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.
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 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.
ALBANIA: BYREK OSE LAKROR (LEEK PIE)
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
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
BYREK SHQIPëTAR ME PERIME (ALBANIAN VEGETABLE PIE)
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
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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- Defrost the spinach and squeeze it very well to remove the excess moisture. Preheat the oven: 200 degrees Celsius/400 degrees Fahrenheit.
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