Julia Chiles - Appetizing Albanian Recipes: A Complete Cookbook of Middle-Eastern Dish Ideas!
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Appetizing Albanian Recipes
A Complete Cookbook of Middle-Eastern Dish Ideas!
BY
Julia Chiles
Copyright 2019 - Julia Chiles
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No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
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Are you tired of preparing the same types of recipes all the time? Looking for a type of cuisine that is a little more interesting?
Albanians use many foods common to the Mediterranean basin in their delectable cuisine. They include vegetables, fruits, fish, dairy products, wheat and olives. They grow citrus fruits, and figs are a great favorite, too.
Nearly everyone breaks for lunch in Albania, from children in school to government and public workers. Its the meal of the day when families are most often found together, sharing time and good food.
When speaking about regional foods, you can almost divide Albania into three separate regions. In northern areas of the country, corn is used often, in breads and mealtime dishes both salty and sweet. They also have many types of fresh fruits and vegetables, with a good climate.
In the central region, they can grow most any crop they please. They also use turkey, chicken, goose and duck in many dishes. Fish like sole, mullet and perch are caught in the nearby Adriatic Sea.
In Southern Albania, they raise most of the nations cattle, and they serve more dairy products than their neighbors. Throughout the country, there are many taste temptations and youll enjoy preparing them in your own home.
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Vegetable dishes are varied and interesting in Albanian cuisine. They are a refreshing, light accompaniment to meat dishes. Italian cuisines influence shows up here in the use of vegetables.
Serving Size: 4 Servings
Total Cooking Time: 45-55 minutes
Ingredients:
- 2 pounds of your favorite veggies, like potatoes, zucchini, eggplant, peppers, etc.
- 1/2 cup of oil, olive
- 1 cup of onions, chopped
- 1 cup of tomatoes, peeled and chopped
- 1 tbsp. of parsley, chopped, as desired
- Salt, kosher, as desired
- Pepper, ground, as desired
Instructions:
1. Cut off any inedible vegetable tips. Wash the veggies well and cut into 1 squares.
2. Saut the vegetables in 1/2 of your oil in fry pan. Remove them. Saut tomatoes and onions in remaining oil. Season as desired.
3. Place all ingredients in stock pot with 1 cup water. Cover. Simmer till the moisture has almost all cooked away. Serve hot.
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This soup will surprise you with its taste, since its ingredients are so simple. You can use canned beans if you dont feel like soaking bagged beans overnight.
Serving Size: 5 Servings
Total Cooking Time: 4 & 1/4 hours + 12 hours sitting time
Ingredients:
- 1 & 1/2 cups of white beans, dry, washed and picked over, soaked overnight, then rinsed
- 4 cups of water, filtered
- 1 medium onion, chopped
- 1/4 cup of butter, unsalted
- 3 tbsp. of tomato paste, no salt added
- 1/4 cup of chopped parsley, flat leaf
- 1 tbsp. of paprika, sweet
- Salt, sea, as desired
- 1/2 tsp. of chili powder, as desired
Instructions:
1. Add water and pre-soaked beans to large sized pot. Bring to boil. Cook for 8-10 minutes.
2. Add onion and butter to skillet over med. heat. Cook till they are tender and add then to beans.
3. Add chili powder, as desired, along with paprika, parsley and tomato paste. Combine well. Lower heat to simmer. Cover. Cook for three to four hours. Add additional water, as needed. Season to taste.
4. For optimum taste, cover the soup and let it sit in the fridge for one to two days. This particular soup benefits a great deal from the sitting time. Serve.
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Meatballs in Albania are generally made with either lamb, beef or chicken. This recipe uses beef. They are often fried, as these are, and the addition of mint at the end gives them a unique taste.
Serving Size: 4 Servings
Total Cooking Time: 40 minutes
Ingredients:
- 1 pound of beef (or other meat), ground
- 1 slice of bread, stale
- 1 grated onion, small
- 2 tbsp. of chopped cheese, feta
- 2 tbsp. of breadcrumbs
- 2 tbsp. of butter, melted or oil
- 1 tbsp. of parsley, chopped
- 1 cup of flour, all-purpose
- 1 cup of oil, olive
- As desired:
- Salt, kosher
- Pepper, ground
- Oregano
- Mint
Instructions:
1. Soak stale bread in filtered water. Drain by squeezing hard.
2. Add the ground beef, mint, salt, pepper, parsley, onion, butter or oil and breadcrumbs to large bowl.
3. Mix well. Form into patties of 1 thickness. Season as desired. Roll patties in flour. Fry them in hot oil. Serve with mashed potatoes or French Fries.
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Cevapcici, or Albanian sausages, are tasty homemade Balkan meats that do vary from one area to another. The main ingredients are the same, and some add onion and spices, while others do not.
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