Qifqi

Background

Qifqi is a cherished specialty from Gjirokastër in southern Albania: bite-size spheres of seasoned rice bound with eggs, scented with garden herbs like mint and optional dill, and cooked in an indented pan until gently crisp on the outside and tender within. Local cooks traditionally grease the pan with olive oil or a touch of butter, then serve the warm morsels alongside cool dairy like crumbled feta or a tangy spoon of yogurt. The balance of simple pantry staples—fragrant herbs, a little salt, and freshly ground black pepper—captures the essence of home cooking in the region while remaining easy to recreate in any kitchen.

Ingredients

• 3 cups cooked and cooled rice
• 2 large eggs
• 2 tablespoons finely chopped mint
• 1 tablespoon finely chopped dill (optional)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2–3 tablespoons olive oil, for greasing the pan
• 1 tablespoon butter (optional, for flavor)
• 1/2 cup crumbled feta (optional, for serving)
• 1 cup yogurt (optional, for serving or sauce)
• 1 small grated clove garlic (optional, for sauce)
• Finely grated zest of 1 lemon (optional, for brightness)
• Pinch of paprika (optional, for garnish)

Preparation

1. In a mixing bowl, whisk the eggs with the salt and black pepper until lightly frothy. Fold in the cooked rice, then mix in the chopped mint and the optional dill until evenly distributed. If time allows, let the mixture sit for 2 minutes to hydrate and bind.
2. Place your qifqi pan or a well-seasoned aebleskiver-style pan over medium heat. Add a light film of olive oil and, if desired, a dab of butter. Warm the pan for about 2–3 minutes until the fat shimmers.
3. Spoon the mixture into each indentation to the rim, without packing too tightly. Cook until the edges firm up, then use skewers to gently rotate each piece a quarter turn at a time so it browns evenly all around. Continue cooking until set and golden, about 8–10 minutes, adding more olive oil or a touch of butter as needed to prevent sticking.
4. Transfer the qifqi to a plate and rest for 2 minutes. For serving, whisk the yogurt with the grated garlic and a little lemon zest; crumble over some feta and finish with a sprinkle of paprika and extra chopped mint if you like.

How to Cook Without a Specialized Pan

If you do not have a dimpled qifqi pan, heat a nonstick skillet with a thin layer of olive oil and a little butter. Drop small mounds of the rice and eggs mixture into the pan and cook as you would fritters, turning once, until golden; aim for a total of about 8–10 minutes, adjusting heat and adding olive oil as needed.

Serving and Enjoying

Serve qifqi warm with the optional yogurt sauce, a crumble of feta, and a dusting of paprika. A squeeze of lemon brightens the herbs, while extra chopped mint or a whisper of dill on top enhances the aroma. For a light meal, pair with a crisp salad; for a heartier spread, add grilled vegetables and bread. The gentle spice of black pepper and the silk of olive oil make each bite satisfying without heaviness.

Tips and Notes

• Texture first: day-old rice works best because it is dry enough to hold together with the eggs and herbs.
• Heat control: moderate heat prevents over-browning before the center sets; add a dab of olive oil or butter if the pan looks dry.
• Season thoughtfully: start with measured salt and adjust; freshly ground black pepper adds a clean lift to the herbal notes from mint and optional dill.
• Sauce balance: for a quick dip, mix yogurt, grated garlic, and a little lemon zest; garnish with a pinch of paprika.

Variations

• Cheesy: fold a small handful of crumbled feta into the mixture along with the mint and dill.
• Herb-forward: double the mint and add extra dill for a greener, brighter profile.
• Smoky finish: dust hot qifqi with a touch of paprika and a squeeze of lemon.

Storage

Refrigerate leftovers in an airtight container for up to 48 hours. Reheat gently in a skillet with a little olive oil so the exterior re-crisps without drying, then refresh with a spoon of cool yogurt and a sprinkle of mint or dill.