Albanian Mantias and pie in “New York Times”

The prestigious newspaper “The New York Times” has written about traditional Albanian menu foods.

This paper says about the store “; Tradita” in the middle of the Bronx. The shop, which is led by a Kosovar, reports Inseder.

Ramiz Kukane, who lives in the Bronx of origin from Kosovo nine years ago, had asked him where he could send his friends to an Albanian restaurant to show his family's heritage.

Although Bronx is home to many Albanian immigrants, Kukaj has told of the New York Times”, that now his son has a place to send them, he is “Tradita”.

The pie is almost a meal in itself, with thin pie and cheese. And there are more special chaffs containing goat cheese and mazes.

Albania's tradition is also marked by meat. In the menu they have several tiny particles of fat meat, kebab and sausage.

For years this small shop was originally a Nazi pizza. They see remains of that time, while the walls of fiery cunning are covered with black-and-white photographs of 19th-century Albania.

Leechnik is another food on the “tranche” made of corn flour, spinach and a little cheese on top.

Sleep is a delicious cake with layers of dough and melted cheese traditionally baked by a cap that is heated on fire. In “Tradita”, it's done in a pizza oven.

Mantia can be eaten in two bites, with thin slices and a little meat.

The only sign that distinguishes “tradition” from the pizzeria is on writing in its tent “Byrek” /Insider. com