Albanian Menu

Appetizer: - Byrek me Spinaq

Soup: - Jani me Fasule

Main Course nonveg - Tave Kosi

Main course veg: Tave Kosi me Perime

Vegetable preparation: - Perime Te Pjekura

Rice: - Pilafi

Dessert: - Sweet Qumeshor

2nd Dessert: - Shëndetlie

Buke Shtepie

Buke Misri

simit

Jani me Fasule: - Soup

Ingredients:
- Dried white beans (cannellini or great northern)
- Onion
- Garlic
- Carrots
- Celery stalks
- Tomatoes
- Bay leaves
- Paprika
- Salt and pepper
- Olive oil
- Fresh parsley

1. Prepare the Beans: Soak the beans in water

overnight or for at least 8 hours. Drain and rinse
them before cooking.

2. Cook the Beans: Place the beans in a large pot,

cover with fresh water, and bring to a boil. Reduce
the heat and simmer for about 1-1.5 hours or until
the beans are tender. Drain and set aside.
3. Sauté the Vegetables: In a large pot, heat a few
tablespoons of olive oil over medium heat. Add
the chopped onion and sauté until translucent.
Add the garlic, carrots, and celery, and continue to
cook until the vegetables are tender.

4. Add the Tomatoes and Spices: Stir in the

chopped tomatoes (or canned tomatoes) and cook
for a few more minutes. Add the bay leaves,
paprika, salt, and pepper.

5. Combine and Simmer: Add the cooked beans to

the pot along with enough water to cover the
ingredients. Bring to a boil, then reduce the heat
and let it simmer for about 30 minutes, allowing
the flavors to meld together.

7. Serve: Remove the bay leaves, garnish with

fresh parsley, and serve hot with crusty bread.

Byrek me Spinaq
Ingredients: -
- Olive oil
- Spinach leaves
- Onions
- Garlic
- Lemon zest
- Feta
- Ricotta
- Eggs
- Salt
- Black pepper
- Butter
- Phyllo dough sheets

Main Course nonveg - Tave Kosi: -

wwwwwIngredients:
- Lamb or chicken
- Greek yogurt
- Eggs
- Rice
- Butter - Flour
- Garlic
- Fresh herbs (such as mint and oregano)
- Olive oil
- Salt
- Pepper

1. Prepare the Meat:

- Season the lamb or chicken pieces with salt
and pepper.
- In a large industrial oven or several large
roasting pans, heat the olive oil and brown the
meat on all sides. Remove and set aside.

2. Cook the Rice:

- In a large pot, cook the rice in boiling salted
water until it is halfway cooked (al dente). Drain
and set aside.

3. Prepare the Yogurt Mixture:

- In a large mixing tank or container, combine
the Greek yogurt, eggs, minced garlic, fresh herbs,
salt, and pepper. Mix until well blended.

4. Prepare the Béchamel Sauce:

- In a large industrial pot, melt the butter over
medium heat. Add the flour and stir constantly to
form a roux, cooking until it turns light brown.
- Gradually add 10 liters of water (or meat broth
for extra flavor) to the roux, stirring constantly to
avoid lumps. Cook until the sauce thickens.

5. Combine and Assemble:

- In large industrial baking trays or pans, spread
a layer of the partially cooked rice.
- Place the browned meat pieces on top of the
rice.
- Pour the yogurt mixture evenly over the meat
and rice.
- Top with the béchamel sauce, spreading it out
to cover everything evenly.

6. Bake:
- Preheat the industrial oven to 180°C (350°F).
 - Bake the Tave Kosi for about 1.5 to 2 hours, or
until the top is golden brown and the dish is set.

7. Serve:
- Allow the Tave Kosi to cool slightly before
cutting into portions and serving.
Main course veg : Tave Kosi me Perime:- -
Greek yogurt
- Rice
- Butter
- Flour
- Garlic
- Onions
- Carrots
- Bell peppers
- Zucchinis
- Fresh herbs (such as mint and oregano)
- Olive oil
- Salt
- Pepper
-

Rice:- Pilafi
Ingredients:
- Long-grain rice
- Onion
- Olive oil or butter
- Garlic
- Salt
- Pepper
- Fresh parsley or dill
- Bay leaf
- Dried mint

1. Prepare the Rice:

- Rinse the rice under cold water until the water
runs clear. This removes excess starch and helps
the rice cook evenly.

2. Sauté the Onion:

- In a large pot, melt the butter or heat the olive
oil over medium heat.
 - Add the finely chopped onion and sauté until it
becomes translucent. If using, add minced garlic
and cook for another minute.

3. Cook the Rice:

- Add the rinsed rice to the pot and stir to coat it
with the butter or oil. Cook for a few minutes until
the rice is slightly toasted.
- Pour in the chicken broth or water. The ratio is
typically 2 cups of liquid for every 1 cup of rice.
- Season with salt and pepper to taste.

4. Simmer:
- Bring the mixture to a boil, then reduce the
heat to low.
- Cover the pot and let the rice simmer for about
15-20 minutes, or until the liquid is absorbed and
the rice is tender.

5. Rest and Fluff;

- Remove the pot from the heat and let it sit,
covered, for about 5 minutes to allow the rice to
steam and become fluffy.
- Fluff the rice with a fork before serving.

6. Garnish
- If desired, garnish with freshly chopped parsley.

Perime Te Pjekura:- { roasted vegetables}

Ingredients:
- Potatoes
- Carrots
- Bell peppers
- Zucchinis
- Onions
- Garlic
- Olive oil
- Fresh herbs (such as rosemary, thyme, or parsley)
- Salt
- Pepper

1. Preheat the Oven

- Preheat your oven to 200°C (400°F).
2. Prepare the Vegetables
- Wash and peel (if necessary) the vegetables.
- Cut them into evenly-sized pieces to ensure
uniform cooking. For example, cut potatoes and
carrots into chunks, and bell peppers and zucchinis
into strips or pieces.

3. Season the Vegetables

- Place the cut vegetables in a large bowl.
- Drizzle with olive oil and toss to coat evenly.
- Add minced garlic, salt, pepper, and any fresh
herbs you like. Toss again to distribute the
seasonings.

4. Arrange on a Baking Sheet

- Spread the vegetables out in a single layer on a
baking sheet. Avoid overcrowding to ensure they
roast rather than steam.

5. Roast the Vegetables

- Roast in the preheated oven for 25-35 minutes,
or until the vegetables are tender and golden
brown. The exact time will depend on the size of
your vegetable pieces and your oven. Stir halfway
through cooking for even browning.

6. Check for Doneness

- Test the vegetables with a fork; they should be
easily pierced and have a crispy exterior.

7. Serve
- Remove from the oven and let cool slightly
before serving. You can garnish with additional
fresh herbs if desired.

Sweet Qumeshor:- Dessert

Ingredients: - Milk
- Plain yogurt
- Eggs
- Granulated sugar
- All-purpose flour
- Baking powder
- Vanilla extract
- Butter or oil (for greasing)
1. Prepare the Ingredients
- If using yogurt, you can strain it to make it
thicker, similar to Greek yogurt. For a sweet dish,
you might use milk or a combination of milk and
yogurt.

2. Mix the Base

- In a bowl, whisk together yogurt (or milk), eggs,
and a bit of flour. For sweet dishes, add sugar. For
savory dishes, add salt. The consistency should be
similar to a batter, thick but pourable.

3. Preheat and Prepare the Baking Dish

- Preheat the oven to 180°C (350°F).
- Grease a baking dish with butter or oil to
prevent sticking.

4. Bake
- Pour the mixture into the prepared baking dish.
- Bake in the preheated oven for about 30-45
minutes, or until the top is golden brown and a
toothpick inserted into the center comes out
clean.

5. Cool and Serve

- Allow the Qumeshtor to cool slightly before
slicing and serving.

Shëndetlie:-
Ingredients: -
Milk
- Sugar
- Eggs
- Cornstarch or flour
- Vanilla extract
- Lemon zest
- Walnuts

1. Prepare the Custard Mixture

- In a bowl, whisk together the eggs and sugar
until well combined.
 - In a saucepan, heat the milk until warm but not
boiling.

2. Combine Ingredients
- Gradually add the warm milk to the egg and
sugar mixture while whisking to prevent curdling.
- Stir in the cornstarch or flour to thicken the
mixture.

3. Cook the Custard

- Return the mixture to the saucepan and cook
over medium heat, stirring constantly until it
thickens and reaches a custard-like consistency.
- Add vanilla extract and lemon zest if desired.

4. Cool and Serve

- Pour the custard into individual serving dishes
or one large dish.
- Allow it to cool to room temperature, then
refrigerate until fully chilled.

5. Garnish
- Before serving, you can sprinkle cinnamon
powder.

Breads: -

1}Buke Shtepie:

- All-purpose flour (or bread flour)

- Warm water
- Active dry yeast
- Sugar
- Salt
- Olive oil (or melted butter)

1. Activate the Yeast

- In a small bowl, mix the warm water with the
sugar.
- Sprinkle the yeast over the water and let it sit
for about 10 minutes until it becomes frothy.
2. Prepare the Dough
- In a large mixing bowl, combine the flour and
salt.
- Make a well in the center of the flour mixture
and add the activated yeast and olive oil.
- Mix until a dough forms. If the dough is too
sticky, add a little more flour; if it’s too dry, add a
bit more water.

3. Knead the Dough

- Transfer the dough to a floured surface and
knead for about 10 minutes until the dough is
smooth and elastic.

4. First Rise
- Place the dough in a lightly oiled bowl, cover it
with a damp cloth, and let it rise in a warm place
for about 1 to 1.5 hours, or until it has doubled in
size.

5. Shape the Dough

- Punch down the dough to release the air.
- Transfer the dough to a floured surface and
shape it into a loaf or your preferred shape.
- Place the shaped dough on a baking tray lined
with parchment paper.

6. Second Rise:
- Cover the shaped dough with a damp cloth and
let it rise again for about 30 minutes.

7. Preheat the Oven

- Preheat your oven to 220°C (428°F).

8. Bake the Bread

- Before baking, you can make a few slashes on
the top of the dough with a sharp knife to allow it
to expand while baking.
- Bake the bread in the preheated oven for about
25-30 minutes, or until the crust is golden brown
and the bread sounds hollow when tapped on the
bottom.
9. Cool the Bread
- Remove the bread from the oven and let it cool
on a wire rack before slicing.

2} Buke Misri (Cornbread)

- Cornmeal
- All-purpose flour
- Salt
- Sugar
- Baking soda
- Buttermilk (or plain yogurt)
- Eggs
- Olive oil (or melted butter)

1. Preheat the Oven

- Preheat your oven to 200°C (392°F).
- Grease a baking pan or cast-iron skillet with
olive oil or butter.

2. Mix Dry Ingredients

- In a large bowl, combine the cornmeal, flour,
salt, sugar, and baking soda. Mix well.

3. Mix Wet Ingredients

- In a separate bowl, whisk together the
buttermilk (or yogurt), eggs, and olive oil (or
melted butter).

4. Combine Ingredients:
- Pour the wet ingredients into the dry
ingredients.
- Stir until just combined. Be careful not to
overmix, as this can make the bread tough.

5. Bake the Bread:

- Pour the batter into the prepared baking pan or
skillet.
- Smooth the top with a spatula.

6. Bake:
 - Bake in the preheated oven for 20-25 minutes,
or until the top is golden brown and a toothpick
inserted into the center comes out clean.

7. Cool and Serve

- Allow the cornbread to cool in the pan for
about 10 minutes before slicing and serving.

3} Simit

Dough:
- All-purpose flour
- Warm water
- Warm milk
- Sugar
- Active dry yeast
- Vegetable oil
- Salt

Coating:
- Honey
- Water
- Sesame seeds

1. Activate the Yeast:

- In a small bowl, mix the warm water, warm
milk, and sugar.
- Sprinkle the yeast over the mixture and let it sit
for about 10 minutes until it becomes frothy.

2. Prepare the Dough:

- In a large mixing bowl, combine the flour and
salt.
- Make a well in the center and add the yeast
mixture and vegetable oil.
- Mix until a dough forms. If the dough is too
sticky, add a little more flour; if it’s too dry, add a
bit more water.

3. Knead the Dough:

 - Transfer the dough to a floured surface and
knead for about 10 minutes until the dough is
smooth and elastic.

4. First Rise:
- Place the dough in a lightly oiled bowl, cover it
with a damp cloth, and let it rise in a warm place
for about 1 hour, or until it has doubled in size.

5. Shape the Simit:

- Punch down the dough to release the air.
- Divide the dough into 8 equal pieces.
- Roll each piece into a long rope (about 24
inches/60 cm long).
- Fold the rope in half, twist it several times, and
then join the ends to form a ring, pressing the
ends together to seal.

6. Prepare the Coating:

- In a shallow bowl, mix the honey with water.
- Place the sesame seeds in another shallow
bowl.

7. Coat the Simit:

- Dip each ring into the honey-water mixture,
ensuring it’s well-coated.
- Then dip it into the sesame seeds, coating it
thoroughly.

8. Second Rise:
- Place the coated rings on a baking tray lined
with parchment paper.
- Cover with a damp cloth and let them rise for
another 20 minutes.

9. Preheat the Oven:

- Preheat your oven to 200°C (392°F).

10. Bake the Simit:

- Bake in the preheated oven for about 20-25
minutes, or until golden brown.

11. Cool and Serve:

 - Allow the Simit to cool on a wire rack before
serving.