kofshë

Kofshë is a traditional Albanian dish, primarily consisting of roasted lamb or mutton. The name itself, "kofshë," translates to "leg" in Albanian, referring to the main cut of meat used. This dish is often prepared for special occasions, holidays, and family gatherings, embodying a sense of celebration and hospitality.

The preparation of kofshë typically involves seasoning the leg of lamb or mutton with a blend of herbs and spices. Common seasonings include garlic, rosemary, thyme, and salt, though variations exist depending on regional traditions and family recipes. The meat is then slow-roasted, often in an oven or sometimes over an open fire, allowing it to become tender and succulent. The slow cooking process helps to render the fat and develop a rich flavor.

Kofshë is frequently served with a variety of side dishes. Potatoes, often roasted alongside the meat, are a very common accompaniment. Other popular accompaniments can include fresh salads, rice pilaf, or traditional Albanian bread. The dish is enjoyed by people of all ages and is considered a staple of Albanian cuisine, representing a connection to culinary heritage and shared meals. The specific cooking methods and accompanying dishes can vary, reflecting the diverse culinary landscape within Albania.