Tastes from the further side of Rumelia...

Commemorating the 100th Anniversary of the Balkan Wars, YESAM - Culinary Arts Center hosted the third seminar of the series, Albanian cuisine. Journalist and food researcher Nedim Atilla talked about the Balkan wars first...

Mr. Atilla gave the following information:

"When Ottoman Empire started losing land beginning in the late 19th century until the 1930s, the number of Muslims emigrating from the Balkans to Anatolia increased immensely. When Muslims came to Anatolian soil, they brought their own culture and habits along with their rich cuisine.  Creteans, habitants of other Greek Islands, Bosnians, and especially Albanians, who are acclaimed for their liver dishes, böreks (savoury pies), and leek dishes added richness to Anatolian soil.

Under the Ottoman reign, Pristina was the center of Albanian cuisine and an important cultural center. Based on the written documents of Prof. Dr. Nimetullah Hafız, who still resides in Pristina, we have learned that wedding rituals and circumcision ceremony feasts prepared for large groups lasted more than a month during times of peace.

“Elbasan Tava” named after the city of “Elbasan” is one of the most favored lamb dishes of Albanian cuisine. In Elbasan the most important livelihood is lamb farming and it is located by the Şkumbi, a river that divides Albania in half. In Albanian cuisine most of the meat dishes are made with lamb, and “Elbasan Tava” is one of the most delicious of them all.  It is the second most popular dish after Albanian-style fried liver.

Sometimes in their daily lives but especially on religious holidays, Albanians make chickpea bread. What sets this bread apart is that it is made using yeast made from chickpeas. Chickpea yeast is mixed with flour and water and left out overnight in a warm place. The next day, dough is cut into pieces, placed on a tray and baked.

Milk and other dairy products are very important in Albanian cuisine. For many years, wherever the Albanians immigrated to, they always made their own yoghurt and cheese at home. Milk and other dairy products, breakfast, and especially cheese always carried an important role in their lives.

Albanians also love leeks and use it in many ways, including in savoury pies, stews and breads. According to Prof. Hafız, this may be caused by the fact that the best leeks grew in Pristina.

Tirit, is also another well-known Albanian dish, especially popular in Istanbul. It is made with meat or fish and onions, garlic, greens, spices and chickpeas.  There is a popular song where the lyrics instruct how tirit is eaten: the bread dipped in the broth of the meat dish. In some households, bread slices are placed on the plate and the meat stew is poured over the bread, and the bread soaks up all the broth. This dish is a especially well known Albanian dish by old folks of Istanbul. Another popular dish is kuymak which is made by cooking the corn flour with milk and then adding olive oil and shredded kasar cheese. It is a sort of porridge and eaten hot. Last but not least the most well-known dish of the Albanians is of course the fried liver of Pristina.

Samsa, a dough based dish with yoghurt (mantija me kos) is a type of savoury pie of the Albanian cuisine. The dough does not contain any filling, is baked in the oven and then served with yoghurt. It is simple, but one of the most delicious dishes of the Albanian cuisine.

26 March 2013

Lecture video is in Turkish.