Best 2 Albanian Byrek Recipes
Albanian byrek is a traditional dish that is popular in Albania and other Balkan countries. It is made with layers of filo dough that are filled with a variety of ingredients, such as cheese, meat, vegetables, and herbs. Byrek can be baked or fried and is often served as a main course or appetizer. It is a delicious and versatile dish that can be enjoyed by people of all ages.
Check out the recipes below so you can choose the best recipe for yourself!
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 fresh ingredients: The quality of your ingredients will greatly affect the taste of your byrek. Whenever possible, use fresh vegetables, herbs, and cheese.
- Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients until they just come together, then stop.
- Let the dough rest: After mixing the dough, let it rest for at least 30 minutes. This will allow the gluten to relax and make the dough easier to work with.
- Roll the dough out thinly: The thinner you roll out the dough, the crispier your byrek will be. Use a rolling pin or pasta maker to get the dough as thin as possible.
- Brush the dough with butter: Before adding the filling, brush the dough with melted butter. This will help to prevent the dough from sticking together and will also add flavor.
- Don't overfill the byrek: If you overfill the byrek, it will be difficult to fold and seal. Add just enough filling so that it is evenly distributed throughout the dough.
- Bake the byrek until golden brown: Bake the byrek until the crust is golden brown and the filling is hot and bubbly. This will usually take about 30-40 minutes.
Conclusion:
Byrek is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its flaky crust and savory filling, byrek is sure to please everyone at your table. So next time you're looking for a new recipe to try, give byrek a try. You won't be disappointed!
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