Albanian cuisine ( ) is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts.
Hospitality is a fundamental custom of Albanian society and serving food is integral to the hosting of guests and visitors. It is not infrequent for visitors to be invited to eat and drink with locals. The medieval Albanian code of honour, called besa, resulted to look after guests and strangers as an act of recognition and gratitude.
Albanian cuisine can be divided into three major regional cuisines. The cuisine of the northern region has a rural, coastal and mountainous origin. Meat, fish and vegetables are central to the cuisine of the northern region. The people there use many kinds of ingredients, which usually grow in the region including potatoes, carrots, maizes, beans, cabbages but also cherries, walnuts and almonds. Garlic and onions are as well important components to the local cuisine and added to almost every dish.
The cuisine of the central region is threefold of rural, mountainous and coastal. The central region is the flattest and rich in vegetation and biodiversity as well as culinary specialties. It has Mediterranean characteristics due to its proximity to the sea, which is rich in fish. Dishes here include several meat specialties and desserts of all kinds.
In the south, the cuisine is composed of two components: the rural products of the field including dairy products, citrus fruits and olive oil, and coastal products, i.e. seafood. Those regions are particularly conducive to raising animals, as pastures and feed resources are abundant.
Besides garlic, onions are arguably the country's most widely used ingredient. Albania is ranked fifth in the world in terms of onion consumption per capita.
History
Characteristics and meals
The location of Albania in the western Balkan Peninsula and on the Mediterranean Sea has a large influence on Albanian cuisine. Many foods that are common in the Mediterranean Basin, such as olives, wheat, chickpeas, dairy products, fish, fruits and vegetables, are prominent in the Albanian cooking tradition. Albania has a distinctly Mediterranean climate. Across the country, a range of microclimates due to differing soil types and topography allows a variety of products to be grown. Citrus fruits such as oranges and lemons, figs and olives thrive.
Every region has its own typical breakfast. Breakfast is generally light. Bread is common, served with butter, cheese, jam and yogurt, and accompanied with olives, coffee, milk, tea or raki. Trahaná (tarhana) is also a common breakfast in many rural areas. It is common to have only fruit or a slice of bread and a cup of coffee or tea for breakfast. Coffee and tea are enjoyed both in homes and in cafés.
Lunch is traditionally the biggest meal of the day, for everyone from school children to shop workers and government officials. In the past, people went home to have lunch with their families, but it is now common to have lunch with friends at restaurants or cafeterias. Lunch sometimes consists of gjellë, a main dish of slowly cooked meat with various vegetables, accompanied by a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, onions and olives. Salads are typically served with meat dishes and are dressed with salt, olive oil, white vinegar or lemon juice. Grilled or fried vegetables and sausages and various forms of omelettes are also eaten. Common beverages are coffee, tea, fruit juices and milk.
Supper in Albania is a smaller meal, often consisting only of a variety of breads, meat, fresh fish or seafood, cheese, eggs and various kind of vegetables, similar to breakfast, or possibly sandwiches.
Ingredients
Located in Southern Europe with a direct proximity to the Mediterranean Sea, the Albanian cuisine features a wide range of fresh fruits, growing naturally in the fertile Albanian soil and under the warm sun. In consideration of being an agricultural country, Albania is a significant fruit importer and exporter. Besides citrus fruits, cherries, strawberries, blueberries and raspberries are among the most cultivated fruits. Many Albanians keep fruit trees in their yards. Fresh and dried fruits are eaten as snacks and desserts.