Albanian cuisine ( Alb. Kuzhina shqiptare ) is a national cuisine of Albanians , common in Albania and Kosovo [1] . It is Mediterranean , influenced by many cuisines, including Italian and Turkish cuisines . Many Albanian culinary terms are of Turkish, Slavic, and Italian origin [1] . Islam strongly influenced the local cuisine - the Albanians converted to it from Orthodoxy and Catholicism after the Ottoman Empire conquered in the 16th century [1] .
Description
Albanian cuisine is characterized by the use of spices such as black pepper and Mediterranean herbs such as oregano , mint , basil , and rosemary , which are used in the preparation of meat and fish, but red pepper and garlic are also sometimes used.
Vegetables are used in almost any meal. Usually, all vegetables are grown in the Mediterranean regions of the country and sell them in local markets, local people usually buy fresh vegetables in the markets in the morning, but the markets work all day.
The main meal of the Albanians is lunch , which usually consists of a gel ( alb. Gjellë ) which is the main dish and cooked with various vegetables, and a salad of fresh vegetables such as tomatoes , cucumbers , green pepper , and olives . Salad is seasoned with salt , olive oil , vinegar and / or lemon juice . Small snacks are served at the table - meze [1] . Eggplant snacks are popular.
Meat is widely used in dishes, in particular, intestines and head, which are considered a delicacy. Dairy products are an integral part of the kitchen, usually accompanied by bread and alcoholic beverages such as rakiya . Seafood is mainly distributed in coastal areas and cities such as Durres , Vlora , Shkoder , Lezhe and Saranda .
White wheat ( alb. Bukë gruri ) or corn ( alb. Bukë misri ) bread is important in Albanian culture, in particular, the phrase that is often translated from Albanian as “go eat” sounds like “go eat bread” ( alb. Për të ngrënë bukë ). On the Albanian table is usually present bread, cheese (in particular, feta ), yogurt "Kos" from sheep or cow's milk and pasta [1] . Pasta is served in the composition of other dishes, and as a snack. A popular Tuscan cannelloni snack is baked pasta of a large diameter filled with veal [1] . Another famous dish is Burek with cheese and egg [1] .
From the Ottoman times, rice (from which pilaf and other dishes are cooked), as well as Turkish sweets, entered the Albanian cuisine [1] .
All members of a large family often take food, so large dishes are used to cook it: vats, boilers, etc. [1] .
Albanian meal
Albanian burek
Baklava kosovski
Notes
- ↑ 1 2 3 4 5 6 7 8 9 Oxford, 2014 , p. 217.
Literature
- The Oxford Companion to Food / Alan Davidson, Tom Jaine. - Oxford University Press , 2014. - ISBN 978-0-19-104072-6 .