Specialitete te zones.

Bukë misri ¬– flat, round, hard cornbread; conventional wheat bread is now increasingly found instead.
Byrek – filo pastry stuffed with spinach, ground meat, tomatoes or cheese and baked in the oven.
Çaj mali ¬– mountain tea infused with oregano (Origanum vulgare, Lamiaceae).
Djathë – cheese, a staple food in northern Albania, is home-made and can be very salty. The salt is use as a preservative.
Djathë i ziem – melted cheese with milk, flour, butter and salt, a northern Albanian speciallity.
Groshë or fasule – thick soup with white beans, sometimes eaten with pilaf.
Kaçimak – boiled potatoes with milk, flour, butter and salt.
Kos (yoghurt) – is a popular side dish, often made of sheep’s milk.
Lakuriq me kumuj – pastry made of flour, eggs, pumpkin, sugar and other ingredients and baked at a low temperature in the oven.
Lakra me mish – sauerkraut with meat; a typical winter dish.
Pastiçe – pastry made of milk, cheese and eggs and baked in the oven.
Patate – potatoes, usually French fries, eaten with mutton.
Petulla – pastry fried in oil, only slightly sweet, eaten with honey or cheese.
Pilaf – rice usually with a meat sauce usually served at breakfast.
Raki – grape or plum schnapps (prunus domestica, Rosaceae) with a variety of uses: as a rub for infections, as an inhalation of cold sufferers and as a traditional drink to greet guests (served with coffee).
Speca/patëllxhana të mbushura – peppers stuffed with ground meat, rice, onion and tomatoes.
Soups with chicken, vegetable etc. are served with fresh lemon juice.
Tarator – yoghurt with olive oil, cucumber and garlic.
Turli – thick vegetable stew, with or without meat.
Fërlig – a whole lamb or young pork prepared on skewer over open fire.