zgjatjes

Zgjatjes is a traditional Albanian dish that has been a staple in Albanian cuisine for centuries. The term "zgjatjes" translates to "stretching" in English, referring to the process of cooking the meat in a long, narrow pot. This method of cooking is believed to have originated in the mountainous regions of Albania, where the terrain and available resources dictated the use of long, narrow cooking vessels.

The primary ingredient in zgjatjes is mutton, which is often used in its entirety, including the bones, skin, and internal organs. The meat is first cleaned and prepared, and then placed in a long, narrow pot along with various spices and herbs. The pot is then sealed and placed over an open fire, where it is cooked for several hours. The slow cooking process allows the flavors to meld together, resulting in a tender and flavorful dish.

Zgjatjes is typically served with a side of polenta or other traditional Albanian dishes. It is often accompanied by a glass of rakia, a traditional Albanian anise-flavored spirit. The dish is not only a culinary delight but also a cultural symbol, representing the rich culinary heritage of Albania.