consumed in the country. Fërgesë is the most iconic dish from Tirana and Central Albania. It consists of peppers, tomatoes, onions and (Albanian ricotta). Ingredients are cooked on the stove and then in the oven to make a relatively dense sauce. Some versions of the dish include liver or cooked beef. Fërgesë with liver is considered more traditional in Tirana and is thus sometimes called just fërgesë tirane. Tavë kosi is a national dish in Albania that is beloved throughout the country. The speciality is a simple dish of baked lamb and rice, served with a flavored yogurt sauce. Recently, it has become very popular among the Greeks and Turks associated to the large Albanian diaspora in Greece and Turkey. Qebapa are small homemade grilled meat skinless sausages made of lamb and beef mix. It is primarily served with onions, sour cream, ajvar and pita bread called pitalka. Gullash, or tasqebap, is actually eaten very frequently in the mountainous areas of Albania. It's a traditional paprika-spiced meat stew originating in Hungary that is popular throughout Central Europe and the Balkans. Gjel deti me përshesh (turkey with përshesh) is the usual New Year's dish in many Albanian families and also consumed in other kind of celebrations. Turkey is first boiled and then roasted and served with përshesh, which is prepared by baking pieces of kulaç (a kind of bread) with turkey broth, along with mint and other spices. Paçe is traditionally common in Albania. It is made with a sheep's, pig's or any cattle's head, boiled until meat comes off easily. It is then stewed with garlic, onion, black pepper and vinegar. Sometimes a little flour is added to thicken the stew. Proshute is a term used in Albania for many types of salami and ham, which has been seasoned, cured and air-dried. It is served rather at breakfast or lunch as an appetizer. Dishes which consist of proshute include , and . Qofte are fried meatballs, which are usually made of minced meat, herbs and spices and cooked with tomato sauce and vegetables or beans. Throughout the country there are few specialized shops called , which offer qofte and beer. Mimilige is made of cornmeal that is boiled in water with the intestines of lamb, butter, cheese and corn flour. This warm dish can be baked, grilled, fried or served creamy. It is a very prominent dish in the Labëria