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A Traditional Albanian Dish
Albanian Qofte are traditional meatballs from Albania. Cooks typically make them from ground meat, such as lamb, beef, or a mixture of both. They combine the meat with various seasonings, herbs, and sometimes bread crumbs or soaked bread. These meatballs are a popular and beloved dish in Albanian cuisine, and they are known for their savoury flavour and versatility.
Cooked in Different Ways
You can fry, grill, or bake them. Garlic, onions, parsley, and spices like oregano or paprika often flavour the meatballs. People serve Qofte as a main dish, appetizer, or snack, and they usually accompany them with sides like yogurt, salad, or bread.
Various regions throughout the Balkans and the Mediterranean have their own variations of Qofte, but the Albanian versions distinguish themselves with their specific flavour combinations and simplicity. People enjoy Qofte in homes, traditional restaurants (called qebaptore), and at festive gatherings.
Albanian Qofte Step by Step Recipe
Ingredients:
500g ground beef (or a mixture of beef and lamb)
1 medium onion, finely chopped
2-3 garlic cloves, minced
2 slices of stale bread (soaked in water and squeezed dry)
1 egg
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried oregano
1 teaspoon paprika (optional)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 tablespoon olive oil (for the mixture)
Flour (for dusting the meatballs)
Olive oil or sunflower oil (for frying)
Instructions:
Prepare the Meat Mixture
- In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, parsley, soaked bread (squeezed to remove excess water), and egg.
- Add salt, pepper, oregano, and paprika. Mix everything together thoroughly using your hands. You want to ensure that the ingredients are well incorporated.
- Add a tablespoon of olive oil to the mixture for extra juiciness.
- Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes to let the flavours meld.
Shape the Meatballs
After the resting time, take the mixture out of the fridge. With wet hands, shape the meat mixture into small balls (about the size of a golf ball) or flatten them into small patties if preferred.
Coat in Flour:
Lightly coat each meatball in flour. This helps create a crispy outer layer when frying.
Fry the Qofte:
- In a frying pan, heat enough olive or sunflower oil to cover the bottom of the pan.
- Fry the meatballs over medium heat, turning occasionally, until they are golden brown on all sides and cooked through. This should take about 8-10 minutes.
Drain and Serve:
Once cooked, remove the Qofte from the pan and let them drain on a plate lined with paper towels to absorb any excess oil.
Serving Suggestions:
- Serve with a dollop of plain yogurt or tzatziki, a fresh salad, or pita bread.
Qofte can also be enjoyed with qoftore, which is a traditional sauce made with tomatoes, onions, and peppers.
Enjoy your homemade Albanian Qofte!
Recommended Wine
Sangiovese (Chianti, etc.)
Why it works: This is arguably the perfect match. Sangiovese has bright acidity and flavours of cherry, dried herbs, and a subtle earthiness that mirror the oregano, parsley, and paprika in the qofte. Its acidity cuts through the richness of the meat beautifully.
Barbera
Why it works: From Italy’s Piedmont region, Barbera is a fantastic “food wine.” It has low tannins and very high acidity, which makes it incredibly refreshing with the qofte and cleanses the palate with every bite.
