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Thecuisine of Kosovo is a representative of the cuisine of theBalkans and consists of traditional dishes byethnic groups native toKosovo. Due toAlbanians being the main ethnic group in Kosovo, it is mainly an expression ofAlbanian cuisine, also adopting some elements of otherBalkan countries.
Bread,dairy,meat,fruits andvegetables are important staples in Kosovan cuisine. With diversity of recipes, the Kosovan daily cuisine adjusts well to the country's occasional hot summers and the frequent long winters. As a result of itscontinental climate, fresh vegetables are consumed in summer while pickles throughout autumn and winter.[1]
Breakfast in Kosovo is usually light, consisting primarily of acroissant withcoffee,sandwiches,scrambled eggs,omelettes, petulla ortoast withsalami,processed cheese,lettuce andtea.Cereals with milk,waffles,pretzels and homemadepancakes withhoney ormarmalade are also frequently consumed especially by children.
Common dishes includepies,flija,stuffed peppers,legumes,sarma, andkebab/qebapa.
The most common dishes in wintertime in Kosovo contain pickled items likesauerkraut, green tomatoes, cucumbers, cauliflower, andcondiments such asajvar (hot or mild red peppers) which is usually seasoned in early autumn. These foods are used in appetizers throughout the year.
Varieties of bread are available throughout the country. Notably:pitalka,pita,cornbread (also known as "Leqenik"), nore (also known as pogaçe),kifli andwhole wheat bread among others.
Pies in Kosovo are known as "trejte",[2] or "pite". A variety of pies are common:
Typical salad ingredients include tomatoes, onion, garlic, pepper, cucumber, potato, cabbage, lettuce, carrots, and beans.
Tavë Prizreni is a traditional regional casserole from the southern city ofPrizren. It is made with lamb, eggplants, green peppers, onions, tomatoes and is served hot.Sarma is also another popular lunch dish which (although not limited to) consists ofminced meat wrapped with cabbage or vine leaves.[11]
The most popular fish dishes constitute of fried freshwater fish likezander andcarp. A speciality is considered the tavë krapi, carp cooked in a pot, more widely used in cities around the Dukagjini valley, notablyGjakova because of its relation withShkodër. The garnish is composed of garlic, bay leaf, tomato, parsley.
Traditional Kosovan desserts are often made withsorbet which is enhanced with lemon or vanilla flavour. The mainstreampastries includeBaklava (regional),Cremeschnitte,Pudding,Crêpe,Tulluma, Tespishte, Rovani, etc.
Drinkingcoffee is part of a big tradition in Kosovo.[13] It is widely consumed and served everywhere at cafés, bars or restaurants. There are several varieties of coffee popular in Kosovo, which includeinstant coffee,brewed coffee,Turkish coffee andespresso.[14]
The most popular traditional drink in Kosovo isRasoj which is made of a fermentedred cabbage. Another popular beverages includeboza,lemonade,kompot (usually drank during the autumn and made with seasonal fruit such asquince),beer, as well as coffee and teas.
{{cite book}}: CS1 maint: multiple names: authors list (link)Graham, Adam (20 August 2015)."In Kosovo, a Thirst for Progress, and Beer, Too".The New York Times.
