Albanian cuisine is simple but varied because of the range of ingredients available locally. Some dishes are similar to those of southern Italy, whereas others are closer to Turkish or Greek specialties. For those who are familiar with Balkan cuisine, food in Albania should come as no surprise. Many foreigners contend that Albanian food is the tastiest of all Balkan cuisine.

Along the coast, fish and seafood is abundant and fresh. In the hills and mountain regions of the country, lamb and veal are more common. Fruit and vegetables vary with the seasons, but there is always a good supply. Spices tend to be simple, with lemon, olive oil, garlic and parsley common to many dishes. Albanians prefer homemade products such as yogurt, milk, and other diary products. The second course of meat is generally from lamb or veal. To drink, one often finds homemade raki. Baklava is a common dessert; it is a pastry filled with walnuts and covered with syrup. Llokuma, another special dessert often given for weddings, is a gelatin-based dessert with fruit or nuts.

Tave Kosi:
An Albanian Specialty from Elbasan

serves four

- Lamb (cut into pieces)

- One cup half-boiled rice

- One spoon of butter

- Three cups of yogurt

- 3 Eggs

- Parsley

- One tablespoon flour

- Salt and pepper to taste

Put butter into baking dish, place the lamb pieces together with the rice and bake at 150 degrees for 20 minutes or until meat is tender. Stir the yogurt, eggs, and flour together, flavoring with parsley, salt and pepper. Pour this mixture over the cooked meat and rice. Bake another 15 minutes. Serve hot.