The gastronomic tradition of Himara

The region of Himara, in Albania, is characterized by high mountains descending on the sea. In this geographical context, gastronomy presents the typical characteristics of a pastoral and peasant tradition, but also a seafaring tradition.

In fact, the traditional menu of the region offers both fish and meat dishes. Lamb is the most traditional and used variety of meat. In the meat menu there is always the “kukurec“, grilled entrails wrapped in lamb intestines, and and the “ksirogjak“, intestine filled with rice and lamb.

Milk products such as yogurt, butter and cheese are also very common. A specialty of the area is the “pervelak“, a mixture of boiled butter, cheese and bread.

Savory pies are very present in the kitchen of Himara. They are usually stuffed with vegetables but also with meat or fish. The best known are the “mesnic”, salted chicken and beans pie and the “roshnica,” with rosemary.

Among the alcoholic beverages, raki and some varieties of wines are very common. Coffee liqueur is a traditional home-made specialty in ancient Himara.

Fig is a very popular fruit in the area and is consumed both fresh and dry. It is also used in the preparation of “bukfiqa”, crushed dried figs mixed with raki.