Albanian Vegetable Casserole (Gjelle Me Zarzavata)
Adapted from Pan American’s Complete Round the World Cookbook. Posted in answer to a request. This may be served hot or cold.
Albanian Bean Jahni Soup for Pressure Cooker
For “My Food Odyssey”, this came from the United Albania website. The mint makes this distinctive. I think beans cook up best (and quickly) in a pressure cooker, but this may also be simmered for 2 hours on the stove.
Albanian Stewed Green Beans and Potatoes With Smokey Seitan
In the heart of the Mediterranean, on the Adriatic and Ionian Seas, Albania is fast becoming one of the world’s most interesting getaways. Still relatively unspoiled by globalization, an inspiring mixture of civilizations and cultures – making this European country truly unique. This Stewed Green Bean recipe is a great flavorful way to use green beans! The recipe makes enough for two hungry people, so if you have more people at home double the recipe. The recipe uses three tablespoons of olive oil so if you want to make this lower fat feel free to reduce some of the oil. You can replace the seitan with storebought “beef” or “chicken” chunks, or even veggie crumbles. Taken directly from the Vegan Foodie.
Vegetarian Albanian Leek Casserole (Tave Me Presh)
This is a vegetarian version of a traditional Albanian dish. It makes a tasty side and is delicious served with yogurt, which is commonly eaten in Albanian meals. You can use any mushrooms you want, but the stronger tasting ones are better. Spice to taste, I like more red pepper than the Albanians probably do. Adapted from 20 Albanian Recipes and submitted for My Food Odyssey.
Salaata (Afghan Salad)
A popular salad in Afghanistan, it’s made up of tomatoes, onion, cucumbers, radishes, lemon, cilantro and salt. I like to add just a little drizzle of honey in the dressing.From Afghan cooking.
