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Qumështor is a simple and traditional Albanian baked custard, made with eggs, milk, flour, butter, and sugar. It is typically eaten by the Orthodox population of southeastern Albania before the beginning of Lent. The recipe is straightforward - the eggs are beaten and mixed with sugar, melted butter, and flour.
After carefully adding the milk and mixing again, the liquid is baked in the oven until it develops a golden brown color. Qumështor is then cut into individual portions and served chilled. Some variations include various flavorings, such as vanilla extract, lemon, and orange, but the original version still remains the most popular.
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Petulla is a traditional snack and the Albanian version of fried dough. The dough is usually made with a combination of flour, yeast, milk, eggs, sugar, salt, and vegetable oil. Once mixed, the dough is left to rest, and it's then scooped out and dropped in hot oil in batches.
The dough balls are cooked on all sides for a few minutes until golden brown. The fried dough is drained on paper towels and it's then enjoyed with powdered sugar, honey, raspberry jam, or feta cheese for a salty kick.
MAIN INGREDIENTS
Ballokume is an Albanian biscuit originating from the city of Elbasan that was, and still is, traditionally prepared on Dita e Verës, a pagan holiday celebrated annually on March 14, first only in Elbasan, and from 2004 throughout Albania as a national holiday.
The necessary ingredients are simple: only butter, sugar, eggs, and cornflour, but when it comes to equipment, it is advised to use a copper bowl which will help in making the dough smooth and silky as it gets heated from kneading. Sweet and chewy, this traditional cookie is also called kulaç me finj as it may (optionally) contain finj, a mixture of ashes from a wood stove boiled in water.
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