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| Albanian traditional cuisine |
The New York Times has selected the Albanian restaurant "Çka Ka Qëllue" as one of the top 100 restaurants in New York City among 27,000 others. The restaurant is owned by a Kosovan Albanian, Ramiz Kukaj.
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The restaurant only cooks traditional, authentic Albanian and Kosovo food, and the decor also includes traditional objects from our countries that the owner has sent to America. The restaurant is open in two locations, Bronx, Manhattan, and Stamford Ct.
Albanian cuisine
Albanian cuisine is a diverse and flavorful blend of Mediterranean and Balkan influences, with a strong emphasis on fresh, locally-sourced ingredients. Some of the most popular dishes in Albanian cuisine include meat dishes, seafood, dairy products, and vegetables.
One of the most famous Albanian dishes is "Tave Kosi", a baked lamb and yogurt casserole that is seasoned with garlic, herbs, and spices. Another popular dish is "Flija", a savory pancake made from multiple layers of thin crepes that are cooked over an open flame and typically served with sour cream and cheese.
Albanian cuisine also features a variety of delicious soups, such as "Jani me Fasule" (bean soup), "Tave Kosi Soup" (a variation of the Tave Kosi dish made into a soup), and "Tarator" (a chilled cucumber and yogurt soup).
Seafood is also a prominent feature in Albanian cuisine, with fresh fish and seafood often served grilled or fried with a variety of herbs and spices. One of the most famous seafood dishes is "Rap me patate", a dish of baked sea bass with potatoes, onions, and garlic.
Dairy products are also widely used in Albanian cuisine, with a variety of cheeses, yogurt, and butter used in many dishes. One of the most popular cheeses is "Kajmak", a creamy and tangy cheese that is often served as a spread or used as a topping for various dishes.
Overall, Albanian cuisine is rich and diverse, with a wide range of dishes that reflect the country's unique blend of cultural influences and its rich culinary heritage.