UEFA Euro 2024 Special - Albania

 

From top clockwise - Sallatë Jeshile (Green Salad)
Lakror me Pras (Leek Pie)
Homemade flatbreads
Fried aubergine and courgettes with parsley
Ajvar (roasted red peppers and aubergine dip)
Tarator (yoghurt and cucumber)

My first feast for the 2024 Euros is from Albania; the cuisine being influenced by the countries around (Italy, Greece, Montenegro) and from slightly further afield like Türkiye (courtesy of the Ottomans). Whilst researching the recipes I was going to use I discovered the stunning countryside of the country and the ancient histories that bled through the landscape; definately a country to visit in the future.

Albanian Mountains - From Flickr - Marsel Minga

Lakror me Pras (Leek Pie)

 

 Normally the recipe for Lakror me Pras is with flour and eggs so in an attempt to veganise it I used chickpea flour instead.... I was not disappointed.

Ingredients

1 large leek sliced

2 tbsp chopped parsley

1 - 2 tbsp olive oil

110g gram flour

220 ml water

Instructions

1. To make the leek filling put a little olive oil in a pan and saute the leeks for 5 minutes until softened, then add in the salt, pepper and parsley, and stir well. Take off the heat and leave to cool while making the batter.
2. To make the batter sift the gram flour into a mixing bowl and add the water gradually to form a thin batter.  Add extra gram flour or water to get the correct consistency.
3. To make the lakror use a deep baking dish and add a drop of olive oil and rub it over the dish so the base has a coating. Add 3/4 of the batter on top of the oil.
4. Next, sprinkle the leek mixture equally over the batter.
5. With the remaining batter add over the top of the leek and parsley mixture.
6. Place the leek pie at the bottom of the oven for 30 minutes on 180 degrees, moving it up to the middle for the final 15 minutes. Remove from the oven when golden brown.

 

Ajvar (roasted red peppers and aubergine dip)

 

 I used the following recipe for Ajvar... an unctious dip of roasted red peppers and aubergine.. simple and delicious.

 

 

 

 

I turned this recipe for tarator, a yoghurt and cucumber soup with flavours of dill into a thicker dip.  Simply combine cubed cucumber, yoghurt (I used oat yoghurt to keep it vegan), chopped dill, 1 garlic clove crushed and smashed walnuts (crushed in a pestle and mortar); and do not add the water.

 

Plating up the Sallatë Jeshile, fried aubergine and courgettes, Tarator, Ajvar and Lakror me Pras

Lakror me Pras (leek pie) and Sallatë Jeshile (green salad)

The Sallatë Jeshile (green salad) proved to be a great addition to the feast.... just a simple salad of chopped romaine lettuce, a gorgeous beef tomato (deseeded), quarter of a red onion (sliced), kalamata olives and a dressing of olive oil and white wine vinegar.

Score: Italy 2 Albania1

Football Score : 4 (Very exciting first half with Albania scoring within the first 30 seconds - astounding.  Albania were not strong enough to quell the Italian onslaught though and so lost out to the past champions.... )

Food: 4 (Great food for the summer; the ajvar which was a very new dish to me was fresh, and my version of Lakror me Pras (leek pie) was super tasty. Loved it!)