albanicoi

Albanicoi is a traditional Albanian dish originating from the southern region of Albania, particularly the areas around the city of Gjirokastër. The name "albanicoi" is derived from the Italian word *albano*, referring to the white cheese used as a primary ingredient. This dish is a staple in Albanian cuisine, often served during festive occasions and family gatherings.

The preparation of albanicoi typically involves a combination of white cheese, such as *kaşkaval* or *burrëqes*, mixed with fresh herbs like parsley, mint, and sometimes dill. The mixture is seasoned with garlic, salt, and sometimes a touch of lemon juice or vinegar for added tanginess. The cheese is then shaped into small logs or patties, wrapped in grape leaves or vine leaves, and steamed or baked until firm. Some variations include the addition of eggs or flour to bind the mixture.

Albanicoi is often served cold as an appetizer or part of a meze (a selection of small dishes). It pairs well with olive oil, fresh bread, and other traditional Albanian accompaniments like *tavë kosi* (baked lamb with yogurt) or grilled meats. The dish reflects the influence of Ottoman and Mediterranean culinary traditions on Albanian cuisine, blending local ingredients with techniques introduced over centuries.

Beyond its culinary significance, albanicoi holds cultural importance, symbolizing hospitality and communal dining in Albanian society. It is also a popular ingredient in other dishes, such as salads or stuffed vegetables, showcasing its versatility. The dish remains a beloved part of Albanian heritage, passed down through generations.