Best 2 Albania Byrek Ose Lakror Leek Pie Recipes

Embark on a culinary journey to the heart of Albanian cuisine with our carefully curated collection of Byrek recipes. These traditional savory pies, known as "Byrek," hold a special place in Albanian hearts and are a staple dish served at gatherings, celebrations, and everyday meals. Discover the art of crafting flaky, golden-brown pastry encasing a delectable filling of leeks, spinach, cheese, or meat.

Indulge in the classic Byrek me Spinaq, where tender spinach and tangy feta cheese come together in a harmonious union, wrapped in layers of crispy phyllo dough. Experience the irresistible Byrek me Mish, a meat lover's delight, featuring succulent minced meat enveloped in flaky pastry.

For a vegetarian delight, explore the Byrek me Lakror, a celebration of leeks' mild oniony flavor, combined with herbs and spices, all nestled in a golden crust. And for a unique twist, try the Byrek Ose, where rice, herbs, and spices create a flavorful filling, encased in a delicate pastry.

Each recipe provides detailed instructions, guiding you through the process of preparing the dough, assembling the filling, and achieving that perfect golden-brown bake. Whether you're a seasoned culinary adventurer or a home cook seeking to expand your culinary horizons, these Byrek recipes will undoubtedly tantalize your taste buds and transport you to the vibrant culinary landscape of Albania.

Let's cook with our recipes!

ALBANIA: BYREK OSE LAKROR (LEEK PIE)

Albania: Byrek Ose Lakror (Leek Pie) image

This recipe is from week four of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Albania is my fourth stop. This pie is really tasty and very different from American savory pies. To speed things up, you can use phyllo dough or puff pastry in place of the scratch-made dough.

Provided by GiddyUpGo

Categories Vegetable

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

5 cups flour
1 1/2 teaspoons salt
2 cups lukewarm water
1/2 lb butter or 1/2 lb melted margarine
2 small leeks
1 lb cottage cheese
2 ounces feta cheese
3 eggs
1/4 teaspoon salt
1/4 cup yogurt
1 teaspoon melted butter

Steps:

Mix the flour, salt and water together and knead for five minutes. Let sit for 10 minutes, then divide in half. Roll out one half until thin and then butter. fold the sides toward the center, then butter again. Fold the dough in half lengthwise, then butter again. Keep going until you have a five-inch square. Then butter the top and cover with plastic wrap. Refrigerate for 15 minutes. Repeat with second ball of dough.
Grease a standard sized pie-pan. After 15 minutes in the fridge, bring the dough out and roll it until it is the size of a pie the pan. Lay it on the bottom, leaving about a half inch hanging over the edges. Now you are ready to make the filling.
Wash and thinly slice the leeks (white and light green parts only). Set aside.
In a large bowl, mix the cottage cheese, feta cheese, eggs, salt, yogurt and melted butter. Then add the leeks and mix until everything is well incorporated.
Pour the filling into the prepared pie plate. Roll out the other piece of dough and top the pie with it. Crimp the edges or just roll the top up with the dough on the bottom. Brush with butter.
Bake at 400 degrees for 45 minutes, or until top of pie is golden.

Nutrition Facts : Calories 612.7, Fat 30.4, SaturatedFat 17.9, Cholesterol 149.4, Sodium 1044.6, Carbohydrate 65.5, Fiber 2.5, Sugar 3.4, Protein 18.7

ALBANIAN BYREK

Albanian Byrek image

Make and share this Albanian Byrek recipe from Food.com.

Provided by Tonkcats

Categories Vegetable

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

flour
1 1/2 cups water, cold
1 tablespoon oil
1 tablespoon vinegar
1/2 teaspoon salt
to taste butter, melted
2 cups dock or 2 cups sorrel, cut thin
to taste salt
1/2-1 cup yogurt or 1/2-1 cup feta cheese, crumbled
2 -3 eggs
to taste butter, melted

Steps:

Prepare the dough with flour, 1 and a half cups of cold water, 1 spoon of oil, 1 spoon of vinegar and half a teaspoon of salt, so that the dough may obtain average solidity.
Press and mix the dough well, then divide in two equally sized pieces. Then divide the pieces into 10-12 ball shaped pieces.
Spread the balls in well-shaped circles of the size of a plate. Place the circle-shaped dough on top of one another so as to obtain two large pies.
Cover each pie with melted butter and leave for about half an hour to 1 hour.
During this time wash a bowl of spinach, dock or sorrel, cut thin, add salt and leave in salt for about 15-20 minutes, then squash.
Mix the spinach, dock or sorrel with half to 1 cup yogurt and 2-3 eggs.
You can replace the yogurt with crumbled feta cheese. Cover the baking pan with melted butter.
Spread one of the dough pies to cover the entire pan and gently pull up the ends, then sprinkle melted butter on it and spread the spinach on it uniformly.
Spread the second dough pie on top of the spinach.
Cut the byrek in square slices, sprinkle with melted butter and place in a hot oven until cooked.
Byrek is served hot accompanied with yogurt.

Tips:

Use fresh, high-quality ingredients for the best flavor and texture.
If you don't have leek, you can use onion as a substitute.
Make sure to wash the leek thoroughly before using it to remove any grit or dirt.
If you're short on time, you can use store-bought phyllo dough instead of making your own.
Be careful not to overfill the pies, or they will be difficult to fold and seal.
Bake the pies until they are golden brown and the filling is cooked through.
Serve the pies warm with your favorite dipping sauce.

Conclusion:

Albanian Byrek ose Lakror is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It's easy to make and can be customized to your liking. So next time you're looking for a new dish to try, give this Albanian Byrek ose Lakror a try. You won't be disappointed!