Albania Food and Drink

Mishavinë: A traditional cheese from the Kelmendi region, made from sheep's milk and aged in wooden containers. It has a strong, piquant flavour and is a delicacy in northern Albania.

Fërgesë: A traditional dish made from peppers, tomatoes, and cottage cheese, often enjoyed as a warm appetiser.

Tavë Kosi: Considered Albania's national dish, this is a baked casserole of lamb and rice, topped with a mixture of yoghurt and eggs.

Qofte: Grilled meatballs typically made from minced lamb or beef, mixed with herbs and spices.

Byrek: A savoury pastry made with thin layers of filo dough, typically filled with cheese, spinach, or meat.

Speca me Gjizë: Bell peppers stuffed with cottage cheese and spices, then baked to perfection.

Flia: A layered pancake-like dish, traditionally prepared with multiple thin layers brushed with cream or butter, and often served with sour cream.

Petulla: Fried dough pieces, similar to doughnuts, usually served with powdered sugar, honey, or cheese.

Baklava: A sweet pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey.

Raki: A potent traditional Albanian spirit, typically distilled from grapes or plums.

Shesh i Zi: An indigenous red grape variety producing full-bodied wines with dark fruit flavours and notable tannins.

Shesh i Bardhë: A native white grape variety yielding wines with citrus and floral notes, often exhibiting a golden hue.