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Turkish Delight | Llokume

Llokume was popularized in Eastern Europe and North Africa during the Ottoman empire.

This recipe makes enough Turkish Delight to share. Bring the confection to a special friend or a party, and you will learn why Albanians are just one of many cultures that find this dessert delightful. (Makes approximately 50 pieces)

Ingredients:

For the candy:

4 cups granulated sugar
1 Tbsp real lemon juice
1 1/2 cup water, plus an additional 2 3/4 cups
1 cup cornstarch
1 tsp cream of tartar

1 Tbsp vegetable oil
1 tsp rose water
1 tsp orange extract
yellow food coloring
red food coloring

For the coating:

2-3 lbs confectioners sugar
1- 1 1/2 cups cornstarch

Method:

SPECIAL NOTE: Be careful when cooking with boiling hot sugars. Only use glass or metal bowls/containers. No plastic.

Day One:

1. In a medium, heavy-bottomed saucepan combine sugar, lemon juice, and 1 1/2 cups water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer until the mixture reaches 240F, or soft ball, on a candy thermometer. Remove from heat.

NOTE: Sometimes thermometers are slightly off. Because of this, my Turkish Delight came out rather soft. To avoid this, drop some of the sugar mixture into cold water. When it cools off, bite it. If it has the texture of a chewy ball, you are on track. Here’s a video that might help. A few degrees over is better than a few degrees under.

Heating sugar mixture up to “softball” stage”

2. In a large, heavy-bottomed saucepan combine 3/4 cups water with cornstarch and cream of tartar. Stir, removing all lumps. Add remaining 2 cups of water. Stirring continuously, heat the mixture over low until it bubbles, turning thick and glossy. A wooden spoon will stick straight up in the glue-like mixture.

Cornstarch becomes really thick

3. Ladle a little of the sugar mixture at a time into the cornstarch mixture. Completely whisk  each ladle of the sugar mixture into the cornstarch mixture, until it is fully incorporated.  Your bicep will be burning when you are done, and the mixture will form thick ribbons when dangled from the whisk.

NOTE: Do not rush this process or you will get lumps.  If you get lumps, your llokume will not thicken up properly. Here is a photo of improperly prepared (i.e. lumpy) llokume:

4. Once the mixture is smooth and combined, heat on low for another hour, stirring occasionally. There should be no bumps.

5. Meanwhile, line 2 casseroles (8×8) with oiled aluminum foil (parchment paper is okay, but it is harder to get to lay nicely in the corners).

Disposable tin foil pans with lids are good for this project since the mixture has to sit around for a day (I don’t want bugs, how about you?).

OPTION: You can just use one casserole and layer your two flavors on top of each other. They will be twice as thick, however. I did this and really liked it.. here’s a picture of orange and pink together:

Pink (Rose Water) and Orange (Orange Extract) Llokume.

5. Work quickly once the mixture is off the heat. Separate mixture into 2 small bowls.  To the first bowl: add rose water and one drop of red food coloring, making a pink hue. To the second bowl: add orange extract and at least 4 drops of yellow food coloring, making an orange hue.  6. Working quickly, pour one mixture into each casserole, making sure it flows evenly.

NOTE: If you go too slowly, the mixture will set up in mounds and there isn’t too much you can do about it. I did make this mistake and managed to flip over my warm (not hot!!!) Llokume onto the uneven side. The weight of it flattened the bumps out.  Be careful if you do this and have someone help you.

7. Do your dishes. They are easy to do right away. Wait a day, or even several hours, and you just might pull your hair out.

8. Let sit, covered, for 24 hours. Do not refrigerate.

Day Two:

1. Unmold the candy onto a clean, odor free cutting board (or counter). Using an oiled knife, slice the Turkish Delight into bite size pieces, approximately 1″ x 1.5″.

2. In a large bowl, whisk together cornstarch and confectioner’s sugar. I found I needed the entire 3 lbs of powdered sugar and 1.5 cups of cornstarch, but you can always try using less and add more as needed.

3. Fill 1-2 large casseroles (a lasagna pan works nicely) with the 1/2 coating mixture (confectioners sugar and cornstarch). Lay out the Turkish Delight carefully, leaving at least 1/4″ between each candy. Cover with remaining 1/2 of the coating mixture.

Cut Llokume, ready to be buried in powdered sugar.

4. Now that the Turkish Delight is buried in the coating, let stand, covered, for 2 days. This critical step develops a crust that keeps the soft, moist interior from sweating outwards. If some candies do start to “emerge” from their sugary bed, just cover them back up. 🙂

This mess is the result of crowding. Leave 1/4″ between each candy.

Day Four:

Enjoy your Turkish Delight!

Store leftovers in the coating mixture. Do not refrigerate.

 


Turkish Delight |Llokume
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Llokume was popularized in Eastern Europe and North Africa during the Ottoman empire. This recipe makes enough Turkish Delight to share. Bring the confection to a special friend or a party, and you will learn why Albanians are just one of many cultures that find this dessert delightful.
Servings Prep Time
50 pieces 25 minutes
Cook Time Passive Time
1 1/2 hours 4 days
Servings Prep Time
50 pieces 25 minutes
Cook Time Passive Time
1 1/2 hours 4 days
Turkish Delight |Llokume
Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
Llokume was popularized in Eastern Europe and North Africa during the Ottoman empire. This recipe makes enough Turkish Delight to share. Bring the confection to a special friend or a party, and you will learn why Albanians are just one of many cultures that find this dessert delightful.
Servings Prep Time
50 pieces 25 minutes
Cook Time Passive Time
1 1/2 hours 4 days
Servings Prep Time
50 pieces 25 minutes
Cook Time Passive Time
1 1/2 hours 4 days
Ingredients
For the candy
  • 4 cups sugar , granulated
  • 1 Tbsp lemon juice (fresh)
  • 1 1/2 cup water , plus an additional 2 3/4 cups
  • 1 cup cornstarch
  • 1 tsp cream of tartar
  • 1 Tbsp vegetable oil
  • 1 tsp rose water
  • 1 tsp orange blossom water -OR-
  • orange extract
  • yellow food coloring
For the coating
  • 2 -3 lbs powdered sugar
  • 1 - 1.5 cups cornstarch
Servings: pieces
Units:
Instructions
Day One
  1. In a medium, heavy-bottomed saucepan combine sugar, lemon juice, and 1 1/2 cups water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer until the mixture reaches 240F, or soft ball on a candy thermometer. Remove from heat.
  2. In a large, heavy-bottomed saucepan combine 3/4 cups water with cornstarch and cream of tartar. Stir, removing all lumps. Add remaining 2 cups of water. Stirring continuously, heat the mixture over low until it bubbles, turning thick and glossy. A wooden spoon will stick straight up in the glue-like mixture.
  3. Ladle a little of the sugar mixture at a time into the cornstarch mixture. Completely whisk each ladle of the sugar mixture into the cornstarch mixture, until it is fully incorporated. Your bicep will be burning when you are done, and the mixture will form thick ribbons when dangled from the whisk. NOTE: Do not rush this process or you will get lumps. If you get lumps, your llokume will not thicken up properly.
  4. Once the mixture is smooth and combined, heat on low for another hour, stirring occasionally. There should be no lumps.
  5. Meanwhile, line 2 casseroles (8x8) with oiled aluminium foil (parchment paper is okay, but it is harder to get to lay nicely in the corners).
  6. Work quickly once the mixture is off the heat. Separate mixture into 2 small bowls. To the first bowl: add rose water and one drop of red food coloring, making a pink hue. To the second bowl: add orange extract and at least 4 drops of yellow food coloring, making an orange hue. NOTE: If you go too slowly, the mixture will set up in mounds and there isn't too much you can do about it. I did make this mistake and managed to flip over my warm (not hot!!!) Llokume onto the uneven side. the weight of it flattened the bumps out. Be careful if you do this and have someone help you.
  7. Working quickly, pour one mixture into each casserole, making sure it flows evenly.
  8. Let sit, covered, for 24 hours. Do not refrigerate.
Day Two
  1. Unmold the candy onto a clean, odor free cutting board (or counter). Using an oiled knife, slice that Turkish Delight into bite size pieces, approximately 1" x 1.5".
  2. In a large bowl, whisk together confectioner's sugar and cornstarch. I found I needed the entire 3 lbs of powdered sugar and 1.5 cups of cornstarch, but you can always try using less and add more as needed.
  3. Fill 1-2 large casseroles (a lasagna pan works nicely) with 1/2 the coating mixture (confectioner's sugar and cornstarch). Lay out the Turkish Delight carefully, leaving at least 1/4" between each candy. Cover with remaining 1/2 of the coating mixture.
  4. Now that the Turkish Delight is buried in the coating, let stand, covered, for 2 days. This critical step develops a crust that keeps the soft, moist interior from sweating outwards. If some candies do start to "emerge" from their sugary bed, just cover them back up.
Day Four
  1. Enjoy your Turkish Delight! Store leftovers in the coating mixture. Do not refrigerate.
Recipe Notes

Keeps several weeks at room temperature when stored in a cool, dry place, under a bed of powdered sugar.

TIP: Sometimes thermometers are slightly off. Because of this, my Turkish Delight came out rather soft. To avoid this, drop some of the sugar mixture into cold water. When it cools off, bite it. If it has the texture of a chewy ball, you are on track.

OPTION: You can just use one casserole and layer your two flavors on top of each other to make multicolored llokume. They will be twice as thick, however.

Lamb Baked in Yogurt | Tava Elbasani

 

 

Serves 4-6

Although this dish is simple, the tender lamb and tangy yogurt are very satisfying on a cold winter’s day.  Use Hungarian Paprika to give the dish mild heat.

Ingredients:

3 lbs lamb, cut into 10 pieces
2 cups cooking water from lamb
2 Tbsp butter
2 Tbsp flour
4 eggs
3 cups greek yogurt
1 tbsp white rice
1 tsp red pepper (paprika)
salt

Method:

1. In a large pot over medium-high heat, sear the lamb on all sides. Do not crowd. You may have to sear just a few pieces at a time.

Properly seared meat develops good flavor.

2. Add all pieces back into the pot and cover with water. Add a generous amount of salt and simmer for 1 hour.

3. Meanwhile, melt butter in a small skillet over medium heat. Add flour and stir until they blend and cook together. When the mixture thickens and begins to turn the color of light peanut butter, begin adding the water. Heat until thick, stirring constantly. You are essentially making gravy.  Let cool.

4. Preheat the oven to 350F.

NOTE: I originally cooked this at 400F and the yogurt mixture was way overdone. The yogurt needs gentle heat.

5. In a large bowl, whisk together eggs, yogurt, rice, pepper, and gravy. You may add more salt, to taste.

6. Lay lamb pieces out in a casserole dish. Pour yogurt mixture around the lamb. Bake for approximately 45 minutes. Serve immediately.

Recipe adapted from the video “A Taste From the Melting Pot”
Tava Elbasani (Lamb Baked in Yogurt)
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Although this dish is simple, the tender lamb and tangy yogurt are very satisfying on a cold winter's day. Use Hungarian Paprika to give the dish mild heat.
Servings Prep Time
4-6 people 15 minutes
Cook Time
2 hours
Servings Prep Time
4-6 people 15 minutes
Cook Time
2 hours
Tava Elbasani (Lamb Baked in Yogurt)
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Rating: 0
You:
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Although this dish is simple, the tender lamb and tangy yogurt are very satisfying on a cold winter's day. Use Hungarian Paprika to give the dish mild heat.
Servings Prep Time
4-6 people 15 minutes
Cook Time
2 hours
Servings Prep Time
4-6 people 15 minutes
Cook Time
2 hours
Ingredients
  • 3 lbs lamb , cut into 10 pieces
  • 2 cups cooking water (from lamb)
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 4 eggs
  • 3 cups Greek yogurt
  • 1 Tbsp white rice
  • 1 tsp paprika
  • salt
Servings: people
Units:
Instructions
  1. In a large pot over medium-high heat, sear the lamb on all sides. Do not crowd. You may have to sear just a few pieces at a time.
  2. Add all pieces back into the pot and cover with water. Add a generous amount of salt and simmer for 1 hour.
  3. Meanwhile, melt butter in a small skillet over medium heat. Add flour and stir until they blend and cook together. When the mixture thickens and begins to turn the color of light peanut butter, begin adding the water. Heat until thick, stirring constantly. you are essentially making gravy. Let cool.
  4. Preheat the oven to 350F. NOTE: I originally cooked this at 400F and the yogurt mixture was way overdone. The yogurt needs gentle heat.
  5. In a large bowl, whisk together eggs, yogurt, rice, pepper, and gravy. You may add more salt, to taste.
  6. Lay lamb pieces out in a casserole dish. Pour yogurt mixture around the lamb. Bake for approximately 45 minutes.
  7. Serve immediately.

Albanian Vegetables | Turli Perimesh

Albanian Vegetables

Serves 4-6

Turli Perimesh is a light and refreshing accompaniment to meat. The influence of Italian cusine on Albania is apparent both in the use of squashes and fresh parsley.

Ingredients:

2 medium onions
2 zucchini
1 yellow squash
1 white potato
1 can diced tomatoes (in the summer use 2 fresh tomatoes)
1/2 cup chopped fresh parsley
1 cup water
olive oil

Method:

1. Dice all vegetables in 1 inch cubes.

2. Heat oil in a large skillet over medium high. Add onion and saute until translucent.

3. Add zucchini and squash, browning lightly.

4. Add potato, tomatoes, parsley, and water.

5. Cover and simmer for 15 minutes or until all vegetables are tender and water has absorbed.

Serve immediately.

Turli Perimesh (Albanian Vegetables)
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Turli Perimesh is a light and refreshing accompaniment to meat. The influence of Italian cuisine on Albania is apparent both in the use of squashes and fresh parsley.
Servings Prep Time
4-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
20 minutes
Turli Perimesh (Albanian Vegetables)
Votes: 1
Rating: 5
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Turli Perimesh is a light and refreshing accompaniment to meat. The influence of Italian cuisine on Albania is apparent both in the use of squashes and fresh parsley.
Servings Prep Time
4-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
20 minutes
Ingredients
  • 2 medium onions , diced
  • 2 zucchini , chopped in half moons
  • 1 yellow squash , chopped in half moons
  • 1 white potato , cubed
  • 2 whole tomatoes , diced (or one, 15-ounce can diced tomatoes)
  • 1/2 cup parsley , chopped (fresh)
  • 1 cup water
  • olive oil
Servings: people
Units:
Instructions
  1. Heat oil in a large skillet over medium high. Add onion and saute until translucent.
  2. Add zucchini and squash, browning lightly.
  3. Add potato, tomatoes, parsley, and water.
  4. Cover and simmer for 15 minutes or until all vegetables are tender and water has absorbed.
  5. Serve immediately.

Albanian Cornbread

albanian-cornbread

Serves 6-8

The cheese and green onion make this cornbread unique. Dense and flavorful, the cornbread makes a great accompaniment to stews.

Ingredients:

1-1/2 cups cornmeal
16 ounces cottage cheese
4 eggs
1 cup chopped scallions, plus 1 Tbsp for garnish
1/2 cup butter (1 stick), melted
1/4 tsp paprika
1/2 tsp thyme
4 ounces feta cheese, chunked
1/4 tsp salt

Method:

1. Preheat oven to 400 degrees. Grease an 8″ square casserole.

2. In a large bowl, combine all ingredients (cornmeal, cottage cheese, eggs, scallions, melted butter, paprika, thyme, feta, and salt.

3. Pour into prepared casserole and spread evenly.

4. Bake at 400F until lightly browned and an inserted toothpick comes out clean, about 35 minutes.

5. Garnish with remaining scallions. Serve warm.

NOTE: This dish was excellent warm, but dries out quickly. On 3/27/12 I adjusted the recipe for more moisture. The first time we gave the little we had leftover to the birds. After the adjustments, even leftovers were moist and yummy.

Adapted from Home Cooking Around the World, by David Ricketts and Mark Thomas
Albanian Cornbread
Votes: 1
Rating: 2
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The cheese and green onion make this cornbread unique. Dense and flavorful, the cornbread makes a great accompaniment to stews.
Servings Prep Time
6-8 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
6-8 people 10 minutes
Cook Time
35 minutes
Albanian Cornbread
Votes: 1
Rating: 2
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Print Recipe
The cheese and green onion make this cornbread unique. Dense and flavorful, the cornbread makes a great accompaniment to stews.
Servings Prep Time
6-8 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
6-8 people 10 minutes
Cook Time
35 minutes
Ingredients
  • 1 1/2 cups cornmeal
  • 16 oz cottage cheese
  • 4 whole eggs
  • 1 cup scallions , chopped (plus 1 Tbsp for garnish)
  • 1/2 cup butter , melted (1 stick)
  • 1/4 tsp paprika
  • 1/2 tsp dried thyme
  • 4 oz feta cheese , chunked
  • 1/4 tsp salt
Servings: people
Units:
Instructions
  1. Preheat over to 400F. Grease an 8" square casserole dish.
  2. In a large bowl, combine all ingredients (cornmeal, cottage cheese, eggs, scallions, melted butter, paprika, thyme, feta and salt).
  3. Pour into prepared casserole dish and spread evenly.
  4. Bake at 400F. until lightly browned and an inserted toothpick comes out clean, about 35 minutes.
  5. Garnish with remaining scallions. Serve warm.

Leek Pie | Byrek ose Lakror

Albanian Leek Pie

Serves 8

Byrek ose Lakror emerges from the oven with a beautiful, shining crust. Cut into the pie too soon, however, and your dreams will shatter. You must wait a full hour for the pie’s juices to redistribute.

Ingredients:

Leek Filling

2 large leeks, cleaned and very thinly sliced (use only the white/light green part. Thick slices and/or green parts won’t cook properly)
6 eggs
1/4 cup greek yogurt (or regular yogurt strained for 30 minutes)
1 lbs. cottage cheese, strained for 30 minutes
4 oz crumbled feta cheese
1/2 tsp minced fresh thyme, or dried thyme, ground
salt, to taste (remember, feta cheese is very salty)
1/2 tsp pepper

Pie Crust

1 package puff pastry
1 egg, beaten

Method:

1. Preheat oven to 400F.

2. In a large bowl, whisk together all ingredients, except for leeks. When the mixture is smooth and blended, add diced leeks. Set aside.

3. Roll one sheet of puff pastry into a 15″ circle. Place pastry on the bottom of a 9″ pie dish.

NOTE: You can also lay the puff pastry down in your pie dish square. Just angle the top piece over it, so that you create a “star.” This overlap will give you enough crust to roll the edges.

4. Fill pie dish with leek mixture.

5. Roll second sheet of puff pastry into a 15″ circle. Cover the pie with the pastry lid. Press the edges together and roll up to seal in the juices. Brush the top of the pastry with egg wash.

6. Bake for 45 minutes or until golden brown.

7. Let cool 1 hour before slicing or the filling will fall apart. Eat slightly warm or at room temperature. I had a slice cold from the fridge the next day and it was great! If you are a fan of cold pizza, you’ll understand 🙂

The filling sets up after properly cooling.

Adapted from http://www.frosina.org
Leek Pie | Byrek ose Lakror
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Byrek ose Lakror emerges from the oven with a beautiful, shining crust. Cut into the pie too soon, however, and your dreams will shatter. You must wait a full hour for the pie's juices to redistribute.
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
45 minutes 1.5 hours
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
45 minutes 1.5 hours
Leek Pie | Byrek ose Lakror
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Byrek ose Lakror emerges from the oven with a beautiful, shining crust. Cut into the pie too soon, however, and your dreams will shatter. You must wait a full hour for the pie's juices to redistribute.
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
45 minutes 1.5 hours
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
45 minutes 1.5 hours
Ingredients
Leek Filling
  • 2 large leeks , cleaned and very thinly sliced
  • 6 eggs
  • 1/4 cup Greek yogurt
  • 1 lbs cottage cheese
  • 4 oz feta cheese , crumbled
  • 1/2 tsp thyme (freshly minced) — or ground thyme
  • salt , to taste
  • 1/2 tsp pepper
  • 1 Pie Crust
For the crust:
  • 1 package puff pastry
  • 1 egg , beaten
Servings: people
Units:
Instructions
  1. Strain the cottage cheese for 30 minutes, then preheat oven to 400F.
  2. Meanwhile: In a large bowl, whisk together all ingredients, except for leeks. Set aside.
  3. Roll one sheet puff pastry into a 15" circle. Place pastry on the bottom of a 9" pie dish. NOTE: You can also lay the puff pastry down in your pie dish square. Just angle the top piece over it, so that you create a "star". This overlap will give you enough crust to roll the edges.
  4. Fill pie dish with leek mixture.
  5. Roll second sheet of puff pastry into a 15" circle. Cover the pie with the pastry lid. Press the edges together and roll up to seal in the juices. Brush the top of the pastry with the egg wash.
  6. Bake for 45 minutes or until golden brown.
  7. Let cool 1 hour before slicing or the filling will fall apart.
  8. Eat slightly warm or at room tempature.
Recipe Notes

For the leeks: use only the white/light green part. Thick slices and/or green parts won't cook properly.

Tidbits about Albania

1. Businesses shut down around noon for a few hours to enjoy the main meal of the day.

I could get behind this. Really, I could.

2. Dessert is not common, but oranges, apples, nuts, and berries are.

The question is not if, but how my husband would murder me if I removed sweets from our home.

3. Men and women traditionally eat at separate tables.

I was always a fan of the children’s table, but not so much this.  Afterall, I have opinions and they need to be heard by as many people as possible!

4. Albanians eat dinner around 8pm.

I’m already in my pyjamas at 8pm. This would never work in our home.

5. Heart disease and obesity are rare due to low consumption of meat and high consumption of vegetables.

Yum, vegetables! Eat more vegetables!

6. Heart disease and obesity are due to low consumption of meat and high consumption of vegetables.

Repeated for my husband’s benefit.

Source: Albania, Enchantment of the World, by David K. Wright

Lifestyle influences diet:

Historically, rural Albanians spent most of their time outdoors and took shelter only when the weather forced them to. As a result, the staples of their diet are simple foods that they can easily prepare in the open – cornbread, vegetables, and cheese. Although Albanians raise livestock, meat is a luxury reserved for festive occasions.

Source: Albania, by Aaron E. Lear

Q: What world-famous woman was from Albania? She won the Nobel Peace Prize in 1979.

A: Find out tomorrow!

Video & Poll: How to make Albanian Lamb in Yogurt

How do Albanians prepare their food? Who better to ask than a local… with an accent to die for.

In this video a woman from central Albania prepares Tava Elbasani, Lamb in Yogurt. She literally bathes the lamb in yogurt prior to baking. The resulting gravy-custard is the most intruiging part of this dish.

This Saturday I’ll give it a whirl… would you?

I really want to know…

Would you? Could you? In your house? Eat Tava (there’s no mouse!)?

Menu: Albania

When the weather drops below 30, I crave hot, filling food. This last month Oklahoma saw snow, sleet, and ice, so I filled our menu with Albanian comfort food.  Mmm, I can hardly wait!

Byrek ose Lakror (Leek Pie) [Recipe]
Sautéed leeks and cottage cheese
are the stars of this dish.

Tava Elbasani (Lamb baked in yogurt) [Recipe]
In central Albania lamb is traditionally baked in yogurt custard.
This dish even makes mutton moist.

Turli Perimesh (Vegetables with parsley) [Recipe]
A distinctly mediterranean blend of
tomatoes, zucchini, summer squash, potato, and parsley.

Albanian Cornbread [Recipe]
Scallions and feta make this cornbread memorable.

Llokume (Turkish Delight) [Recipe]
Plan four days ahead to indulge in this delectable confection.
Our recipe comes in two flavors: orange and rose.

About Albanian Food – Single in Albania

Whimsical.

A pinch of this. A dash of that.

This is how I cook.

This is not, however, how Albanians cook. In fact, they are known for choosing only one spice (or herb) to enhance each dish. According to the National Tourist Organization of Albania (NTOA),

Albanian chefs rarely mix spices, instead choosing one that harmonizes most closely with the dish’s natural aroma.

Red pepper, parsley, oregano, rosemary, and mint are common. Thanks to the climate Albanians can easily grow their own herbs.

Dishes often include yogurt, lemon, vinegar, honey and/or hot peppers. Braised lamb is often paired with vegetables, however crisp cucumber & tomato salads are also popular.

Albanian cuisine is heavily influenced by her neighbors including Italy, Greece, and Turkey. I look forward to learning how a single spice can pull together the flavors of such distinct cuisines. From what I read, the resulting fusion shows unusual restraint yet still manages to pack a bold punch.

Thank goodness, because this whimsical cook could certainly benefit from a little more restraint.

😉

Monday Meal Review: Afghanistan

Meal #1 on our Global Table Adventure. Our goal? To eat one meal from every country in the world.

Skipping Silverware

No one moved an inch.

Afghan music tiptoed softly about the room. Steam rose from our plates.

I knew, as hostess to our dinner party of four, I had to make the first move.

Holding my breath, I dipped my fingers into the slimy eggplant and brought the food to my lips. There was a pause.

“Wow. This is…. good!” I said.

The tension gave way to giggles.

My friends gingerly dug their fingers into their meal. I waited, searching their faces.

One by one, they smiled. “Yes, this is good!”

Skipping silverware is not a simple proposal. Out of consideration for my friends, I had put a few forks by their plates – “just in case”they (or Mr. Picky) weren’t game. Even after everyone began eating with their hands, the challenge remained: not making a complete mess of our plates, our hands, and our faces. Even using a napkin became confusing; our hands just got dirty again.

I can’t get over how much enjoyment I got out of being so uncomfortable.

The awkward experience of using my hand as silverware gave me a fresh dining experience. I kept a running inventory of textures in my head: soft, dry, slippery, crumbly, soupy. Then I matched the texture to the flavors: spicy, sweet, tangy, earthy, garlicky.

Afghanistan certainly was a good start to cooking my way around the world, one meal at a time! I struggle to share a favorite dish. Perhaps the eggplant Burani Bonjon for its smoky, spicy flavors? Or the Noni for being so soft and warm? Or the spinach dip for having one of my favorite ingredients, sweet caramelized onions? Or what about the Kabeli Palau, so hearty and bold?

Kabeli Palau

Certainly, the most unusual dish was the Firnee.  This distinctly eastern dessert proudly smacks of cardamom and rose water, both of which were foreign to my palette.  I required several bites to get past the illusion that perfume was in my mouth. After the initial shock, however, I began to enjoy how the fragrance permeated the creamy custard.

Firnee

Ava’s Corner: Ava tried a small piece of the chicken. We were rewarded with a big smile. She actually used her gums to chew the chicken and she happily pushed the new flavors around in her mouth. Then she got to lick the insides of an apricot which, by her blank expression, she found to be “just okay.”

Dried Apricots

Spinach Yogurt Dip | Sabse Borani

Spinach Yogurt Dip | Sabse Borani

Both tangy and sweet, Sabse Borani is no ordinary spinach dip. The caramelized onion is this recipe’s secret to success, elevating earthy spinach and yogurt to new heights. Wonderful with homemade noni Afghani (or any fresh flatbread). (Serves 4-6)

Ingredients:

1 cup frozen, chopped spinach
1 medium onion, thinly sliced
2 cloves garlic, crushed
2 Tbsp vegetable oil
1 cup drained yogurt
salt, to taste

Method:

1. Drain yogurt over a small bowl for 1 hour. Use either a coffee filter in a large colander or a fine strainer by itself.

2. Heat oil in a medium skillet. Saute the onion until golden, stirring occasionally. This can take 15 minutes. Watch that your pan does not dry out and the onions burn. If you do think the pan is drying out, add a little water and/or cover.

3. Add garlic and heat until aromatic.

4. Add spinach and cook for 2 minutes. Remove from heat and cool.

5. In a small bowl, combine yogurt with spinach mixture. Add salt and pepper to taste. For maximum flavor, serve cool, but not cold.

Spinach Yogurt Dip | Sabse Borani
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Both tangy and sweet, Sabse Borani is no ordinary spinach dip. The caramelized onion is this recipe's secret to success, elevating earthy spinach and yogurt to new heights. Wonderful with homemade noni Afghani (or any fresh flatbread).
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
15 minutes 1 hour
Spinach Yogurt Dip | Sabse Borani
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Both tangy and sweet, Sabse Borani is no ordinary spinach dip. The caramelized onion is this recipe's secret to success, elevating earthy spinach and yogurt to new heights. Wonderful with homemade noni Afghani (or any fresh flatbread).
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
15 minutes 1 hour
Ingredients
  • 1 cup frozen spinach , chopped
  • 1 medium onions , thinly sliced
  • 2 cloved garlic , crushed
  • 2 Tbsp vegetable oil
  • 1 cup plain yogurt (drained)
  • salt , to taste
Servings: people
Units:
Instructions
  1. Drain yogurt over a small bowl for 1 hour. Use either a coffee filter in a large colander or a fine strainer by itself.
  2. Heat oil in a medium skillet. Saute the onion until golden, stirring occasionally. This can take 15 minutes. Watch that your pan does not dry out and the onions burn. If you do think the pan is drying out, add a little water and/or cover.
  3. Add garlic and heat until aromatic.
  4. Add spinach and cook for 2 minutes. Remove from heat and cool.
  5. In a bowl, combine yogurt with spinach mixture. Add salt and pepper to taste. Serve with noni afghani or other flatbread.
Recipe Notes

For maximum flavor, serve cool, but not cold.