Welcome to Mimis Recipes!

My name is Mimoza Tresova and this is my mission to publish mostly authentic Albanian/Mediterranean recipes to a generation of Albanians that emigrated to America and other countries.

Latest Recipes
Albanian Bread Stuffed with Cheese (Pogaça me Djathë)By Mimoza TresovaAlbanian Bread Stuffed with Cheese or Pogaça me Djathë is a fluffy Albanian soft bread, similar in style and texture to pizza or focaccia bread stuffed with cheese. Every country or region, has its own version of pogaça, with different flavor and texture. The ingredients for this delicious bread are flour ( white or wheat), yeast, oil, eggs and milk. Many ingredients can be added to the dough, or even sprinkled on top, before baking the dough.
Russian Salad (Sallatë Ruse)By Mimoza TresovaRussian salad, Olivier salad or sallatë Ruse as it's called in Albanian is a traditional Russian and Eastern European side dish usually prepared for holidays or special occasions. In Albania this eye catching, delicious and colorful vegetable dish was made particularly for New Year’s Eve dinner and it was present on almost all tables. Main ingredients are potatoes, carrots, eggs and mayonnaise. Olivier salad is best when all ingredients are diced to the same size. Dice everything pea-sized for best look, taste and texture.
Albanian Cornbread with Feta Cheese (Bukë Misri me Djathë)By Mimoza TresovaAlbanian cornbread is a tender crumbly type of bread made with cornmeal, egg, milk and baking powder batter. You can eat it plain with cheese, olives, serve it with stews, soups, salads or use it as stuffing. Albanian cornbread can be made in different versions: plain or with, leeks, spinach, zucchini and feta cheese.
One-Pan Tomatoes, Peppers and Eggs (Fërgesë)By Mimoza TresovaOne-pan tomatoes, peppers and eggs or fërgesë is a traditional Albanian dish. It is a one-pan meal which is made with four ingredients: green peppers, ripe tomatoes, eggs and feta cheese. Cured meats could be added on this dish depending on region and the season when it's made. The word fërgesë in Albanian means to sauté or fry. Tomato based stews were common throughout the former Ottoman Empire and Middle East with some variations. Some are meatless such as this recipe. Similar to this is Shakshouka in Middle East or Turkish Menemen.
Meatball Soup (Supë me Pasha Qofte)By Mimoza TresovaThis is a genuine old recipe from the town of Gjirokastra, Albania. It is a very colorful, nutritious and exquisite taste with Turkish and European influence. Pasha qofte are paired with a simple soup base made with potatoes and carrots cooked in broth. Into this bubbling soup you drop rice meatballs made with ground meat or turkey, rice, onion, herbs and spices which come together very quickly to a perfect bowl of soup.
Albanian Spinach Pie (Byrek Me Spinaq)By Mimoza TresovaAlbanian spinach pie is a savory dish made with flaky baked phyllo dough layers filled with spinach, feta cheese, eggs and herbs for flavor. Byrek is traditionally made with several phyllo dough sheets that have been thinly rolled out by hand. It can also be made with ready made pre-rolled phyllo pastry sheets.