Gjoj

Gjoj is a traditional Albanian dish, originating from the southern regions of Albania. It is a hearty stew made with lamb or mutton, which is slow-cooked with a variety of vegetables and spices. The dish is typically prepared during the colder months, utilizing the tougher cuts of meat that are more suitable for long, slow cooking.

The primary ingredients in gjoj include lamb or mutton, onions, carrots, potatoes, and tomatoes. The meat is first browned in a large pot, then the vegetables are added and the mixture is covered with water. The stew is seasoned with salt, pepper, and various herbs such as bay leaves and thyme. It is then simmered for several hours, allowing the flavors to meld together and the meat to become tender.

Gjoj is often served with a side of bread, known as "fëgesë" in Albanian, which is typically made from a coarse flour and is perfect for soaking up the rich stew. The dish is a staple in Albanian cuisine and is enjoyed by both locals and visitors alike. Its hearty and comforting nature makes it a popular choice during the colder months, providing warmth and sustenance.