In doing the research for the recipe tonight, I came across a
traditional dish called Pace. It is common throughout the country but upon
discovering what Pace is, I think I would be heading to the nearest McDonalds,
KFC or some other fast food place. Pace is made with either the head of a cow,
sheep or pig and boiled until the meat comes off easily. Not something that I
can stomach just yet, Bec (my housemate) is willing to try it (or so she says).
Instead, we settled on Gjellë me Arra (in English known as Chicken
or Veal with Walnuts). The recipe called for the flour to be cooked over heat
until light brown. Bec (who was the cook) was wondering why nothing else was
added. Just as if we were in Albania following a guide, our own presumptions
had to be set aside to continue on. In the end it turned out as expected. Bec
enjoyed the seasoning of the meat.
Another issue arose, what is the side dish for Gjellë me
Arra? We have probably mismatched one of their traditional dishes with another
but we served it with Albanian Tomato and Cucumber Salad (less a few
ingredients that were missing i.e. cucumber).
Sam's rating: 7/10
Bec's rating: 6.5/10
No comments:
Post a Comment