Try sataras, a lighter stew made with tomatoes, onions, and paprika.
There’s also your standard meat and onions stew (chumlek) and meat with potatoes (guvech). And they are just as hearty as their stews and just as flavourful.
Meat dishes are by far the most ubiquitous meal you’ll find in Albania.
The most popular are veal stew (ferges), roast beef in fermented milk sauce (rosto-misalche-kosi), cabbage rolls (sarma), and sheep pluck stuffed with meat and vegetables (kukurech).
It’s made with vinegar, cucumber, garlic, walnut, fennel, and spices.
During the winters the Albanians have plenty of hearty stews to choose from.
The dishes of Albania have their roots with the ancient Ottoman Empire.
The combination of richly fertile land, proximity to the sea, and blurry cultural lines with their neighbours have culminated in a modern cuisine that is both diverse and simple.
Those villages located in the higher elevations make use of animal organs.
In many places, intestines and the head are considered delicacies.