In the Heart of the Mediterranean

Just for shiggles (also known as shits and giggles), I've decided to blog about a special country, carefully chosen, for this week.

This week's country is Albania. That's right kids, Albania! This week's country was specially chosen by Phil. Thank you, Phil.

Albania, as it's official website claims, is in the heart of the Mediterranean. It is considered a part of the European continent and is actually rich with history and beauty. More so than you would think. Poor Albania is one of those forgotten countries, a lot of the time.

And to start off Albania Week, I have decided to present some delicious recipes. Apparently, Albania has a thing for meat dishes, because the very first page of recipes I looked at were all meat related. I did manage to find a recipe for a Spinach Pie and a Walnut Cake. For my culturally involved audience, I present this interesting recipe for Spinach Pie first.

Spinach Pie (Byrek me Spinaq)
1 cup oil, preferably olive oil
1 1/2 packets (or about 30) pastry leaves (Filo dough)
1 1/2 pounds spinach, chopped
1 cup diced feta cheese
1/2 cup chopped green onions
2 eggs
salt, half teaspoon

( NOTE: A medium-sized, round baking pan is recommended because it's more authentic but any medium-sized baking pan will do).

Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.

Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 3501_F for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!
Serves 4-6.

Walnut Cake
Ingredients
Cake
1/2 cup butter, at room temperature
3/4 cup Sugar
2 eggs, lightly beaten
1/3 cup plain yogurt
1/3 cup buttermilk (or additional 1/3 cup yogurt)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon freshly grated lemon rind
1 cup walnuts, toasted and finely chopped
Glaze
3/4 cup water
1 cup Sugar
1 cinnamon stick (or 1/2 tsp ground cinnamon)
1/4 cup fresh lemon juice
1/4 teaspoon ground allspice
1 dash ground cloves

Directions
Preheat oven to 350 °F.
cream together the butter and Sugar until light and fluffy, and then mix in the eggs.
Blend the yogurt with the buttermilk.
Sift together the cake dry ingredients and add them alternating with the yogurt mixture into the egg mixture.
Stir in the lemon rind and walnuts.
Pour the batter into a buttered 9X13 baking pan and bake for 30–40 minutes until a toothpick inserted into the center comes out clean. The cake will still be moist.
Make the glaze by simmering together all the ingredients, covered, for about 15 minutes.
Remove the cinnamon stick.
When the cake is done, remove it from the oven, turn off the oven, pour the glaze over the hot cake and return it to the oven for about 10 minutes.
Cut the cake into squares and serve it warm or cool.

Throughout this week expect to see blogs about Albanian fashion, fun facts, music and other interesting (and slightly random) things!