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Prepare to be pampered! Several ladies have tried and liked this salon that offers services like manicure / pedicure, facials, make up, massage, and waxing. (See full list of services and prices above.) They spend a lot of time with each patron. They take walk ins, but it is best to make an appointment.
Phone: 044 586 221 / 049 493 860
Directions: (Walking) Starting at U.S. Embassy with your back to Bravo gate, turn left up the hill. When you see the brown wooden fence of the Hungarian Embassy, turn right down the Dragodan steps. Cross over the first road (Selim Berisha). At the second road, turn right (the road name is Rr. Edward Lir). (Pi Bar will be on your left.) Quality is visible from the stairs. It is #17. There are potted trees on either side of the door.
Coordinates: (You can put into Google Maps) @42.66462,21.153743
There is a beautiful new park in the Dragodan / KFOR base area, quite close to the German embassy. There are paths in a little green wood, benches, picnic tables, work-out equipment, a life-size chess board, two play areas for kids with swings and slides and more. Bring a picnic and enjoy a perfect afternoon. This park area is great for all ages.
Directions: (Walking) Starting at U.S. Embassy Bravo gate to your back, turn left up the hill toward USAID. As the road splits, bear left up the hill. You will see the road is barricaded in front of you. Turn left and walk up the steps built into the USAID white wall. At the top of the steps, take a right. Walk past the guard booth / road blockade. Continue on this road until you see the German embassy on your right. The playground is directly to your left, through a few trees. It will take 15 minutes to walk to. Since there are steps, strollers are not a good idea. Most young kids (3-4) can make the walk without trouble, if they are in a good mood!
Coordinates: (You can paste into Google Maps) @42.669097,21.152426
What a delicious and easy recipe! Pitalka goes well with any meal, especially with peppers in cream.
1 package dry instant yeast (“suvi kvasac,” 7 g – package is about the size of a business card)
1 cup warm water
3 – 4 cups flour (divided)
1 tsp of salt
1. Use water that is very warm, but not boiling. Pour the water into a bowl and sprinkle the yeast on top. Let sit for about 5 minutes; the yeast will foam up a bit.
2. Add in the salt and about 2.5 cups of flour to start, stirring until a dough starts to form. Start kneading on a liberally floured surface and work in as much flour as possible into the dough, until the dough gets stiff. Form the dough into a ball and put it in the bowl. Cover it with a damp cloth and let it sit in a warm place for 45 minutes so the dough can rise.
3. Turn out the dough onto a floured surface and form into two flat rounds, about 8-10″ in diameter. Again, cover the dough and let rise for about 20 minutes so they will puff up. Preheat the oven at this time to 500 degrees Fahrenheit.
4. Bake your bread on the center rack for about 10 minutes or until the top gets golden brown.
5. Enjoy your fluffy and delicious pitalka!
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This is a wonderful preserved Ottoman house in the old part of Pristina. If you haven’t been here yet, you should go! It is very interesting and there are English translations describing each of the exhibits.
Walking Directions: From U.S. Embassy Bravo gate, take a left up the hill to get to the Dragodan steps, which will be on your right. Descend the steps and cross over the main road at the bottom (Zagrebi). Go straight, following UCK road. Continue through the square and cross over the main road at the other side (Agim Ramadani), straight onto (Haxhi Zeka/Ibrahaim Lutfiu). Stay straight and the road turns into Nazim Gafurri. Pass the clock tower on your right. Keep an eye out for the Sultan Baklava dark red awning on your left. It is right on the corner. Turn left down the street directly after Sultan. When you reach the T in the road, turn right. The ethnological museum is on the right side of the road after a parking lot. It is set back from the road.
Directions: (Driving) Turn right out of Bravo Gate at the U.S. Embassy. Go down the hill. Take a right at the bottom of the road onto Ahmet Krasniqi. At the first circle, take the 3rd option to get onto E-65/M-2/E-80 (toward Shkup / Viva Fresh / airport). At the second circle, quickly take the first option toward the airport / Peje (M-9). From here, you are staying on this road about 76 km (48 miles). Stay with M-9, continuing toward the airport. When the road splits at the next circle, continue with M-9 toward the airport (essentially bearing to the left). Continue with the M-9 past the airport. When the road splits, stay right, going toward Peje / Pec (away from Tirane). Pass the turn off for Mallisheve. Go through the town of Balince. Pass through the town of Kijeve. Pass the turn off for Gjakova. Keep going through Zahec. You will see a sign for Rozaje on your right. Take this right (onto the 106). If you pass by a red ETC on your right, you’ve gone too far. Continue on 106, following signs for Rozaje. You will come to a circle. Take the second option, toward Rozaje (first option is toward Mitrovice). Continue on 106 and you will see a sign for Ujvara e Drinit. Then you will see a big blue and white sign that says Trofta.
Take a left here. Drive past the restaurant as far as you can. Park the car and walk through the cement pylons. The waterfall is up ahead on your right.
Coordinates: (You can paste into Google Maps) 42.738376, 20.306511
Pasul me mish (Stew with meat) is a hearty traditional Albanian dish made with a few simple ingredients. Slow cooked on the stove, it makes a great meal on a cold winter day. Serve with fresh, crusty bread.
8 cups water
1 cup white beans
1 pound meat with bone in (lamb, beef, or chicken)
1 white or yellow onion
1 tablespoon oil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon Vegeta seasoning (Ms. Dash or similar will also work)
1. Put the beans into the water on the stove and let cook for a few hours.
2. Add meat and reduce heat to low.
3. Sautee the onion in a pan with the olive oil.
4. Add the onion and the spices into the water, cover, and let simmer on the stove on low heat for hours until the beans and meat are nice and tender.
Special thanks to Albulena Ukaj for this recipe!