Pështjelle

Pështjelle is a traditional Albanian dish primarily made from cornmeal and cheese. It is a simple yet hearty food that has been a staple in many Albanian households, particularly in rural areas. The core ingredients are typically cornmeal, water or milk, and a salty white cheese, often feta or a similar local variety.

The preparation of pështjelle usually involves cooking the cornmeal into a thick porridge. While still hot, the cheese is added and mixed in until it melts and is evenly distributed throughout the cornmeal mixture. Some variations may include adding butter or olive oil for richness. The consistency can range from a soft, creamy dish to a firmer, more solid consistency that can be sliced.

Pështjelle is often served as a main meal or as a side dish. It is commonly eaten hot, sometimes with a dollop of yogurt or a drizzle of honey, depending on regional preferences. Its simplicity makes it an economical and accessible dish, relying on readily available ingredients. The taste is characterized by the savory notes of the cheese combined with the earthy flavor of the cornmeal. While its exact origins are difficult to pinpoint, pështjelle reflects the agricultural heritage of Albania and the resourceful use of local produce.