këpifte

Këpifte is a traditional Albanian dish originating from the northern regions of the country. It is a type of meatball, typically made with ground lamb or beef, though a mixture of both is also common. The meat is seasoned with a blend of herbs and spices, which can vary by region and household, but often include garlic, onion, mint, and parsley. Some recipes also incorporate finely chopped tomatoes or a small amount of breadcrumbs for texture.

The preparation of këpifte usually involves forming the seasoned meat mixture into small, elongated balls, resembling a finger shape, hence the name which loosely translates to "finger food" or "small bites." These meatballs are then traditionally fried in oil until golden brown and cooked through. They can be served as a main course, often accompanied by a side of yogurt, salad, or potatoes. Këpifte can also be enjoyed as an appetizer or part of a mezze platter.

The dish is a staple in Albanian cuisine, particularly during holidays and family gatherings. Its simple yet flavorful nature has made it a popular and comforting food for generations. Variations exist, with some cooks adding a touch of chili for a bit of heat or using different types of herbs to alter the flavor profile. The exact origin and widespread adoption of këpifte are tied to the pastoral traditions of the Albanian highlands.