Corn is widely produced here and serves as a staple for many varieties of culinary delights. Because of the characteristic cold winters, the meat is often dried out of preservation. Vegetables are also chosen according to satiety, including potatoes, onions, garlic, cabbage. Traditional dishes include baked rice, risotto, hash browns, casseroles, pies and mashed potatoes. There are a lot of fish, both sea and fresh water, and are also an ingredient in many dishes. Some cities boast unique dishes and have woven it into the local culture. The Skadar region in particular has several specialties described here:
- Jani Meat: Beef or lamb fried with onion, garlic, sauce and spices. Traditionally cooked on fire, the sauces are reduced, gradually softening the meat.
- Roasted Eggplants: Prepare a few medium sized eggplants by removing the stems, cutting them in half lengthwise and frying briefly. In another pan, prepare the filling by combining the chopped cottage cheese, parsley, flour and egg. Bake stuffed eggplant and serve with parsley and tomatoes.
There are many lagoons in the Léger area, which are habitats for various game species. Many restaurants and houses include the ducks, geese, pheasants and hares that live here in delicious dishes. This game meat is highly valued for its flavor and versatility. In the Dibra region, many fruits and nuts are grown, which are included in the local cuisine. The most famous plum, which has been used for centuries in the production of rakia. Cherries, walnuts, apples, pomegranates are also popular. In the region of Kukesi, a very famous traditional dish called Fli, also known as fliya, is a North Albanian cuisine dish. It consists of several crepe-like layers smeared with cream and served with sour cream. Among soft drinks, bosa (a corn-based drink) is produced in the north of the country.
