Manhattan Rec: Çka Ka Qëllu
This Albanian restaurant is Dua Lipa's favorite spot in NYC
When I stepped into Çka Ka Qëllu, a Top 100 Best Restaurant in the city, according to the New York Times, I knew nothing about Albanian food. And to be honest… I still don’t really know much about it. But damn it’s good.
If you’ve learned anything from my posts, you know I don’t typically care too much about rankings and ratings like others, but I can admittedly find common ground with the Top 100 list mentioned above, when it comes to Çka Ka Qëllu.
The name Çka Ka Qëllu comes from an old Balkan proverb meaning “what we happen to have.” Something that I can appreciate, since one of my favorite meals growing up was a Freezer Special, when we gathered all the frozen food boxes and put 2-5 items per box onto a tray and threw it in the oven.
A true Downing delicacy.
But back to Çka Ka Qëllu, their Bronx location was the first authentic Albanian restaurant in all of New York City, and has since ushered in more belief in balkan cuisine. They now have three total locations, one in Midtown and one in Connectivut, alongside their original Bronx location.
It’s even become Dua Lipa’s favorite restaurant when she visits the city.
One of the coolest things about Çka Ka Qëllu is the setting and environment. Sitting down to dine inside is the equivalent of being in a museum dedicated to Albanian history, while also feeling like you’re eating inside a house on a Balkan countryside mountain. It’s a nice getaway from the bustling sounds (and smells) of NYC.
I’ll go over some of the dishes in more detail below, but my main takeaway is, if you love carbs, meat, and dips, you’ll have a great time here! Let’s get to the food.
Sausage Dip
I have to start with my favorite dish, and to be honest, it’s in my Top 5 bites of the year, easily. This one is so hard to describe because I’ve truly never tasted these flavors before.
The dip combined spicy veal sausage with what seemed to be a sour cream, mayonnaise and shredded mozzarella type of base, to create the creamy goodness you see above.
I often find myself thinking about this dip during the day, just daydreaming about the moment I’ll get to eat this again. So if anyone wants to go… hit me up!
I wish I had the words to describe this more, but it left me speechless.
Pita
They’re dips are served with an Albanian style pita bread that comes out piping hot. You’ll definitely need to get more than just the pita that comes to the table, order an extra one or two!
Ajvar
Another dip you should absolutely get is the Ajvar, which is a red pepper spread for the pita. I’ve had quite a few red pepper spreads at different restaurants, but this one is extremely notable.
If you’ve never heard of it, like myself, Ajvar is a popular Balkan condiment crafted from bell peppers and eggplants. Apparently after World War II, it became a staple across Yugoslavia after originating in Serbia.
Most people say the name "ajvar" likely stems from the Ottoman word "havyar," meaning caviar. So basically you’re eating pepper caviar, I’m into it.
Mantia
Whenever I go back to Çka Ka Qëllu, I’ll be getting these veal dumplings again. This was another dish that rocked my world, with the dumplings bathing in a yogurt sauce that I myself would like to bathe if given the opportunity.
This also serves as another dip for your pita, especially if you like yogurt based sauces. The veal inside the dumplings was cooked to perfection, and the dumpling shell (?) itself was a good texture, not too hard, not too soft.
Tava Kosi
This dish is a combination of lamb and rice baked with a mixture of yogurt and eggs. I will say, I enjoyed this one, but on paper it sounded better. I think I was just prepared for more lamb, because I’m a carnivore after all, but the flavors of the dish didn’t disappoint.
If you’re with a big group and want to share a lot of dishes, I’d add this to the list, but not over the Mantia.
Tradita Mixed Grill Platter
If you’ve been reading this all, you know that veal is a common denominator in a lot of these dishes. Since the meat was featured so heavily in other dishes, I thought it would be a miss not to get a grill platter.
This specific one features qebapa, qofte, sausage, chicken & liver. Basically just lots of variations of veal.
I found myself really liking the potatoes (bottom left) and the sausage patties and links the most. I’m not a fan of liver, so I can’t really say if it was good or not.
My favorite bites definitely can be found in the dishes I’ve laid out above, but if you do go to Çka Ka Qëllu, I imagine it’s because you’re interested and intrigued by the idea of trying a new cuisine you haven’t before. So with that, I’d say definitely get a grill platter to split.
Hot Tip: dip the meat in the Ajvar.
Sheqerpare
Last but definitely not least is the Sheqerpare, a traditional Albanian cookie soaked in syrup. This was so delgihtful, I could have eaten 5 of them if we’re being real.
I’ve obviously never heard of this type of cookie so I did some research! Albanian Sheqerpare cookies are usually more like a shortbread or butter cookies. They’re a traditional dessert in Albania and some surrounding Balkan countries.
Some Turkish versions of the recipe use other toppings like semolina and pistachios, but the traditional Albanian way is to use use walnuts or almonds to garnish the cookie. I really enjoyed the crunch of the walnuts on top, mixed with the really soft, soaked cookie. Definitely get this!
All in all, Çka Ka Qëllu featured one of my favorite bites of the year, and the whole spread was really tasty, while also being in an environment that allows you to escape New York City for an hour or two.
Cheers!