Best 3 Albanian Burek Albanian Traditional Food Recipes

**Albanian Burek: A Culinary Journey Through Albania's Traditional Delicacies**

Burek, a delectable pastry dish, holds a special place in the culinary heritage of Albania. This savory delicacy, often referred to as "the national dish of Albania," is a testament to the country's rich gastronomic traditions. With its flaky phyllo dough enveloping a flavorful filling, burek has become an integral part of Albanian cuisine, enjoyed during special occasions and everyday meals alike. Delve into the diverse world of Albanian burek, as we explore its captivating history, regional variations, and the culinary secrets behind its irresistible taste. Discover the art of crafting this beloved dish through a collection of authentic recipes, each offering a unique perspective on Albania's culinary heritage. From the classic meat-filled burek to its vegetarian and seafood variations, embark on a culinary adventure that will tantalize your taste buds and transport you to the heart of Albania's culinary traditions.

Check out the recipes below so you can choose the best recipe for yourself!

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

BUREK

Burek image

This recipe is Eastern European in origin; being from Bosnia, my mom made this for me growing up and my whole family always looked forward to it! Serve with Balkan style yogurt for authenticity.

Provided by mms09

Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

1 pound lean ground beef
1 tablespoon ground allspice
1 tablespoon paprika
salt and freshly ground pepper to taste
1 potato, finely chopped
1 onion, chopped
1 (16 ounce) package phyllo dough
¼ cup melted butter

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion.
Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling.
Bake burek in the preheated oven until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 797.1 calories, Carbohydrate 72.8 g, Cholesterol 115.6 mg, Fat 42.1 g, Fiber 4.7 g, Protein 29.9 g, SaturatedFat 18.5 g, Sodium 707 mg, Sugar 2 g

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. This will make a big difference in the taste of your burek.
Make sure the phyllo dough is thawed completely before using it. This will prevent it from tearing.
Work quickly when assembling the burek. The dough can dry out if you take too long.
Bake the burek in a preheated oven. This will help it cook evenly.
Let the burek cool slightly before slicing it. This will prevent the filling from spilling out.

Conclusion:

Albanian burek is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a popular dish in Albania and other Balkan countries. With its flaky phyllo dough and savory filling, burek is a surefire hit with everyone who tries it. So next time you're looking for a tasty and satisfying meal, give Albanian burek a try. You won't be disappointed!