njaci

Njaci, also known as Nyaci or Njaçi, is a traditional Albanian dish originating from the mountainous regions of Albania. It is a type of savory pastry, often described as a cross between a pie and a pancake, with a distinct rustic character. The dish is typically prepared using simple ingredients that were readily available in rural households.

The base of njaci is usually a dough made from flour, water, and sometimes eggs, though variations exist. This dough is then filled with a variety of ingredients, most commonly greens. Wild spinach, nettles, or other edible herbs gathered from the surrounding landscape are frequently used. In some versions, cheese, such as a salty, crumbly sheep or goat cheese, is added to the filling, enhancing its flavor and texture.

Njaci is traditionally cooked on a cast-iron pan or a flat stone over an open fire, which imparts a unique smoky flavor and a slightly charred exterior. The pastry is usually pan-fried until golden brown and crispy on both sides. The resulting dish is hearty and nutritious, often served as a breakfast item or a light meal. Its preparation reflects the resourcefulness and culinary traditions of Albanian rural communities, utilizing local produce and traditional cooking methods. While its origins are humble, njaci remains a beloved part of Albanian cuisine, particularly in areas where its traditional preparation is still practiced.