredients:

• 250g. boiled potatoes
• 250g. paprikas
• 500g. tomatoes
• 2 onions
• 1 bunch of parsley
• 1 bunch of dill
• 50g. raisins
• 3dl. sour cream
• 30g. oil
• salt and pepper

Wash paprikas, scoop out seed, wash and peel potatoes, peel potatoes. Cut all into nice small cubes, add finely chopped onion, washed wiped and finely chopped parley and dill, washed and cleaned raisins. Mix all well, add salt and pepper. Mix well sour cream and oil, pour over vegie's. Once again mix slowly but well. Leave to stand for a while. Serve salad as an accompanishment to roast and fried meat, fish, offal, various kinds of moussaka.

Albanian salad

Fish on potatoes

Ingredients:

• 500g. potatoes
• 1-1,5 dl. oil
• 1kg. freshwater fish
• salt
• pepper
• 250g. tomatoes
• 3-4 dl. white wine
• 4 cloves of garlic
• 1-2dl. warm water

Peel potatoes, wash and cut into rounds. Grease a fireproof dish with oil. Put in a layer of potatoes, add salt and pepper, arrange cleaned, washed fish cut into pieces, add salt and pepper again. Cover with peeled tomatoes cut into rounds, salt, sprinkle with chopped garlic. Pour over with white wine and oil. Bake in the oven preheated to 175°C about 40 minutes. Add some warm water while baking, as needed.

Fish on potatoes