Albanian rice balls with egg and mint (Qifqi)

1. Wash the rice and cook it, covered, in 600 ml of lightly salted water for 15-18 minutes until soft and slightly sticky; spread it out and let it cool until lukewarm.

2. Chop the onion very finely and soften it in 1 tablespoon of olive oil for 5 minutes.

3. Add the onion, eggs, dried mint and flour to the rice, season with salt and pepper and knead thoroughly by hand so it holds together well.

4. With wet hands, shape walnut-sized, slightly flattened ovals (sized to fit the hollows of the traditional Gjirokastër qifqi pan).

5. Heat the remaining oil in a frying pan and fry the balls over medium heat, turning them, for 8-10 minutes until golden on all sides.

6. Serve warm or lukewarm with yoghurt and a fresh salad.

Tip: Qifqi is the signature dish of Gjirokastër's stone-built old town, originally cooked on a special iron plate with hollows (qifqilik). You can use fresh mint instead of dried – you'll need a handful, finely chopped.