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By David Dale and Somer Sivrioglu
Published 2015
Along with cubed and deep-fried spiced liver, this goat stew is one of two famous Albanian dishes that influenced the cuisine of Anatolia. It is named after the city of Elbasan, which means ‘crushing fist’, presumably because
Strangely, you’d have a hard time finding either this dish or the fried liver in modern Albania, wh