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This page of Albanian recipes is brought to you by the Celtnet Andorran Recipes Site:
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Albania, offilicially Republika e Shqipërisë (the Albanian Republic) is a Parlimentary Democracy sited on the Adriatic and Ionian Seas in Southern Europe. The capital (and largest city) is Tirana and the official language is Albanian (an independent branch of the Indo-European language family). The original inhabitants of Albania were the Illyrians. In the fourth centry BCE the Illyrian kingdoms fell to the Greeks then subsequently to the Romans. After the fall of Rome the Illyrians fell prey to Germanic tribes and then to Slavic peoples. By the 8th century the country was under Bulgar control, but by the 11th century had come under the control of Byzantium. However by the 13th century the country was divided and under Serb contol in the north and Venetian control in the south. However, by 1385 the entire region had come under Ottoman rule and Albania remained in Ottoman hands until independence on November 12th 1912. Albania achieved a degree of statehood after World War I, in part because of the diplomatic intercession of the United States. During the Second World War, Albania was part of the Axis powers and follwoing the war came under Communist control an the rule of Enver Hoxha and Mehmet Shehu. However, since Hoxha's death in 1985 Albania has been seeking closer ties with the west and in 1992 the Democratic Party of Albania took control of the country through democratic elections. Albania is a member of the United Nations, the Organization for Security and Co-operation in Europe, Council of Europe, World Trade Organisation,Organisation of the Islamic Conference, and Union for the Mediterranean. The country is expected to join NATO in 2009 and is currently in accession discussions with the European Union. Albanian cuisine is very Meditteranian in nature, the country having been influenced by the Greeks, Italy and the Ottoman Turks. Each civilization has left its mark on Albanian cuisine which is quite diverse. Lunch remains the main meal of the day and a typical meal would include a salad, meat and vegetables. Seafood is more common in the coastal regions. |
The alphabetical list of recipes from Albania follows (limited to 100 recipes per page). There are 18 recipes in total:
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According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
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