Albanische Rezepte auf Englisch

Sallate

Tossed Salad

Sallate

All
salad greens and fresh vegetables should be cleaned, drained and
refrigerated to ensure crispness. When putting together a salad, use
your imagination.

1 head of lettuce (cut in bite size pieces)

1 stalk of celery (chopped)

1 cucumber (sliced)

4 radishes (sliced)

1 carrot (sliced thin)

½ pepper (sliced)

1 onion (sliced thin) or

3 scallions (chopped)

2 or 3 tomatoes (sliced in 8ths)

½ cup of crumbled feta cheese

½ cup of olives

Seasonings: A matter of preference.

Salt

Garlic (1 clove optional)

Olive oil

Vinegar

Fasule

Bean soup

Fasule

3 cups beans (small white beans)

8 cups water

2 medium onions (chopped)

2 carrots (chopped)

1 green pepper (chopped)

1/2 cup of olive oil

1/2 cup of stewed tomatoes

1 teaspoon oregano

1 teaspoon parsley flakes

1/2 teaspoon crushed red pepper

1 teaspoon mint flakes

1 garlic clove

salt and pepper as you wish

Supe me pule

Chicken vegetable soup

Supe me pule

6-8 cups of chicken broth

2 carrots (chopped)

2 stalks celery (chopped)

1/4 cup rice

liquid only from medium size can tomatoes

salt and pepper accordingly

Pace

Easter Soup

Pace

1 lamb's tripe

1 lamb's lung

1/2 pound lamb's intestines

1 onion (chopped)

1/2 cup of butter

2 eggs

1 cup of rice

1 lemon

1 teaspoon salt

enough water to cover meats

Clean tripe; put in a pot with salted water and bring to a boil. Drain. when tripe
is cool, cut into bite size pieces. Place in a pot, add more water and reboil for
30 minuntes. Rinse lung and intestines well. Place in a separate pot and bring to
a boil. Boil until tender. Cool and cut this meat also into bite size pieces. Add
onion and parsley to this meat mixture and saute' in butter until thoroughly cooked.
Add this to tripe and bring the entire mixture to a boil again. Strain liquid in
a clean pot, add rice and boil until rice is tender. Beat egg, add lemon juice and
stir into rice mixture slowly so it does not curdle. Add meats, stir thoroughly;

serve hot.

Note: This recipe may be prepared whenmeats are available.

Supe Fidhe

Egg Lemon Soup

Soup Fidhe'

8 cups of chicken broth

3/4 cup Vermicelli

salt and peppe to taste

juice of 1 lemon

2 eggs beaten*

Peshke me Leng

Fish Soup

Peshk me Lenge

1 pound of fish (Haddock)

8 cups of water

4 tablespoons of butter

1/4 cup onion (chopped)

2 tablespoons of flour

1 lemon

salt to taste

Supe

Lamb vegetable Soup

Supe

Lamb bone with meat

12 cups water

2 stalks celery (chopped)

2 carrots (chopped)

1 small can of tomato sauce

3/4 cup of rice or orzo

1 lemon

salt and pepper to taste

Groshe

Lentil Soup

Groshe

2 cups lentils

8 cups water

1 onion (chopped)

1 carrot (sliced)

1/4 cup celery (chopped)

1/2 cup olive oil

1 cup tomato sauce

1 clove garlic

1/4 teaspoon oregano

2 1/2 teaspoons salt

1/4 teaspoon pepper

Place oil in a saucepan and saute' onion, celery, carrot, 1/2 teaspoon salt, pepper,
oregano and garlic. Simmer for 5 minutes and add tomato sauce. Covoer and simmer
for 10 minutes. Clean lentils for stones and wash thoroughly. Rinse at least 3 times,
then add 8 cups of water and 2 teaspoons of salt, bring to a boil and add the above
sauce. Cook slowly for 2 1/2 hours until slightly thick.

Supe me Qofte

Meatball Soup

Supe me Qofte

1 pound ground beef

1 onion (chopped)

parsley (fresh or dried)

3 tablespoons flour

3-4 egg yolks

6 cups chicken broth

3 tablespoons melted butter

salt and pepper to taste

lemon juice to taste

olive oil (enough for frying)

Tave peshku me Ikra

Baked Carp Fish with Roe

Tave peshku me Ikra

2-3 pounds Carp fish with roe

1 cup of olive oil

3 tablespoons flour

1 clove garlic

1 1/2 cups of water

1 tablespoon vinegar

8 tablespoons tomato paste

juice of 1/2 lemon

paprika

salt and pepper to taste

Tave Peshku me Lakra

Baked Carp

Tave Peshku me Lakra

1 1/2 pounds fish (preferably carp)

lakra (wild greens)

1 onion (chopped)

1/2 cup of flour

5 tablespoons of olive oil

1/2 cup of water

paprika

salt and pepper to taste

Rinse and scald lakra. Drain and set aside. Saute' onion in 3 tablespoons of olive
oil. Add lakra and simmer until lakra becomes soft. Season with salt, pepper and
paprika. Set aside. Rinse fish and coat with flour. Place cooked lakra in a greased
baking dish. Place fish on top and moisten fish with the remaining olive oil; sprinkle
additional paprika, salt, pepper and water on fish. Bake in 350 degrees oven uncovered
for about 30 minutes.

Bakalao me Leng

Dried Codfish

Bakalao me Lenk

1 pound of dried codfish

4 tablespoons of olive oil

flour

1-2 tablespoons of vinegar

1 cup of water

salt

Cut dried codfish and soak in salted water for 3 hours and drain. Roll pieces in
flour and fry in oil. Add water and vinegar and simmer together for 5 minutes.

Optional: dry smelts maybe used.