Grilled lamb or kid on a skewer, “arapash” with bowels of the lamb, “përshesh” with turkey or goose, “urle”, “kukurec”, pie with leafy wild greens, “thërime / rosnica”, “pastico”, “revani”.
Himara: Salad with oranges, olives, dried onions, boiled leafy wild greens, olive oil and lemon,
pie or pita, pie with fish, pie with chicken, “bllacaria”, lamb / kid meat with spices in oven,
marinated sardines, fish cooked in a baking pan, coocked white neens, stew dish, “arapash”.
Himara is known for the traditional produce of bukfiqe and palafi, as well as the wine. Coffee’s
liqueur is a traditional home made speciality in Old Himara
Piluri: Grilled lamb or kid on a skewer, pie with potato, spinach, “gjize” and yogurt
Qeparo: Pancakes, pie with pumkin, pie with spinach, baked meat (chicken, lamb, kid) with
potato. Old Qeparo has the tradition of making biscuits with canella.
Borsh: “Petanik”, grilled lamb or kid on a skewer
Saranda: Fish, cooked mussels, cooked sea food (a mixture of octopods, shrimps squids and
common cuttlefishes). The fish mainly is mullet, cod, sea bass, scald, “sira”, “koce”, etc..
Delvina: Traditional Greek pie (in Finiq, Mesopotam, Mursi, Ciflik), as well as, “musaka”, “sufle”, pie with rice, pie with “cep dore”, trout fish with spices and vegetables
Finiqi area: “pace”, grilled lamb or kid on a skewer, “tas kebap”, “kukurec”, yogurt made from the sheep milk.