Albanian cuisine is characterised by the use of various Mediterranean herbs such as oregano, black pepper, mint, basil, rosemary and more in cooking meat and fish. Olive oil and butter is also a main ingredient in different dishes. --- In Albania, meat (lamb, cow, rabbit and chicken) is used heavily in various dishes in most of the country. Seafood specialties are also common in the coastal areas such as Durrës, Vlorë, Shkoder, Lezhe and Sarandë. --- Vegetables are used in almost every dish.
Supë borsh me patate e lakër is a variety of potato and cabbage soup which represents a very popular Albanese dish. In Tirane, it is traditionally prepared with meat stock, cabbage, potatoes, beetroot, onion, carrots and tomato sauce.
Measurements can differ from country to country, so below we have outlined the measurements that we use at Aussie Taste. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Most recipes have temperatures converted also.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C.
Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.