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Globaleats

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- South European Countries
  - Albania
  - Croatia
  - Cyprus
  - Greece
  - Monaco
  - Turkey
- European Regions
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Albania

A distinct cuisine with Middle Eastern and Mediterranean flavors.

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Albania is a small country in Southeastern Europe bordered by Montenegro, Serbia, Macedonia and Greece with coastland at the Ionian and Adriatic Seas. Throughout history, Albania has been occupied by Greece, Italy and the Ottoman Turks and each of these cultures had an effect on the cuisine. Many Albanian dishes are adapted from Middle Eastern and Mediterranean specialties such as dolma (stuffed grape leaves) and qofte (grilled or fried meatballs). The distinct and delicious flavor of Albanian cooking depends greatly on the use of vegetables, olive oil, herbs, lemon and nuts. With a Mediterranean climate, Albania produces both red and white wines but the national alcoholic drink is called raki (a type of brandy).

In true Mediterranean style, the main meal of the day in Albania is lunch, which usually consists of a fresh salad (tomatoes, cucumbers, green peppers, olives, olive oil, vinegar, salt) and a main dish of meat and vegetables. Seafood is often served in coastal areas. Tarator is a popular cold soup made from yogurt, cucumbers, olive oil, dill and other ingredients.—Jennifer Capalbo