Top 3 Albanian Casseroles

Pastiçe is an oven-baked casserole consisting of pasta (usually spaghetti), feta cheese, milk, egg, oil, salt, and pepper. The pasta is partially cooked, then mixed inside a casserole with the rest of the ingredients until well coated. For a richer result, the top can be dotted with dabs of butter and sprinkled with cheese. Once baked, the casserole should be served right away. Pastiçe is not a dish with a long tradition or history, but one can find it prepared in almost all Albanian homes.Expand

Tavë kosi, dubbed the unofficial national dish of Albania, is a casserole dish consisting of lamb meat and rice that's been seasoned and topped with kos, Albanian soured milk made from goat's or ewe's milk. The dish dates back to the 15th century and originates from the town of Elbasani, but today it is enjoyed throughout Albania and Kosovo, as well as Turkey, where it's known under the name Elbasan tava, topped with béchamel sauce instead of kos. The original recipe has now been modified, so instead of soured milk, the dish is usually coated with a sauce made of yogurt and eggs, while another common variation, tavë kosi me mish pule, replaces lamb with chicken meat.Expand

Shapkat is a traditional corn pie casserole that's usually filled with feta cheese, dill, and spinach. The dish originates from the city of Gjirokastra. Although this casserole is traditionally stuffed with spinach, there are also variations that replace it with leeks, wild cabbage, and various local greens. Other ingredients for the casserole include corn flour, olive oil, green onions, and milk. Shapkat is baked until the surface develops a golden brown color, and it's then served warm, ideally with a glass of yogurt on the side.Expand