Qofte, Qebapa, Kernaçka: Grilled Traditional Meatballs, a Balkan Classic

Traditional Albanian Qofte

Qofte are an essential part of the Albanian table, found in every region of the country. Made with fresh meat, onion, garlic, and aromatic herbs, they symbolize hospitality and family tradition. Whether in villages or cities, qofte are served grilled or fried, often with bread, yogurt, or seasonal vegetables. This traditional recipe reflects the flavorful simplicity of Albanian cuisine.

Qofte, Qebapa (or Ćevapi), and Kernaçka are iconic Balkan specialties, especially found in Albania, Kosovo, North Macedonia, Bosnia and Herzegovina, Serbia, and beyond. Inherited from Ottoman cuisine, these minced meat preparations, often grilled, are staples in taverns, homes, and street food stands.

Three Iconic Variants

Qofte

Minced meatballs (usually beef or lamb), seasoned with garlic, onion, and herbs like mint or parsley. Sometimes soaked bread or breadcrumbs are added to bind the mixture. They can be fried or grilled and may also be stuffed.

Qebapa / Ćevapi

Small grilled meat rolls, usually made without eggs or bread. Made from beef (sometimes mixed with lamb), they are typical in Kosovo, Bosnia, and Macedonia. They're served in odd numbers (5, 7, or 10), with flatbread (pita or somun), raw onions, ajvar, or yogurt.

Kernaçka from Korçë

A specialty from Korçë, southeast Albania. A long-shaped meatball made of finely seasoned beef or veal, grilled without binders (no egg or bread). Known for its juicy texture and pure meat flavor.

Traditional Albanian Qofte Recipe

Ingredients (serves 4):

• 500 g minced meat (beef or half beef / half lamb)

• 1 medium yellow onion, finely grated

• 2 garlic cloves, crushed

• 1 slice of stale bread soaked in water or milk, then squeezed (or 2 tbsp homemade breadcrumbs)

• 1 egg (optional, varies by region)

• A handful of fresh flat-leaf parsley, finely chopped

• 1 tbsp chopped fresh mint (or dried)

• 1 tsp sweet paprika

• ½ tsp ground cumin (optional)

• Salt and freshly ground black pepper, to taste

• Olive oil or sunflower oil (for frying or brushing the grill)

Preparation

1. Mix the ingredients
   In a large bowl, combine the minced meat, grated onion, garlic, soaked bread (or breadcrumbs), egg (if using), chopped herbs, paprika, cumin, salt, and pepper.

2. Knead
   Work the mixture by hand for 5–10 minutes until smooth and slightly sticky. The more you knead, the better the natural binding (important if not using eggs).

3. Shape the qofte
   Form oval or slightly flattened balls by hand, about the size of a large walnut.

4. Rest
   Chill the qofte in the refrigerator for 30 minutes to 1 hour. This helps the flavors develop and the texture firm up.

5. Cook

• Grilled: Cook on a hot, lightly oiled grill (or grill pan) for about 4–5 minutes per side, until nicely browned.

• Fried: In a pan with a bit of hot oil, fry over medium heat for 8–10 minutes until golden and cooked through.

Traditional sides

• Homemade pita or flatbread

• Tomato and red onion salad

• Plain yogurt or dhallë (yogurt drink)

• Ajvar (red pepper relish)

• Sautéed potatoes

• Pilaf rice

• Grilled vegetables

• Fresh salad

Local tips

• In mountain regions, dried red chili is sometimes added for heat.

• In the south (Korçë or Gjirokastër), dried mint is preferred for a stronger flavor.

• Qofte can also be cooked in a light tomato sauce, especially in winter (qofte me salcë).