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Ferges is, without a doubt, one of the most traditional foods in Albania. The dish consists mainly of tomato sauce, cottage cheese, green peppers, and garlic.

The main reason why this dish is called a summer stew is that many Albanians like to eat it after it has gone cold. 

The best way to eat this dish is to wait for it to cool down for about 2-3 hours. This gives it a thicker consistency and makes the ingredients stand out more.

Ferges is usually eaten only with bread. I usually dip toasted bread in the dish and eat it.

The dish is not really a typical menu option in Albanian restaurants, but you can try it in countryside restaurants that serve traditional food.

nal dishes cooked by professional chefs you will feel at home.

Albanian food is a rich combination of Mediterranean and Balkan cuisine. The products are rich and colorful, while the meat is tender.

With food typical of rural, mountainous and coastal areas, there are so many exciting flavors to try in Albania.

Get ready for divine flavors and textures as we explore 17 traditional Albanian dishes and what makes them so delicious.

This appetizer is a great dish that Albanians usually eat before a meat-based entrée.

It is usually served during the summer due to it being rather cold when served. The dish is made with Greek yogurt, cold water, shredded cucumber, and salt. 

The appetizer has the consistency of a soup, so it is normal for this dish to be served in a bowl.

It tastes very similar to the traditional Albanian drink dhalle. This is the reason why many foreigners find it surprising when they see tarator served in a bowl.

Albanian pies remain one of the most preferred traditional foods. People love them because they can take the pies on the go for a quick meal or snack.

There are many different types of fillings that can go into a byrek. These include meat, spinach & feta cheese, onions & tomatoes, or cottage cheese, which is the most popular of them all.

Not only does this dish have different types of fillings, but it can also come in different shapes. This all depends on the region where you try it.

Byrek is usually served with greek yogurt or dhalle. 

The older generation usually eats byrek after the main course. Others eat it most frequently as a quick snack or as a closing plate.

It is still common for Albanians to make byrek at home, although you can also find them in local restaurants and shops that specifically sell these pies. 

Ashure is a traditional Albanian dessert that originated from Turkey.

It has a gelatin consistency that melts in your mouth, giving you the chance to taste the nuts or dry fruit that it is made with. 

Ashure can best be described as a sweet porridge that is served cold.

It is a popular Albanian dessert that is traditionally eaten during the first month of the Islamic calendar. However, you can easily find this tasty dessert in any pastry in Albania all year round.

It is a great healthy choice for whenever you have a sweet tooth.  

Ashure is a traditional Albanian dessert that originated from Turkey.

In Albania, chicken baked in yogurt is a beloved traditional dish, commonly served at lunchtime.

It is widely known throughout the Balkan as Elbasan tava. It has been named from the Albanian city from where the dish originated. 

Tave Kosi is usually made with lamb meat but some Albanians also use chicken as an option.

The yogurt is mixed with rice and eggs and baked together with the meat.

This dish has a very unique taste. The baked yogurt has a soft texture and tastes a bit sour, while the meat balances it well, giving the dish its juicy meaty flavor. 

Ashure is a traditional Albanian dessert that originated from Turkey.

In Albania, chicken baked in yogurt is a beloved traditional dish, commonly served at lunchtime.

It is widely known throughout the Balkan as Elbasan tava. It has been named from the Albanian city from where the dish originated. 

Tave Kosi is usually made with lamb meat but some Albanians also use chicken as an option.

The yogurt is mixed with rice and eggs and baked together with the meat.

This dish has a very unique taste. The baked yogurt has a soft texture and tastes a bit sour, while the meat balances it well, giving the dish its juicy meaty flavor. 

Kackavall is a traditional Albanian cheese that comes from the cow or sheep. The consistency of Kackavall cheese changes depending on the kind of animal it comes from.

Albanians love to eat this cheese with different types of traditional dishes.https://506e131283e1e5e6a9af169d5b232074.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html

Usually, they bake Kackavall along with chopped tomatoes and additional herbs. 

Baked cheese with tomatoes acts as a side dish as the melted cheese adds flavor when eaten with different kinds of meat. It is really common to find it in Albanian grill house restaurants.

Stuffed bell peppers are a very popular local dish. They are widely served throughout all regions of Albania and can be found in countryside restaurants that serve traditional food.

The dish consists of green bell peppers that are stuffed with rice. The exact recipe changes depending on the way it was passed on.

Some Albanians add chopped lamb meat or tomatoes rather than just rice. The stuffed peppers then are baked and served hot. 

This dish is served with Greek yogurt, feta cheese, or dhalle. Adding chili peppers or black pepper to this dish is also common amongst Albanians as the spicy kick complements the dish’s mild taste. 

Fried dough is a popular dish eaten all throughout the Balkan.

In Albania, fried dough is traditionally served in many different ways. Petulla is commonly eaten as a snack or during dinner.

You can find food stands that serve fried dough combined with a topping of your choice throughout Tirana and Durres.

Toppings include chocolate, strawberry jam, shredded Kackavall cheese, or ketchup. 

Fried dough is quick and easy to cook in most Albanian households. The most common way to eat them is with feta cheese or honey.

Another less popular but delicious toping it is eaten with (mainly in the northern region) is Greek yogurt and garlic. 

Albanian fried dough is heavier in consistency than doughnuts but has the same crispy outside and soft inside.

This dish is common in the northern region of Albania and Kosovo.

It is a simple recipe that is usually made in Albanian homes or served in local traditional restaurants.

Flija is an easy crepe-like dish that has a crispy texture at the top and softer texture at the bottom. 

The added butter gives Flija its delicious taste. The dish is usually served with fresh dairy such as cheese or yogurt. 

White bean soup has remained a top-rated dish in the Albanian cuisine.

This was one of the most commonly prepared dishes during the Albanian famine era as it was the cheapest to cook and also the most filling. Even though the famine passed, white bean soup didn’t lose its popularity. 

The soup is made with tomato sauce, onions, and white beans and it is often served with pickled vegetables or Greek yogurt.

One of the most traditional dishes in Albania is a mixed meat platter. This platter is usually served at big family gatherings or for special events.

The mixed meat platter is worth trying as it gives you different flavors of juicy grilled meat all in one plate.

It’s recommended to add fresh lemon juice to the dish for added flavor.

If the platter sounds like too much food, then paidhaqe is a good alternative.

Paidhaqe is lamb meat that is grilled and served with lemon. It is commonly served with raki or dhalle.

Sarme is featured in many Eastern European and Balkan countries as a traditional dish. However, each country has its own unique way of preparing this

In Albania, sarme is made mostly in the northern region. It is simply cabbage rolls filled with rice and shredded meat. 

These cabbage rolls are either boiled alone or made into a stew. In most cases, sarme is served with yogurt or dhalle.

It is mostly cooked by the older generation, and it is a traditional dish that is slowly fading away.

However, you can still find this dish in some northern traditional restaurants in Albania.  

Raki is a very popular local alcoholic beverage. Although raki was imported from Turkish cuisine, it remains a widely preferred beverage amongst Albanians.

This is because, unfortunately, Albania is not very well-known for its other alcoholic beverages such as wine or cognac. 

Raki contains an average of 40% alcohol and can be served with various dishes.

It’s most commonly served with meat-based dishes.

Another way to drink raki is with coffee. Many people drink their morning coffee with a small glass of raki as it is believed to have many health benefits.