Top 12 Dishes to try in Albania
Albania sits between rugged mountains and the turquoise Adriatic and Ionian Seas. It's one of Europe’s best-kept culinary secrets, and if you're planning to visit Albania there's a long list of dishes for you to seek out and try. You’ll find a rich cultural tapestry that blends Mediterranean, Balkan, and Ottoman influences. Whether you're wandering through city streets or dining with locals in a small mountain village, the food here tells the story of tradition, hospitality, and is rooted in its seasonality.
Tavë Kosi – Albania’s National Dish
Tavë Kosi should be at the top of your list when deciding what to eat in Albania. It’s widely regarded as the country's national dish, so it's hard to justify skipping this classic meal. The dish dates back centuries and is especially tied to the southern city of Elbasan.
Think of Tavë Kosi as the Balkan cousin of Greek moussaka, but with its own distinct flavors. The dish consitsts of lamb or veal baked in a creamy mixture of yogurt, eggs, and rice. This combination creates a savory custard-like topping. It’s rich, hearty, and beloved across the country.
Fërgesë – The Heart of Tirana
This creamy, comforting dish originates from the capital city of Tirana. Fërgesë is a flavorful casserole dish that can be found throughout the entire country, not just in Tirana.
It’s made by combining roasted peppers, tomatoes, onions, and cottage cheese or ricotta. Then, Fërgesë is typically baked until bubbling and served with fresh bread. It’s simple, soulful, and full of flavor. This dish is known for being both vegetarian and served with meat. The main difference being the vegetarian dish is served as a side and the meat version is most often served as a main course.
Byrek – The Anytime Snack
No trip to Albania is complete without trying Byrek, known as the street food of the Balkans. This flaky, golden pastry is filled with combinations like spinach and feta, meat and onions, or pumpkin and rice.
There are variations of this dish found throughout eastern Europe, but none have quite the same combinations of fillings and spices like the Albanian Byrek. It’s the perfect choice for breakfast, lunch, or a quick snack on the go.
Qoftë – Albanian Meatballs
Qoftë, a meatball dish, is another staple of Albanian cuisine and also considered a national favorite. While variations of these meatballs can be found throughout the Middle East, the Albanian version has its own distinct characteristics.
They're typically made with ground beef or lamb and seasoned generously with herbs, onions, and fresh mint. Mint is an herb found in many Albanian dishes. The bold flavor that mint brings int savory Albanian dishes is unique and delicious. Qoftë are usually pan-fried to create a crispy exterior, though grilled versions are also popular. They’re often served with a side of salad, fresh bread, or a dollop of yogurt. Qoftë is a go-to comfort food found almost anywhere throughout Albania!
Jani me Fasule – Hearty Bean Stew
When comfort food calls, Albanians turn to Jani me Fasule. This beloved white bean stew has warmed homes for generations, and can be found throughtout the winters in Albania. It’s made with dried white beans slowly simmered with onions, tomatoes, and a touch of paprika, and is a dish that speaks to Albanian village cooking.
This dish is often flavored with bay leaves or fresh herbs and served with crusty bread, and it’s especially popular during the colder months. Jan me Fasule recipes are passed down through families and can be found in both countryside kitchens or casual tavern.
Koran or Trout from Lake Ohrid – Freshwater Delight
Albania’s pristine lakes are home to many freshwater fish, and none is more renowned than the Koran trout from Lake Ohrid. Grilled or baked with herbs and a squeeze of lemon, this delicately flavored fish is a regional specialty that’s well worth seeking out.
Koran is often served as the main dish, and is commonly paired with traditional sides like pispili, qifqi, or seasonal vegetables. This is a great choice if you’re looking for a meal that’s both fresh and deeply rooted in local tradition.
Tavë Dheu – Clay Pot Casserole
Translating to “earth casserole,” Tavë Dheu is a dish deeply rooted in Albanian home cooking. Traditionally baked in a clay pot, it features tender pieces of liver or meat simmered in a rich tomato sauce, spiced with garlic, herbs, and often topped with melted cheese or gjizë.
The clay pot helps concentrate the flavors in a way that modern cookware can’t quite replicate. Originally popular in central and northern Albania, Tavë Dheu can now be found on many local menus and is a great introductory dish.
Pispili – Cornbread with a Twist
Pispili is a traditional Albanian cornbread dish from the country’s rural heartlands. It’s often layered with sautéed greens like spinach, leeks, or wild herbs foraged from the hillsides. Pispili reflects an agrarian way of cooking—one that turns modest ingredients into something deeply satisfying. Rustic, nourishing, and typically baked in large pans, it’s commonly served as a side dish or enjoyed on its own with a dollop of yogurt. Especially beloved in countryside homes and mountain villages, Pispili is a true taste of Albania’s slow food culture and seasonal rhythm.
Speca me Gjizë – Stuffed Peppers, Albanian-Style
Bright and flavorful, these bell peppers are stuffed with gjizë (a type of cottage cheese) and herbs, then baked to perfection. Vegetarian and satisfying, this dish showcases the region’s love for fresh produce and home cooking.
Qifqi – Rice Balls, Coastal Snack
This coastal specialty is a testament to Albania’s love for simple ingredients. Qifqi are savory rice balls are made with short-grain rice seasoned with fresh herbs, most notably mint, and sometimes enriched with crumbles of local cheese.
They’re carefully shaped into bite-sized rounds then lightly pan-fried until golden brown. The contrast of textures—crunchy on the outside and soft inside—makes them irresistible. Originally from the southern town of Gjirokastër, Qifqi are often served as part of a mezze spread or as a light lunch on their own.
Baklava me Qiqra – Chickpea Flour Baklava
A rare Albanian twist on classic baklava: thin layers of baklava dough interspersed with golden chickpea flour and honey syrup. Rich and honeyed, it's a beautiful hybrid of Ottoman pastry and Balkan ingenuity.
Each sheet is brushed with butter, layered, then baked before being soaked in a honey syrup. The result is a dessert that’s both familiar and unexpected—rich, sticky, and indulgently sweet, with a depth of flavor that reflects Albania’s knack for reinventing old-world favorites with local flair. This version of baklava is a beautiful hybrid of Ottoman pastry tradition and Balkan culinary ingenuity, often served during festivals or family gatherings as a symbol of warmth and celebration.
Trilece – A Sweet Ending
Finish your meal with Trilece, a soft sponge cake soaked in three types of milk and topped with caramel. Though its origins trace back to Latin America, it’s become a beloved dessert across Albania. All it takes is one bite to show you why trilece has become a popular dish throughout Albania.
Savor the Journey
Albania’s cuisine is more than just delicious, it’s a way to learn more about the history and everyday life of Albanian people. From your first bite of byrek to home-cooked Tavë Kosi, you won’t be disappointed. Whether you’re exploring the cobblestone streets of Gjirokastër, hiking through the Balkans, or paddling along the coast–you’ll find that food naturally becomes part of the adventure in Albania.
