Albanian Byrek Recipes

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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

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.

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

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 SPINACH PIE (BYREK ME SPINAQ OR PITE)



Albanian Spinach Pie (Byrek Me Spinaq or Pite) image

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

3/4 cup oil, preferably olive oil
30 sheets phyllo dough
1 1/2 lbs spinach, chopped
1 cup feta cheese, crumbled
1/2 cup green onion, chopped
2 eggs, beaten
1/2 teaspoon salt

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.

SPINACH PIE (BYREK MI SPINAQ)



Spinach Pie (Byrek Mi Spinaq) image

In Albanian, this savory spinach pie is called Byrek Mi Spinaq and, with its delicate layers of phyllo dough, spinach, and cream, it's a very popular dish. The pie can also be frozen after it is assembled and thawed before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

1 8-ounce package whipped butter
1/2 cup canola oil
3 bunches of spinach, stemmed and chopped
1/2 small onion, chopped
1 egg
1 cup sour cream
2 tablespoons plain yogurt
1 teaspoon salt
2 tablespoons of butter and oil mixture, as per directions
20 sheets prepared phyllo dough, thawed if frozen

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine butter and canola oil in a saucepan and warm over low heat until butter is melted. Stir to combine. Reserve two tablespoons of mixture for the filling.
  • For the filling: In a large bowl, combine the spinach, onion, egg, sour cream, yogurt, salt, and the 2 tablespoons of the butter-oil mixture, and mix well. Set aside until needed.
  • Use the remaining butter-oil mixture to prepare the phyllo dough. Brush butter-oil mixture onto a baking sheet and lay down 1 sheet of phyllo. Brush more of the butter-oil mixture on top of the phyllo. Continue to layer 9 more sheets with butter-oil. Spread spinach topping evenly over 10th sheet of phyllo. Top spinach with 10 more sheets of phyllo, brushing butter-oil on each layer. Turn up edges of dough and press to seal.
  • Bake spinach pie for 45 minutes, until top is golden and risen. Use a knife to check the bottom to make sure it is nice and crispy. Let cool for 15 to 20 minutes. Slice and serve.

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

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

BYREK SHQIPëTAR ME PERIME (ALBANIAN VEGETABLE PIE)



Byrek Shqipëtar Me Perime (Albanian Vegetable Pie) image

This recipe is from http://gadgets360.wordpress.com/2006/01/08/2/ Wikipedia says that Byrek Shqipëtar me perime is one of the national dishes of Albania Byrek Shqipëtar me perime is an Albanian recipe for cooking pies. Albanian pies are generally made of thin pastry leaves which can be rolled out at home or bought as filo dough at a supermarket. Most of the pies prepared by Albanian cooks are not sweet; instead, pie fillings are almost always salty. Thus, a piece of such a pie may well serve as the main dish of a meal.

Provided by loranne_bronze22

Categories     Savory Pies

Time 1h30m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 7

1 cup olive oil
30 phyllo pastry sheets
1 1/2 lbs spinach, chopped
1 cup feta cheese, diced
1/2 cup green onion, chopped
2 -3 eggs
1 1/2 teaspoons salt

Steps:

  • A medium-sized, round baking pan is recommended because it's more authentic but any medium-sized baking pan will do.
  • Brush the baking pan with some of the oil, and start laying the pastry 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.
  • Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 350°F (175°C) for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!

Nutrition Facts : Calories 1082.4, Fat 73.7, SaturatedFat 16, Cholesterol 139.1, Sodium 2151.5, Carbohydrate 83.8, Fiber 6.8, Sugar 3, Protein 23.7

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