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Amazing ALBANIAN FARM LIFE!! Making Lakror & Petulla at Farma Sotira | Leskovik, Albania

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🌎 TRAVEL MEDIA EU: https://www.instagram.com/travelmedia.eu
🍴 FARMA SORTIRA: https://www.instagram.com/farmasortira
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Day 10 in Albania for me began in the town of Leskovik, where is where an incredible farm called Farma Sortira is located. Join me as I experience Albanian farm life and make lakror and petulla at Farma Sortira in Leskovik, Albania!

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🚗 RENTAL CAR ALBANIA: https://www.instagram.com/rentalcaralbania/

Farma Sortira is located in the mountains of southeastern Albania, near the Albania/Greece border. It’s located between Korçë and Përmet.

My boy Erjan and I met Nida from Farma Sortira at the fish farm area of their property. They also have pigs, horses, chickens, and ducks.

We ate in an open-air cottage and began with some coffee. Then, I headed into the kitchen to watch them make petulla. I watched a woman mix the dough with her hands and fry it up while I tried some fresh cheese.

These were medium-sized petulla, which you can eat with marmalade or honey. I tried some with some honey, which was unreal! It was doughy but crispy and not too golden brown. The honey was too delicious!

Our breakfast consisted of petulla, eggs, butter, marmalade, tomatoes, cucumber, cheese, cherry juice, bread, and more. We also had some super strong rakija that tasted a lot like grappa!

I started with more petulla with honey, which also paired well with the cheese. The eggs were super fresh. Everything was so simple and healthy!

After breakfast, we went on a horseback ride. We only rode for 30 minutes due to time constraints, but you can also go for an hour, two hours, and even 5 days! After 15 minutes, we turned around my horse picked up speed! He was excited to get back to the farm!

Then, I got to see them fish for a bit and visited the butcher, who was butchering some lamb. He took the lamb to a huge pot and put some embers underneath. Meanwhile, a woman rolled some dough super thin to make the lakror!

Back at the fish farm, they caught some fish for us. The guy cleaned it, salted it, and threw it on the grill. Five minutes later, it was ready! While everything cooked, we toured the farm! We saw the ducks and pigs. It was an authentic look into Albanian farm life!

Then, we visited their family bungalow, which has two rooms, one with a double bed and one with two twin beds. It was very simple and rustic with a modern bathroom. There’s also a gorgeous view. The mountain view was so beautiful!

Then, it was time to eat! They baked us some bread. Then, we tried the trout, which was so roasty with soft, tender meat. The lakror is a type of baked pie that contained eggs, butter, yogurt, cheese, and olive oil. It’s baked over a fire with a hot lid on top with embers put on top! Erjan says it’s tastier than byrek!

We tried the lamb directly from the pot, which was unreal. It was really hot but so juicy and fatty! We also had some chicken with a pasta called petka. It was tender and juicy, and the petka was like a soft, buttery tagliatelle. What a winning combination! We also had white shesh wine and red mavrud wine from the area. The white was really good, and the red was also fantastic!

Next was the qumeshtor, or Albanian milk pie. It was sweet, creamy, and a little charred on top. I loved it! It reminded me of flan! The lakror was so cheesy and milky, and the butter was amazing, too! It was sweet, crispy, and creamy. It was like the best byrek ever!

What an awesome experience! One of my favorites so far in Albania!

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About Me:

My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

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 history and culture.

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