banosh

Banosh is a traditional cornmeal dish from the northern highlands of Albania, associated especially with mountain shepherd communities. Variants of the dish are found in neighboring regions such as Kosovo and parts of North Macedonia. The core ingredients typically include cornmeal and whey or a combination of whey and water, enriched with dairy such as butter and cheese (often a soft sheep or cow cheese or kajmak).

Preparation involves cooking the cornmeal slowly in hot whey until the mixture thickens into a creamy porridge. The consistency is usually thick and smooth, with the dish sometimes further enriched by stirring in butter and cheese near the end. In some regional variations, the finished banosh is poured into a greased pan and baked briefly to create a firmer, sliceable texture, while in others it remains soft and is served hot with accompanying items.

Banosh is commonly served with roasted or sautéed peppers, and may be accompanied by additional dairy such as sour cream or extra kajmak. The choice of cheese and whether the dish is baked or kept soft can vary by locality. The dish is valued as a hearty, winter-friendly staple that makes use of readily available dairy and cornmeal, reflecting the dietary practices of highland communities.

Cultural context: banosh is tied to pastoral and rural life in the Albanian highlands and has a place in traditional celebrations and daily winter cooking. It exemplifies the blend of dairy products and cornmeal typical of mountain cuisine and remains a recognizable emblem of northern Albanian culinary heritage.