lëngët

Lëngët is a traditional Albanian dish, commonly prepared in various regions of Albania, particularly in the central and northern areas. It is a type of stew or soup, typically featuring meat, often lamb or beef, slow-cooked with vegetables and herbs. The defining characteristic of lëngët is its broth, which is rich and flavorful, achieved through the long simmering process. Common vegetables include onions, garlic, tomatoes, and sometimes root vegetables like carrots or potatoes, depending on the regional variation. Herbs such as parsley, mint, and bay leaves are frequently used to enhance the aroma and taste.

The preparation of lëngët usually involves browning the meat, then adding the vegetables and liquid, typically water or sometimes a light stock. The mixture is then left to simmer for several hours until the meat is tender and the flavors have melded together. It is often served hot, sometimes accompanied by bread or a side of rice. The dish is known for its comforting and hearty qualities, making it a popular choice, especially during colder months. Lëngët can vary significantly in its ingredients and cooking methods from one household or region to another, reflecting the diverse culinary traditions within Albania. Its simplicity in preparation, combined with its satisfying taste, has ensured its place as a staple in Albanian home cooking.