Albania may be five times smaller than New York, but don’t let its size fool you! Even villages only an hour apart feel completely different. This is largely due to Albania’s mountains, which historically made travel and communication between regions difficult. Over time, communities developed relatively independently, preserving distinct dialects, customs and culinary traditions. This month I got to travel to other cities in Albania and learned so much about various villages (Fshati) around Albania.
Albanians are incredibly hospitable and take great joy in cooking for their guests. Since arriving, I’ve had the pleasure of enjoying many home-cooked meals. These include dishes like fërgesë (a baked dish with peppers, tomatoes and cheese), and tavë Dheu (veal casserole) where you can find everywhere in Tirana. But, as long as you have bukë (bread) and djathë (cheese), you’re set! Bread and cheese are staples in almost every Albanian household.
Many foods in Albania are also found in neighboring countries like Turkey, reflecting the lasting influence of the Ottoman Empire. Dishes like baklava and burek appear across the region. Burek, for example, is similar to the Greek spanakopita (spinach pie) and comes in many variations, with the most common fillings being spinach, tomatoes and onions or cheese.
