Best 2 Albanian Byrek Recipes
In the realm of culinary artistry, Albanian byrek stands as a testament to the country's rich gastronomic heritage. This savory pastry, often referred to as "byrek me mish" when filled with meat, is a beloved dish that has captivated taste buds for generations. The flaky, golden crust encases a delectable filling of seasoned ground beef, onions, and aromatic spices, creating a symphony of flavors that dance on the palate. This comprehensive guide unveils the secrets to crafting this Albanian delicacy, presenting three distinct recipes that cater to diverse culinary preferences. Embark on a culinary journey as we delve into the art of making traditional meat byrek, vegetarian byrek brimming with spinach and cheese, and the delectable layered byrek that promises a delightful crunch with every bite. Whether you're a seasoned cook or a novice in the kitchen, these recipes will equip you with the knowledge and techniques to create this Albanian masterpiece. Indulge in the tantalizing flavors of byrek and experience the culinary heritage of Albania in every bite.
Here are our top 2 tried and tested recipes!
ALBANIAN BYREK
Make and share this Albanian Byrek recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Yield 1 serving(s)
Number Of Ingredients 11
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.
ALBANIAN SPINACH PIE (BYREK ME SPINAQ OR PITE)
Albanians love savory pies and I do too. They make theirs with filo dough. Any combination of greens can be used in this recipe. You can even add other vegetables as well, such as mushrooms. If the additional vegetables used will be watery, towards the end of baking you might want to cut steam vents in the filo dough. Albanians eat this pie hot accompanied by buttermilk or beaten yogurt thinned down with cold water, or with chilled stewed prunes.
Provided by alvinakatz
Categories Savory Pies
Time 1h
Yield 1 pie, 4 serving(s)
Number Of Ingredients 7
Steps:
- (NOTE: A round cake or pie pan is recommended because it's more authentic but any similar sized pan will do).
- Brush the pan with some of the oil, and start laying the filo leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until HALF of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Change directions, so that the entire pan is evenly covered.
- Sprinkle spinach with salt, then mix well by hand. Let sit for a minute.
- Add the feta cheese, onions, eggs and stir.
- Spread spinach mixture over the filo leaves in the pan.
- Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
- Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil.
- Bake at 350 degrees for about 45 minutes, or until golden brown. Serve hot.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your byrek. Use fresh, high-quality filo dough, feta cheese, and eggs.
- Don't overwork the dough: Overworking the dough will make it tough. Be gentle when rolling and folding the dough.
- Chill the dough before baking: Chilling the dough before baking will help it to hold its shape and prevent it from becoming too oily.
- Bake the byrek at a high temperature: Baking the byrek at a high temperature will help to create a crispy crust.
- Let the byrek cool slightly before serving: Letting the byrek cool slightly before serving will help it to set and make it easier to slice.
Conclusion:
Albanian byrek is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its flaky filo dough, creamy feta cheese filling, and golden brown crust, it's sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting dish to try, give Albanian byrek a try. You won't be disappointed!
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