Albanian Fried Eggplant and ZucchiniAlbanian Fried Eggplant and ZucchiniPule Me Arra – Albanian Chicken with WalnutsBryek me Spinaq- Albanian Spinach PieRevani – Albanian CakeKosovo Tavë Kosi (Baked Lamb and Rice with Yogurt)Sallatë Jeshile – Green Salad

Step 1

Generously salt the eggplant and zucchini, let sit for about 1 hour and let drain in a colander.

Step 2

Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste, Refrigerate until ready to serve.

Step 3

Rinse off the salt and squeeze the eggplant of any excess liquid

Step 4

Pat dry

Step 5

In a bowl mix together about ½ cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.

Step 6

Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.

Step 7

Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.

Step 8

Fry on both sides until golden brown.

Step 9

Remove with a slotted spoon and place on a paper towel to remove any excess oil.

Step 10

Serve warm with prepared cucumber sauce.

Step 11

Generously salt the eggplant and zucchini, let sit for about 1 hour and let drain in a colander.

Step 12

Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste, Refrigerate until ready to serve.

Step 13

Rinse off the salt and squeeze the eggplant of any excess liquid

Step 14

Pat dry

Step 15

In a bowl mix together about ½ cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.

Step 16

Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.

Step 17

Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.

Step 18

Fry on both sides until golden brown.

Step 19

Remove with a slotted spoon and place on a paper towel to remove any excess oil.

Step 20

Serve warm with prepared cucumber sauce.

Step 21

Place the chicken or veal into a skillet and cook over medium heat until tender.

Step 22

Remove the meat and set aside, leaving the remaining juices in the pan.

Step 23

In a saucepan, add the flour and sauté over medium heat until it becomes a light brown color, making sure to not overcook.

Step 24

Add in one half stick of butter.

Step 25

Once melted, add the crushed walnuts, minced garlic, two egg yolks and stir constantly.

Step 26

Add in the juices from the skillet and sauté until the ingredients thicken, taking care to not let the egg yolks solidify.

Step 27

Add in the cooked veal or chicken .

Step 28

Melt the other ½ stick of butter until a lightly golden brown.

Step 29

Pour over the four servings.

Step 30

In a bowl, sprinkle the chopped spinach with salt.

Step 31

Add the feta, ½ cup of olive oil, onions, eggs and mix all together and set aside.

Step 32

Preheat oven to 375 degrees.

Step 33

In a 8 or 9” pie tin, brush the bottom with some olive oil ( you will be using approx. ½ cup of olive oil to brush the layers of Phyllo dough.

Step 34

Lay two sheets of dough and brush with oil.

Step 35

Let the dough hang over the pie tin about 1” around.

Step 36

Repeat this process until ½ of the sheets are laid.

Step 37

Pour in the spinach mixture.

Step 38

Finish by covering the mixture with two sheet of dough at time, using the same method as the bottom half.

Step 39

Roll the edges up like a pizza crust.

Step 40

Bush the top with olive oil.

Step 41

Bake for 45 minutes or until a golden brown.

Step 42

Serve warm.

Step 43

Make the syrup first so it has time to cool.

Step 44

Bring to boil the sugar and water, stirring often, boil for approx. 10-15 minutes but watch it close, as soon as it starts to get thick take it off the burner and add 1 tablespoon of lemon juice. Let cool.

Step 45

Preheat oven to 350 degrees

Step 46

In a bowl, mix the eggs, yogurt, oil and sugar together.

Step 47

Add in dry ingredients until well blended.

Step 48

Pour into 9x12 greased pan.

Step 49

Bake for 30 minutes or until golden brown.

Step 50

Cut into diamond shapes or squares.

Step 51

Pour the syrup over the cake.

Step 52

Garnish with pistachios, powdered sugar and twisted lemon slices.

Step 53

Heat oven to 375 degrees

Step 54

Heat 3 tbsp. butter and the oil in a 6-qt. saucepan over medium-high heat.

Step 55

Season lamb with salt and pepper and toss with 1⁄4 cup flour.

Step 56

Cook lamb, turning as needed, until browned, 10–12 minutes.

Step 57

Add rice, garlic, and 1⁄2 cup water; boil.

Step 58

Reduce heat to medium-low; cook, covered, until rice is just tender, about 15-20 minutes.

Step 59

Stir in oregano, salt, and pepper and transfer to a 9" x 13" baking dish; set aside.

Step 60

Melt remaining butter in a saucepan over medium-high heat.

Step 61

Whisk in remaining flour; cook until smooth, 2 minutes.

Step 62

Remove from heat; whisk in yogurt, nutmeg, eggs, salt, and pepper until smooth.

Step 63

Pour yogurt sauce evenly over lamb mixture.

Step 64

Bake until golden and the lamb is tender, 45–60 minutes.

Step 65

Mix together all the vegetables and olives.

Step 66

Whisk together the dressing and pour over the salad just prior to serving.

Step 67

Toss gently and serve.