gjakomit

Gjakomit is a traditional Albanian dish originating from the southern region of Albania, particularly the Labëria and Gjirokastër areas. The name derives from the Albanian word *gjak* (meaning "blood") and *komit* (referring to a type of minced meat), though the dish does not contain actual blood. It is a type of minced meat dish, typically made with pork, beef, or a combination of both, seasoned with spices such as paprika, garlic, and sometimes pine nuts or raisins for added flavor.

The dish is often served as a main course, particularly during festive occasions, holidays, or family gatherings. Gjakomit is usually cooked in a clay pot or oven, allowing the meat to absorb rich, smoky flavors. It is often paired with traditional Albanian sides like *fërgesë* (a vegetable stew) or *borek* (stuffed phyllo pastry). The texture is tender and moist, with a slightly spiced taste that reflects the culinary traditions of the region.

Gjakomit is also a symbol of Albanian hospitality and communal dining, often prepared in large quantities to share among guests. While it is most strongly associated with southern Albania, variations of the dish exist in other parts of the Balkans, reflecting regional adaptations of similar minced meat preparations. Its preparation methods and ingredients may vary slightly depending on family traditions, but the core essence remains a hearty, flavorful dish deeply rooted in Albanian culture.