Prescriptions "Made in Ceka"!

Fikrije Gagica-Ukelli now is not unknown name in art circles culture of cooking. What, besides having published two books and several reprints, and consulting is often a television, where shows and appreciates the art of specific skills, giving advice and recipes, "Made in Ceka"!
Interview: Gazmend Kajtazi.

I mentioned comes from a family with a tradition of being KULINARIA and our children's surgeon wife, the late prof. dr. Hajredin Ukelli, no how not to possess this art, which is the ancient culture and civilization. She carries this profession with pleasure and with great knowledge, an encyclopedia, cooking and things of tradition, but also by combining her knowledge of cooking cultures of Europe and the world ..

Artistic world of culinary arts to Ceka is already big and wide . How did you deal with this particular art ?

Art has always attracted me , I tried to express it somewhere , and since childhood I have had an interest in cooking and I 've expressed it in cooking . My mother was a wonderful cook and savor the flavor of my childhood I owe her. My father was a Gurman 's also equally nutricisti , since childhood educate us how good and what is consumed . Additional motivation for me , except my career as a linguist , I was cooking passion my husband , who considered that the diversity of cooking and a pallet of colors on the plate , except that bring health and pleasure , and is also an art . Proper cooking since I started 'm separated from my parents' table , and later as husband and kids liked it , I 've done cooking with love and I never thought I would do a book that I think , is appreciated by all who have my book in their homes .

What is cooking for you ? It is culture , or simply an ordinary cooking ?

All three are part of a healthy society . Each cooking with commitment is not easy , so it should automatically agree that cooking is not just a " waste of time in the kitchen." Most ancient civilizations have had the art of cooking and the use of many items which have consumed , they had as their symbols , eg bay leaf , wine grapes that has symbolized etc. . All these ancient civilizations like , ie . even our ancestors , the Illyrians , have left their mark on the culinary cultures today . A nation also evaluated based on the tradition of cooking and nutrition manner . Sadly , today , with all the dynamic life , one more time is required to " associated " with a meal of fast food type moniker .

How have experienced Albanians , tradition and taste to the table ?

Albanians have a long tradition in cooking and many women concern is what to cook , especially for the main meal of the day . Despite the difficult socio - economic , are fed with local products ( until recently ) , which are synonymous with a healthy diet , safe , with special taste authentic , eg beans , potatoes , peppers , tomatoes , cabbage and vegetables , etc. . , and cultured dairy products at home . No more pleasant flavor than bread cooked at home , which also served hot as a side dish with some foods , especially in villages , but alas it every day if tradition is dying out . Admittedly, the menu of favorite foods in Albanian families , especially in the city , dominates the oriental cuisine , which has been for 500 years of Ottoman rule on Albanian territory , but fortunately a healthy food with lots of vegetables , which is best carried generation after generation .

This food has been and should have a special emphasis on the culture of using seasonal items for food preparation . It is believed that consumption of products of the season , except that it is yummy , is even more healthy , it must be in harmony with nature .

What are the determining factors that make this art walk , or stagnate ?

Determining factors in the art of cooking are diverse . There are cases ( with the help of digital technology ) that served a dish looks very nice , but always pay more attention to what ingredients it contains in its meal , are healthy items or not. In economically developed countries , all items have marked their nutritional values ​​which are standard , eg how have calories , carbohydrate , protein , fat , sugar , vitamins , etc. . But even with all this , each meal served , have served as the first to attract the eye , and it requires a commitment to the person who prepares .

Also , the art of cooking may stall due to the dynamics of the work which dominates not only to us , but also around the world . This phenomenon should be discontinued during weekends and holidays when all engaged more about cooking for a good lunch prepared and should stay and enjoy the meal more than days in charge of daily work .

Can you prepare a good lunch and free ?

A good lunch and free can be prepared especially with season vegetables , summer - autumn . Besides the idea , a good lunch willingly and lovingly cooked . Our traditional dishes Kosovo , whether pasta or vegetables are healthy , delicious and inexpensive .

You have a dainty , if you 're careful to do things to prepare themselves with propriety ?

I even feel the element of the fifth taste , umami ( the original " oo - mah - mee " ) , and which is obtained during the preparation , but also long - tasting way to cook food consumption . I think the main meals daily , lunch or early dinner , ceremony should be a food after a tiring day , not just as an obligation and satiety . I feel particularly pleased when I see others , especially grandchildren how to enjoy eating and preparing food .

Women like excess stored foods . How do you advise them to eat and not disturb ' the line ' ?

One of the factors of obesity is eating wrong . The secret lies in the regular consumption of three meals combined with diverse articles . Breakfast inevitable ( with limited dairy products ) , lunch at a certain time and never complete without excluding soup , half- portion dish , salad . Dinner very easy or replaced with salad or a glass of milk with honey . Zamrat with different tree species . To maintain a normal weight , in my opinion , should limit their meals , chewing food at least 25 times and main meals last at least 20-30 min . Weekend lunches exception when it should be a ceremony and lasts longer. Taste and feel the satisfaction of each food by chewing , and thus be even easier to stomach . Using fat to a minimum , even if it olive oil , but given the taste of fresh items and the combination of spices . Sweets replaced with fruit salad , or prepare with half quantity and brown sugar or honey , and replaced white bread with a slice of integral bread .

What is the food you eat more ?

It depends on the age . Now I wish for liquid foods , fruits , vegetables . Throughout my life I have practiced regular meals and miscellaneous. Breakfast inevitable , lunch sets , while zamrat I met with trees , tea , coffee in a controlled manner , two maximum , while dinners every time a glass of milk with a teaspoon of honey mountains .

It seems that your lunches , usually ?

Soups and salads are necessary , and the variety of dishes for a minimum of two weeks should not repeat the same cooking , except fish that occurs twice during the week to be on the menu .

If your favorite dishes in this season ?

My favorite dishes for the spring season , lamb is prepared in different ways and with different types of vegetables especially okra .

Which do you prefer cooking at all ?

Although tasty , not canned prefer cooking and I've never used dry food and fast food type .