Albania has had a wild history, like a lot of eastern Europe.  It’s little visited by tourists and is little developed.  Mother Teresa is probably Albania’s most famous citizen, having won a Nobel peace prize and well on her way to being a saint. Tirana International airport was named after her in 2001.
Skanderbeg is also another important name in Albania, for his freedom struggle. He successfully overthrew three Ottoman sieges and also led several anti-Ottoman agitations in Albania. Ahmet Bey Zogu became the first president of Albania in 1925 and in 1928 ascended the throne under the name Zog.  Having a King Zog is interesting enough, but he is also the only national leader in modern times to return fire during an assassination attempt.
Elvanagjata is the most popular artist of Albania .. and worth a google search 😉
Albanians nod their head up and down to mean ‘no’, and shake it from side to side for ‘yes’.
Its one of only 3 European capitals to be without a McDonalds.
Thank you to Mimoze for her tip on this dish 🙂
Rating: 9/10 .. lovely flavour
3 tbsp unsalted butter
1/2 tbsp olive oil
600g lamb shoulder cut into chunks
Salt and freshly ground black pepper, to taste
1 tbsp cup flour
50g long grain white rice
2 cloves garlic, finely chopped
1.5 tbsp finely chopped oregano
250g plain yoghurt
2 large eggs
Freshly grated nutmeg
Heat 1.5 tbsp. butter and the oil in a saucepan over medium-high heat.
Season lamb with salt and pepper and toss with 1/2 tbsp flour.
Working in batches, cook lamb, turning as needed, until browned, 10–12 minutes.
Add rice, garlic, oregano, and 3/4 cup water; boil.
Heat oven to 375°
Reduce heat to medium-low; cook, covered, until rice is just tender, about 18 minutes. Add salt, and pepper and transfer to a baking dish
Melt remaining butter in a small saucepan over medium-high heat.
Whisk in remaining flour; cook until smooth
Remove from heat; whisk in yoghurt, nutmeg, eggs, salt, and pepper until smooth.
Pour yoghurt sauce evenly over lamb mixture.
Bake until golden and the lamb is tender, 45–60 minutes.
Serve with green beans & salad

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