Sweet or salty, bukëvalja always remains one of the earliest and most delicious dishes of traditional Albanian cuisine.

In the past, bukëvalja was often prepared because of its few and inexpensive ingredients, and yet its taste completely embraces you.

Usually mothers or grandmothers prepared it for breakfast and served it to the whole family warm.

Bukëvalja was prepared sweet with sugar and butter but also salty with cheese and spices.

Both ways are very special in taste and ideal whenever you prepare it.

In some areas, bukëvala is prepared with fried bread, but according to the tradition of Gyrokastrian sides, bukëvala is prepared with kulac.

Preparation of Bukëvala according to the tradition of Gyrokastria

To begin with, in a wide container, add the flour, salt and start working with your hands, slowly adding lukewarm water until a soft mass is created.

Place the kulache dough on a baking sheet greased with fresh butter and bake in the oven until the surface becomes transparent.

After it has baked and cooled a little, crumble the kulache into small pieces like those of a square.

Meanwhile, add sugar and water to a pot and leave until the mixture boils well and becomes syrupy. At this point, take it off the heat.

Next, pour the crumbled kulache into the syrup pot. Add melted butter on top, close the pot with a lid and let the pieces of cake absorb the sherbet.

Let it cool and serve separately on plates. If you prefer, you can add some cinnamon powder or crushed nuts to the bread.

Source: prizrenpost