Tropoja has been and remains the tourist pearl of the Albanian Alps where the natural beauties are perfectly intertwined with its many years of history. Tropoja is a place full of charm and beauty, a place that pleases the eye with its pure and calm nature. In Tropoja lives a community of people with a pure heart, clear mind, loving and very hospitable people.
Tropoja is characterised by its rich culture and tradition. The community of Tropoja tries to keep this tradition alive with small details through weddings, parties and even daily life, whether with a Tropojan dance, proverbs, food or clothes. Tropojan women who are distinguished for their high and rich virtues, with their handcrafts have attracted a lot of foreign tourists and not only. Tropojan women and men look far more charming when wearing those colorful outfits that carry great value. Tropojan clothing is considered as the most beautiful folcloric clothing among the other traditional costumes throughout Albania . Tropoja differs for two characteristic Tropojan clothes ; two for women and one for boys.
and its constituent elements – long white shirt down below the knee .Shirt chest embroidered with colored thread or beads. Short sleeves up to the elbow, wide and covered with ojme (handmade); Short sleeves on the wrist from hand to elbow that were covered by the rest of the shirt coming from the shoulders. The first part of the wrist is worked with a black piece. Zaprega-so called but means apron (comes from Serbian) is placed on the front of the female at a short distance from the waist. It is held by two twisted wires that are caught in the two opposite corners of the zaprege above and that are connected in the middle at the back, in crosses. The back “pshtjellak” (it does not have a specific name in english) is placed on the buttocks. “Shoka” is placed behind the diagonal slope in the cross below the waist, embroidered part and the whole with various ornaments with beads. The vest is knitted with 3-4-5 threads sewn together. Both shoulders are gripped by it and intersected back at the shoulders. The socks are crocheted, for girls with white threads and for brides with colored threads that go down to the knee. Mestes are made of wool yarn and embroidered with different yarns. Opinga bed cover with cowhide, made sideways with twist (leather cut like twine). The upper part is made of thread embroidery in different colors.
This costume also has its ingredients. Beige shirt, with short sleeves up to the elbows and wide, embroidered. Long up to the thighs. The front of the chest is embroidered with thread and colored beads. Twisted turn – the twisted turn is worked on loom (with wool yarn).
Wrinkling (in pairs) is done with a technique that permanently preserves this wavy, accordion. It is decorated with beads and sparks.
At the end is glued a strip, not wide, white decorative.
“Tirq”(Men`s clothes) – are made of wool in the loom, passed into vajavice, trampled and turned into “zhgun”. Shirts – meringue shirts with long sleeves, open neck and embroidered with a light design with white threads. Vest – the vest consisted of a piece of black or brown silk and embroidered neckline, chest and sleeves with thick gold silk threads. Shock and scarf – the scarf is made of wool on the loom combined with colored yarn approximately the colors of the rainbow, long enough to wrap around the waist several times, as long as the “shokë” itself. The white hood or sphere in the shape of a rounded sphere on the top is placed on the head aside.
All types of traditional cuisine in Tropoja are based on livestock products, mainly meat and bylmet. During the winter period, the main foods of the Tropojan table are dried meat (lean), local sausage, rasoi cabbage and urov cabbage (layered kale). Also, another characteristic of this period is the canning of fruits from the summer season in two main ways: drying them until the final process (oshaf) and traditional jam with almost all the fruits of the district (fig jam, apple, plum, quince etc. .). Lye (butter) and maza (cream) were commonly used to cook dishes. Then as usual foods of Tropojan sofas came in turn: milk, pure yoghurt, milk maza (cream), cottage cheese and various types of pickles. Among the characteristic dishes for occasions such as weddings or holidays are: soup, qervishi, flia, maza e zime (boiled cream), pitja (pie), laknuri (cabbage), qeshkeku, kaçamaku, etc., while the main traditional sweets are: rezhnik ( dairy), halma (halva), rice with milk, ravonia (revania), health, baklava, cabbage dessert etc.
Rezhnik (Dairy) consists of the first milk of cattle after birth (pastures), which is cooked with beaten eggs in right proportions, shaking them with a wooden spoon. This composition is poured into the pan and usually baked with sack. Accompanied by a certain amount of salt or sugar, according to the desire of the consumer.
Çorba is cooked with finely chopped corn flour, mixed with garlic, butter, pieces of fat, pieces of lungs, pieces of black liver, pieces of heart and pieces of fatty meat. It takes the form of a medium-thick brown dish, where the ratio of water to flour must be taken into account, so that the cooking does not turn out too thin or too thick (where it can take the shape of a cherry).
Qervishi is another traditional Tropojan dish, which is cooked with corn flour roasted with butter and garlic, boiled in chicken broth.
Dried meat is the characteristic pastërmaja of Tropoja, the peculiarity of which lies in the way of processing and drying. Meat prepared from the slaughter of the respective animal (sheep, goat or cow) requires special skill in cutting it into long and thin strips, always maintaining the ratios of the pieces of meat.
Lakrori dessert is cooked with chestnut flour, mixed with butter and walnut kernels. The larger chestnuts are first sorted, dried in wood, and then ground into flour. Chestnut flour dough, stirred with warm milk is thrown into a pan coated with butter so that it does not stick or burn. The baking process is performed with saç and requires special care.
Albanology recognizes this recipe as Albanian pizza and is thought to date back to the time of the Illyrians. At first glance perpeqi resembles a pie stuffed with cheese, but it also contains eggs, buttermilk, butter and garlic. This recipe is the same as flija baked with saç.
Traditional Sunxhuku (kind of sousage) is prepared from minced local cattle meat, mixed with garlic, pepper, chili peppers and a small amount of onions to keep it in fair proportions.
Rasoi juice is extracted from cabbage of the same name, but in earlier times it was also extracted from wild pears, thanat and “greze” grape juice. This juice is put in a wooden container (bucelë) and used as a traditional medicine for asthma and rheumatism.
Leçenik is one of the most favorite dishes with corn flour of this area. Otherwise you may know it by the name Krelan of corn, but whatever you call it its taste remains in the memory. Its preparation with both butter and cream makes this recipe wonderful. Lechenik is usually served on the northern tables with home-made cheese and spicy pickles.
Qengj me Tamël, the pastures of the mountainous areas of the North of the country have been evaluated by every specialist. First quality lambs and kids grow in these pastures. This area is also known for a wonderful way of preparing lamb. In Kukës, Tropojë and Prizren it is an old and simple recipe, but with a fantastic result when we talk about taste. The lamb is marinated with salt and pepper and then placed in a casserole with fresh milk. This recipe is cooked over low heat so that the meat is tender and full of flavor.
This recipe belongs to a fantastic drink both in taste as well as in value. Kumshta is prepared from whey cheese and yogurt. It resembles butter but what gives it flavor and value is exactly the whey of the cheese. According to the data, this drink was distributed to the family after a fatty meal was consumed. It was also a refreshing drink during the hot days for the shepherds who had to walk the pastures.
This recipe was prepared by the grandmothers when the chestnuts started to bloom. A special and very simple cooking which required only three ingredients; boiled chestnuts, sugar and nuts.
Tropoja municipality is remarkable because of its variety geology and very magnificant geomor- fology including mountains, hills and fields. It may be called as “a metropolitan” of geosites in Albania due to the large number of (69 geosites).
By their importance on Tropoja municipality are met the international, national and local geosites- respectively 5 are international, 31 national and 33 local.
By the origin, the geosites are classified in the following groups:
Stratigraphical and sedi- mentary geosites(1) petrological geosites (1), complex geomorphological geosites (56 geosite), te- ctonic structural (3geosites), mineralogical-metalogenical-economical (2 geosites0 hydrogeologi- cal (4 geosites) dhe paleontological-paleoenvironmental (2 geosites).
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