Përngaçshuara

Përngaçshuara is a traditional Albanian dish originating from the northern regions, particularly around Shkodra. It is a type of savory pie, often made with a thin dough similar to phyllo, filled with a mixture of ingredients. The name "përngaçshuara" is derived from "përgatitur," meaning prepared, and "ngacmuar," which can imply stirred or mixed, reflecting the preparation process.

The filling typically includes ingredients such as cottage cheese or gjizë (a type of ricotta), eggs, and sometimes herbs like parsley or mint. Variations exist, and some recipes might incorporate finely chopped meat, spinach, or other local vegetables. The dough is usually stretched very thin and layered, with the filling spread between the layers or enclosed within.

Përngaçshuara is often baked until golden brown and crispy. It can be served as a main course, a side dish, or even as a snack. Its preparation is often associated with family gatherings and special occasions. While the basic structure is consistent, the specific ingredients and proportions can vary significantly from one household to another, reflecting regional culinary traditions and personal preferences. The dish is a good example of the rich and diverse pastry traditions found in Albanian cuisine.