Nofkën

Nofkën is a traditional dish originating from the Albanian-speaking regions of the Balkans, particularly in the northern areas of Albania and Kosovo. The name derives from the Albanian word *nofka*, meaning "dumpling," and *kënë*, which refers to a type of dough or batter. This dish is a staple in local cuisine, often served during festive occasions, family gatherings, or as a comforting meal.

Nofkën is typically made from a simple dough composed of flour, water, and sometimes a small amount of salt or baking powder. The dough is rolled out thinly and cut into small, circular pieces, which are then filled with a mixture of minced meat—usually lamb, pork, or a combination—and finely chopped onions, garlic, and spices such as black pepper, paprika, or marjoram. Some variations include the addition of rice or herbs like parsley or dill. The filled dough pieces are then folded into half-moon shapes, sealed, and boiled until they float to the surface.

The dish is often served with a side of yogurt, a drizzle of melted butter, or a simple tomato-based sauce. In some regions, nofkën is accompanied by a spicy red pepper sauce or a tangy vinegar-based dressing. Its simplicity and versatility make it a beloved comfort food, reflecting the resourcefulness and culinary traditions of the Albanian people.

While nofkën is most commonly associated with Albanian cuisine, similar dumplings exist in neighboring cultures, such as the Serbian *krajbrk* or the Greek *tiropita*. However, its preparation and cultural significance remain distinct within Albanian culinary heritage. The dish is also a symbol of hospitality, often prepared in large quantities to share with guests.