Albanian tossed salad is a Greek influenced dish that became very popular throughout Albania. The main ingredients of Albanian tossed salad are romaine lettuce, red leaf lettuce, feta cheese, black olives, tomatoes, onions and mushrooms. Enjoy!
Courtesy of globaltableadventures.com, as adapted from “Home Cooking Around the World” by David Ricketts and Mark Thomas. This bread is a great accompaniment to stews. It is excellent warm, but can dry out, so try to use up promptly or store well-wrapped.
I have not tried this cake yet. It is supposed to be moist and rich, but not overly sweet. I’m posting this for the Zaar World Tour. It’s from a Moosewood cookbook.
A rich delicious soup. Good as a part of suhoor or futoor (iftar) the meals before sunrise and fajr prayer and after sunset & maghreb prayer during the month of Ramadan. Here is what the original poster had to say, “This is not only the most popular dish in Greece but Albania as well. The two countries share many recipes. The Greek dish however uses olive oil and mint instead of butter and paprika. This is a hearty, flavorful thick soup, perfect with a light meal or cold night.” Modified from a recipe found on http://www.yasalamcooking.com.
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