Grilled meat, “arapash”, “kukurec”, “trahana”, pie with leafy wild greens and “gjize” and yogurt,
“pispilit”, fish/eel cooked in a baking pan, salad with boiled leaf greens, mix salad, yogurst, hard
white cheese of goat/cow/sheep, olives and olive oil, “revani”.
Grilled meat, “arapash”, “kukurec”, “pace” with the meet of veal’s head, “pasterma”, “përshesh”
with turkey or goose, “thërime / rosnica”, pie with different leafy wild greens, “kulac” baked in hot
wooden ash, salad with boiled leafy wild greens, mix salad, yogurt, hard white cheese of
goat/cow/sheep, olives and olive oil, “revani” as sweet.
Trout fish cooked in a baking pan, “ksirogjak”, pie with rice and defferent leafy wild greens,
“revani”, as well as mix salad, yogurt, hard white cheese of goat/cow/sheep, olives and olive oil.
The area, being known for the cultivation of garden orchards, uses their fruits as traditional
sweets in form of jams, compotes, marmalades, gliko. The fresh fruits grown in the garden
orchards are known mandarins, oranges, lemons, grape, cherry, nespulla, and figs.
Traditional culinary specialties of the area have a big influence from Greek cuisine as well as
the livestock tradition of the hinterland. The most traditional specialities are: the Greek
traditional pie (mainly cooked in villages as Finiq, Mesopotam, Mursi, Ciflik), “musaka”, sufle, pie
with rice, pie with “cep dore”, trout fish cooked in baking pan with spices and vegetables
(characteristic for Finiqi area). Also the area is known for “pace”, grilled lamb / kid on a skewer,
“tas kebap”, “kukurec” (Delvina area is distinguished for its cooking), and yogurt made with sheep milk