këpudha

Këpudha is a traditional Albanian savory pastry, typically enjoyed as an appetizer or side dish. The name "këpudha" is believed to be derived from the Albanian word for "cabbage" or "cabbage leaf", although the pastry does not actually contain cabbage.

The këpudha pastry is usually made with layers of dough and cheese, similar to a calzone or a spanakopita. The dough is typically made from flour, water, and salt, and is wrapped around a filling of cheese, herbs, and sometimes other ingredients such as meat or eggs. The pastry is then baked until golden brown and crispy.

Këpudha is a popular dish in Albania and is often served at social gatherings and celebrations. The pastry is also widely available in Albanian restaurants and bakeries around the world. In addition to its cultural significance, këpudha is also a simple and satisfying food that can be enjoyed by people of all ages.

The tradition of making këpudha dates back to ancient times in the Balkan region, where cheese and bread were staples of the Albanian diet. Over time, the recipe for këpudha has evolved and been influenced by various cultural and culinary traditions. Today, këpudha remains a beloved dish in Albania and is an important part of the country's culinary heritage.

In modern times, variations of këpudha have emerged, incorporating new ingredients and flavors into the traditional recipe. However, the core elements of the pastry remain the same, with a focus on cheese, dough, and simplicity.