sorovlari

Sorvleri, a traditional Albanian cuisine, is a type of dumpling dish that consists of small pockets of dough filled with various ingredients, typically meat, vegetables, or cheese. The dough is usually made from flour, water, and egg, and is rolled out into thin sheets to make the dumpling wrappers. The fillings are then placed inside the wrappers, which are sealed and boiled or steamed.

Sorvleri is a popular dish in Albania and is often served at special occasions, such as weddings and holidays. The word "sordeer" in Albanian means "to boil", which refers to the cooking method of the dish. Sorvleri is similar to other European dumpling dishes, such as pierogi and varenyky, and shares similarities with the traditional Turkish dish, manti.

The fillings of sorvleri can vary depending on the region and personal preferences, but common ingredients include minced meat, onions, garlic, and spices. Cheese and vegetables are also popular fillings, and some people add a mixture of the two. Sorvleri is usually served with a side of salad, bread, or yogurt.

In Albania, sorvleri is often associated with traditional celebrations and gatherings. It is a dish that brings people together and is often served as a gesture of hospitality. The dish is also considered a comfort food and is often served during the winter months. Despite its regional popularity, sorvleri has not gained widespread international recognition, but it remains a treasured part of Albanian culinary heritage.