QIFQI
Traditional fried rice balls from the town of Gjirokaster, Albania
Qifqi - Traditional fried rice balls from Gjirokaster, Albania, served with yoghurt
I’m taking you on a flavour trip to Gjirokaster in southern Albania to try qifqi, one of the country’s most beloved traditional rice dishes.
At first glance, the combination of fried rice, egg, cheese, and dried mint sounds simple, but the flavour is anything but. These little bites are rich, comforting, and completely addictive.
Traditionally served with yoghurt, qifqi are a staple of a Gjirokaster traditional table. They shine as part of a larger feast, but work just as beautifully as a side to grilled meats or fish.
A little piece of history makes them even more special. While visiting a museum in Gjirokaster, I learned that qifqi were often given to pregnant women and new mums, as they were believed to help boost milk supply. As a new mum myself, I’m definitely embracing that tradition!
Authentic qifqi are cooked in a distinctive pan unique to Gjirokastër. Many families treasure theirs as heirlooms, and they’re passed down through generations, which only makes me love this dish even more. It’s like celebrating a little bit of Albania’s rich history with every bite.
However, not having one of these pans myself, I wanted to find a way to recreate qifqi at home without resorting to deep-frying them like you would arancini. After a bit of research, I discovered that an appam pan, traditionally used in South Indian cooking, does the job perfectly! So if you want to create this recipe at home and find yourself in a similar position without a qifqi pan, I’d recommend getting one.
Appam pan - What I’ve used instead of the traditional qiqfi pan
INGREDIENTS
500g white, short-grain rice, I use an Albanian rice called oriz gold
200g feta cheese, crumbled
5 eggs
2 tablespoons dried mint
Salt & pepper
Oil for frying, I use sunflower
Yoghurt, to serve
Homemade qifqi, served with yoghurt
METHOD
Cook the rice according to the instructions and leave to cool slightly.
In a dish or mixing bowl, combine the rice with the eggs and feta.
Then season to taste with salt, pepper and add your dried mint. Mix together again until really well combined.
Leave the rice to cool completely before taking a tablespoon of the mixture and forming it into a compact ball in your hands. When the ball is ready, set to the side and continue making the balls until all of the rice mixture is used up.
Then brush the frying oil into your appam pan and add put it on a medium high heat.
When the pan is heated, add your qifqi to the pan and cook until golden on both sides. This should take around 2-3 minutes each side.
When the qifqi are ready, remove them from the pan and cool slightly before serving.