I am often asked if I understand Albanian or have I been to Albania. I get it, considering the physical proximity but, I don’t get it because we all know France and Spain border yet don’t ask someone from Madrid automatically if they can speak French. Neither here nor there, I was pleasantly surprised to discover a quaint little Mediterranean restaurant tucked into a street corner near me not too long ago, Çka ka Qëllue. Finally, March date night reminded us that we need to try it out. Unsuspecting from the outside, the inside gave way to a much larger space than I thought and ambiance and decor that was Albanian! My first time at a proper Albanian restaurant!
I’ll give it to those who assume the countries must be the same, the food was very similar. Just like Bosnian, flavorful and delicious. 😉
I’ll start with the dips pictured up top- we couldn’t resist ordering as many as possible. From top left clockwise: Tarator, Ajvar, Pepper Dip and Sausage Dip. And peek the house made pita bread fresh out the wood fire in the top right corner.
OK- let’s dip on in. Tarator is a chilled yogurt blend with minced cucumber and garlic, drizzled with parsley. I am obsessed with Tzatziki, so thought this would something I liked immediately. It was surprisingly the least favorite of the dips. While similar, the Greek yogurt used in tzatziki is what makes it preferable as a dip, while tarator can be served as a soup even. I didn’t like how it was thinner, and preferred something that could be scooped without sliding off the vessel (in this case pita bread). Like ajvar, the most delicious versatile spread of all time. If you have not had ajvar before, and can’t find it in your local grocer, you have to order it on Amazon, and it should really be one from Macedonia (this is my family’s favorite). Made from roasted red peppers, eggplant, garlic, oil, and vinegar, sometimes, it may also include additional ingredients like tomatoes, chili peppers, and onion. The basic process of making ajvar involves roasting the red peppers and eggplant until they are charred and soft. The skins are then removed, and the flesh is pureed with garlic, oil, and vinegar to form a smooth, thick paste. The paste is usually seasoned with salt and pepper to taste. It is incredibly flavorful and can take any pasta, chicken, bread, from zero to hero with just a spoonful. Just as tasty at Çka ka Qëllue, but not new to me as it is a staple in my diet.
What was new to me were the two “cheese” dips. Labeling them that as they came out very similar looking to what a cheese fondue dip may look like. The pepper dip is a salty, creamy sautéed pepper super star of a dip. Similar in taste a white queso (hate how ignorant I may sound here), but with little bites of pepper throughout. Vegetable, cheese and add in the bread- what else could be missing from your diet? I could live off this! A little protein maybe but ,no worries as the sausage dip contains classic veal sausage bits for those who would just be missing meat. Very similar in taste- they are both so incredibly delicious. I could see myself adding some penne to them and using as a sauce or on top of a baked chicken. I was so impressed with these dips and am already looking to recreate them at home so I can enjoy any time. And finally, nothing beats homemade bread. Fresh, warm, and that undeniable aroma- these pita breads were so good we asked for more. 4 loafs of bread for 2 people who considered another portion just to eat by itself. For my personal dip making exploration, I plan on making these Ciabbata’s, which are super similar and amazing.
Just touching a bit on the Village Salad. This is the type of salad we eat in the Mediterranean. This one was made of green salad, tomato, cucumber, pepper, onion, olives, and feta cheese topped with çka ka qellu dressing. While I am not familiar with the dressing, this salad is incredibly traditional to the Balkan way. Simple, healthy, and an excellent companion dish to the meats served.
As I move into the main, I will say SO many dishes are tempting across the menu. From the clay dishes like Tava Kosi and Sarma, to the veal and from the sea fare, everything sounds somewhat familiar yet still exciting and new. We played it safe with the Mixed Grill Platter: a combination of qebapa, qofte, and sausage, a bit of what we could. However, I will be back to try so much more.
Qebapa is the Albanian word for what we call cevapi. A staple and delicious grilled meat made from a mixture of ground beef and lamb, which is then seasoned with a blend of spices. The meat is shaped into small sausage-like links and grilled until they are perfectly charred on the outside and juicy on the inside. Typically served with pita bread, raw onions, ajvar, and kajmak, the table had all the fixings for me to enjoy this homey food of mine. Smokey, rich, and actually relatively healthy- if you have not had them before, qebapa is a must order.
I would likely order them separately as their own main as the rest of the meat platter was lackluster. Qofte are described as Albanian meatballs. What typically makes them stand out in Balkan cuisine is the combination of spices and herbs that are used to season the meat- garlic for depth, cumin for a warm and earthy taste, and paprika for a kick. I couldn’t get a hint of any of these and instead tasted a bland fried mixture of meat. Ours also looked a bit undercooked. Perhaps an anomaly, but not a meat I enjoyed. The sausage on the same note was not well prepared in that, it may have been overcooked. Chewy and tough in texture, after one bite I decided to save my appetite for polishing off the dips.
Ending on a sweet note, of course. Sheqerpare, Baklava, and Albanian Tres Leches were on the menu. Never having heard of Sheqerpare, it had to be the order of choice because why not?
The name “Sheqerpare” translates to “sugar bread” in Albanian, which is a fitting name for this sweet and decadent dessert. Traditionally served during holidays and special occasions, it is a buttery, melt-in-your-mouth cookie that is soaked in a sweet syrup made from sugar, water, and lemon juice. The cookies are typically made with a mixture of flour, butter, and sugar, along with a touch of baking powder and vanilla extract for flavor. It clicked- these are the Albanian version of Hurmasice. I know the recipe is not in English here, but this is one of my favorite Bosnian desserts! Just a few simple ingredients and so easy to make, but so powerful and flavorful. If you like shortbread cookies and moist desserts- you’ll be swimming in the syrup that these are dosed in.
So while the answer to if I speak Albanian or have I been to Albania is no, I’m glad to have discovered I can taste a little part of it just around the corner.
