Mollë

Mollë is a traditional Albanian dish that has gained popularity in the broader Mediterranean region. It is a hearty stew made with a variety of ingredients, typically including lamb or beef, along with vegetables such as potatoes, carrots, and onions. The dish is often flavored with herbs and spices, including rosemary, thyme, and garlic. Mollë is typically slow-cooked to allow the flavors to meld together, resulting in a rich and comforting stew.

The origins of mollë can be traced back to the mountainous regions of Albania, where the dish was traditionally prepared by shepherds and farmers. It was a practical way to use up leftover meat and vegetables, making it a staple in rural Albanian cuisine. Over time, mollë has evolved and spread beyond Albania, becoming a beloved dish in countries like Greece, Italy, and the Balkans.

Mollë is often served with bread, such as pita or crusty bread, to soak up the delicious broth. It can also be accompanied by a side of yogurt or tzatziki for added flavor. The dish is versatile and can be customized with various ingredients depending on availability and personal preference. Despite its humble origins, mollë has become a symbol of Albanian culinary heritage and a favorite among food enthusiasts worldwide.