Harapash is a traditional Albanian recipe. It cooks with lamb or goat intestines in the south of the country.

About Harapash

You will enjoy this delicious recipe with cornflour in one of the restaurants in that area when you visit the South of Albanian and Llogara.

Unlike the Polenta recipe that cooks with cornflour, water, and salt, Harapash uses to cook differently in our country.

Harapash in other parts of Central or Northern Albania cooks with cornflour, butter, and shredded Feta cheese. We cook it differently in the South of Albania.
This recipe prepares with the entrails and livers of small cattle or lamb, whose meat this season is even more delicious.

The starting cooking technique is similar to cook a casserole with rice or pasta cooked with lamb or kid entrails.
Cooking begins with sautéing the onion with the lamb liver and entrails. The use of butter and cheese gives it a delicious flavor. We season it with mint for a portion of tasty south food.

In this period of the year, we buy a lamb or a young goat for holidays or a family weekend meal. I invite you to cook this recipe with their entrails (intestines, glands, liver).

You can visit Llogara and the South of Albania whenever you want, and after reading this article, you can cook the Harapash recipe yourself.

Ingredients for 4-6 Servings

• The entrails, glands, and livers of a kid or lamb
• 3-4 onions
• 200-250 g of cornflour or polenta flour
• 800 ml-1 litër of water (The ratio of flour and water will be one flour and four water)
• 100 g of butter
• 100 g of feta cheese
• mint
• salt, pepper,
• 1-2 tbsp of olive oil

Directions

1. As a start, we will thoroughly clean the entrails of the lamb or kid. We will cut the intestines, glands, liver into small pieces.
2. Peel onions and cut finely.
3. In a deep frying pan, add 2-3 tablespoons of butter and 1-2 tablespoons of olive oil. Add the onions with the cut entrails of the lamb.
   
4. We will mix them until they soften and take on a golden brown color. Add salt, pepper, and water to boil well.
5. When the onion tender properly and the lamb entrails cook, we will add the amount of water in the pot while maintaining the ratio of one flour quantity with four water quantity.
6. Add to the juice the finely chopped fresh mint or dried mint.
7. When the water boils, add the cornflour like rain and stir with a wooden spoon. You will see that the mass starts to thicken.
8. Mix well so that no grains form. We will cook it at low temperatures until the mass thicks well. Harapash turns out softer than polenta because of the butter and cheese. After we throw it on the plate, it starts to harden as it cools.
9. After a few minutes, when we see that the mass is well connected, we add a part of the grated cheese and the rest of the butter.
10. We continue to mix well for Harapashi to get the taste of cheese and butter. Add salt and pepper if necessary. Serve it warm on a plate. Season it with other crushed feta cheese and fresh mint.
11. It is a tasty appetizer for a family lunch with lamb or goat meats.

Bon Appetit!

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