Best 3 Albanian Courgette Pie Recipes

In the realm of culinary delights, the Albanian courgette pie, known as "Pite e Kukesave", emerges as a tantalizing treat that captures the essence of Albanian cuisine. This savory pastry boasts a delightful fusion of flavors and textures, making it a beloved dish in many Albanian households. As you embark on a culinary journey through this article, you will discover a collection of delectable recipes that unveil the secrets behind crafting this exceptional pie. From traditional methods passed down through generations to modern twists that add a touch of novelty, these recipes cater to a diverse range of tastes and preferences. Whether you are a seasoned cook seeking to expand your culinary repertoire or a novice eager to explore the wonders of Albanian cuisine, this comprehensive guide will equip you with the knowledge and inspiration to create an unforgettable Pite e Kukesave that will leave your taste buds dancing with joy.

Here are our top 3 tried and tested 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 COURGETTE PIE

Albanian Courgette Pie image

LAKROR ME KUNGULL: The pumpkin (Kungull) family is a large family and have many vegetables included into it. We have two main ones that we make into pies in our village - this recipe is for Kungull i vogel Lakror which translates to a courgette pie. Then, more common in the summer is Kungull i madh Lakror which is Squash or Pumpkin pie. The Lakror me Kungull recipes have different names and can be made in two different ways. If you make the recipe with eggs and flour like this recipe then it is known as a Lakror. If you make the recipe with filo pastry (like my spinach pie recipe) then it is known as a Pite (or in some cases even byrek). The 'i vogel' and 'e madh' refer to a small or large pumpkin vegetable - courgette vs squash for example. Well, hopefully all this pie talk has got your ready for my recipe!

Provided by My Albanian Food

Categories Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 grated courgettes
2 eggs
300 g flour
3 tablespoons sugar
1/4 teaspoon baking soda
1 tablespoon olive oil

Steps:

In a mixing bowl mix together the grated courgettes, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture.
In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges.
Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing.
Bake in the oven for 40 minutes on 180 degrees - the top should be a golden brown once cooked.

Nutrition Facts : Calories 283.4, Fat 5, SaturatedFat 1.1, Cholesterol 62, Sodium 92.9, Carbohydrate 50.7, Fiber 3.3, Sugar 11.4, Protein 9.6

ARGENTINE CORN PIE

Argentine Corn Pie image

My dad's wife taught me how to make this recipe and it's always a big success! People just love the soft white sauce. It's specially good to use that frozen corn in the back of the freezer!

Provided by Carol C

Categories World Cuisine Recipes Latin American South American Argentinian

Time 1h15m

Yield 8

Number Of Ingredients 12

Ingredients

1 egg
2 cups frozen corn
1 tablespoon vegetable oil
¾ cup onion, chopped
2 cups milk
¼ cup cornstarch
¼ cup butter
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground black pepper
1 (9 inch) unbaked pie crust
1 egg, beaten

Steps:

Preheat an oven to 375 degrees F (190 degrees C).
Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.

Nutrition Facts : Calories 287.6 calories, Carbohydrate 27.1 g, Cholesterol 66.6 mg, Fat 17.8 g, Fiber 2.2 g, Protein 6.5 g, SaturatedFat 7.1 g, Sodium 347.9 mg, Sugar 5.1 g

Tips:

To make the perfect Albanian courgette pie, use fresh, young courgettes. Older courgettes tend to be more watery and less flavorful.
Do not overcook the courgettes. They should be cooked until they are tender but still retain a slight crunch.
Do not overcrowd the pie pan. This will prevent the pie from cooking evenly.
Let the pie cool slightly before slicing and serving. This will help the pie to hold its shape.
Serve the pie with a dollop of plain yogurt or sour cream.

Conclusion:

Albanian courgette pie is a delicious and easy-to-make dish. It is perfect for a light lunch or dinner, and it can also be served as an appetizer. The pie is made with fresh courgettes, eggs, and cheese, and it is baked until golden brown. Albanian courgette pie is a popular dish in Albania, and it is also enjoyed in many other countries around the world.