tërthorës

Tërthorës is a traditional Albanian dish originating from the northern regions of the country, particularly around the areas of Shkodra and Dukagjini. It is a savory pastry, often prepared during holidays and special gatherings. The primary ingredients typically include corn flour, water, and salt, forming a simple dough. This dough is then shaped and often filled with a mixture. Common fillings vary but can include ingredients like crushed walnuts, dried fruits such as raisins or prunes, or sometimes a simple cheese.

The preparation involves boiling the dough in water until it is cooked through. Once boiled, it is drained and often pan-fried or baked to achieve a crispy exterior. The texture of tërthorës is generally dense and chewy from the corn flour, with the added fillings providing contrasting flavors and textures. It is usually served warm, sometimes drizzled with honey or served alongside yogurt. Its rustic nature and reliance on readily available ingredients have made it a staple in Albanian cuisine, reflecting the culinary traditions of mountainous and rural areas. The exact preparation methods and ingredient combinations can differ slightly from family to family, contributing to its regional variations.