🇽🇰 ARBERIA GRILL: arberiagrill
🇽🇰 MIMOZA: mimipr_ny
🇽🇰 SINSHPI: sinshpi_restaurant
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New York City is arguably the most diverse city in the world, so it’s only natural that there’d be a huge Balkan community there. Come with me as I enjoy some incredible Balkan food in Brooklyn, NYC!
My adventure kicked off at Arberia Grill & Cafe in the Bensonhurst neighborhood at 65th Street and 23rd Avenue. There, I met Bekim, Mimoza, and Arber before heading into the kitchen.
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They make a number of Balkan favorites, including burek and cevapi. They brought over their grill from Gjakova, Kosovo!
I watched them prepare the dough for the burek. They made two varieties: mincemeat and cheese, but they make many other types as well.
In the dining area are lots of photos of cities like Gjakova, Prizren, and Tirana. They also made me a shirt featuring their new logo. While I changed into it, they made some kaymak, bread, and a lot more!
At our table, Mimoza and I had mincemeat burek, pumpkin burek, spinach burek, goulash, fli, salad, bread, a qebapa and kajmak tava, a speca (pepper) and kajmak tava, veal soup, and a cabbage salad.
The mincemeat burek was full of flaky layers and tender meat. The dough was airy and flavorful. It took me right back to Albania and Kosovo! We then had a bit of ayran, which is a yogurt-based drink that helps cut the heat from the peppers.
The mixed meat platter contained qofte, sujuk, and vrishlle. You eat it with the fresh, fluffy bread. I loved the oiliness of the sujuk, the kick from the peppers, and the amazing bread. The vrishlle was also really unique!
Next was the qofte sharri, which is a mincemeat sausage stuffed with gooey cheese! It oozes right out. The pumpkin burek had a nice sweetness, and the goulash was full of tender veal and hearty flavor! Everything here was true Balkan comfort food!
The speca me mazë tava and qebapa kajmak were both creamy tavas. The kajmak in the qebapa kajmak and the smoky meat gave a delicious flavor and the smoky meat. The combination was unreal!
Next, Mimoza and I headed to Sinshpi Restaurant’s market next door, where we tried some of their dried, jerky-like meat. They also sold veal, ribs, cheese, peppers, paprika, and other Albanian goods.
Then, we headed to Sinshpi Restaurant’s kitchen to watch them make veal cevapi, pjleskavica, bread, burek, a pizza with prosciutto, tavas, and file sharri, which I tried right in the kitchen! It was full of melted cheese!
Their Albanian pizza had an amazing Albanian taste. The chilies, dough, sausage, and basturma on it were unreal! Back at our table, we enjoyed some Stoke Castle raki before jumping on the fli, which is a type of pie made from layers of crepes with kajmak in-between. It took me straight back to my time in Kukës!
Next was kos, a creamy yogurt dish you eat with fli. The lamb ribs were heavenly, and the sujuk was nice and spicy. I loved it with the pitajka bread. The sujuk with kajmak tava was so hearty.
The kofte was like a mincemeat burger, and then we had the pasule, which is a soup with beans and dried, smoked meat. It’s a hearty, filling winter dish. The peppers and kajmak were also very rich!
Finally, we toasted with more raki and ended with dessert! Pjeshke were filled with nutella, and bombica contained cacao and had coconut flakes on the outside. The tespishte was crumbly and melted in my mouth, and the tres leches contained more rich coconut flavor!
The baklava contained walnuts and lots of sugar syrup! Finally, we finished with kahve shqiptare, or Turkish coffee, and Turkish delights! What a tour!
Where have you been?
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About Me:
My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, which I welcome you to check out on my RU-vid channel, travel blog, and social media.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local culture.
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24 ноя 2021
