A variety of wildlife species thrive here. From waterfowl and birds to mammals such as the wild boar, this rich variety complements the local cuisine. In particular, in the forest of Devjaka on the Adriatic coast, many types of game are hunted, which are included in popular dishes. Fishing is also an important economic activity and enhances the cuisine through the use of these “fruits of the sea”. Sole, perch, eel and mullet are popular. The land and climate also support a wide range of agricultural products. Berries and fruits are especially tasty. Grapes, as mentioned earlier, serve as the basis for the production of brandy. Popular dishes from the region include plum casserole, Elbasani yogurt, Tirana stew, baked filo pie, and baked rice. Ballokume is a special dessert that looks like pulp, and characteristic of Elbasan. It is skillfully prepared by local housewives – first of all, for the celebration of Summer’s Day on March 14th. Baking traditionally combines flour, butter, eggs and sugar to create this delicious dessert. The Berat region has some of the largest fig plantations in the Balkans. Often, figs are prepared as jam or preserves. Figs are renowned for their exceptional quality and are sometimes strung or ground, shaped into shapes and dried. The Miseke area is famous for its turkey production and a special dish called mashed turkey. This dish is available throughout the country, but locals say that the most delicious is in this area. Below is a description of a local delicacy: Clean the turkey. Rub the outside with salt and butter. Bake in a small amount of water and reserve some of this to use in the puree. Crumble the dough (pre-cooked with cornmeal, water, salt, and vegetable oil) or cornbread and leave in the pot. Lightly fry the leek or onion, add the turkey juice and a little water and bring to a boil. Add crushed bread and stir until thickened. Serve mashed turkey.
