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The King of the Albanian Table ​ If Albania had a national dish, this would be it. Tavë Kosi — tender lamb baked under a blanket of yogurt, egg and a little flour — comes out of the oven golden, custardy and gently tangy. It is the dish served at weddings, holidays and Sunday tables across the country. Humble ingredients, slow heat, and a clay pot. That is all it takes to make something everyone remembers. ​ Ingredients ​ Serves 4–6 ​ Lamb (shoulder or leg), cut into chunks —

Albania’s Original Probiotic ​ ​ Before refrigerators, Albanians preserved the harvest in salt water. Turshi — lacto-fermented vegetables — has been on the Albanian table for centuries. Crunchy, tangy, and alive with good bacteria, it is not a side dish you merely tolerate. It is the thing people reach for first. Cabbage, carrots, the occasional green tomato. A simple brine. Time. That is the whole recipe. ​ Ingredients ​ Makes 1 large jar (approx. 1.5L) ​ White cabbage — 500

The Soul of Tirana on a Plate ​ ​ Fërgesë Tirane carries the name of our capital. Peppers, tomatoes, garlic and gjizë — Albanian cheese curd — slowly cooked together and finished in a clay pot until rich and bubbling. No meat, no fuss, just honest village ingredients that have been feeding families for generations. This is soul food, the Albanian way. ​ Ingredients ​ Serves 4 ​ Green bell peppers — 500g (about 4 medium) Ripe tomatoes, peeled and diced — 400g (or 400g canned)

Comfort Food, the Albanian Way ​ ​ Stuffed eggplants are one of those dishes every Albanian family makes their own way. Tender eggplant halves filled with a savoury mix of ground meat, ripe tomatoes and sweet onions, baked until golden and bubbling. Simple ingredients, honest cooking, pure comfort. ​ Ingredients ​ Serves 4 ​ Medium eggplants — 4 Ground beef (or beef and pork mix) — 300g Onions, finely diced — 2 medium Tomatoes, diced — 3 medium (or 400g canned) Garlic, minced