Shapkat is a traditional corn pie casserole that's usually filled with feta cheese, dill, and spinach. The dish originates from the city of Gjirokastra. Although this casserole is traditionally stuffed with spinach, there are also variations that replace it with leeks, wild cabbage, and various local greens.
Other ingredients for the casserole include corn flour, olive oil, green onions, and milk. Shapkat is baked until the surface develops a golden brown color, and it's then served warm, ideally with a glass of yogurt on the side.
MOST ICONIC Shapkat
MAIN INGREDIENTS
Flija is a typical dish of Albanian cuisine, prepared both in Albania and Kosovo. Although it is commonly termed as a pie or a cake, flija can more accurately be described as a stack of layered pancakes. The recipe consists of two different mixtures; one for the batter - usually consisting of flour, water, salt, and eggs, and the second mixture, used as a filling, prepared by blending together oil, butter, and yogurt or kaymak.
There are numerous versions of the recipe, but the ingredients always remain simple, which is in contrast with a rather laborious and time-consuming method of preparing the dish. The batter is poured in such a pattern that the layers consist of triangle-shaped gaps.
MOST ICONIC Flija
MAIN INGREDIENTS
Jani me fasule is a traditional Albanian white bean soup that has a variable recipe (and even name), depending on the region of the country. The preparation starts by soaking the white beans overnight, after which they are rinsed and boiled. Meanwhile, diced onions are fried in olive oil until golden-brown, to which tomato sauce, parsley, and some of the bean stock are added.
Once the sauce has thickened, it is combined with the boiling beans along with some fresh mint and left to simmer on minimum heat for another few hours. The dish is ready to be served when the beans are soft and covered in a thick and aromatic sauce.