{"id":639,"date":"2025-11-30T09:31:24","date_gmt":"2025-11-30T09:31:24","guid":{"rendered":"https:\/\/albanieoffroadpruvodce.cz\/?page_id=639"},"modified":"2025-11-30T09:31:51","modified_gmt":"2025-11-30T09:31:51","slug":"tradicni-albanska-kuchyne-edvin-kasimati","status":"publish","type":"page","link":"https:\/\/albanieoffroadpruvodce.cz\/?page_id=639","title":{"rendered":"Tradi\u010dn\u00ed alb\u00e1nsk\u00e1 kuchyn\u011b"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-639","page","type-page","status-publish","hentry","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"builder_content":"

Alb\u00e1nci si zachov\u00e1vaj\u00ed sv\u00e9 prastar\u00e9 kulin\u00e1\u0159sk\u00e9 tradice a z\u00e1rove\u0148 se nebr\u00e1n\u00ed obohacov\u00e1n\u00ed ciz\u00ed kuchyn\u00ed. Geografick\u00e1 i historick\u00e1 bl\u00edzkost s okoln\u00edmi zem\u011bmi umo\u017enila vz\u00e1jemn\u00e9 ovliv\u0148ov\u00e1n\u00ed hospod\u00e1\u0159stv\u00ed, kultury a zejm\u00e9na zp\u016fsobu \u017eivota. P\u0159esto je snad nejv\u00edce zn\u00e1t vliv kucha\u0159sk\u00e9ho um\u011bn\u00ed, kter\u00e9 v cel\u00e9 oblasti vyu\u017e\u00edv\u00e1 po-dobn\u00e9 potravinov\u00e9 zdroje.
Tradi\u010dn\u00ed alb\u00e1nsk\u00e1 kuchyn\u011b, zvyky, kultura a typick\u00e1 pohostin-nost maj\u00ed p\u016fvod v d\u00e1vn\u00fdch dob\u00e1ch.
Alb\u00e1nie je jednou z nejstar\u0161\u00edch zem\u00ed v Evrop\u011b. Le\u017e\u00ed na hranic\u00edch mezi V\u00fdchodem a Z\u00e1padem a stopy obou t\u011bchto sv\u011bt\u016f se tu prol\u00ednaj\u00ed jak v kultu\u0159e, tak i v kucha\u0159sk\u00e9m um\u011bn\u00ed. P\u0159\u00edzniv\u00e9 klima umo\u017e\u0148uje pestrou \u0161k\u00e1lu zem\u011bd\u011blsk\u00e9 produkce. D\u00edky tomu si tak\u00e9 jednotliv\u00e9 p\u0159\u00edsady mohou p\u0159i p\u0159\u00edprav\u011b j\u00eddel zachov\u00e1vat svou p\u0159irozenou chu\u0165, barvu i v\u016fni.
Typickou slo\u017ekou j\u00eddeln\u00ed\u010dku jsou rozmanit\u00e9 druhy ovoce a zeleniny, kter\u00e9 Alb\u00e1nci jed\u00ed v syrov\u00e9m stavu nebo zpracovanou \u010di pou\u017e\u00edvaj\u00ed jako p\u0159\u00edlohu k mas\u016fm nebo je konzervuj\u00ed.<\/p>

kan\u00e9 v rendl\u00edc\u00edch (tav\u00eb), nakl\u00e1dan\u00e1 zelenina, pln\u011bn\u00e9 vinn\u00e9 listy (japrak), biftek, karban\u00e1tky, masov\u00e9 kuli\u010dky (qofte) atd. Orient\u00e1ln\u00ed gastronomie obohatila tradi\u010dn\u00ed balk\u00e1nskou kuchyni o masov\u00e9 \u010di bezmas\u00e9 sm\u011bsi (turli), musaku \u010di masov\u00e9 kuli\u010dky.
Zvl\u00e1\u0161tn\u00ed a v\u00fdte\u010dnou kapitolu tvo\u0159\u00ed olivy na nejr\u016fzn\u011bj\u0161\u00ed zp\u016fsoby. V\u011bt\u0161inou se pod\u00e1vaj\u00ed samotn\u00e9, ale pou\u017e\u00edvaj\u00ed se tak\u00e9 jako p\u0159\u00edsada. Velik\u00e9 olivy s n\u00edzk\u00fdm obsahem tuku, kter\u00e9 se p\u011bstuj\u00ed v kraji Berat, se serv\u00edruj\u00ed p\u0159\u00edmo na rozd\u00edl od oliv p\u011bstovan\u00fdch v kraj\u00edch Vlor\u00eb, na jihoz\u00e1padn\u00edm pob\u0159e\u017e\u00ed v oblasti Himar\u00eb a Borshe a v okol\u00ed Tirany (Prez\u00eb, Ndroq), je\u017e maj\u00ed vysok\u00fd obsah tuk\u016f, a proto se z nich vyr\u00e1b\u00ed p\u0159\u00edrodn\u00ed olivov\u00fd olej, kter\u00fd se tu pou\u017e\u00edv\u00e1 k va\u0159en\u00ed a dod\u00e1v\u00e1 se do cel\u00e9 zem\u011b.
Vedle pou\u017e\u00edvan\u00fdch p\u0159\u00edsad ovliv\u0148uje kvalitu j\u00eddel v\u00fdznamn\u011b tak\u00e9 ko\u0159en\u011bn\u00ed. Pro alb\u00e1nskou kuchyni jsou krom\u011b ko\u0159en\u00ed p\u0159\u00edzna\u010d-n\u00e9 i bylinky a kysel\u00e1 chu\u0165 citronu, ke\u010dupu, octa nebo jogurtu. V\u00edce \u010di m\u00e9n\u011b ostr\u00e9 chuti se tradi\u010dn\u011b dociluje \u010desnekem nebo p\u00e1liv\u00fdmi papri\u010dkami. P\u0159i ko\u0159en\u011bn\u00ed se up\u0159ednost\u0148uj\u00ed m\u00edstn\u00ed \u010derstv\u00e9 \u010di su\u0161en\u00e9 rostliny jako nap\u0159\u00edklad petr\u017eel, m\u00e1ta, bobkov\u00fd list, bazalka, celer, major\u00e1nka, rozmar\u00fdn apod. M\u00edchat ko\u0159en\u00ed tu nen\u00ed zvykem.
Ze zeleniny se hojn\u011b pou\u017e\u00edvaj\u00ed rajsk\u00e1 jablka, papriky, bakla\u017e\u00e1n, proskurn\u00edk, brambory, zel\u00ed, cibule, \u010desnek, zelen\u00e9 fazolky, fazole, okurky a dal\u0161\u00ed. Nej\u010dast\u011bji se p\u0159ipravuj\u00ed sma\u017een\u00edm, du\u0161en\u00edm nebo pe\u010den\u00edm.
Z lu\u0161t\u011bnin jsou tradi\u010dn\u011b nejobl\u00edben\u011bj\u0161\u00ed fazole. Obzvl\u00e1\u0161t\u011b deli-k\u00e1tn\u00ed chuti se dociluje \u00fapravou v kameninov\u00fdch n\u00e1dob\u00e1ch. P\u0159ipravuj\u00ed se samotn\u00e9 nebo v masov\u00fdch \u010di zeleninov\u00fdch sm\u011bs\u00edch. V n\u011bkter\u00fdch oblastech slou\u017e\u00ed fazole tak\u00e9 jako n\u00e1pl\u0148 nejr\u016fzn\u011bj\u0161\u00edch z\u00e1vin\u016f a n\u00e1kyp\u016f. Lahodn\u00e9 jsou i pokrmy z hr\u00e1\u0161ku a zelen\u00fdch fazol\u00ed.
Mnoh\u00e1 j\u00eddla se p\u0159ipravuj\u00ed stejn\u00fdm zp\u016fsobem, jen z odli\u0161n\u00fdch ingredienc\u00ed, a lze se s nimi setkat po cel\u00e9m Balk\u00e1nsk\u00e9m poloost-rov\u011b. Jsou to nap\u0159\u00edklad zap\u00e9kan\u00e1 zelenina (f\u00ebrges\u00eb), sm\u011bsi zap\u00e9Ka\u017ed\u00fd pokrm se dochucuje t\u00edm, co podtrhuje p\u0159irozenou chu\u0165 hlavn\u00ed suroviny. Mno\u017estv\u00ed se li\u0161\u00ed oblast od oblasti a podle individu\u00e1ln\u00ed chuti, a proto se v receptech p\u0159esn\u011b neuv\u00e1d\u00ed. Zmi\u0148uje se pouze druh.
Ka\u017edodenn\u00ed sou\u010d\u00e1st\u00ed potravy, t\u011bstovin, t\u011bst a mou\u010dn\u00edk\u016f jsou i ml\u00e9ko, ml\u00e9\u010dn\u00e9 v\u00fdrobky a vejce. Obl\u00edben\u00fdm ml\u00e9\u010dn\u00fdm v\u00fdrobkem je podm\u00e1sl\u00ed, kter\u00e9 Alb\u00e1nci pij\u00ed po cel\u00fd rok, nejrad\u011bji v\u0161ak v par-n\u00e9m l\u00e9t\u011b. S\u00fdry se li\u0161\u00ed podle toho, z jak\u00e9ho ml\u00e9ka se vyr\u00e1b\u011bj\u00ed. Nejvyhl\u00e1\u0161en\u011bj\u0161\u00ed b\u00edl\u00fd ov\u010d\u00ed s\u00fdr, zejm\u00e9na z ji\u017en\u00edch kraj\u016f zem\u011b, tvo\u0159\u00ed nezbytnou sou\u010d\u00e1st alb\u00e1nsk\u00e9 kuchyn\u011b.
Oblib\u011b se tu t\u011b\u0161\u00ed i nejr\u016fzn\u011bj\u0161\u00ed mou\u010dn\u00edky. P\u0159ipravuj\u00ed se z ml\u00e9-ka, smetany, ovocn\u00fdch \u0161\u0165\u00e1v a \u010dasto se pod\u00e1vaj\u00ed se sirupem, jako nap\u0159\u00edklad baklava, cukrov\u00e9 kol\u00e1\u010dky (sheqerpare), nudle zap\u00e9ka-n\u00e9 s mlet\u00fdmi o\u0159echy (kadaif), kroupov\u00fd n\u00e1kyp (hashure), r\u00fd\u017eov\u00fd n\u00e1kyp (syltiash) apod. Z pe\u010den\u00fdch mou\u010dn\u00edk\u016f stoj\u00ed za pov\u0161imnu-t\u00ed zejm\u00e9na sladk\u00e9 \u010di slan\u00e9 kol\u00e1\u010de z kynut\u00e9ho i listov\u00e9ho t\u011bsta \u010di sma\u017een\u00e9 pln\u011bn\u00e9 kuli\u010dky (petulla) atd. Obl\u00edben\u00e9 jsou rovn\u011b\u017e halva a m\u00e1slov\u00e9 \u017eel\u00e9 (hasude). Z n\u00e1poj\u016f jmenujme nap\u0159\u00edklad bozu, sladov\u00fd n\u00e1poj z kuku\u0159ice, kter\u00fd se vyr\u00e1b\u00ed hlavn\u011b v severn\u00ed \u010d\u00e1sti zem\u011b (Kuk\u00ebs) a v l\u00e9t\u011b b\u00fdv\u00e1 velmi osv\u011b\u017euj\u00edc\u00ed.
Ovoce je v Alb\u00e1nii po cel\u00fd rok hojnost a je tak\u00e9 vyhled\u00e1van\u00fdm
mou\u010dn\u00edkem, p\u0159edev\u0161\u00edm v syrov\u00e9m stavu, ale i v podob\u011b kompot\u016f, d\u017eus\u016f \u010di marmel\u00e1d. P\u011bstuj\u00ed se tu mimo jin\u00e9 jablka, t\u0159e\u0161n\u011b, brosk-ve, hru\u0161ky, melouny v\u0161eho druhu, f\u00edky, hrozny, citrony, pomeran\u010de, meru\u0148ky. Alb\u00e1nci r\u00e1di poj\u00eddaj\u00ed a p\u0159id\u00e1vaj\u00ed do mou\u010dn\u00edk\u016f tak\u00e9 nejr\u016fzn\u011bj\u0161\u00ed o\u0159echy, mandle \u010di jedl\u00e9 ka\u0161tany.
Alb\u00e1nie m\u00e1 dlouhou tradici ve v\u00fdrob\u011b alkoholick\u00fdch n\u00e1poj\u016f. Nejtradi\u010dn\u011bj\u0161\u00ed z nich je rakije z vinn\u00fdch hrozn\u016f. Dobr\u00e9 jm\u00e9no m\u00e1 zejm\u00e9na \u0159emesln\u00e1 v\u00fdroba z odr\u016fd rostouc\u00edch v oblasti Skraparu a P\u00ebrmetu na jihu zem\u011b. V kraj\u00edch s chladn\u011bj\u0161\u00edm klimatem, jako jsou kraje Dib\u00ebr a Kor\u00e7\u00eb a okol\u00ed Pogradce, se rakije destiluje ze \u0161vestek a sl\u00edv. Vina\u0159stv\u00edm se tu lid\u00e9 \u017eivili oded\u00e1vna. Jeho historie sah\u00e1 a\u017e do antiky, kdy se vinohrady p\u0159ed 3000 lety roz\u0161\u00ed\u0159ily po cel\u00e9m jihoz\u00e1padn\u00edm pob\u0159e\u017e\u00ed Balk\u00e1nu. Vinnou r\u00e9vu \u0161lechtili ji\u017e starov\u011bc\u00ed Ilyrov\u00e9 a um\u011bli z n\u00ed z\u00edsk\u00e1vat v\u00edno, jak o tom sv\u011bd\u010d\u00ed archeo logick\u00e9 n\u00e1lezy v Linu (Pogradec), Tep\u00eb (Elbasan) a Zg\u00ebrdheshi (Kruj\u00eb). Mezi jin\u00fdmi vykop\u00e1vkami se tu na\u0161ly i n\u00e1doby na v\u00edno. Starov\u011bk\u00fd zem\u011bpisec Strabo p\u0159i popisu Il\u00fdrie uv\u00e1d\u00ed: \u201e Tato zem\u011b je tepl\u00e1 a vzkv\u00e9t\u00e1, proto\u017ee je plna olivov\u00fdch h\u00e1j\u016f a dobr\u00fdch vinic. Ilyrov\u00e9 dod\u00e1vali \u0158\u00edman\u016fm v\u00edno v d\u0159ev\u011bn\u00fdch sudech.\u201c O rozvinut\u00e9m p\u011bstov\u00e1n\u00ed vinn\u00e9 r\u00e9vy sv\u011bd\u010d\u00ed nap\u0159\u00edklad mince z Dyrrahia (dne\u0161n\u00ed Durr\u00ebs) a Apollonie, amfora k p\u0159evozu v\u00edna nalezen\u00e1 na ilyrijsk\u00fdch h\u0159bitovech v \u00c7imanaku v Kuk\u00ebsi, ilyrijsk\u00fd hrad Xibri (Mat) jako\u017e i ilyrijsk\u00e9 m\u011bsto Gajtan (Shkod\u00ebr). B\u011bhem byzantsk\u00e9 okupace (7. \u2013 8. stolet\u00ed) se vina\u0159stv\u00ed stalo hlavn\u00edm hospod\u00e1\u0159sk\u00fdm odv\u011btv\u00edm a v\u00fdvoz v\u00edna jedn\u00edm z nejd\u016fle\u017eit\u011bj\u0161\u00edch zdroj\u016f p\u0159\u00edjm\u016f.
Dnes existuje mnohem v\u00edce odr\u016fd vinn\u00e9 r\u00e9vy a d\u00edky tomu se produkce v\u00edna zna\u010dn\u011b rozr\u016fznila. Z \u010derven\u00fdch v\u00edn jsou nejzn\u00e1m\u011bj\u0161\u00ed Shesh i zi (Tiran\u00eb, Durr\u00ebs), Cabernet a Merlot (Berat, Lushnj\u00eb, P\u00ebrmet, Vlor\u00eb atd.), Kallmet (Shkod\u00ebr, Peshkopi), Black Pinot a Mavrud (Leskovik, Shkod\u00ebr, Lushnj\u00eb). Mezi b\u00edl\u00fdmi v\u00edny vynikaj\u00ed Shesh i Bardh\u00eb (Tiran\u00eb), Ryzlink (Durr\u00ebs) a jin\u00e9.
Z barevn\u00fdch destil\u00e1t\u016f stoj\u00ed za zm\u00ednku zejm\u00e9na ko\u0148ak Sk\u00ebnderbeg, kter\u00fd z\u00edskal n\u011bkolik ocen\u011bn\u00ed v mezin\u00e1rodn\u00edch sout\u011b\u017e\u00edch.<\/p>

Zem\u011bpisn\u00e1 poloha Alb\u00e1nie nen\u00ed p\u0159\u00edhodn\u00e1 pouze pro p\u011bstov\u00e1-n\u00ed nejr\u016fzn\u011bj\u0161\u00edch druh\u016f ovoce a zeleniny, ale tak\u00e9 pro \u017eivot a chov zv\u00ed\u0159ectva a ptactva, a\u0165 u\u017e divok\u00e9ho \u010di dom\u00e1c\u00edho. T\u00edm je tak\u00e9 Alb\u00e1nie st\u00e1le zaj\u00edmav\u011bj\u0161\u00ed pro turisty, jim\u017e m\u016f\u017ee nab\u00eddnout n\u011bco neobvykl\u00e9ho, tradi\u010dn\u00edho, co nad\u00e1le z\u016fst\u00e1v\u00e1 sou\u010d\u00e1st\u00ed ka\u017edodenn\u00edho \u017eivota a co v ka\u017ed\u00e9m kraji doprov\u00e1z\u00ed trochu odli\u0161n\u00e1 kuchyn\u011b. Pod\u00edvejme se na ni tedy z hlediska krajov\u00fdch variant.<\/p>\n

Severn\u00ed Alb\u00e1nie<\/h3>

V severn\u00edch oblastech Alb\u00e1nie se roz\u0161\u00ed\u0159ilo p\u011bstov\u00e1n\u00ed kuku-
\u0159ice a kuku\u0159i\u010dn\u00e1 mouka je tu z\u00e1kladem nejen p\u0159i pe\u010den\u00ed chleba, ale tak\u00e9 pro spoustu dal\u0161\u00edch tradi\u010dn\u00edch slan\u00fdch i sladk\u00fdch j\u00eddel. Chladn\u011bj\u0161\u00ed podneb\u00ed tohoto regionu umo\u017e\u0148uje rodin\u00e1m d\u011blat si z\u00e1soby potravin, kter\u00e9 vydr\u017e\u00ed dlouhou dobu, jako nap\u0159\u00edklad past\u00ebr-ma (su\u0161en\u00e9 maso), zorr\u00eb e mbushur (klob\u00e1sy), kuskus (trahana), t\u011bstoviny (jufka) atd., a mohou se konzumovat i v zim\u011b. Na severu se v\u011bt\u0161inou vyr\u00e1b\u011bj\u00ed podom\u00e1cku. K nejtypi\u010dt\u011bj\u0161\u00edm a nej\u010dast\u011bji pou\u017e\u00edvan\u00fdm druh\u016fm zeleniny pat\u0159\u00ed fazole, brambory a zel\u00ed. Tvo\u0159\u00ed tak\u00e9 sou\u010d\u00e1st nejr\u016fzn\u011bj\u0161\u00edch lahodn\u00fdch pokrm\u016f. V\u0161udy p\u0159\u00edtomn\u00e9 jsou cibule a \u010desnek. Svazuj\u00ed se do cop\u00e1nk\u016f a su\u0161\u00ed se zav\u011b\u0161en\u00e9 v kuchyni jako ozdoba, aby byly po ruce cel\u00fd rok.
K typick\u00fdm pokrm\u016fm t\u00e9to oblasti pat\u0159\u00ed v Peshkopii zap\u00e9ka-n\u00e9 r\u00fd\u017eov\u00e9 sm\u011bsi (birjan), v Lum\u011b pln\u011bn\u00e9 sma\u017een\u00e9 kuli\u010dky z t\u011bsta (petulla), t\u011bstoviny (jufka), v Go\u0159e zap\u00e9kan\u00e9 pokrmy v kameninov\u00fdch rendl\u00edc\u00edch (tav\u00eb), v Kosovu pol\u00e9vka z ov\u010d\u00ed hlavy (pa\u00e7e), v Gjakove klob\u00e1sy (suxhuk) a d\u00e1le kuku\u0159i\u010dn\u00e1 ka\u0161e (harapash\/ m\u00ebm\u00eblik\u00eb), p\u0161eni\u010dn\u00e9 ku\u0159ec\u00ed rizoto (qeshqek me pul\u00eb), \u010desnekov\u00e1 ka\u0161e (\u00e7ervish), kol\u00e1\u010dky z kuku\u0159i\u010dn\u00e9 mouky (gurabie me miell misri), ml\u00e9\u010dn\u00e9 kol\u00e1\u010dky s kuku\u0159i\u010dnou moukou (qum\u00ebshtor me miell misri) atd.
Vyhl\u00e1\u0161en\u00e1 je shkod\u00ebrsk\u00e1 kuchyn\u011b, mezi jej\u00ed\u017e vyhled\u00e1van\u00e9 po-krmy pat\u0159\u00ed shkod\u00ebrsk\u00e1 pol\u00e9vka (\u00e7orba shkodrane) \u010di mish jahni (jehn\u011b\u010d\u00ed s \u010dernou om\u00e1\u010dkou z tuku, \u010desneku, cibule, su\u0161en\u00fdch vypeckovan\u00fdch \u0161vestek, cukru, soli a papriky, v n\u00ed\u017e se maso za st\u00e1l\u00e9-ho podl\u00e9v\u00e1n\u00ed va\u0159\u00ed do m\u011bkka a om\u00e1\u010dka se zahu\u0161\u0165uje).
Oblast sk\u00fdt\u00e1 \u010detn\u00e9 mo\u017enosti rybolovu, jak sladkovodn\u00edch, tak i mo\u0159sk\u00fdch ryb, kter\u00fdch vyu\u017e\u00edvali ji\u017e sta\u0159\u00ed Ilyrov\u00e9. Sever zem\u011b nen\u00ed ale zn\u00e1m\u00fd jen bohatstv\u00edm ryb, ale tak\u00e9 tradi\u010dn\u00edm zp\u016fsobem jejich p\u0159\u00edpravy. Nejzn\u00e1m\u011bj\u0161\u00ed jsou lahodn\u00fd kapr ve vlastn\u00ed \u0161\u0165\u00e1v\u011b (krapi me l\u00ebng), parmice pe\u010den\u00e1 na kameni (qefull i pjekur n\u00eb tjegull), \u00faho\u0159 na p\u0159\u00edrodn\u00ed zp\u016fsob (njala jahni), su\u0161en\u00e9 sardinky atd.
Mezi tradi\u010dn\u00ed pokrmy pat\u0159\u00ed t\u00e9\u017e bakla\u017e\u00e1ny nad\u00edvan\u00e9 s\u00fdrem, petr\u017eelkou a vejci. Vynikaj\u00edc\u00ed jsou zejm\u00e9na s \u010derstvou petr\u017eelkou a raj\u010daty. Mluv\u00edme-li o tomto regionu, nesm\u00edme zapomenout tak\u00e9 na p\u0159\u00edrodn\u00ed rezervaci Kun\u00eb-Vain v okrese Lezha, v jej\u00edch\u017e lagu-n\u00e1ch p\u0159i \u00fast\u00ed \u0159ek \u017eije spousta vodn\u00edho ptactva a divok\u00e9 zv\u011b\u0159e jako nap\u0159\u00edklad kachny, husy, sluky, ba\u017eanti, zaj\u00edci atd. Lahodn\u00e9 maso t\u00e9to lovn\u00e9 zv\u011b\u0159e tvo\u0159\u00ed sou\u010d\u00e1st j\u00eddeln\u00ed\u010dku spousty m\u00edstn\u00edch restaurac\u00ed. Podneb\u00ed severn\u00ed Alb\u00e1nie je p\u0159\u00edzniv\u00e9 pro p\u011bstov\u00e1n\u00ed \u0161vestek, sl\u00edv, jablek, vi\u0161n\u00ed \u010di r\u016fzn\u00fdch druh\u016f o\u0159ech\u016f. Sl\u00edvy a \u0161vestky se zpracov\u00e1vaj\u00ed na rakiji (shliva) a d\u017eemy. Zvl\u00e1\u0161tn\u00ed pozornosti si pro svou velikost, \u0161\u0165avnatost a sladkou chu\u0165 zaslou\u017e\u00ed shkod\u00ebrsk\u00e9 gran\u00e1tov\u00e9 jablko.<\/p>\n

St\u0159edn\u00ed Alb\u00e1nie<\/h3>

Rozmanitost chovu dom\u00e1c\u00edch zv\u00ed\u0159at v t\u00e9to oblasti obohacuj\u00ed
i r\u016fzn\u00e9 druhy vodn\u00ed dr\u016fbe\u017ee a mo\u0159sk\u00e9ho ptactva a divok\u00e1 zv\u011b\u0159. V lesnat\u00e9 oblasti Divjaka na pob\u0159e\u017e\u00ed Jadersk\u00e9ho mo\u0159e \u017eij\u00ed nap\u0159\u00ed-klad kachny, divok\u00e9 husy \u010di divok\u00e1 prasata. Migrace ryb, jako jsou nap\u0159\u00edklad plat\u00fdsi, okouni, \u00faho\u0159i, mo\u0159\u0161t\u00ed \u00faho\u0159i a parmice, sk\u00fdt\u00e1 vhodnou p\u0159\u00edle\u017eitost k rybolovu a pr\u016fplavy, spojuj\u00edc\u00ed laguny s mo\u0159em, jsou pln\u00e9 s\u00edt\u00ed. N\u00e1v\u0161t\u011bvn\u00edci Alb\u00e1nie by si proto nem\u011bli nechat uj\u00edt bohatou nab\u00eddku \u010derstv\u00fdch ryb na j\u00eddeln\u00ed\u010dc\u00edch m\u00edstn\u00edch restaurac\u00ed. I ve st\u0159edn\u00edch oblastech zem\u011b je klima p\u0159\u00edhodn\u00e9 pro p\u011bs-tov\u00e1n\u00ed nejr\u016fzn\u011bj\u0161\u00edch druh\u016f ovoce a zeleniny a obzvl\u00e1\u0161t\u011b bobulo-vit\u00e9ho ovoce, jako je nap\u0159\u00edklad d\u0159\u00edn. Tak\u00e9 zde se tradi\u010dn\u00ed kuchyn\u011b op\u00edr\u00e1 o \u010derstv\u00e9 m\u00edstn\u00ed potraviny. K typick\u00fdm zdej\u0161\u00edm j\u00eddl\u016fm pat\u0159\u00ed nap\u0159\u00edklad su\u0161en\u00e9 sl\u00edvy zap\u00e9kan\u00e9 v kameninov\u00e9m rendl\u00edku (tav\u00eb me pistil), elbasansk\u00fd jogurtov\u00fd kotl\u00edk (tav\u00eb kosi Elbasani), tiran-sk\u00e9 du\u0161en\u00e9 maso (f\u00ebrges\u00eb Tirane), ta\u0161ti\u010dky nebo z\u00e1viny z listov\u00e9ho t\u011bsta (byrek me pet\u00eb t\u00eb pjekura), krocan ve vlastn\u00ed \u0161\u0165\u00e1v\u011b s ku-ku\u0159i\u010dnou ka\u0161\u00ed (kaposh deti me p\u00ebrshesh), r\u00fd\u017ee zap\u00e9kan\u00e1 v ml\u00e9ce (birjan me qum\u00ebsht) \u010di Myzeqesk\u00e1 ml\u00e9\u010dn\u00e1 r\u00fd\u017ee (oriz qum\u00ebshtor Myzeqeje \u2013 yshmer) atd.
Z mou\u010dn\u00edk\u016f nelze vynechat m\u00edstn\u00ed specialitu ballokume, co\u017e je lahodn\u00e1 placi\u010dka, kterou elbasansk\u00e9 hospody\u0148ky v\u00edtaj\u00ed p\u0159\u00edchod jara (14. b\u0159ezna) nebo zpest\u0159uj\u00ed rodinn\u00e9 oslavy. P\u0159ipravuje se z jemn\u011b proset\u00e9 kuku\u0159i\u010dn\u00e9 mouky (ze 4 - 5 kg mouky se proseje 1 kg), m\u00e1sla, mou\u010dkov\u00e9ho cukru, vajec a finj\u00eb (proset\u00e9ho popela va\u0159en\u00e9ho ve vod\u011b.
K p\u0159\u00edprav\u011b masit\u00fdch pokrm\u016f se tu hojn\u011b u\u017e\u00edvaj\u00ed tak\u00e9 zv\u00ed\u0159ec\u00ed vnit\u0159nosti. Sma\u017een\u00e1 jat\u00fdrka, ledvinky \u010di srdce nebo grilovan\u00e1 telec\u00ed hlava s rakij\u00ed jsou nezapomenuteln\u00fdm kulin\u00e1\u0159sk\u00fdm z\u00e1\u017eitkem.
St\u0159edn\u00ed Alb\u00e1nie je vyhl\u00e1\u0161en\u00e1 v\u00fdrobou rakije, v\u00edn (podle jednotliv\u00fdch p\u011bstovan\u00fdch odr\u016fd vinn\u00e9 r\u00e9vy), ovocn\u00fdch d\u017eus\u016f, neal-koholick\u00fdch n\u00e1poj\u016f, marmel\u00e1d a kompot\u016f.
V oblasti Beratu se rozprost\u00edraj\u00ed nejv\u011bt\u0161\u00ed f\u00edkov\u00e9 plant\u00e1\u017ee Bal-k\u00e1nu. M\u00edstn\u00ed tu z f\u00edk\u016f vyr\u00e1b\u011bj\u00ed marmel\u00e1dy a kompoty. Svou kvalitou vynikaj\u00ed zejm\u00e9na rroshnick\u00e9 f\u00edky. Proto se tak\u00e9 su\u0161\u00ed navl\u00e9kan\u00e9 na prov\u00e1zky nebo jako buk fiket (mlet\u00e9 f\u00edky vytvarovan\u00e9 do bochn\u00edku a su\u0161en\u00e9 na \u010derstv\u00e9m vzduchu).
Okol\u00ed Myzeqe proslulo chovem krocan\u016f a kr\u016ft. Kr\u016ft\u00ed maso je nejlahodn\u011bj\u0161\u00ed ve vlastn\u00ed \u0161\u0165\u00e1v\u011b s kuku\u0159i\u010dnou ka\u0161\u00ed (kaposh deti me p\u00ebrshesh). Podle tohoto receptu se p\u0159ipravuje po cel\u00e9 zemi, ale v pod\u00e1n\u00ed m\u00edstn\u00edch hospodyn\u011bk a restaurac\u00ed je skute\u010dn\u00fdm pochutn\u00e1n\u00edm.
Postup je n\u00e1sleduj\u00edc\u00ed:
Kr\u016ftu o\u010dist\u011bte a omyjte, posolte a pokla\u010fte pl\u00e1tky m\u00e1sla.
Za st\u00e1l\u00e9ho podl\u00e9v\u00e1n\u00ed pe\u010dte tak, aby se nesp\u00e1lila a z\u016fstal dostatek \u0161\u0165\u00e1vy na p\u0159\u00edpravu ka\u0161e. Nadrobte do m\u00edsy p\u0159edem p\u0159ipraven\u00e9 t\u011bsto z kuku\u0159i\u010dn\u00e9 mouky, vody, soli a oleje nebo kuku\u0159i\u010dn\u00fd chl\u00e9b. Na p\u00e1nvi nechte zesklovat\u011bt p\u00f3rek nebo cibulku, zalijte je \u0161\u0165\u00e1vou z kr\u016fty a trochou vody a p\u0159ive\u010fte k varu, p\u0159idejte nadroben\u00fd chl\u00e9b nebo t\u011bsto a m\u00edchejte, dokud ka\u0161e nezhoustne. Pod\u00e1vejte s upe\u010denou kr\u016ftou.<\/p>\n

Ji\u017en\u00ed Alb\u00e1nie<\/h3>

Jih Alb\u00e1nie je zam\u011b\u0159en p\u0159edev\u0161\u00edm na chov men\u0161\u00edho dobytka.
Rozs\u00e1hl\u00e9 str\u00e1n\u011b sk\u00fdtaj\u00ed p\u0159irozenou pastvu zejm\u00e9na koz\u00e1m a ovc\u00edm, jejich\u017e ml\u00e9ko se d\u00e1le zpracov\u00e1v\u00e1. Typick\u00e9 ml\u00e9\u010dn\u00e9 farmy, p\u0159edev\u0161\u00edm v Gjirokast\u00ebru a Delvin\u00eb, jsou zn\u00e1m\u00e9 rozmanit\u00fdmi m\u011bkk\u00fdmi i tvrd\u00fdmi s\u00fdry s lahodnou chut\u00ed a vysokou kvalitou. S\u00fdr je spolu s tvarohem d\u016fle\u017eitou sou\u010d\u00e1st\u00ed j\u00eddeln\u00ed\u010dku obyvatel nejen tohoto regionu, n\u00fdbr\u017e i cel\u00e9 zem\u011b. Z ov\u010d\u00edho ml\u00e9ka se tu z\u00edsk\u00e1v\u00e1 i ov\u010d\u00ed jogurt (kos i deles), kter\u00fd je tak hust\u00fd, \u017ee se d\u00e1 kr\u00e1jet no\u017eem.
V pob\u0159e\u017en\u00edch oblastech panuje p\u0159\u00edzniv\u00e9 klima pro p\u011bstov\u00e1n\u00ed oliv a citrus\u016f. Olivy se tu v ka\u017ed\u00e9 dom\u00e1cnosti i restauraci serv\u00edruj\u00ed jako p\u0159edkrm pro povzbuzen\u00ed chuti, a\u0165 u\u017e samotn\u00e9 nebo v podob\u011b sal\u00e1t\u016f spole\u010dn\u011b s dal\u0161\u00edmi druhy zeleniny.
Ji\u017en\u00ed Alb\u00e1nie proslula svou rakij\u00ed z odr\u016fd hrozn\u016f, p\u011bstovan\u00fdch v Nart\u00eb, Skraparu, P\u00ebrmetu, Himar\u00eb, Leskoviku, K\u00eblcyr\u00eb, Pograd-ci \u010di Delvin\u00eb. Vykop\u00e1vky ve vesnici Labov\u00eb v okrese Gjirokast\u00ebr n\u00e1hodn\u011b odkryly dva hlouben\u00e9 kameny, kter\u00e9 se d\u0159\u00edve pou\u017e\u00edva-ly na ma\u010dk\u00e1n\u00ed hrozn\u016f. \u0160\u0165\u00e1va vyt\u00e9kala \u00fazk\u00fdm kan\u00e1lkem v kameni a proch\u00e1zela dal\u0161\u00edm zpracov\u00e1n\u00edm, dokud se neprom\u011bnila ve v\u00edno nebo v rakiji. Tyto nalezen\u00e9 p\u0159edm\u011bty sv\u011bd\u010d\u00ed o tom, \u017ee vina\u0159stv\u00ed se zde provozovalo u\u017e v antick\u00fdch dob\u00e1ch, kdy se \u00fadajn\u011b v\u00edno pilo m\u00edsto vody. Okol\u00ed Pogradce je zn\u00e1m\u00e9 spoustou soukrom\u00fdch vina\u0159\u016f. T\u00e9m\u011b\u0159 v\u0161ichni produkuj\u00ed v\u00edno dle recept\u016f, p\u0159ed\u00e1van\u00fdch z generace na generaci. Uchov\u00e1vaj\u00ed ho v sudech v nejchladn\u011bj\u0161\u00ed m\u00edstnosti v dom\u011b. P\u0159eva\u017euje tu nep\u0159\u00edli\u0161 siln\u00e9 stoln\u00ed ros\u00e9 s v\u00fdrazn\u00fdm aroma.
Ve Skraparu se vedle alkoholick\u00fdch n\u00e1poj\u016f vyr\u00e1b\u00ed z hrozn\u016f tak\u00e9 rehani, nealkoholick\u00fd n\u00e1poj z jejich \u0161\u0165\u00e1vy.
P\u00ebrmet\u0161t\u00ed rod\u00e1ci zpracov\u00e1vaj\u00ed ovoce do neobvykl\u00fdch d\u017eem\u016f (gliko), jako nap\u0159\u00edklad vla\u0161sk\u00e9 o\u0159echy. Oblast je zaj\u00edmav\u00e1 i rakij\u00ed z moru\u0161\u00ed (Ersek\u00eb, Leskovik).
Jihoz\u00e1pad zem\u011b obep\u00edn\u00e1 Alb\u00e1nskou rivi\u00e9ru, kde se \u010dist\u00fd hor-sk\u00fd vzduch prol\u00edn\u00e1 s teplem mo\u0159e a \u010din\u00ed tak z tohoto kraje nejvyhled\u00e1van\u011bj\u0161\u00ed turistickou destinaci Alb\u00e1nie. L\u00e1k\u00e1 nejen sv\u00fdm jedine\u010dn\u00fdm klimatem, ale tak\u00e9 lahodnou kuchyn\u00ed. Cestu k rivi\u00e9\u0159e lemuj\u00ed restaurace s nab\u00eddkou \u010derstv\u00fdch ryb a plod\u016f mo\u0159e. Na chu\u0165 zdej\u0161\u00edch garn\u00e1t\u016f, s\u00e9pi\u00ed, olihn\u00ed a sl\u00e1vek hned tak nezapomenete.
Tak\u00e9 horsk\u00fd pr\u016fsmyk Llogara coby jedin\u00e1 p\u0159\u00edstupov\u00e1 cesta k Rivi\u00e9\u0159e nab\u00edz\u00ed m\u00edsta k odpo\u010dinku, na nich\u017e lze rovn\u011b\u017e ochutnat m\u00edstn\u00ed speciality, jako nap\u0159\u00edklad maso na ro\u017eni (mish i pjekur n\u00eb hell), horkou kuku\u0159i\u010dnou ka\u0161i (harapash i ngroht\u00eb \u2013 m\u00ebm\u00eblik\u00eb misri), vnit\u0159nosti z kojen\u00fdch jeh\u0148\u00e1tek (t\u00eb br\u00ebndshme t\u00eb qinqjave pir\u00ebs), \u017eel\u00e9 z medu a o\u0159ech\u016f (pelte me mjalt\u00eb e arra) atd.
Maso v t\u00e9to oblasti je z cel\u00e9 zem\u011b nejlahodn\u011bj\u0161\u00ed. Bl\u00edzkost mo\u0159e a kvalita pastvin mu d\u00e1vaj\u00ed neopakovatelnou chu\u0165, zejm\u00e9na jeh-n\u011b\u010d\u00edmu z pahork\u016f v okol\u00ed Karaburunu. Jeh\u0148ata se v\u011bt\u0161inou op\u00e9kaj\u00ed na ro\u0161tu (cel\u00e1), na uhl\u00edc\u00edch nebo v peci.
Pro chladn\u011bj\u0161\u00ed kraje t\u00e9to oblasti je typick\u00e1 past\u00ebrma, maso konzervovan\u00e9 su\u0161en\u00edm. Doma i v restaurac\u00edch se pod\u00e1v\u00e1 v\u011bt\u0161inou s fazolemi.
Jin\u00fdm tradi\u010dn\u00edm pokrmem, kter\u00fd uv\u00edtaj\u00ed tak\u00e9 vegetari\u00e1ni, jsou r\u00fd\u017eov\u00e9 kuli\u010dky qofte me oriz (Qifqi), lunxhk\u00fd z\u00e1vin (lakror i Lunx-hit \u2013 koftopite), dom\u00e1c\u00ed t\u011bstovinov\u00e1 r\u00fd\u017ee (pilaf me rosnica), kor\u010d-sk\u00fd fazolov\u00fd z\u00e1vin (petanik me fasule) \u010di fale\u0161n\u00e9 masov\u00e9 kuli\u010dky s \u010desnekem a jogurtem z oblasti kolem Gjirokast\u00ebru. Serv\u00edruj\u00ed se zejm\u00e9na na svatb\u00e1ch po masit\u00fdch chodech pro snaz\u0161\u00ed za\u017e\u00edv\u00e1n\u00ed.<\/p>\n

P\u0159\u00edprava kuli\u010dek z r\u00fd\u017ee qofte me oriz (Qifqi)<\/h3>

Vezm\u011bte 5 a\u017e 6 vajec na kilo r\u00fd\u017ee. Propl\u00e1chnutou r\u00fd\u017ei pova\u0159te do sucha. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed d\u0159ev\u011bnou l\u017e\u00edc\u00ed ji nechte vychlad-nout. P\u0159idejte vejce, m\u00e1tu, \u010dern\u00fd mlet\u00fd pep\u0159 a s\u016fl. Sm\u011bs nab\u00edrejte l\u017e\u00edc\u00ed a vkl\u00e1dejte do rozp\u00e1len\u00e9ho oleje.<\/p>

Edvin Kasimati<\/p>\n\"Ushqimet\n\"Ushqimet\n\"Ushqimet\n\"Ushqimet","_links":{"self":[{"href":"https:\/\/albanieoffroadpruvodce.cz\/index.php?rest_route=\/wp\/v2\/pages\/639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/albanieoffroadpruvodce.cz\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/albanieoffroadpruvodce.cz\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/albanieoffroadpruvodce.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/albanieoffroadpruvodce.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=639"}],"version-history":[{"count":6,"href":"https:\/\/albanieoffroadpruvodce.cz\/index.php?rest_route=\/wp\/v2\/pages\/639\/revisions"}],"predecessor-version":[{"id":655,"href":"https:\/\/albanieoffroadpruvodce.cz\/index.php?rest_route=\/wp\/v2\/pages\/639\/revisions\/655"}],"wp:attachment":[{"href":"https:\/\/albanieoffroadpruvodce.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}