ALBANIAN LIVER: A dish made of lamb or beef liver cubes fried in hot pepper and spiced oil, traditionally served with onion and parsley.

ELBASAN PAN: Elbasan pan is a traditional Albanian dish made by baking boiled lamb in a yoghurt sauce. It takes its name from the city of Elbasan in Albania. It is also made in Turkish cuisine.

SAMSA: Samsa or mantija me kos in Albanian; is a pastry that resembles manti in shape and is eaten with yoghurt sauce poured on it. The dough, which is generally hollow, is cut into small pieces and placed on trays and baked in the oven until golden brown.

KAYMAÇİNA: It is a light and simple Albanian dessert made by mixing milk, eggs and sugar in a bowl and baking in the oven.

KADAİF: It is a version of a dessert from Ottoman cuisine, originally called kadayıf, made with syrup like baklava, made in the Balkan countries. It is served with walnuts or pistachios.

TRİLEÇE: It is usually attributed to Albanian cuisine. The word “Trileçe” is of Albanian origin and this dessert is widely consumed in the Balkan countries, especially in regions such as Albania, Kosovo and Macedonia. However, over time this dessert has become popular in other Balkan countries as well.

Trileçe gets its name from its three-layered structure. This dessert, which is made up of cake, cream and milk/syrup layers, is an important flavor in Balkan cuisine.