Mish Qingjji me Barbunja

Mish Qingjji me Barbunja Recipe - Traditional Albanian Dish

Region / culture: Albania | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Mish Qingjji me Barbunja is a traditional Albanian stew made with veal and lima beans. This hearty and flavorful dish is perfect for a comforting meal on a cold day.

History

This recipe has been passed down through generations in Albanian households. It is a popular dish that is often served during special occasions and family gatherings.

Ingredients

1.5 lb (680 g) of veal
1 large onion, grated
salt, pepper
tomatoes
1.5 lb (680 g) of large lima beans

How to prepare

Select shoulder parts of the veal and cut them into 1-inch cubes.
Thoroughly wash the meat with cold water, drain, and place it in a pot along with butter and grated onions. Stir-fry for a few minutes.
While the meat is frying, add enough water to cover the pieces.
Season with salt, pepper, and only two to three tablespoons of tomatoes (you can cut the tomatoes into pieces of your desired size).
Cover the pot and allow the meat to boil.
Meanwhile, trim the ends of the lima beans and clean them well. You can also cut them in half if desired.
After the meat has been boiling for several minutes, add the lima beans.
Add enough water to cover everything in the pot.
Once the lima beans are cooked, add the remaining tomatoes.
Allow the stew to boil for a few more minutes until the liquid thickens.

Variations

You can substitute the veal with chicken or beef for a different flavor.
Add in other vegetables such as carrots, bell peppers, or zucchini for added nutrition.

Cooking Tips & Tricks

Make sure to cut the veal into evenly sized cubes to ensure even cooking.

- Grating the onion helps to release its flavor and aroma, adding depth to the stew.

- Adding the tomatoes in stages helps to build layers of flavor in the dish.

- Be sure to cook the lima beans until they are tender but still have a slight bite to them.

Serving Suggestions

Serve this stew with crusty bread or over a bed of rice for a complete meal.

Cooking Techniques

This stew is best cooked low and slow to allow the flavors to meld together. Be sure to stir occasionally to prevent sticking.

Ingredient Substitutions

If lima beans are not available, you can use other beans such as kidney beans or chickpeas.

Make Ahead Tips

This stew can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Garnish the stew with fresh herbs such as parsley or cilantro for a pop of color.

Pairing Recommendations

This stew pairs well with a side salad or a simple cucumber and tomato salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Mish Qingjji me Barbunja contains approximately 350 calories.

Carbohydrates

The lima beans in this dish provide a good source of carbohydrates, which are essential for energy production in the body.

Fats

The veal in this stew provides a good source of healthy fats, which are important for brain function and hormone production.

Proteins

Veal is a rich source of protein, which is essential for muscle growth and repair in the body.

Vitamins and minerals

This stew is packed with vitamins and minerals from the vegetables and meat, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains dairy (butter) and meat (veal), which may be allergens for some individuals.

Summary

Overall, this dish is a well-rounded meal that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Mish Qingjji me Barbunja is a delicious and hearty stew that is perfect for a comforting meal. Packed with flavor and nutrients, this dish is sure to become a family favorite.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago when I was just a young girl, eager to learn the art of cooking from my mother. We lived in a small village in Albania, where fresh ingredients were abundant and cooking was a way of life.

One day, while rummaging through an old chest of recipes that belonged to my grandmother, I stumbled upon a faded piece of paper with the title "Mish Qingjji me Barbunja" written in elegant script. Intrigued by the unfamiliar name, I asked my mother about it. She explained that it was a traditional Albanian dish made with chicken and eggplant, a specialty in our region.

Excited to try something new, I asked my mother to help me make the dish. She guided me through the process, teaching me how to marinate the chicken in a mixture of olive oil, garlic, and herbs, and how to roast the eggplant until it was tender and caramelized. The aromas that filled our kitchen were intoxicating, and I knew that this dish would become a favorite in our household.

As the chicken and eggplant cooked together in a rich tomato sauce, I couldn't help but feel a sense of pride knowing that I was carrying on a tradition that had been passed down through generations. The flavors of the dish were unlike anything I had ever tasted before – the savory chicken paired perfectly with the smoky eggplant, creating a harmony of flavors that danced on my taste buds.

From that day on, Mish Qingjji me Barbunja became a staple in our home. My mother and I would spend hours in the kitchen, perfecting the recipe and making it our own. We would invite friends and family over to share in our creation, and they would always leave with full bellies and smiles on their faces.

As I grew older and started a family of my own, I continued to make Mish Qingjji me Barbunja for my loved ones. It became a dish that my children requested on special occasions, a dish that brought us together around the dinner table to share stories and laughter.

Over the years, I have added my own twists and variations to the recipe, incorporating new ingredients and techniques that I have learned along the way. But no matter how much the recipe evolves, the essence of Mish Qingjji me Barbunja remains the same – a celebration of tradition, family, and the love that goes into creating a delicious meal.

Now, as I sit in my kitchen, surrounded by the comforting scents of garlic and herbs, I can't help but feel grateful for the recipe that has brought so much joy into my life. The memory of finding Mish Qingjji me Barbunja for the first time will always hold a special place in my heart, a reminder of the power of food to connect us to our past and bring us closer together. And as I take a bite of the tender chicken and smoky eggplant, I know that this dish will continue to be a part of my family's story for generations to come.