I have mentioned before how wonderful the Albanian cuisine is. It is so good, in fact, that my running shoes have been beckoning to me from the dusty shelf they reside on. So far I have been able to ignore their cry. LOL! But really, the food is great. I have had the great opportunity to learn to make a couple of traditional recipes from my landlady in the year that we have lived here. My kids are always asking me to make the yummy rolls that Teta Qerime, my landlady, makes. But one thing that I have been wanting to do was to learn how to make a whole Albanian meal working alongside of an Albanian. A couple of weeks ago I finally did that. My in-laws, Arper and RoseAnn Stire, were here for a short term mission trip and I thought it would be great for them to experience real Albanian cooking as well as spend some time with my dear friend Arta and her family. So, RoseAnn and I had a wonderful cooking lesson as well as a tremendous time of fellowship in the process. Here are RoseAnn and I with our teacher, Arta.

Our menu for the night was Speca te mbushur (stuffed peppers), Patellxhan e skuq (fried eggplant), Byrek (a cheese filled phillo dish), Greek salad with white cheese, and Sheqerpare (dessert with syrup). I will give you the recipes for 4 of these dishes in case you are have a hankerin' for a good Albanian meal and want to whip one up. If you do try any of these recipes, please let me know how they turned out and what you thought of them. I hope that you enjoy the process and the food as much as we did that night. Below is a photo of Arta and RoseAnn preparing the stuffed pepper recipe. It turned out perfectly, and even though we had all enjoyed stuffed peppers in the states, RoseAnn said that these were the best she had had.

Here is the recipe for the Speca te mbushur or Stuffed Peppers:
Ingredients -
8 medium bell peppers - seeded and whole
2 onions - chopped
4 large ripe tomatoes - peeled and chopped
1 pound ground beef
1/2 cup uncooked rice
1 large can of tomato sauce
1 1/2 tsp salt
pepper to taste
1 tsp oregano
1 tsp parsely
Preheat oven to 350 degrees.
Brown the meat in large skillet. Drain fat. Add onions and let them cook for a couple of minutes. Add tomatoes and let simmer on medium low heat until the tomatoes are soft and the onions opaque (10 minutes or longer). Add the can of tomato sauce and the salt and let simmer until the mixture is reddish color. Add the uncooked rice to this moist (but not runny) mixture. Mix the rice into meat mixture but do not let the rice cook on the stove top, since it will cook in the oven with the peppers. Stuff each pepper with the meat mixture, being careful not to fill all the way so the rice has room to expand as it cooks. Place the peppers in a large, deep oven pan. Spoon any leftover meat mixture in between the peppers in the pan. Pour 5 cups of water over the peppers and meat mixture in the pan. Bake in the oven until peppers are soft and rice is done. Make sure to turn the peppers over half way through the baking time.
That's it! Enjoy this tasty main course that takes a short time to make.
I will also give you the recipe for the Patellxhan e skuq (fried eggplant) as well:
Ingredients:
Eggplant - 1/2 medium sized eggplant per person
Salt
Vegetable oil
2 cups ricotta cheese
1/2 cup feta cheese crumbled
1 egg
1 Tbsp parsely (fresh snipped if possible)
Slice the eggplant into 1/2 inch slices. Put the slices in a large bowl. Add enough water to the bowl to cover the eggplant. Add enough salt to the water and eggplant to make the water sea-salty. Let this stand for 10 minutes or so. Next, heat a large skillet with enough oil to thinly cover the bottom of the pan. Take a few slices of eggplant and squeeze out the extra water and then place them in a layer in the pan. Fry them on both sides until golden brown. Repeat this with all the slices, adding more oil if needed. In the mean time, mix the ricotta cheese, feta cheese, egg and parsley together. After all the eggplant slices have been fried, place them all back in the skillet and add the cheese mixture. Heat thoroughly over low heat being careful not the burn the cheese. Remove from heat. Serve.
This dish is one of my favorite side dishes. Yum!

Well, so far things have been pretty easy. Now, this recipe will take more time and will make some mess, but it is well worth the effort. Byrek is a pastryish/philoish dough dish that can be filled with cheese, fried onions and tomatoes, spinach, and even pumpkin. Byrek stands are all over the place and are eaten, usually, as a breakfast dish like donuts or bagels are in the states. They are best eaten right from the oven. Byrek is also common in Greece. Above is a photo of me rolling the golf size ball dough with Arta giving me some direction.
Are you ready? Here is the recipe for this really tasty treat! The picture above is what ours looked like when it was baked.
Byrek
To make the dough -
1 pound flour
1 Tbsp salt
Lukewarm water (about 1 cup)
Cornstarch
A large baking pan - larger than 9 by 13 if you have it (I used a Wilton cake pan that is extra large rectangle shaped). If you don't use 2 large pans.
Mix flour and salt together in a large bowl. Add the lukewarm water little by little, mixing as you go, until a dough is formed. Knead until it comes together.
Remove dough from bowl and half it. Place one half back in bowl and with the other half break into golf size ball pieces. Each of these balls will need to be kneaded slightly and rolled unto a smooth ball. Barely coat each ball with a little oil. The easiest way to do this is to put some oil in your hands and then just roll each ball in your hands, just to lightly coat each one.
Lightly sprinkle the cornstarch on a flat surface for rolling out the dough. Roll out one golf-size ball until it resembles a tortilla, but a little thinner. Brush a little oil the top and set aside. Take each of the other pieces of the 1/2 part of dough and roll out, adding more cornstarch as necessary to keep the dough from sticking to the pin or the flat surface. After each piece has been rolled out, brush oil on top and then layer them on top of each other. At the end of this you will have a stack of flat dough pieces. Now, take the stack of pieces and place them in the center of your flat surface that is sufficiently covered with cornstarch. Roll out this whole stack together, making sure that the pieces don't slide much apart from each other as you roll them flat. As you roll this out the layers will look like they have become one, but when they bake they will fluff up and become airy and light. The dough should be rolled out to about 1/2 inch thickness and made into a rectangle shape. You will be surprised at how large the dough will be fully rolled out.
If you are using one pan that is larger than 9 by 13 this can fit in one piece in the pan. If you have to use two pans, cut the piece in half. Pour enough vegetable oil in the bottom of your pan to cover the bottom. Now, carefully place the flat dough piece on the bottom of the pan.
Return to the 1/2 of dough that you have left in your bowl. Follow the same steps of making balls, rolling balls out separately and layering them and then rolling them out all together. Once you have finished rolling out this dough, do not place it in the pan yet, you still need to add your filling.
Filling:
Option #1 - cheese -
1 container of cottage cheese
3 oz. cream cheese
1/2 lb feta cheese, crumbled
5 eggs
1 tsp. salt
Mix all ingredients together until fully mixed and moist. Spread the cheese mixture over the first layer of dough that is in your pan.
OR
Option #2 - tomato and onion -
2 onion
6 tomatoes, peeled and chopped
salt
In a small pan saute the onion, tomatoes and 1/4 tsp salt until onions are opaque and tomatoes are soft. When they are done and cooled slightly spread the mixture onto the bottom layer of dough in your pan.
NOTE: You can make a large pan with half cheese and half tomato/onion mixture. If you do that, you will need to HALF the ingredients in each filling recipe.
Once you have your filling in place, carefully put the second layer of dough on top. With your fingers gently press the edges firmly to the side of the pan to seal the filling in. Next, pour and evenly distribute enough oil over the dough to cover it. Now, use a handful of water and sprinkle it over the dough.
Bake at 350 degrees until crispy on top and sides.
After you remove from the oven, sprinkle a little bit of water on top and then cover to let the top layer of dough become a little soft.
Cut and serve hot! Enjoy a taste of Middle Eastern cuisine.

Well, here we are ready to sit down for a terrific meal, thanks to Arta. Of course, no Albanian meal would be complete without dessert and coffee to top it off. Here is a recipe for a dessert called Sheqerpare (tranlated sugar money or sugar first). This traditional Albanian dessert is made for special occasions such as the birth of a baby or for New Years. It is a very sweet dessert, so if you have a sweet tooth, this is sure to please. It is a super easy recipe to make and tastes fabulous.
Sheqerpare:
Ingredients for the cake part:
1 cup butter
3 cups flour
1 cup sugar
1/2 tsp vanilla
1/2 tsp baking soda
Mix these all together well. Once mixed the dough will be firm and not runny or too wet. Press the dough into a pan until flat. This dessert it not a thick one, so don't be concerned that it is too flat. Bake at 350 degrees for 30 minutes or until it is golden brown on top and sides. Cool the cake completely! This is a very important step. I let mine cool to touch and placed it in the refrigerator for half an hour.
Ingredients for syrup:
Right before serving make the syrup.
2 cups sugar
1 cup water
1/2 tsp vanilla
In small saucepan, mix and heat these together until it form a syrup. Be careful not to burn the syrup.
Now, remove your cool cake from the fridge and cut it, leaving it in the pan. Pour the hot syrup over the top of the cake. The syrup will look like it is pooling on top but don't worry the cake is really porous and the syrup will soak into the cake. Let the cake sit until the syrup has soaked through the whole cake. You are ready to serve your Albanian dessert. Place leftovers in the fridge. I think that this dessert tastes best cold anyhow.
Well, I hope that you have enjoyed this Albanian cooking lesson. It has been such a joy for me to learn and become a real participant in the culture that we live in. I praise God for my dear friend Arta who took her time to come and teach me how to make these dishes.