"We've been traveling the world full-time for over nine years, and Karen's books have played a big part in our trip planning. This new book lays out the perfect itinerary for eating your way along the sun-kissed Mediterranean!"
Debbie and Michael Campbell, The Senior Nomads, authors of Your Keys, Our Home |
During my time in northern Albania, I visited two farms and collected these wonderful recipes, first from Emanuela (known as Ema) near the city of Shkodër, and then from Zina, whose farm is on the edge of the Accursed Mountains.
EMANUELA'S RECIPES
Qofte me Kunguj / Zucchini Fritters In metric measurements 500 gr of zucchini, grated 3 eggs 200 gr of white cheese, grated salt pepper ½ liter of milk 1 package of baking powder bunch of parsley, chopped 6 cloves of garlic, peeled and sliced 15 heaping tablespoons of flour oil for pan In US measurements 500 gr of zucchini, grated 3 eggs 200 gr of white cheese, grated salt pepper 0.5 quart of milk 1 package of baking powder bunch of parsley, chopped 6 cloves of garlic, peeled and sliced 15 heaping tablespoons of flour oil for pan Grate zucchini, add eggs, cheese, salt and pepper. Mix and add milk, baking powder, parsley, garlic, and flour. Drop by spoonfuls into 2 to 3 inches of hot oil in a frying pan over medium high heat. Turn once, remove from oil, and drain. Continue in batches until all batter has been fried. Serve warm or at room temperature. Speca te Mbushur / Stuffed Peppers 7 large peppers, green or red, washed with tops removed In metric measurements Filling 500 grams of onion, chopped 1 bunch parsley, chopped 500 gr of fresh tomatoes, chopped Salt and pepper to taste 1 espresso cup (2 to 3 ounces) of rice Tops of peppers, seeds removed, chopped fine Olive oil or cooking oil In US measurements Filling 17.6 oz of onion, chopped 1 bunch parsley, chopped 500 gr of fresh tomatoes, chopped Salt and pepper to taste 1 espresso cup (2 to 3 ounces) of rice Tops of peppers, seeds removed, chopped fine Olive oil or cooking oil Sautee vegetables in oil and continue to cook over medium heat for 20 minutes. Put peppers into baking pan, add stuffing to peppers, spoon leftover filling over all. Bake at 225 degrees Celsius (450 degrees Fahrenheit) for about 20 minutes. Keke me Kunguj / Zucchini Cake In metric measurements 300 gr of zucchini 3 eggs 2 cups (1/2 liter) of milk 10/12 heaping tablespoons of sugar (14 if you have a sweet tooth) 15 heaping tablespoons of flour 1 package baking powder One espresso cup of butter In US measurements 300 gr of zucchini 3 eggs 2 ⅛ cup (0.5 quart) of milk 10/12 heaping tablespoons of sugar (14 if you have a sweet tooth) 15 heaping tablespoons of flour 1 package baking powder 2 to 3 ounces of butter Combine all ingredients, pour into greased baking pan. Bake in the oven for 40 minutes at 180 degrees Celsius (350 Fahrenheit). Top should be golden brown. Cut into squares and serve. ZINA'S RECIPES
Kaçimak / Cornbread Topped with Cheese In metric measurements 1 kilo cornmeal 2 liters water Salt In US measurements 2 lb cornmeal 2.1 quart water Salt Bring to a boil on the stovetop and then remove from heat and stir to eliminate lumps and get an even texture. Place by large spoonfuls in an ungreased pan and add topping. Topping: In metric measurements 200 grams of butter 200 grams cream with full butterfat 300 grams fresh white cheese with low salt Salt to taste In US measurements 7 oz butter 7 oz cream with full butterfat 10½ oz fresh white cheese with low salt Salt to taste Melt topping ingredients in frying pan, preferably on a wood stove, stirring constantly. Dab on top of cornmeal mixture. An alternative topping may be made of smoked pork, diced and fried. Bake 10 minutes in oven at 200 degrees Celsius (400 Fahrenheit) . Maze e Zier / Boiled Cheese In metric measurements ½ kilo cheese with no (or very low) salt, grated ½ liter of water Two or three handfuls of flour One or two large spoons of butter In US measurements 1 lb 1¾ oz grated cheese with no salt 16¾ fl oz water 2 or three handfuls of flour 1 or two large spoons of butter Warm frying pan, preferably on a woodstove; no need to add any kind of grease. Put grated cheese in pan and mix with spoon. Add water and flour. Stir vigorously for at least five minutes. If cheese isn’t starting to solidify, add butter. Keep stirring then flip the cheese in the pan. (See video for how this is done.) When cheese melds together into a solid mass, it’s done. Serve plain or drizzled with honey. For more details, see my post on Albanian traditional food and drink: Coffee with Breakfast: Are You Crazy? 
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