ângjallet

Ângjellet is a traditional Albanian dish, particularly popular in the northern regions of Albania. The name "ângjellet" translates to "little angels" in English, reflecting the dish's delicate and ethereal nature. It is a type of stuffed pasta, typically made from thin sheets of dough that are filled with a mixture of ground meat, onions, garlic, and sometimes other vegetables or herbs. The filling is seasoned with salt and pepper, and sometimes with a pinch of nutmeg for added flavor.

The dough for the ângjellet is usually made from a simple combination of flour and water, sometimes with the addition of a small amount of yeast to help it rise. The dough is rolled out thinly and cut into small squares or rectangles, which are then filled with the meat mixture. The edges of the dough are folded over the filling to create a sealed pocket, and the ângjellet are then boiled in water until they float to the surface, indicating that they are cooked.

Ângjellet is often served as a main dish, accompanied by a side of yogurt or a simple salad. It is a popular dish for special occasions and family gatherings, and is often prepared by women in the household. The dish is a testament to the rich culinary traditions of Albania and is enjoyed by many for its unique taste and texture.