katëshe

Katëshe is a traditional Albanian dish originating from the southern region of the country, particularly the areas around Berat and Gjirokastër. The name derives from the Albanian word *katër* (meaning "four"), referring to the four main ingredients that form its base: cheese, eggs, flour, and butter. This dish is a staple in Albanian cuisine, often served as a side dish or a light meal, especially during breakfast or as part of a *byrek* (stuffed pastry) spread.

The preparation of katëshe involves mixing grated cheese, typically a hard variety like *qeshap* (similar to pecorino), with beaten eggs, flour, and melted butter. The mixture is then cooked on low heat, stirring constantly to prevent burning, until it thickens into a creamy, spreadable consistency. Some variations include the addition of herbs like parsley or dill, or spices such as nutmeg or black pepper, though the classic version remains simple and unadorned.

Katëshe is known for its rich, savory flavor and smooth texture, making it a versatile accompaniment to bread, *burek*, or other Albanian dishes like *tavë kosi* (baked lamb with yogurt). It is also commonly enjoyed with *rakia*, the traditional Albanian fruit brandy, adding a balance of sweetness and warmth to the meal. The dish reflects the rural culinary traditions of Albania, where simplicity and the use of locally available ingredients are prioritized.

Beyond its culinary significance, katëshe holds cultural importance, often featured in family gatherings and festive meals. Its preparation is a communal activity, passed down through generations, and it remains a symbol of Albanian hospitality and home cooking.