Albanian Meze
Traditionally in Albania, when you have dinner guests round you would serve an Albanian Meze (Mezze) style dinner.
Albanian Meze is a selection of finger foods for each individual on a plate, surrounded by other sharing side dishes. Throughout the meal meats, fish and rice would be added. Most common items are Salami, Hams, Cheeses and Peppers which are served along side drinks.
For me, when we are in Albania I cook and serve a traditional meze plate for our village which is made up of different types of sausages, burgers and cheeses, plus eggs, chips and salami. Along side this I then provide sides of salads, bread and extra chips. I will have a main meal prepared of meat or fish and serve this throughout the meal, sometimes I also cook and offer rice.
Here in the UK when we have guests, we still have a selection of meze but put everything in the middle of the table straight away for everyone to help themselves.
Here is more information on some of the Albanian meze items that I prepare:
Salami: Sausage
Sliced and fried, simple yet delicious!
Qofte / Qebabs: Meatballs / Burgers / Kebabs
I often make my own ‘Qofte te Fegurara’ or ‘Qebab’ which are like fried meatballs. I like to squash mine into burgers but you can also roll into sausage shapes or serve in the natural rolled balls. You can also coat them in beaten egg before frying to produce a different texture. Normally a variety of different ones would be served.
Sallatë: Salad
Salads are normally the traditional Albanian salads of tomatoes, cucumber and onion just seasoned and kept simple. However, bigger salads including olives, peppers and variations of tomatoes may also be served for larger salads, or for smaller, bowls of lettuce with onion and seasoned.
Patate: Chips
Now as much as I love chips, they seem to always be served cold. That’s because so many have to be cooked, then plated before the food is served, there is no real way to keep them warm. Real homemade chips, fried in a small bit of oil then salted. Perfect.
Vezë e Zier: Boiled Eggs
Add to a pan of water, bring to the boil and boil for 6 minutes. When done, put into cold water ready for peeling later. One egg per plate (sliced in half), although always seem to find that you could eat more!
Kos: Yogurt
Plain yogurt is occasionally served but for me, to make it more of a dish I make a cucumber yogurt ‘Tarator’. It is quick and simple to make and is refreshing when eaten along side meat and fish.
Turli Perimesh: Mixed Vegetables
This is not always served and can be served as the main dish. There are so many different ways of cooking it, everyone will use different veg and some will cook it in sauces whereas other will roast it. I use Aubergine, Courgette, Onion, Red Pepper, Potato, Carrot and Garlic all diced and mixed together. I then slow roast them in the oven and serve them warm.
Djathë: Feta (White) Cheese
White salty cheese cut up into chunks or slices. You should wash the cheese before putting it onto a dish but optional.
Bukë: Bread
A form of bread is always served. We have plain bread sometimes but our favourite is a fresh french stick.
Here are a few English sides you could throw into the mix:
Onion Rings: Unaza Qepë
One of my favourite sides which I now make my own in Albania. Battered is the best option and will work with the other elements such as salami, egg and salad.
Pastry Puffs: Topa Pastë
If you know how to make puff pastry then these are great to make in Albania. Ready roll is recommended for speed here! These are like little pizzas and the great thing about them is although tomatoes, cheese and a ham of some kind are the most popular, you can have any ingredient you want. Great if you have some left overs from cooking.
