Hearth-grilled meats, skewers, sausages, and feast roasts

Albania’s grill culture reflects centuries of pastoral life in the mountains and plains. Family tables and roadside zgara (grill houses) center on lamb and mixed meats roasted on the spit (mish në hell, qengj i pjekur), skinless sausages (qofte/qebapa), and offal specialties for holidays and gatherings. These are typically served with bread, salads, pickles, and yogurt. Regional habits vary: northern menus skew heartier and corn-leaning, while the south pulls in Mediterranean herbs and olive oil. Festive spreads pair grilled meats with simple sides and rakia to start the meal, showing the blend of Ottoman-Balkan technique and local produce.