A cake soaked in a blend of three milks, topped with rich caramel cream

Albanian Trileqe

Qebapa are traditional Balkan grilled sausages made from a mixture of ground beef and ground lamb spiced with onion and garlic. They are known for their juicy texture and smoky flavor, often enhanced by spices like paprika and served with creamy toppings like yogurt or heavy cream. Here's how to make them at home.

Qebapa (10 pcs)

Flame-grilled seasoned veal and beef mix, filled with melted cheese and chopped smoked meat served with golden potatoes topped with creamy house-made kajmak and a side of cabbage salad, bringing the rich flavors of the Shari Mountains to your table

Qofte Shari

Cha ka Jellu

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Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Preheat the Oven

In a bowl, sift together 1 cup of all-purpose flour, 1 cup of granulated sugar, 2 tsp of baking powder, and 1 tsp of salt.

Combine Dry Ingredients

In another bowl, beat together 3 large eggs, 1 cup of milk, and 1 tsp of vanilla extract until well combined.

Mix Wet Ingredients

Gradually add the wet mixture to the dry ingredients, mixing until just combined. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Combine and Bake

In a bowl, combine 1 cup of sweetened condensed milk, 1 cup of evaporated milk, and 1 cup of whole milk. Mix well until fully combined.

Prepare the Milk Mixture

Once the cake has cooled, poke holes all over the top using a fork. Slowly pour the milk mixture over the cake, allowing it to soak in. Let the cake absorb the milk for at least 1 hour in the refrigerator.

Soak the Cake

In a saucepan over medium heat, melt 1 cup of granulated sugar, stirring constantly until it turns a deep amber color. Be careful not to burn it.

Make the Caramel

Once the sugar has melted, remove it from the heat and carefully add 1 tbsp of butter and 1 cup of heavy cream. Whisk until smooth and let it cool slightly.

Add Butter and Cream

Pour the caramel cream over the soaked cake, spreading it evenly. Allow it to cool completely in the refrigerator before serving.

Top the Cake

all-purpose flour

granulated sugar

baking powder

salt

eggs

milk

vanilla extract

sweetened condensed milk

evaporated milk

whole milk

butter

heavy cream

Flame-grilled Qebapa, paired with rich kajmak and a side of cabbage salad

In a large bowl, combine the ground beef and ground lamb. Add the finely chopped onion, minced garlic, paprika, salt, black pepper, and baking soda.

Mix the Meat

Gradually add water to the meat mixture and knead it well until it becomes smooth and sticky.

Add Water

Wet your hands with a little water and shape the mixture into small, elongated sausages about the size of your finger. You should get around 10 pieces.

Shape the Qebapa

Preheat the Grill

Place the shaped Qebapa on the grill and cook for about 10-12 minutes, turning occasionally until they are nicely browned and cooked through.

Grill the Qebapa

In a small bowl, combine the heavy cream and yogurt. Mix well until smooth.

Combine Ingredients

Add salt to taste and mix until well combined. Set aside.

Season

In a large bowl, add the finely shredded cabbage and grated carrot.

Prepare Vegetables

Drizzle the olive oil and vinegar over the vegetables. Sprinkle with salt and black pepper.

Dress the Salad

Toss everything together until the cabbage and carrot are well coated with the dressing.

Toss the Salad

Ground beef

Ground lamb

Onion, finely chopped

Garlic, minced

Paprika

Salt

Black pepper

Baking soda

Heavy cream

Yogurt

Cabbage, finely shredded

Carrot, grated

Olive oil

Vinegar

In a large bowl, combine the ground veal, ground beef, chopped smoked meat, chopped onion, minced garlic, paprika, black pepper, salt, and parsley. Mix until well combined.

Prepare the Meat Mixture

Take a portion of the meat mixture and flatten it in your palm. Place a piece of cheese in the center and fold the meat around it, forming a patty. Ensure the cheese is completely enclosed.

Form the Qofte

Preheat the grill to medium-high heat. Brush the grill with olive oil. Grill the qofte for about 5-7 minutes on each side, or until cooked through and nicely charred.

Grill the Qofte

Preheat the oven to 200°C (400°F). In a large bowl, toss the potato wedges with olive oil, salt, black pepper, and dried rosemary until well coated.

Prepare the Potatoes

Spread the potato wedges in a single layer on a baking sheet. Bake in the preheated oven for 30-40 minutes, or until golden and crispy, turning halfway through.

Bake the Potatoes

In a bowl, mix together the sour cream, cream cheese, softened butter, and salt until smooth and creamy. Set aside for serving.

Make the Kajmak

In a large bowl, combine the shredded cabbage and grated carrot. Drizzle with olive oil and vinegar, then season with salt and black pepper to taste. Toss well to combine.

Prepare the Salad

Ground veal

Smoked meat (finely chopped)

Cheese (cubed, preferably a melting cheese like mozzarella)

Onion (finely chopped)

Garlic (minced)

Fresh parsley (chopped)

Potatoes (peeled and cut into wedges)

Dried rosemary

Sour cream

Cream cheese

Butter (softened)

Cabbage (shredded)

Carrot (grated)

In a saucepan, combine 2 cups of water and 1 tablespoon of agar-agar powder. Stir well and let it soak for 10 minutes.

Mix Agar-Agar

After soaking, place the saucepan on medium heat and add 1 cup of sugar. Stir continuously until the agar-agar and sugar are fully dissolved.

Dissolve Ingredients

If using food coloring, add a drop at this stage and mix well until it's evenly distributed.

Add Color

Pour the mixture into a mold or tray and let it cool at room temperature until it sets, which usually takes about 1-2 hours.

Set the Mixture

In a saucepan, bring 2 cups of water to a boil.

Boil Water

Once boiling, add 2 tablespoons of black tea leaves and crushed cardamom pods. Let it steep for 5 minutes.

Steep Tea

After steeping, add 1 cup of milk and 2 tablespoons of sugar to the saucepan. Stir well and let it simmer for another 5 minutes.

Add Milk and Sugar

Remove from heat, strain the tea into cups, and discard the tea leaves and cardamom.

Strain Cha

Agar-agar powder

Sugar

Food coloring (optional)

Black tea leaves

Milk

Cardamom pods (crushed)

Ginger (grated)

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the frothy yeast mixture and olive oil. Mix until a dough forms.

Mix Dough

Transfer the dough to a floured surface. Knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

In a skillet, heat a little oil over medium heat. Add chopped onions and minced garlic, sauté until softened.

Cook Beef

Add ground beef, bell pepper, chili powder, cumin, salt, and black pepper. Cook until the beef is browned and the vegetables are tender.

Add Meat and Veggies

Stir in the tomato sauce, reduce heat, and let it simmer for about 10 minutes until thickened.

Add Tomato Sauce

Preheat Oven

Once dough has risen, punch it down and roll it out on a floured surface to about 1/4 inch thick. Cut into circles or squares.

Shape Dough

Place a spoonful of the meat filling on one half of each dough piece. Sprinkle with cheddar cheese and green onions, then fold the dough over to encase the filling.

Fill and Top

Place the filled dough pieces on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown.

Bake

All-purpose flour

Active dry yeast

Warm water

Onion, chopped

Bell pepper, chopped

Tomato sauce

Chili powder

Cumin

Cheddar cheese, shredded

Green onions, sliced

In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.

In another bowl, whisk together the milk, eggs, and melted unsalted butter until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.

Combine Wet and Dry Ingredients

Preheat your oven to 350°F (175°C) while you prepare the batter.

Pour the batter into a greased 9x13 inch baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Base

Remove the pan from the oven and let it cool completely on a wire rack.

Cool the Base

In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.

Prepare Cream Cheese Mixture

Once the base is cool, spread the cream cheese filling evenly over the top.

Spread Filling

Top the cream cheese layer with fresh strawberries and drizzle with chocolate syrup.