all the foods - Albania
Here you will find a list of all the traditional cuisine we tried in Albania.
speca të mbushur
stuffed peppers
What is it?
Speca të mbushur are Albanian stuffed peppers, a classic home style dish found throughout the country. Sweet peppers are filled with a savoury mixture and then either baked in the oven or simmered gently in a light tomato sauce, depending on the recipe. They are often served with bread or, occasionally, mashed potatoes.
What is in it?
The peppers are usually filled with a mixture of rice, onion, garlic, herbs such as parsley, and seasoning. Many versions also include minced meat, typically beef or a beef and pork blend, mixed with the rice. Vegetarian versions are also very common in Albania, where the filling consists of rice, vegetables, herbs and olive oil without any meat.
Where can I eat it?
Speca të mbushur are widely served in traditional Albanian restaurants and family run eateries. We had an excellent vegetarian baked version at Odas Garden in Tirana.
Vegan versions common, gluten free.
byrek
filo pie
What is it?
Byrek is a traditional Albanian savoury pastry made with thin layers of filo pastry and a variety of fillings. It is one of the most popular everyday foods in Albania and is commonly eaten for breakfast, lunch or as a snack, usually served hot from bakeries.
What is in it?
Byrek is made from layers of filo pastry filled with ingredients such as spinach, cheese, potatoes or minced meat, usually seasoned with salt, pepper and sometimes herbs. The most common Albanian varieties include spinach (byrek me spinaq), cheese (byrek me djathë) and meat (byrek me mish).
Where can I eat it?
Nearly every bakery in Albania sells byrek, often in several different versions. It is one of the easiest traditional foods to find anywhere in the country.
Vegetarian and dairy free versions available.
sarma
stuffed cabbage rolls
What is it?
A traditional Albanian dish of stuffed leaves, most commonly cabbage leaves filled with a mixture of rice and meat. It is especially associated with the colder months, when pickled cabbage leaves are used, giving the dish a slightly tangy flavour. A closely related dish is japrak, which uses vine leaves instead of cabbage and is more seasonal, usually appearing in warmer months when vine leaves are fresh.
What is in it?
Sarma is typically made with cabbage leaves, often pickled, filled with minced meat, usually beef, pork or a mix, rice, onion, herbs and spices such as paprika and pepper. Vegetarian versions without meat are also common.
Where can I eat it?
Sarma is fairly common in Albania, especially in traditional restaurants like Odas Garden which also serve Japrak in season.
Vegetarian versions available, gluten & dairy free.
patëllxhanë të mbushur
stuffed aubergines
What is it?
A traditional Albanian dish of stuffed aubergines, closely related to the Ottoman dish imam bayıldı. Whole aubergines are filled with vegetables and then baked in olive oil. The classic version is vegetarian and highlights slow cooked vegetables and olive oil, though meat filled variations also exist and are sometimes served as a main course.
What is in it?
Typically made with aubergines, onions, tomatoes, garlic and olive oil. In some versions, minced meat may be added.
Where can I eat it?
Found in traditional Albanian restaurants and home-style places, particularly those serving a range of cooked vegetable dishes such as Odas Garden in Tirana.
Traditionally vegan, dairy & gluten free.
qofte
minced meat cylinders
What is it?
A traditional Albanian meat dish, usually translated as meatballs, though they are often shaped more like small sausages. They can be grilled or fried. The name comes from a wider Ottoman and Balkan tradition, so similar versions can be found across the region. They are typically simply seasoned and served hot.
What is in it?
Usually made with minced meat, such as beef, lamb or a mix, along with onion, garlic and herbs such as parsley or oregano. Some versions also include breadcrumbs and egg. They are often served with bread, raw onion or salad, and sometimes with yoghurt based sauces on the side.
Where can I eat it?
Qofte are very common across Albania, especially in grill houses and traditional restaurants. They are one of the easiest and most widely available traditional dishes to find.
Dairy free.
qifqi
rice balls
What is it?
Qifqi are traditional Albanian rice balls originating from the historic city of Gjirokastër in southern Albania. Made from seasoned rice and cooked in a moulded pan, they have a soft interior with a slightly crisp exterior. They are typically served as a starter, snack or side dish, and are a good option for vegetarians in a region where many traditional dishes are meat heavy.
What is in it?
Qifqi are made from cooked rice mixed with eggs, onion, fresh mint and black pepper, sometimes with a little olive oil. Some versions may also include parsley or other herbs.
Where can I eat it?
Gjirokastër is naturally the best place to try them, where they are considered a local speciality and appear on many traditional menus. If you are elsewhere in Albania, they do occasionally show up at traditional restaurants. We had a good version at Odas Garden in Tirana.
Vegetarian, dairy & gluten free.
lakror
savoury pie
What is it?
Lakror is a traditional Albanian savoury pie, similar to byrek, made from thin layers of dough and baked. It can be filled with a wide variety of ingredients, with spinach and leek among the most common fillings, although versions with cheese, herbs, pumpkin or meat are also popular. It is particularly associated with the city of Korçë, where it is considered a regional speciality.
What is in it?
Lakror is made from thin sheets of dough layered with fillings such as spinach, leek, herbs, cheese or minced meat, usually seasoned with salt, pepper and sometimes olive oil. The dough is traditionally prepared from flour, water and a little oil or salt.
Where can I eat it?
Lakror is common in traditional Albanian restaurants and bakeries, especially in southern Albania. It is particularly famous in Korçë, but you can also find it in other cities.
Vegetarian versions available, dairy free versions available.
fërgesë
baked pepper & cheese
What is it?
A traditional Albanian dish from Tirana, typically made with peppers, tomatoes and a soft cheese, baked together until thick. It can be served warm or at room temperature and is usually eaten with bread. While it is sometimes treated as a side dish, it is substantial enough to serve as a light main, especially in meat versions.
There are two main styles:
Vegetarian fërgesë, the classic Tirana version.
Fërgesë with meat, usually made with liver or veal and more commonly served as a main.
What is in it?
The traditional version typically includes peppers, usually green or red, tomatoes, onions, gjizë, a soft Albanian curd cheese similar to ricotta, and butter or olive oil. Meat versions may include liver or veal.
Where can I eat it?
It is common across Albania, especially in traditional restaurants in Tirana.
Classic version is vegetarian, gluten free.
tavë kosi
baked lamb in yoghurt
What is it?
A classic Albanian baked dish made with lamb and yoghurt, often considered the country’s national dish. It combines tender meat with a tangy, custard like topping. Originating from Elbasan, where it’s sometimes called Tavë Elbasani, it is a staple of traditional Albanian cuisine.
What is in it?
Typically made with lamb, sometimes substituted with veal, yoghurt, eggs, rice, butter and garlic. Some recipes use flour instead of rice.
Where can I eat it?
Very common across Albania in traditional restaurants, often listed clearly as Tavë Kosi or Tavë Elbasani on menus. It is one of the easiest traditional dishes to find.
tasqebap
meat stew
What is it?
A traditional Albanian slow cooked meat stew. The name tasqebap (from Ottoman tas kebabı) refers to a style of braised meat cooked gently until tender. It is typically made with chunks of meat rather than minced, simmered long enough that it becomes soft and rich, giving the dish a strong, meaty flavour. It is a classic example of Ottoman influenced Balkan cooking.
What is in it?
Usually made with beef or lamb, onions, tomatoes or tomato paste, garlic, olive oil or fat, often flavoured with paprika, black pepper and bay leaf.
Where can I eat it?
You can find tasqebap in traditional Albanian restaurants. It is not as common as something like Tavë Kosi, but you should be able to find it, such as at Tradita te Meri in Tirana.
Dairy & gluten free.
Ingredients listed reflect common or typical components of this dish as served in restaurants or street‑food vendors. Variations by region, season, or vendor are common. This information is provided for general reference only. If you have dietary restrictions or allergies, please verify ingredient details independently. We assume no liability for accuracy or outcomes.
