Oshaf is a traditional dessert based in Gjirokastra. It’s made with fresh sheep’s milk, dried figs, and sugar and finished to a creamy custard with the cooking and cooling process. Oshaf, also known as “shaft me qumësht,” is a traditional Albanian dessert made primarily from sheep’s milk and dried figs. This simple yet flavorful dish has its roots in the southern regions of Albania, where sheep farming and fig cultivation are integral to local life.
The dessert combines the natural sweetness of figs with the creamy richness of the sheep’s milk, creating a comforting and exotic delicacy. With only a handful of ingredients, it captures the essence of Albanian cuisine, which often relies on fresh, local produce and time-honored techniques. The dessert is slow-cooked, allowing the flavors to meld together, creating a harmonious taste and texture that is hard to resist.
Living in Croatia and Slovenia, I tend to have an abundance of dried figs. Not because I buy them, but because everyone gives them as gifts when they visit in the autumn. I’ll receive several Thanksgiving guests; yes, I celebrate Thanksgiving with a huge dinner party. Anyway, when I tried oshaf, I was amazed by this delicate, delicious pudding, which perfectly uses all those dried figs!
Oshaf Recipe: A Taste of Albania at Home
If you’re inspired to try making Oshaf at home, here’s a traditional recipe that’s easy to follow and guaranteed to bring a taste of Albania to your kitchen.
Ingredients:
- 1 liter of sheep’s milk (or whole cow’s milk, if unavailable; the restaurant suggested the milk should be as fresh as possible).
- 200 grams of dried figs
- 100 grams of sugar
- 1 cinnamon stick
- A pinch of salt
Instructions:
- Prepare the Figs: Start by rinsing the dried figs thoroughly. Cut them into halves or quarters, depending on their size. This helps the figs soften more evenly and release their flavors into the milk. Leave them to drain.
- Simmer the Milk: Pour the sheep’s milk into a large, heavy-bottomed pot and place it over medium heat. Add the sugar, cinnamon stick, and a pinch of salt. Stir gently until the sugar dissolves completely.
- Add the Figs: Once the milk begins to warm, add the drained prepared figs to the pot. Stir them into the milk, ensuring they are evenly distributed.
- Slow Cooking: Reduce the heat to low and let the mixture simmer gently. Stir to prevent the milk from sticking to the bottom of the pot. The milk will slowly thicken, and the figs will become plump and tender. You will know when it’s done by the sweet smell of the figs and the slightly thicker consistency.
- Achieving the Perfect Consistency: Oshaf is ready when the milk has reduced to a thicker, creamy consistency, and the figs are soft and well-infused with the cinnamon and milk flavors. Don’t cook too long; it’s a delicate balance of a sweet and light milk smell; if the milk burns, it smells bad.
- Cool and Serve: Remove the pot from the heat and let the Oshaf cool to room temperature. Once cooled, transfer it to serving bowls and refrigerate overnight to allow the flavors to develop fully. Serve chilled, garnished with a sprinkle of cinnamon.
Enjoying Oshaf: A Few Tips
- Sheep’s Milk: If you can find sheep’s milk, it will give the Oshaf an authentic flavor that is richer and more aromatic. However, whole cow’s milk can be a good substitute as long as the milk is fresh.
- Dried Figs: Quality dried figs are key to the dish’s flavor. If possible, opt for organic figs, and avoid overly dry or hard varieties. They should be the soft, dried figs.
So, gather your ingredients, take your time, and savor the flavors of Albania with every bite of Oshaf. Check out the Albanian salad recipe from Vlorë and the Sarandë to Gjirokastra Road Trip. Have a wonderful day.
