That said, there’s always room for creativity and experimentation with ingredients and flavors! If you want to try some Albanian dishes, make sure to check out Çka Ka Qëllue! It is one of the few traditional Albanian restaurants in New York.
In Pogradec there is a special fish called Korani exclusively in Lake Ohrid. This lake is a UNESCO World Heritage site and is known to be one of the oldest lakes in the world (over a million years old!). The Korani trout is a truly unique species found only in Lake Ohrid, which spans the border between Albania and North Macedonia. Strict protections are in place to prevent overfishing and ensure the species’ survival. Its flavor is delicate, nutty and mild with a subtle sweetness and is best enjoyed with nuts, onions and light seasonings, which enhance its natural taste without overpowering it.
In Korçë I got to try lakror ne sac (a type of savory pie), crêpes (a kind of pancake) and kolaç me miser (corn bread). In Korçë, you can find crêpes everywhere along with the highest concentration of French speakers in Albania. Because of this lasting cultural influence, Korçë is still often referred to as the “Little Paris” of Albania. About 30 minutes away from Korçë is a small mountain village called Voskopoje where I got to eat lakror ne sac, a delicious mix between a pizza and burek.
Down by the coast in places like Vlora, Himare and Ksamil, seafood is a staple part of the diet. Levrek (seabass) is a popular fish caught near the Albanian coast of the Mediterranean Sea, which is a must eat anywhere on the coast.
