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3 CONTENTS UKRAINE 06 ALBANIA 30 AUSTRIA 52 BOSNIA AND HERZEGOVINA 74 BULGARIA 98 CHILE 128 CROATIA 154 COLOMBIA 182 HUNGARY 216 MONTENEGRO 246 NORTH MACEDONIA 268 ROMANIA 296 SERBIA 318 SLOVAKIA 342 SLOVENIA 368 3

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5 ABOUT THE COOKBOOK Dear reader/cooks, Welcome to our culinary journey through 15 Porsche finance group countries. All recipes are traditional and very common meals in each of our 15 countries. We hope you’ll enjoy cooking and exploring new original flavors with us. Visit other countries in your own kitchen. We hope you’ll enjoy it. 5

6 Arsenalna, a metro stop in Kyiv, the capital of Ukraine, is the second-deepest station in the world with a depth of 105.5 metres. To give you an idea of how deep it is, consider that the Statue of Liberty could fit inside exactly with 12 metres to spare. People who live or work in this station must suffer two apparently neverending escalators every day. UKRAINE 105.5 m 6

7 Ukraine is the biggest country in Europe, with rich and diverse culture, the birthplace of numerous talented artists and public figures known all around the world. It covers about 600,000 km2, with a population of about 43 million. Ukraine is home to seven sites protected by the UNESCO World Heritage List. The nation’s capital and largest city is Kyiv. AINE KYIV 7

8 MARINATED PORCINI MUSHROOMS STARTER 30 MIN 4 SERV. UKRAINE ALL YEAR

9 Ingredients: • 800 g porcini mushrooms • 1.5 l water • 50 ml vinegar • 40 g salt • 10 g sugar • 2-3 garlic cloves • 10-15 black peppercorns • 5 allspice peas • 2 bay leaves Cooking steps: 1. Any medium-sized, non-overgrown mushrooms with a dense structure are suitable for pickling. The ideal porcini mushrooms are no more than 5 cm in height, with a strong leg. 2. Cut small mushrooms into quarters directly with the cap, and take the small ones whole. 3. Soak the mushrooms in a salt solution (20 grams of salt per 1 liter of water) for 15-20 minutes. 4. Boil the soaked and peeled mushrooms in salted water for 20 minutes. Transfer them to the bowl with your hands. 5. Add 20 grams of salt, sugar, bay leaves, garlic cloves, black pepper for spiciness, and allspice for flavor to 500 ml of water. Add vinegar. Put the mushrooms into the boiling marinade and leave to boil for 10 minutes. 6. Put the mushrooms into jars, fish out the spices, and add them to the mushrooms. Pour everything with marinade. The mushrooms should be covered with marinade by about 1 mm on top. 7. The marinated porcini mushrooms will be ready to serve the next day. M A R I N AT E D P O R C I N I MUSHROOMS ( M A R Y N O VA N I B I L I H R Y B Y / МАРИНОВАНІ БІЛІ ГРИБИ) Mushroom dishes are a traditional part of the Ukrainian diet in many regions. Almost 2,000 species of mushrooms grow in Ukraine, up to 500 of them are considered edible. This traditional recipe for mushrooms is part of the standard menu for the Ukrainian Christmas Eve dinner – Sviata vecheria. B E V E R A G E R E C O M M E N D A T I O N : HORILKA, MEAD

1 0 20 MIN 4 SERV. P O R K F A T W I T H G A R L I C STARTER UKRAINE ALL YEAR

1 1 Ingredients: • 500 g pork fat • 15 g salt • 30 g garlic • 1 tsp ground black pepper • dried herbs or any spices to taste Cooking steps: 1. Remove the skin from a piece of lard and cut it into pieces. 2. Grind with a meat grinder two or more times until paste consistency. 3. Peel and chop the garlic. Add salt, black pepper, garlic, and herbs. 4. Mix everything thoroughly until it is smooth. 5. Put the paste into a glass container, cover it and store it in the refrigerator. Pork fat is traditionally served with rye bread.  PORK FAT WITH GARLIC ( S A L O Z C H A S N Y K O M   /   С А Л О З ЧАСНИКОМ) Salo (pork fat) is one of the main symbols of Ukrainian cuisine. It is consumed raw, salted, or smoked. But the main thing is that with any method of cooking, lard always remains delicious. Archaeological research shows that Ukrainians have been consuming salo since ancient times. At that time, this dish had a symbolic meaning: the boar embodied strength, courage, and bravery. And today scientists insist on the unique beneficial properties of this product. B E V E R A G E R E C O M M E N D A T I O N : HORILKA, MEAD Horilka – is an alcoholic beverage made from a solution of ethyl alcohol (usually 40%). The name (from Ukrainian ‘hority’ – ‘to burn’) is explained by the fact that to check the alcohol content in the drink it was set on fire. If the amount was sufficient, the liquid burned with a green-blue flame.

1 2 HUTSUL SALAD 30 MIN 4 SERV. STARTER UKRAINE ALL YEAR

1 3 Ingredients: • 300 g beetroot • 70 g white beans • 80 g prunes • 80 g sauerkraut • 40 g onion • oil • black pepper • salt Cooking steps: 1. Prepare the beans. Soak dry white beans in water for 6-8 hours. Then boil until ready and cool. 2. Bake beets in the oven or boil them. Peel the tomatoes and cut them into cubes. 3. Wash the prunes and immerse in hot water for 20 minutes to soften them. Then cut the dried fruit into strips. 4. Cut the onion into half rings. 5. Mix all the ingredients in a bowl, add salt, pepper, and season with fragrant oil. HUTSUL SALAD ( H U T S U L’ S ’ K Y Y S A L AT   /   Г У Ц У Л Ь С Ь К И Й САЛАТ) Hutsul Salad is a dish native to Bukovyna region. Its main ingredient is boiled beets. This salad is usually prepared during Lent because it does not contain meat or other animal products. At the same time, the dish turns out very hearty and tasty. B E V E R A G E R E C O M M E N D A T I O N : HORILKA, MEAD, UZVAR Mead – is an alcoholic beverage made by fermenting honey mixed with water. Classic mead has a mature, slightly sour taste, a delicate sweet aroma, and a low alcohol content (5-10%). Light carbonation will make the drink a worthy alternative to kvass in the summer heat, and the addition of spices will help warm you up in the winter cold. Moreover, honey wine is a reliable tool in the fight against autumn depression, seasonal colds and general weakness. It improves digestion, regulates metabolic processes in the body, and increases immunity. Uzvar – is one of the most popular drinks of Ukrainians. It is made from dried berries: pears, apples, plums, cherries, blueberries, in the southern regions uzvar made of apricots is quite widespread. Ukrainians dried the fruits in the sun, in ordinary or special ovens - dryers or baths.

1 4 RED BORSCH 70 MIN 4 SERV. MAIN DISH 1 4 UKRAINE ALL YEAR1 4

1 5 Ingredients: • 1.5 l water • 150 g pork ribs • 30 g beans • 100 g potato • 100 g beetroot • 50 g carrot • 40 g onion • 70 g fresh white cabbage • 50 g tomato sauce • 20 g garlic • 15 g oil • 2 bay leaves • salt • fresh herbs • sour cream for serving Cooking steps: 1. Wash, clean, and cut the pork ribs. Put them in a pan of water. Add pepper and bay leaves. Cook the broth over low heat for 30 minutes. 2. Wash and boil the beans. 3. Wash and clean carrots, garlic, onions, and beetroot. Cut the onion into strips, grate the carrot, chop the garlic. Pour oil into a heated pan, add carrots and onions. Fry on medium heat for 5 minutes. 4. Add grated beetroot, tomato sauce, and 300 ml of broth. Stew the vegetables for 10 more minutes. 5. Peel and cut the potatoes into medium cubes. Add to broth. 6. Put the fried vegetables into the pot with the broth. Add the boiled beans. 7. Chop the cabbage and add to the borscht. Cook for another 5 minutes. 8. Add salt and pepper to taste. Red Borscht is traditionally served with sour cream and Ukrainian garlic buns. RED BORSCH (C H E R V O N Y Y B O R S H C T / Ч Е Р В О Н И Й БОРЩ) Borsch is a signature dish of Ukrainian cuisine.  On July 1, 2022, Ukrainian borscht was included in the List of Intangible Cultural Heritage of UNESCO. Every region and nearly every family in Ukraine has its own spin on the classic recipe. Interesting fact: The value of life in Ukraine is assessed using the “Borscht Index” (similar to the “Big Mac Index”) to consider purchasing power and determine the inflation of the hryvnia. B E V E R A G E R E C O M M E N D A T I O N : HORILKA, MEAD, UZVAR

1 6 DUMPLINGS WITH POTATOES 60 MIN 4 SERV. MAIN DISH UKRAINE ALL YEAR

1 7 Ingredients: • 360 g flour • 180 ml water • 1 egg • 3 tbsp oil • ½ tsp salt Filling: • 4 big potatoes • 1 onion • black pepper • salt Cooking steps: 1. For the dough, sift the flour. Add warm water and oil. Start kneading the dough. Add salt and an egg. Knead the elastic dough and leave it to rest for 20 minutes under a towel. 2. Peel the potatoes and make a purée. 3. While the mashed potatoes are cooking, chop the onion and fry in oil. 4. Сool the mashed potatoes and add the fried onions.  Add pepper and salt. The filling is ready. 5. Roll out the dough to a thickness of 2-3 millimeters. Using a glass, cut out circles in the dough. 6. Spread the filling on one edge of the circle and gently press the other side. Squeeze the edges of the dough well so that the filling does not leak out of the dumplings during cooking. Form dumplings from all the dough circles. 7. Boil the dumplings in boiling salted water for 3 minutes after they float. Remove the dumplings with a skimmer. Serve them with sour cream and fried onions. DUMPLINGS WITH POTATOES ( VA R E N Y K Y Z K A R T O P L E Y U   /   В А Р Е Н И К И   З КАРТОПЛЕЮ) Varenyky is a Ukrainian national dish that is not inferior in popularity and importance even to borsch. Varenyky are made from fresh dough and various fillings, such as meat, potatoes, mushrooms, vegetables, fruits, cheese, and many more. Their fillings can be salty or sweet, lean, or meaty. Recipes vary greatly depending on the region. Thus, in the Polissia region, people add crushed beans, and in the Zakarpattia region, they add cottage cheese. B E V E R A G E R E C O M M E N D A T I O N : MEAD, UZVAR

1 8 СORN PORRIDGE 35 MIN 4 SERV. MAIN DISH UKRAINE ALL YEAR

1 9 Ingredients: • 180 g medium corn grits, ground • 500 ml sour cream • 500 mll cream 20% fat • 200 g brynza cheese • 300 g bacon • black pepper • salt Cooking steps: 1. Mix sour cream with cream and put it on fire. Slowly add the corn grids and salt. The mixture must be constantly stirred until it begins to boil. 2. When the mixture boils, reduce the heat to a minimum and grind the porridge into a thick cream. Then leave on low heat for another 5 minutes. 3. Put the porridge in a bowl moistened with cold water. Cover with a towel, wrap in a blanket, and leave for 5 minutes. 4. Cut the bacon into large strips and fry over medium heat until it turns into cracklings. Grind the cheese into crumbs. Put hot porridge on a plate. Then put a layer of cheese and hot cracklings on top. СORN PORRIDGE (BANOSH/БАНОШ) Banosh, or banush, is a traditional dish of Hutsul cuisine. It is a strong corn porridge cooked in cream or sour cream, seasoned with cheese, cracklings, or porcini mushrooms. It is considered a calling card of Zakarpattia, because banosh is served there in almost every restaurant. And, of course, it is cooked in every family. Although banosh is a very simple dish, there are many important details in its preparation. It is believed that real banosh can be cooked only in a cauldron on an open fire, and porridge should be stirred only with a wooden spoon. Of course, not every household has an opportunity to cook a meal outdoors, but if you have such an opportunity, be sure to use it! B E V E R A G E R E C O M M E N D A T I O N : MEAD, UZVAR

2 0 BAKED POTATOES AND MEAT 75 MIN 4 SERV. MAIN DISH UKRAINE ALL YEAR

2 1 Ingredients: • 750 g potato • 400 g pork • 180 g onion • 250 g carrot • 3 garlic cloves • 100 g tomato sauce • 300 ml meat broth • 80 g sour cream • 2 bay leaves • oil • black pepper • salt Cooking steps: 1. Cut the meat into pieces. Cut the onion into half rings. Cut the carrot into medium cubes. 2. Cut the potatoes into 4 pieces. 3. Fry the pieces of meat. 4. Add carrots, onions, spices, salt, and pepper. 5. Cover the pan and simmer for 7 minutes. Add tomato sauce and mix everything. 6. Add potatoes, bay leaves, and garlic to the meat and cover everything with broth. Bake for 20 minutes at 200 °C. Add sour cream and herbs. Bake for 10 more minutes. 7. When serving, decorate with herbs. BAKED POTATOES AND MEAT (PECHENYA/ПЕЧЕНЯ) Pechenia is a traditional dish with meat, vegetables, and potatoes baked in an oven. There are many variations of pechenia. They depend on the season, the region, and, of course, the host’s preferences. B E V E R A G E R E C O M M E N D A T I O N : HORILKA, MEAD, UZVAR Nastoinka – is an alcoholic beverage made mainly on berries (plums and cherries) or on herbs and roots of plants using 20-degree vodka, left to ferment in a warm room. Compared to liqueurs, tinctures were stronger and were considered a privileged drink. It was drunk and made by well-off people.

2 2 DUMPLINGS WITH CHERRIES 60 MIN 4 SERV. 2 2 DESSERT UKRAINE ALL YEAR

2 3 Ingredients: • 500 g flour (and more for kneading) • 250 ml kefir • 1 egg • salt Filling: • 400 g sour cherries • 70 g sugar Cooking steps: 1. Add salt and eggs to the flour. Pour in 250 ml of kefir. Knead the dough. It should be elastic, not stick to your hands, and not fall apart during cooking. 2. Remove pits from sour cherries. You can also use the frozen version but thaw it. Add sugar. 3. Roll the dough 2-3 millimeters thick. Using a glass, cut out circles from the dough. 4. Spread part of the sour cherries on one edge of the circle and gently press the other side. Pinch the edges of the dough well so that the filling does not leak out of the varenyky during cooking. 5. Cook the varenyky in boiling water with a pinch of salt over low heat for about 3-4 minutes after they float. Then put the hot varenyky in a bowl and sprinkle with sugar. This will add sweetness and prevent from sticking. Varenyky are traditionally served with sour cream, sugar, and jam. BEVERAGE RECOMMENDATION: T E A , C O F F E E , N A S T O I N K A , UZVAR D U M P L I N G S W I T H S O U R CHERRIES ( VA R E N Y K Y Z V Y S H N YA M Y   /   В А Р Е Н И К И З ВИШНЯМИ) Varenyky have important folklore and even magical significance. Our ancestors ascribed great symbolism to this dish. The shape of the varenyky resembles the new moon, so the dish was used as a sacrificial offering. The process of kneading the dough was identified with the origin of the universe, and the filling symbolized the continuation of the genus. Varenyky was a must-have dish at important events. For example, varenyky were eaten during the harvest, and people believed that this food should give inspiration and strength to the reapers.

2 4 СHEESECAKES 30 MIN 4 SERV. DESSERT UKRAINE ALL YEAR

2 5 Ingredients: • 800 g cottage cheese • 2 eggs • 60 g flour (and more for breading) • 20 g semolina • vanilla extract • salt • oil Cooking steps: 1. Add a pinch of salt, eggs, sugar, and vanilla extract to the cottage cheese. Mix until smooth. 2. Add flour and semolina. If the cheese is too wet, add another tablespoon of flour. But the main thing is not to add too much of it. 3. Roll small balls with a diameter of 3-4 cm from the cheese mass. Press the balls with your hands so that beautiful little syrnyky come out. 4. Bread the syrnyky in flour so that they do not lose their shape. 5. Heat a non-stick frying pan with oil or butter over medium heat. The pan should heat up well. Make sure that the syrnyky do not burn. To get a beautiful golden crust, fry the syrnyky for 3-4 minutes on each side. But it may take a little more or less time. 6. To remove excess oil from ready-made syrnyky transfer them first to a paper towel. Syrnyky are traditionally served with a dash of powdered sugar or a little bit of jam or sour cream. СHEESECAKES (SYRNYKY / СИРНИКИ) Syrnyky are a simple dish that is usually cooked for breakfast or as a dessert. Syrnyky are soft inside and crispy outside. The original recipe contains cottage cheese, eggs, flour, and spices, but you can also add raisins, apricot halves, and other dried fruits. If you have seasonal fruit, you can use cherries, apricots, or raspberries to make your dish more nutritious. BEVERAGE RECOMMENDATION: TEA, COFFEE

2 6 POPPY SEED ROLL 120 MIN 4 SERV. DESSERT UKRAINE ALL YEAR BEVERAGE RECOMMENDATION: NASTOINKA, UZVAR, TEA, COFFEE

2 7 POPPY SEED ROLL (ZAVYVANETS/ ЗАВИВАНЕЦЬ) Pastry with poppy-seed stuffing is very popular in Ukrainian cuisine. The most frequent guest on the Ukrainian table is the Zavyvanets – a poppyseed roll. It is made of short pastry and baked in the oven. This dish has an inimitable aroma and extraordinary taste. According to tradition, families in Ukraine cook three rolls at once– one for you and two others for your parents and guests. Zavyvanet’s traditional recipe has no other stuffing. But today, each family adds something special to it. Thus, there are poppy seed rolls with cherries, apples, dried fruits, nuts, or cheese. Ingredients: • 500 g flour • 25 g instant yeast • 250 ml warm milk • 1 egg • 100 g soft butter • 4 tbsp sugar • salt Filling: • 200 g ground poppy seeds • 5 tbsp sugar • 50 g soft butter • 50 g milk • 1 egg yolk Cooking steps: 1. Prepare the dough. Dilute the yeast in warm milk, add 1 tbsp sugar and 2 tbsp flour. Stir and leave in a warm place for 20 minutes to allow the yeast to work. 2. In a large bowl, combine sifted flour and 3 tbsp sugar, salt, soft butter, and an egg. 3. Add the mass from step 1 to the bowl and knead a soft dough. Form a ball out of it and leave it in a bowl. Cover it with a towel and leave in a warm place for 60 minutes. 4. While the dough rises, prepare the filling. Mix poppy seeds, butter, sugar, and milk until smooth. 5. Preheat the oven to 180 °C. Roll out the dough into a thin layer and spread the poppy seed filling excluding 1-2 cm from the edges, so it is convenient to roll. 6. Form a roll. The seam of the roll must be at the bottom. Grease the roll with a mixture of egg yolk and 1-2 tbsp of milk. Sprinkle with poppy seeds if desired. 7. Put the roll in a preheated oven for 30-40 minutes. The cooking time may depend on the properties of the oven and the size of the roll you have, so check the readiness of the roll with a wooden skewer – the dough should not stick to it. Remove the finished roll from the oven and cool to room temperature. Now you can cut it into portions.

2 8 GARLIC ROLLS 120 MIN 4 SERV. UKRAINE ALL YEAR D a i l y Special

2 9 Ingredients: • 450 g flour • 250 ml warm water • 100 g butter • 10 g dry yeast • 1 tbsp sugar • 1 tsp salt Garlic sauce: • 1/2 garlic head • 3 tbsp oil • fresh herbs • black pepper • salt Cooking steps: 1. Firstly, mix dry ingredients – flour, yeast, sugar, and salt – in a bowl. Then pour in warm milk and add melted butter. 2. Knead the dough until it is elastic and does not stick to your hands. Leave the dough in a warm place for 40-45 minutes, covered with a towel. Roll out the dough and form 12 buns. 3. Carefully spread the buns in a form greased with oil or butter. Leave them for another 30 minutes. 4. Bake the buns in an oven preheated to 180 °C for 25-30 minutes. 5. For the dressing, peel the garlic and chop it with a knife. Add oil, salt, pepper, and herbs to taste. Generously pour the garlic dressing over the buns while they are still hot, so they are better saturated with aromas. GARLIC ROLLS (PAMPUSHKY / ПАМПУШКИ) Every Ukrainian knows that borsch is not a real borsch without pampushky. Pampushky are savory Ukrainian buns made of yeast dough and brushed with garlic sauce. Baked to golden beauty, they are used as a substitute for bread. In Ukraine, pampushky stand in one row with varenyky, banosh, borscht, and salo, and are considered one of the culinary symbols of the Ukrainian culture. Fluffy and airy inside and crispy outside, they perfectly complement the Ukrainian beet soup. These mouth-watering buns are best with a touch of dill and garlic. So, garlic sauce must be added to pampushky. D a i l y Special BEVERAGE RECOMMENDATION: HORILKA, NASTOINKA, UZVAR 2 9

3 0 When talking to an Albanian you may notice that it looks like they are disagreeing with you, but they nod their heads in the opposite direction than us of the western cultures. Shake your head up and down and that means no, shake it side to side and that means yes. The only other place that does the headshake the opposite way is India! It does take some time getting used to. ALBANIA 3 0

3 1 Albanian  kitchen  is  based on typical Mediterranean ingredients. It also has in its tradition a mixture of influences of Balkan and European cuisine in general and Turkish cuisine. Albanian food is known for its high nutritional value and its quite good taste. Almost every region offers its own specialties. Grilling meat, especially lamb, and preparing various pies are prevalent all over the country. The southern and central regions of Albania are especially known for the widespread use of vegetables and greens, olive oil, various spices, and lemon. ANIA SARANDË 3 1

3 2 WHITE BEAN SOUP STARTER 60 MIN 4 SERV. ALBANIA AUTUMN/WINTER

3 3 Ingredients: • 1 kg white beans • 1.25 kg beef shanks • 1 big white onion • 1 green bell pepper • 2 carrots • 4 tbsp olive oil, add more if you skip the beef shanks • 2 tbsp chopped fresh parsley • 0.5 tsp minced garlic • 0.5 tbsp salt • 1 can diced or crushed tomatoes (400 g) • 1 liter hot water • 3 bay leaves • 0.5 tsp paprika Cooking steps: 1. Heat the olive oil in a pressure cooker on low to medium heat and sauté onions and bell pepper until translucent and soft. 2. Add the tomato, drained white beans, and beef stock. 3. Seal the pressure cooker and cook for 30 minutes. Release the steam naturally and then remove the lid. 4. Add the paprika, oregano, salt, and pepper to taste and stir. 5. Serve hot with crusty bread. WHITE BEAN SOUP (SUPË ME FASULE) Bean soup is considered a traditional food in our country. Usually, it is prepared in the winter season as a warm and complete main dish. It is very easy to prepare and deliciously warm on cold winter days. Beans are rich in fiber, which means you will feel full for a long time. They are also rich in minerals, vitamins, and proteins. The relationship with this vegetable is so ancient that it is difficult to find its origin in our country. Beans are the main food on the tables of Albanian housewives. On average, Albanians consume 5-6 kilograms of beans per year, surpassing all the countries of the European Union. B E V E R A G E R E C O M M E N D A T I O N : A SHOT OF PLUMS RAKIA

3 4 20 MIN 4 SERV. ALL YEAR COTTAGE CHEESE AND PICKLED PEPPERS STARTER ALBANIA

3 5 Ingredients: • 400 g cottage cheese • 3 garlic cloves • 1 jar pickled peppers • salt and oil as needed • 2 tomatoes cut into pieces or 5-6 tbsp of tomato sauce • parsley • chili as needed Cooking steps: 1. Split the garlic into cloves and thinly slice some of them. 2. Place a deep-frying pan on the heat, add a little oil, and then the peppers and garlic. Let them fry well and then add curd. If the latter is without salt, add a little salt, to taste. We suggest that for the best taste and healthiest recipe, you use diced tomatoes. If you want them in the form of a sauce, just grate them. After you have thrown in the tomatoes, let the mixture boil and evaporate the excess water. 3. You can also add the remaining garlic to fry if you like its spicy taste. Serve the hot fritter sprinkled with parsley and chili. C O T TA G E C H E E S E A N D PICKLED PEPPERS (FËRGESË ME SPECA) “Fërgesa” is undoubtedly one of the earliest traditions of Albanian cuisine, a simple, easy recipe with a perfect taste, which will undoubtedly whet your palate. It is always used as an appetizer and accompanied by pieces of bread. Cooked in different ways in different regions, it tastes fantastic in all its recipes. B E V E R A G E R E C O M M E N D A T I O N : A SHOT OF GRAPE RAKIA

3 6 STUFFED VINE LEAVES 40 MIN 4 SERV. STARTER SPRING ALBANIA

3 7 Ingredients: • 40 vine leaves • 400 g minced beef meat • 1 red/purple onion • 100 g rice • salt, pepper, and red paprika • 500 ml tomato sauce • 200 ml water Cooking steps: 1. Wash the vine leaves and cut off the stem. 2. Season minced meat and mix it with rice and finely chopped onion. 3. Place one vine leaf on a flat surface with the inner side turned up. 4. Use a spoonful of meat and rice mixture, shaped into a cylindrical form, and place it onto the edge of the leaf. 5. Fold in both sides of the leaf and then fold up the bottom of the leaf over the mixture, then roll the leaf upwards sealing in the mixture. 6. You will end up with little “vine-leave cigars”. 7. Tightly pack the rolls in a deep saucepan (this will help them stay closed during cooking). 8. Cover the rolls with a mixture of tomato sauce and water. 9. Set a plate on the top so the rolls do not move or unwrap during cooking. 10. Cook for around 30 minutes on medium heat. 11. Serve these easy-to-make stuffed vine leaves with a dollop of sour cream while hot. STUFFED VINE LEAVES (JAPRAK) Grape leaves are an essential part of the most delicious Mediterranean dishes. In every private household, it is difficult not to find two or three different varieties of grapes. They are very popular in Albania, especially for lovers of japrak. But these leaves have other beneficial uses. They are rich in vitamins and minerals. We find them packaged in different containers, but the healthiest version is the fresh one. Grape leaves taste best when steamed. The best time to prepare japrak is the spring. B E V E R A G E R E C O M M E N D A T I O N : A SHOT OF PLUM RAKIA

3 8 YOGURT AND LAMB CASSEROLE 90 MIN 4 SERV. MAIN DISH 3 8 B E V E R A G E R E C O M M E N D A T I O N : A COLD GLASS OF BEER ALL YEAR ALBANIA

3 9 Ingredients: • 100 g butter • 20 ml olive oil • 2 kg boned lamb shoulder, cut into 5 cm cubes • 4 garlic cloves, grated • 1 tsp dried oregano • 60 g long-grain white rice • 50 g plain flour • 600 ml Greek-style yogurt • 4 eggs • freshly grated nutmeg, to finish • salt and freshly ground black pepper Cooking steps: 1. Heat 20 g of butter and oil in a large frying pan over medium heat. 2. Season the lamb, add to the pan, and cook, turning occasionally, for 5 minutes or until golden. 3. Add garlic and cook, stirring, for 2 minutes or until golden, then add 200 ml water. Bring to a simmer and cook over low heat for 1 hour and 30 minutes or until the lamb is just tender. 4. Drain off the liquid leaving 150 ml, stir in rice and oregano. Season and then transfer to a 3-liter capacity baking dish. Set aside. 5. Preheat the oven to 180  °C. Heat the remaining 80 g of butter in a small saucepan. Add flour and cook, stirring, for 2 minutes. Set aside. 6. Whisk together the yogurt and eggs. Season, then whisk in the flour mixture until smooth. Pour over the lamb so that it is smooth, and bake for 40 minutes or until golden and the meat is tender. 7. 7. Serve hot with green salad, if desired. Y O G U R T A N D L A M B CASSEROLE (TAVË KOSI) Tave kosi is a typical, traditional 100% Albanian dish, a tradition turned into a brand. If there is a cooking recipe that is typical of our autochthonous cuisine, it is precisely the yogurt and lamb casserole, prepared for centuries only by Albanian housewives. This dish originated in Elbasan city and when it is cooked, you can expect a wonderful aroma that will fill the whole house. History says that yogurt was used to marinate mutton meat by rich families. And while the meat was eaten by the owners of the house, the part of the yogurt that remained was thickened with eggs and flour and given to the poor, so this part of the cooking could be called the dish of the poor. Rich or poor, the yogurt and lamb Casserole remains the most traditional Albanian dish, almost unique. If you live abroad and say: “Yes, I’ll cook something that is only made in Albania”, you can cook this dish without any fear. This casserole is 100% Albanian.

4 0 HOMEMADE NOODLES 60 MIN 4 SERV. MAIN DISH ALL YEAR ALBANIA

4 1 Ingredients: • 1 small onion • 100 g butter • 2 cups dried porcini (about 50 g) • jufka for 4 persons (about 350-400 g) • 4 cups water • a few sprigs parsley • salt • pepper Cooking steps: 1. Preheat the oven to 200 C. 2. Bring four cups of water to a boil. 3. Meanwhile, chop the onion into small pieces and start cooking it until translucent with a drizzle of olive oil. 4. Once the onion is cooked, add butter, and cook until melted. 5. When the water reaches the boiling point, remove it from the heat, add dried porcini mushrooms and salt, and set aside. Let the porcini mushrooms stay in water for at least 10 minutes. 6. Add the jufka, cooked onion, and melted butter in a ceramic casserole and pour everything with boiling water with the dried porcini mushrooms. 7. Put in the oven, on the lowest rack for around 15 minutes. The mushrooms should have absorbed all the water by this time. 8. Mix well, season with pepper and chopped parsley, and serve. 9. Finally, you may add some grated hard cheese if you like it. HOMEMADE NOODLES (JUFKA DIBRE) The story of jufka is interesting and a bit like a legend. It is thought that its production started in the middle of the 14th century by some families in Dibra, a mountainous area with a relatively cold climate, where winter lasts somewhere around 5-6 months and preparations for it start in early autumn. The wheat flour symbolizes the generosity and hospitality of the Dibrans because of its color, the egg symbolizes the nucleus (family), and the milk symbolizes prosperity. All three ingredients melt into one and create a dough that comes out as hard as cartilage, symbolizing a united and healthy family. B E V E R A G E R E C O M M E N D A T I O N : RED WINE

4 2 ALMOND RICE PILAF 60 MIN 4 SERV. ALL YEAR MAIN DISH ALBANIA

4 3 Ingredients: • 2 medium onions • 400 g lamb • 3 cups rice • 6 cups meat bouillon • 1 cup butter • 100 g almonds • 20 g raisins • 1/2 tsp cinnamon Cooking steps: 1. Clean the rice and set aside. 2. Put the almonds in a bowl of hot water for five minutes. Then drain and remove the skin. 3. Place the raisins in a bowl of hot water and then drain. 4. Thinly slice the onions and set aside. 5. Rinse the lamb with water and then cut it into small pieces. 6. Place a saucepan on the heat and add the butter. When it is hot enough, add the onion and sauté until softened. The onion should not change color. Then, when the onions have softened, add the cut pieces of meat and fry for a few minutes. 7. Cut the shelled almonds into smaller pieces with a knife. Do the same with the raisins. Add them to the pot and mix. Add the rice and stir until it is hot enough. Add the broth and then salt. Lower the temperature and close the lid of the pot. Let all the ingredients boil for about half an hour or until the liquid evaporates. 8. When the pilaf is fully cooked, remove the pot from heat and set aside for 15 minutes with the lid closed. Then mix the pilaf with a wooden spoon, adding black pepper and cinnamon powder. ALMOND RICE PILAF (ALI PASHA PILAFI) Legend has it that one of the favorite foods of Ali Pasha Tepelena, who was one of the most powerful personalities in Albanian history, was exactly pilaf. Ali Pasha was an Albanian ruler who served as a pasha of a large part of western Ottoman territory, referred to as the Pashallik of Yanina. Such a dish, one of the most traditional in Albania, is regularly served in many restaurants in the country. In different areas, this dish is prepared with chicken also, but our suggestion is with lamb meat. B E V E R A G E R E C O M M E N D A T I O N : WHITE WINE

4 4 DELICIOUS LIVER STEW 60 MIN 4 SERV. ALL YEAR MAIN DISH ALBANIA

4 5 Ingredients: • 500 g liver • 4-5 onions • 1 red pepper • 1 green pepper • 3-4 tbsp olive oil • white wine • 2-3 garlic cloves • salt • black pepper • bay leaves • parsley Cooking steps: 1. After cleaning the livers well, leave them on a plate, marinating them with a little salt and black pepper. 2. Meanwhile, chop the onions into nottoo-thin strings. Put a pan with olive oil on heat and as soon as it is warm, throw the onion in it so that it is lightly fried. Leave the onion on heat until it becomes translucent. That is the moment to add the livers, which you can cut into smaller pieces if you wish. Fry them by turning them from time to time on both sides with the help of a fork. 3. After you have cut the peppers into small cubes, throw them into the pan together with the spices to give flavor to the ingredients. Once you see that the livers have dried up their juice, quench them with white wine. 4. Finally, add crushed or finely chopped garlic and parsley. Leave it on the heat for a few more minutes and then remove it and leave covered with a lid. The lid is an important part of making this dish as it keeps the livers tender for longer. 5. You can combine the livers prepared in this way with plain rice, baked or fried potatoes, but also simply with salads. DELICIOUS LIVER STEW (MËLCI NË FURRË) When it comes to the offal of animals or birds, the cooking method should be based on the characteristics of the meat. Let’s take a look at liver, very tasty meat, that is used in several diverse traditional Albanian cooking recipes. When the liver is of and animals, its taste and aroma are very mild. In this case, the taste and aroma are salvaged if it is cooked in an oven. When the meat of the liver is from aged animals or birds, then its taste and aroma are strong and dominant. In this case, the liver meat is best combined in various dishes or sauces with juice and not necessarily in the oven. BEVERAGE RECOMMENDATION: CABERNET SAUVIGNON

4 6 BALLOKUME 60 MIN 4 SERV. 4 6 ALL YEAR ALBANIA DESSERT

4 7 Ingredients: • 1 kg sugar (not powdered) • 1 kg sifted corn flour • 500 g fresh butter (butter should be goat) • 8 eggs • 1/2 cup coffee with “finja” water (which is prepared by putting 2-3 tbsp of fire ash in a glass of water, and is left for about 30 minutes and then carefully drained) Cooking steps: 1. First, put sugar and melted butter in a copper or glass container, whose temperature should be warmish. 2. Mix with a wooden spoon for around 40-45 minutes until the mixture becomes creamy. 3. Then add an egg and continue mixing with a wooden spoon. Add the second egg and continue mixing, do the same with the third egg, and so on. We continue mixing without interruption while adding the “finja” water or a little milk. We suggest you add the cornmeal by hand gradually by continuing to mix with a wooden spoon until you have used up all the flour. Stir it strongly with a wooden spoon so that no grains are created and the mass becomes completely uniform. The mass is then worked by hand until the dough does not flatten when holding it in the hand. 4. Divide the dough into round pieces. 5. Place them in a pan greased with butter and dusted with cornmeal. The balls are placed at a distance from each other as their volume will increase during baking. 6. It is placed in a preheated oven at 180-200 °C. BALLOKUME (BALLOKUME ELBASANI) Ballokume is one of the authentic Albanian sweets, a tradition of the city of Elbasan, and a symbol of Summer Day as well. Even though it is traditionally prepared on Summer Day, it can be served as a dessert at any time. This recipe requires patience and care starting from the selection of the ingredients up to their processing, and then the final baking process. The authentic recipe for preparing “ballokume”, as below, has some specific elements that make the difference in its perfect taste. One of the unique ingredients of “ballokume” is “finja”. It is prepared from the ashes of a fire, and even the old Elbasan mothers and grandmothers take care to take ashes from burning beech wood.

4 8 SEMOLINA CAKE WITH ORANGE SYRUP 210 MIN 4 SERV. DESSERT ALL YEAR ALBANIA

4 9 Ingredients: • 1 glass wheat flour • ½ cup sugar • 1 cup cornmeal for cakes • 4 eggs • 1 glass oil • 1 packet baking powder • 200 grams yogurt • 2 vanilla sugar • 2 tbsp honey orange peel Sherbet: • 2 glasses water • 2 cups sugar • 1 glass water with orange juice Cooking steps: 1. Beat the eggs in a large bowl. Then add sugar and honey and continue beating for another 5 minutes. Add oil, yogurt, and orange peel. 2. Put corn flour for cakes and wheat flour in another bowl, and add baking powder and vanilla. Mix everything and add to the egg mixture. We beat them all together for 2-3 minutes and put the whole mixture in the pan. 3. Bake the dessert in the oven at a temperature of 170 °C. Let it bake for 35 minutes until it gets a reddish color on the surface. 4. As soon as we take it out of the oven, pour the lukewarm sherbet over it. For it to absorb the entire sherbet mass, we serve it three hours after pouring it with the sherbet. 5. For the preparation of sherbet, add the water, orange juice, and sugar, stir, and let it boil until the mixture thickens a little in the form of syrup. S E M O L I N A C A K E W I T H ORANGE SYRUP (REVANI ME SHURUP PORTOKALLI) Revania is one of the oldest Albanian sweets. You can hardly resist its soft, crumbly taste, sweetened with “sherbet”. In every Albanian home, the revania cake is the most beloved of all recipes. Mothers and grandmothers always prepare this recipe for joyous family occasions, but also during the weekends when everyone can join the family. From the traditional to the modern cuisine of today, this dessert continues to maintain its identity. Housewives often combine this recipe with others and add other ingredients for even more flavor and aroma. BEVERAGE RECOMMENDATION: COLD TEA

5 0 ALBANIAN CORNSTARCH PUDDING 60 MIN 4 SERV. ALL YEAR DESSERT ALBANIA

5 1 A L B A N I A N C O R N S TA R C H PUDDING (HASUDE) Hasude is a fantastic dessert with a special taste achieved by adding nuts, according to the tradition of Albanian housewives. This specialty has been prepared for decades in all Albanian regions. Although Albanian housewives cook hasude in different ways, undoubtedly one of the most delicious is the recipe for hasude with walnuts and almonds. Once upon a time, hasude was cooked as a special dessert when friends and guests visited the house or on special occasions of family joy. Our suggestion below shows how to prepare hasude with nuts quite easily at home, a fantastic way to cheer up yourself and your loved ones with something sweet. It is a full-flavored dessert that can be consumed at any time. Its recipe requires a little patience and care, but the result will definitely satisfy your appetite. Ingredients: • 300 g cornstarch • 300 g sugar • 500 ml water • 100 g fresh butter • 1 cup crushed nuts Cooking steps: 1. Pour the mixture of water and corn starch into a bowl and mix well until the starch is completely dissolved in the water. 2. Put a pot on heat, add butter and sugar. Stir until the sugar melts completely and takes on a caramel color, and hardens a little. At this point, add the water with the starch and mix the whole mass with a wooden spoon without interruption. Also, add the crushed walnuts and continue mixing until the mixture thickens into the classic gelatinous form of hasude. The secret of hasude lies in the continuous mixing of the entire mass that is heated. 3. When you take it off the heat, you can spoon it onto a plate or pour it into a pan and then cut it into squares and leave it to cool. B E V E R A G E R E C O M M E N D A T I O N : WHITE WINE