My wife Anne had originally picked the destination for this week’s European trip. She had received a recipe from one of her blog friends originally from Bosnia. Unfortunately, it was during Passover and I could not find one of the key ingredients.
So, I changed my flight at the last minute and I decided to take the family to another Balkan country: Albania.
Albania is a rather small country with a population of less than 3 million. It is a country of the Balkan Peninsula like Macedonia, Bulgaria and Greece that we visited over the past few weeks.
Its cuisine is rather rich and varied for a country of that size. It is mainly influenced by Turkish, Italian but also Greek and Roman cooking, as the country has only become independent for the first time in the early part of the 20th century after almost 5 centuries under the control of the Ottoman Empire.
Lamb is probably the most widely used meat in the country. Although I decided to make my tave me presh with beef, it can actually be made with lamb as well. Yogurt is also a staple in a number of dishes, including lamb dishes like tavë kosi, Albania’s national dish.
When I picked tave me presh, I knew Anne would love it, and I was right. As soon as the dish came out of the oven, she rushed to get a taste. She had been sick for a week and had barely eaten for a few days. Plus, it was the middle of Passover which is not known to be the most enjoyable culinary experience of the year. After her first bite, she was sold. She even told me she felt like a prisoner who had just been freed after 20 years of captivity. OK, her actual words were a little more… colored… but you got the point.
I personally liked it but I can’t say that I loved it. I wanted to taste the original tave me presh so the only seasoning I used were salt and pepper, which is probably why my Ashkenazi wife loved it. The North African Jew that I am would have definitely kicked it up a notch… or two…
I typically use leeks in one of two ways: steamed with vinaigrette and crumbled hard-boiled egg on top makes a great French salad. Or as a base for soup, which I rarely make… in this Albanian recipe, leek is the star which makes this dish so unique.
I will definitely make this dish again as Anne has already asked for it. However, I will experiment with spices. Oregano? Marjoram? Thyme? I am waiting for your suggestions in the comments.
- 2 lb leeks (mostly white parts)
- 1 lb ground beef
- 1 onion , finely chopped
- 2 tablespoons tomato sauce
- 1 red bell pepper , finely chopped
- 1 cup beef stock
- Vegetable oil
- Salt
- Pepper
- Sauté the leeks in a little oil for 8-10 minutes. Lay on baking dish.
- Sauté the onion in a little oil until translucent. Add ground beef and continue to cook for a few minutes.
- Add the beef stock, tomato sauce, red bell pepper, salt and pepper. Bring to a boil.
- Pour the meat mixture over the leeks.
Bake in a pre-heated oven at 350F/180C for at least 1 hour. You can leave in the oven for another 10-15 minutes if you prefer the dish more consistent with a little less sauce.
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Hi,
Stumbled across your blog looking for this recipe. I’ve been doing a blog very similar to yours – we do a different country every week – and we are cooking Albanian this week. This is the first recipe we are doing for the week. Will let you know how it turns out.
Hey Nadav, great to meet you and happy you stumbled on our blog. I am sure you are having as much fun as we are 😉 Please let me know how this turns out. We actually enjoyed this dish at home! Stay in touch
Hi Mike,
Yes it’s been a really fun project. Here’s how it turned out:
http://www.foodexplorerblog.com/albania-tave-me-presh-leek-casserole/
Gave your recipe a callout
Still need to plan a few more Albanian dishes for the week. Any suggestions?
Wow, love it! Thanks for the plug. We have only “visited” Albania once for now and I can’t find any other recipes that had caught my eye at the time I did some research. I will check your blog to see what you came up with 😉
Tried the recipe, added oregano nd thyme, about a tablespoon each of fried, crushed before adding. The consensus was the dish was delicious! Thanks for posting the recipe and providing the inspiration.
You’re welcome, Chris. Great suggestions 😉
Mike….should have written dried Not fried!
I’ll be trying this recipe later in the week… To pick up on the topic of seasonings: A friend lived in southern Albania for 5 years or so. I asked him about seasoning a dish, assuming oregano, basil, etc, as typically ‘Mediterranean’. He emphatically said “No, no no!. Sage.”
Indeed on a visit into the villages, we’d see huge spreads of sage drying in the sun.
Hey David, more often than not, it seems that Albanians barely use any spices or herbs for this stew. Enjoy!
Hi Mike,
We do not use the bell pepper on Tave me presh. We do it with rice, tyme and meat. But it depends on which part of Albania the person is from. Our cuisine is different in North compared to South or east Albania, and we do have our herbs in small pots. They make all the difference. Thank you for adding it to your blog.
This two are my favourite and my mom is a great cook.
Tave Lepur me qepe
Mish me laker
And check out on Instagram a place called Mrizi i Zanave, is a restaurant with traditional Albanian dishes with a twist.
I am from south of Albanianand so happy you liked this dish and added to your blog. Yes this dish is a hit.I have done it so many times.
Thank you so much for your comment, Elca. Having the validation from locals is always the greatest pleasure.