Albanian Byrek Recipes
BUREK
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
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
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.
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- Transfer to a lightly floured work surface and knead until the dough is smooth, elastic, soft, and doesn't stick to your fingers, about 5 minutes.
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- Tava e kosit (Lamb with yoghurt) Tava e kosit is a popular Albanian lamb dish that’s baked in yoghurt. It’s a simple dish which is baked with garlic, oregano and rice.
- Jani me Fasule (White bean soup) This is a hearty dish usually eaten in the winter to warm up the insides. It’s made with white cannelloni beans, tomato paste, olive oil and onion.
- Pastiche. One of the most popular Albanian dishes, one that my mother-in-law makes very well! This traditional Albanian dish can be described as a quiche.
- Fish. You will find a lot of fresh seafood, especially along the Albanian Riviera. It’s known for its fresh array of fish; beautifully flaky and almost melt in your mouth it’s so fresh.
- Shrimps. Another great seafood option and another one you will find on the menu everywhere in cities like Vlora, Saranda and everywhere in between.
- Calamari/squid. This is my favourite seafood to have in Albania. Believe it or not but I didn’t eat seafood before I moved to Albania so that’s a tribute to how fresh and delicious Albanian seafood is.
- Mussels. You must try the mussels in Albania if you love seafood. They are also incredibly affordable, as is all the seafood here. You can get a big bucket of mussels for a quarter of the price than you will find in Greece.
- Byrek. This is one of the most popular Albanian foods! You will find byrek everywhere here. It’s a popular breakfast option for Albanians or a great snack on the go.
- Fërgesë. If you’re looking for an Albanian national dish, then this is possibly it! This is a tasty dish that has been adopted widely around Albania. The most popular and common way is white cheese with red peppers, tomatoes, onion, a little flour, butter and yoghurt!
- Perime Në Scarë (grilled vegetables) Grilled vegetables are a popular complement to any Albanian dish, especially if you’re having grilled meat which is also popular in Albania.
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Estimated Reading Time 5 mins
- Defrost the spinach and squeeze it very well to remove the excess moisture. Preheat the oven: 200 degrees Celsius/400 degrees Fahrenheit.
- Mix the onions, spinach, grated garlic cloves, crumbled feta cheese, cottage cheese, smetana/creme fraiche and eggs very well. Add salt and pepper to taste.
- Place one sheet of phyllo pastry on the working surface. Brush it with oil. Place another sheet on top, brush it as well, and finish with another phyllo pastry sheet. Brush this one as well. Cut the phyllo sheets in order to get 16 rectangles of about 25x18 cm/10x7 inches.
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Estimated Reading Time 7 mins
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- Byrek. Byrek is an iconic salty Albanian pie (albeit it draws inspiration from Ottoman/Turkish cuisine). Thinly rolled dough layers make up this authentic, crunchy pie.
- Bakllava. Bakllava is the most popular traditional dish among many Albanian desserts. It has a clear Turkish origin but throughout centuries it gained an original and local cooking craftsmanship.
- Tavë Kosi (Sour Milk Casserole) Locals have a special love for the dish they call Tavë Kosi. It’s essentially a unique and dense medley or goulash made with lamb or chicken meat, eggs, and, of course, yogurt or sour milk.
- Fërgesë. Fërgesë is one of the most authentic dishes in Albania. Its main ingredients include cottage cheese, peppers, tomatoes, onions, and spices. The main two variations of this recipe are “Fërgesa me piperka” (“Fërgesa with peppers”) and “Fërgesa me mëlçi” (“Fërgesa with liver”).
- Jufka. If Italians have spaghettis, the Albanians have jufka Dibre. Jufka is pasta made by hand with only flour, eggs, milk, salt and pepper. This delisious dish dates from the XIV-th century.
- Petulla. This delicacy is a cheeky Albanian dish and a household-favorite. Petulla is the Albanian traditional version of pancakes or donuts. The simple recipe and few ingredients of mainly flour and eggs makes this dish highly popular and convenient.
- Shëndetlie. Shëndetlie is one of the oldest recipes of the Albanian cuisine. This stunning dessert tastes like an authentic combination of cookie, cake, and ice-creamish textures.
- Imam Bajalldi. Imam Bajalldi is another bizarre Albanian food with some eastern influences. It consists of large stuffed eggplants cooked in the oven. Ingredients used as fillings vary with regions but they most commonly include garlic, onions, and tomato puree.
- Tavë Krapi (Carp Casserole) Albania is a seaside country with a long stretch of coastline. The waters of the Adriatic and the Ionian Sea, as well as those of the major lakes and rivers provide fresh authentic ingredients for the seafood lovers.
- Speca të mbushura (Stuffed Peppers) “Speca të mbushura” (“Stuffed Peppers”) is another meal commonly cooked in Albanian households. It’s frequently prepared and consumed during summer.
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