SAMI FRASHERI HIGH SCHOOL

PROJECT
SUBJECT : ENGLISH
THEME : TRADITIONAL FOOD ALL AROUND THE
WORLD
THESIS : TRADITIONAL FOOD IN ALBANIA AND
ENGLAND
Group 1 Class XII-6
Objectives and members duties
Objectives : Members duties: Members :
1. To make a short
introduction about
Everybody in group should cook Almo Cuci
cuisine in Albania a traditional food at home Alban Elezi
and England. different from others and should Alda Haxhiaj
2. [Link] prepare some introduce it in the front of the
traditional dishes Arselda Lala
class. A small brochure should
from both Angjela
countries and to be placed next to the dish
intepret the way of
revealing all the [Link] Shaqja
cooking ,
ingridients etc. members have to explain the Denison Meta
3. 3. To compare way of cooking they had Eklisa Coniku
different traditional
dishes with each
[Link] the end, it would be Elda Gjana
other like an food a great competition, a food Krista Milkani
competition competition where everybody Stela
4. [Link] choose the votes for it’s favorite dish
most delicious and Bodinaku
prefered dish Jonida
 Ch e
f Ek
FLEA lisa
 Ingredients: 1 kg flour, 3-4 glasses of
water, salt, 200 gr butter,oil(3spoons).
 Flour, salt, and cold water are mixed in a bowl
and mixed in a thin dough like pancake. In
another container we put melt butter, oil and
milk, and mix the prepared mass until all the
contents have been scratched in a single mass.
Squeeze the greasy juice and with a spoon, the
thin dough is taken and poured from the top of
the dish to the middle and create queues that
cover the entire trays
 The half that is empty fills in parallel. The entire
surface is smeared with the prepared mass and
inserted into the heated furnace. This matures
for 3-5 minutes. It is pulled out of the furnace to
continue with the next order. The thin dough is
already thrown in the same way but between
the two rows until the entire tray is covered.
Again smear the size and ripen for 3-5 minutes.
This procedure continues until the trays are
filled. The flour is left to cool for 10 minutes and
served with yogurt, cheese or honey.
 The flea has been indispensable for being
prepared in the pagan festival of "The Dark of
the Mountain", a celebration that is still
remembered in many villages of Puka and that
falls on the last Wednesday of August of each
year. V.O. Here we reflected on how to prepare
the oven, but traditionally and best is done with
 Ch e
CHEESECAKE f Kr
ista
 Ingredients :1-1/2 cups graham
cracker crumbs,3 Tbsp. sugar,1/3
cup butter or margarine, melted,4
pkg. (8 oz. each) PHILADELPHIA
Cream Cheese, softened,1 cup
sugar,1 tsp. vanilla,4 eggs
 Heat oven to 325°F.
 Combine graham crumbs, 3 Tbsp. sugar
and butter; press onto bottom of 9-inch
springform pan.
 Beat cream cheese, 1 cup sugar and
vanilla with mixer until blended. Add
eggs, 1 at a time, mixing on low speed
after each just until blended. Pour over
crust.
 Bake 55 min. or until center is almost
set. Run knife around rim of pan to
loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours.
 Ch e
f Al
Hashure for peace! da
 Ingredients: 500 g wheat,100 g
raisins,100 g almonds,100 g,coarsely
chopped walnuts,500 g sugar,juice of ½ a
lemon1.5 l water,ground cinnamon
 Soak the wheat overnight in plenty of water.
Drain.
• Bring 500 ml water plus the sugar and lemon
juice to the boil. Stir until the sugar is dissolved
and remove from the heat.
• Bring the wheat to the boil in 1 l water,
reduce the heat and simmer for an hour until
done, stirring regularly.
• When the wheat is done, pour off any
remaining cooking liquid (it's okay if there is a
little bit left over). Then stir in the syrup and
the other ingredients.
• Distribute the thick mass across 8 bowls and
dust with a little cinnamon. Allow to cool until it
is lukewarm so it gets even thicker.
 You can vary this basic recipe as follows:
replace the sugar syrup with honey, make it
with apple pieces, chickpeas, dried apricots,
dried figs, hazelnuts, pomegranate seeds or
quince pieces. Replacing the water with almond
milk is also delicious. If you make the hashure
less sweet with a few of the above-mentioned
ingredients then you have an excellent
 Ch e
Apple pie Ars f
eld
a
 Ingredients: cups thinly sliced, peeled
apples (6 medium)¾,cup
sugar2,tablespoons all-purpose
flour,¾,teaspoon ground
cinnamon,¼,teaspoon salt1/8,teaspoon
ground nutmeg,1,tablespoon lemon juice
 Heat oven to 425°F. Place 1 pie crust in
ungreased 9-inch glass pie plate. Press firmly
against side and bottom.
 In large bowl, gently mix filling ingredients;
spoon into crust-lined pie plate. Top with
second crust. Wrap excess top crust under
bottom crust edge, pressing edges together to
seal; flute. Cut slits or shapes in several places
in top crust.
 Bake 40 to 45 minutes or until apples are
tender and crust is golden brown. Cover edge
of crust with 2- to 3-inch wide strips of foil after
first 15 to 20 minutes of baking to prevent
excessive browning. Cool on cooling rack at
 Ch
ef
ENTON MESS El
da
 Ingredients:4 cups strawberries ,2
teaspoons caster or vanilla sugar,2
teaspoons pomegranate juice,2 cups
whipping cream,1 packet individual
meringue nests
 Hull and chop the strawberries and put
into a bowl and add the sugar and
pomegranate juice and leave to macerate
while you whip the cream.
 Whip the cream in a large bowl until thick
but still soft. Roughly crumble in 4 of the
meringues nests - you will need chunks
for texture as well as a little fine dust.
 Take out about half a cupful of the
chopped strawberries, and fold the
meringue cream and rest of the fruit
mixture together.
 Arrange on 4 serving plates or glasses or
in a mound, and top each with some of
 Che
f
Jo n i
Bisquits and black tea da
 Ingredients:3/4cup granulated
sugar,3/4cup packed brown
sugar,1cup butter or margarine,
softened,1teaspoon
vanilla,1egg,1teaspoon baking
soda,1/2teaspoon salt,1cup coarsely
chopped nuts,1package (12 ounces)
semisweet chocolate chips (2 cups)
[Link] oven to 375ºF.
 [Link] sugars, butter, vanilla and egg in
large bowl. Stir in flour, baking soda and
salt (dough will be stiff). Stir in nuts and
chocolate chips.
 [Link] dough by rounded tablespoonfuls
about 2 inches apart onto ungreased
cookie sheet.
 [Link] 8 to 10 minutes or until light
brown (centers will be soft). Cool slightly;
remove from cookie sheet. Cool on wire
rack.
 Ch
ef
Brownie S tel
a
 Ingredients:3 eggs 125g
butter 100g sugar 150g
chocolate 75g corn flour 50g
flour 00 1ts baking powder
50g nutella
 1-mix butter till it's gets soft ,
than add sugar . 2-add the
melted chocolate and than add
the eggs one by one 3-after that
add the rest of the ingredients.
4-bake it in 200*c oven for 25
minutes 5-in the end cover the
brownie whith nutella and it's
 C h ef
Kifle Anxh
ela
 Ingridients :1 kilo flavour
1.5l milk 3 egs 20 g yeast
noise Salt /sugar
 Combine yeast, warm water,
and 1 teaspoon sugar. Allow to
stand until creamy and frothy.
Measure flour into a mixing
bowl. ... Massage butter until
pliable, but not soft and oily. ...
To shape, roll dough out to a 20
x 5 inch rectangle. ... Bake in a
preheated 475 degrees F (245
degrees C) oven for 12 to 15
 Ch
A l b ef
Jufka an

 Ingredients:
water,butter,pasta
 First you have to fill the
pot with water , then you
have to let the water get
warm for 15 minutes ,
then you put Jufka inside ,
wait for Jufka to get
finished and then you
place butter on it
 Ch
ef
Pudding G re
jsi
 Ingredients:250g plain flour,4
free-range eggs,550ml whole
milk,Salt
 Sift the flour and add pinch of
salt. whisk the eggs and milk then
slowly whisk into the flour to
make the batter. Leave the mix to
rest overnight in the fridge.
 Once rested, whisk the mix and
bring to room temp. Heat
pudding trays with oil at 220°C
until smoking, and then pour in
the batter and cook for 35 mins
until risen and golden brown. Do
not open the oven door when
they are cooking.
 Remove from the oven and serve.
 Ch
e
Sheqerpare Alm f
o
 Ingredients:2cups sugar,3⁄4cu,butter,
softened,2egg yolks,2cups flour
,1⁄4teaspoon baking soda,3⁄4cup water
,3⁄4teaspoon pure vanilla extract,2 -3whole
cloves

 Most Albanian desserts trace their roots from

either Turkey or Greece. Along with Sheqerpare, a
guest in an Albanian home may be offered
Turkish coffee and raki, a clear, strong brandy
made from grapes. From the cookbook "The Best
of Albanian Cooking" submitted for "My Food
Odyssey"
 In mixer, cream together butter and one cup of
the sugar until fully incorporated. Add egg yolks,
one at a time, until mixture is smooth. Stir in
flour and baking soda a little at a time until a soft
dough [Link] a lightly floured surface, roll out
the dough to 1/3" thick. Cut into 2 inch rounds
and place on baking sheets lined with parchment
paper. Place in oven and cook for 20 minutes or
until cookies are lightly browned.
 While the cookies are baking, add the remaining
sugar and water to a small saucepan and cook
over medium to medium-high heat for about 10
to 15 minutes or until the syrup spins a long
thread. Remove from heat. Season with vanilla
and cloves to taste.
 When cookies are done, remove from oven and
place on rack to cool slightly. Pour hot syrup over