Byrek Ose Lakror

Byrek Ose Lakror is albanian leek pie. Byrek is part of a family of stuffed pastries known as börek. Börek has its origins in Turkey with one of the more popular versions being baklava. In Albania, it is rare to have it filled with sweets, but much more common as a savory dish. There are lots of variations for byrek which are changed with the family tastes and the region. On new years, there’s a tradition to put a coin in the dough whoever gets that slice will have good fortune all year.

I’m visiting a friend to make this dish. She loves to cook and bake and when we are ready to roll out the dough she brings out this matt. It is a rolling matt to guide the size of the pie dough.

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When I roll it forms a circle. The guide is the trick to getting a circular shape. Another tool I need to get.

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We slather with butter and then go to make the first fold. Well we didn’t put enough flour on the mat that it is a bit of a mess. There goes our perfect circle.

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We continue to slather and fold.  Now the dough needs to rest.

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The filling is straight forward to make. After the dough has rested we re-roll the dough to fit the pan and then add the filling. Now I need to rest.  We sip on some wine as we wait for the result.

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We forgot to grease the pan, maybe there were too many sips of wine! So it is a bit of a mess to come out, but it is good. The dough is flaky and buttery reminding me of the pillsbury flaky layer biscuit. The filling is creamy and delicious.

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Recipes

Byrek Ose Lakror

Original recipe can be found here

For the dough
  • 5 cups flour
  • 1 1/2 teaspoons salt
  • 2 cups lukewarm water
  • 1/2 lb butter, soften
For the filling
  • 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
  1. Mix the flour, salt and water together and knead for five minutes.
  2. Let sit for 10 minutes, then divide in half.
  3. Roll out one half until thin and then spread butter on the dough.
  4. 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.
  5. Then butter the top and cover with plastic wrap. Refrigerate for 15 minutes. Repeat with second ball of dough.
  6. 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 the pie pan. Lay it on the bottom, leaving about a half inch hanging over the edges. Now you are ready to make the filling.
  7. Wash and thinly slice the leeks (white and light green parts only). Set aside.
  8. 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.
  9. 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.
  10. Bake at 400 degrees for 45 minutes, or until top of pie is golden.
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