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🇦🇱 DUA KAFE: [ Ссылка ]
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With my time in New York City coming to a close, I decided to go on one last hurrah with some Albanian food! Come with me as I enjoy some incredible Albanian food in the East Village in Manhattan, NYC!
For this adventure, I’d be joined by my friend Diana at Dua Kafe, a small, traditional, and intimate spot that lots of famous people have visited! We’d have a mix of tavas and other favorites like flija and more!
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Inside, we met Bobby, who showed us their wall of celebrity visitors, which includes photos of Dua Lupa, Rita Ora, Mario, Kim Kardashian, Regis Philbin, and more! They also have a traditional qeleshe hat I tried on and some beautiful paintings on the wall!
Then, we had some grape raki and jumped into the food, starting with octopus salad, stuffed eggplant, and kackavll cheese flambe. The kackavll cheese flambe is set on fire, as is the spicy feta cheese on fire!
The spicy feta is topped with oil, chili flakes, and spicy honey. It’s so unexpected, soft, and light! The honey gives it some sweetness and the spice is very tolerable! The cheese flambe was denser and had a nice crust on the outside.
The vegan stuffed eggplant was delicious and healthy and melted in my mouth. I loved the tomatoes, onions, peppers, and herbs in it. We followed it with some pomegranate raki.
Next was the Elbasan tava, which is essentially a lamb casserole with yogurt, qebape, fli with honey, and the sallate okatapodi (octopus salad). The octopus salad was soft and tender and mouthwateringly good!
The qebape contained delicious minced meat and cheese on top. Then, we jumped on the fli, which I first tried in Kukës, Albania. It’s a savory, layered crepe dish that contains cheese and eggs. It’s so different from any other dish I’ve had, and this one was covered in honey!
After some Stone Castle raki, we jumped on the Elbasan tava, which was so creamy and full of huge chunks of lamb. The meat is super tender and pairs so well with the yogurt. It’s the perfect hearty dish for the winter!
Next were two desserts: Tri lecé (tres leches cake with caramel), duasweet (baklava with condensed milk and thyme). The tri lecé was very sugary and rich because of the three types of milk used to make it.
The duasweet also contained condensed milk and was a unique take on baklava. It was amazing! What a great way to end my last meal in NYC!
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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 YouTube 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.
P.S. Thank you for watching my videos and subscribing!
