Best Albania Byrek Ose Lakror Leek Pie Recipes

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LEEK PIE



Leek Pie image

This deliciously moreish, flaky pie is a mildly cheesy version of the famous flamiche of Picardy, in northern France, where the filling is more usually a simple mixture of chopped leeks, butter and a little cream.

Provided by English_Rose

Categories     Savory Pies

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

13 ounces premade puff pastry
2 ounces butter
1 lb leek, trimmed, sliced, washed and drained
2 3/4 ounces cream cheese
4 tablespoons heavy cream
1 pinch grated nutmeg
1 tablespoon chives, snipped
1 tablespoon parmesan cheese, grated
1 egg yolk, beaten

Steps:

  • Preheat the oven to 400F and place a flat baking sheet on the middle shelf. Remove the pastry from its plastic wrapping (set this aside), cut it into 2 equal parts, then gently roll into slightly thinner 10in squares. Put one onto a lightly buttered baking sheet, cover with the plastic wrapping and put the other pastry sheet on top. Chill for 30 minutes.
  • Meanwhile, melt the butter in a frying pan, add the leeks and cook for about 20 minutes, or until they are soft. Mix together the cream cheese, cream, nutmeg and chives in a small bowl. Mix in the leeks and leave to cool.
  • Remove the pastry from the fridge and set aside the top sheet on the plastic wrapping. Spread the cooled leeks over the pastry base, leaving a 3/4in edge uncovered. Scatter with the Parmesan and paint the edge with the egg yolk. Form a lid with the other square of pastry and allow the edge of this to flop down onto the bottom layer. Press together lightly. Brush the top with more beaten egg and press the edges together with a fork; trim the sides to neaten.
  • Make a few small cuts in the centre of the pie to allow steam to escape. Decorate with the point of a knife, in a criss-cross pattern. Slide the pie on the baking sheet into the oven on top of the pre-heated tray. Bake for around 35-40 minutes or until golden brown, puffed and crisp. Allow to cool for 10 minutes. Cut into wedges and serve.

VEGETARIAN ALBANIAN LEEK CASSEROLE (TAVE ME PRESH)



Vegetarian Albanian Leek Casserole (Tave Me Presh) image

This is a vegetarian version of a traditional Albanian dish. It makes a tasty side and is delicious served with yogurt, which is commonly eaten in Albanian meals. You can use any mushrooms you want, but the stronger tasting ones are better. Spice to taste, I like more red pepper than the Albanians probably do. Adapted from 20 Albanian Recipes and submitted for My Food Odyssey.

Provided by alvinakatz

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 large leeks
4 tablespoons oil
1/3 cup chopped onion
8 ounces cremini mushrooms
1 tablespoon tomato sauce
1/3 teaspoon mushroom broth, powder
1/3 cup water
mild red pepper powder
salt
pepper

Steps:

  • Wash and cut on a slant into 1-inch thick slices the whites and pale green of the leeks.
  • Saute leeks in a little oil and place in a baking pan.
  • Chop onions and mushrooms coarsely.
  • Saute onion and mushrooms in remaining oil.
  • Add broth powder, water, tomato sauce, red pepper, salt and pepper, and bring to a boil. If your mushrooms are not very watery, add a little more water and broth.
  • Pour onion/mushroom mixture over the leeks.
  • Bake for 45 minutes at 375 degrees.
  • Serve hot.

Nutrition Facts : Calories 166.1, Fat 13.8, SaturatedFat 1.8, Sodium 33.1, Carbohydrate 10.2, Fiber 1.4, Sugar 3.4, Protein 2.3

LAUCHKUCHEN ( PHYLLO LEEK PIE)



Lauchkuchen ( Phyllo Leek Pie) image

The recipe originated at Burg Windeck, a medieval mountaintop castle south of Baden Baden - I am not sure how it came to be in my cookbook but I can assure you that it is wonderful! Serve this for Brunch, Lunch, as an entree or appetizer. Prep time does not include the 30 minute rest before serving

Provided by Bergy

Categories     Lunch/Snacks

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

8 sheets phyllo pastry
1/2 cup unsalted butter, melted
2 tablespoons unsalted butter
3 large leeks, washed, green trimmed off & thinly sliced
1/2 lb emmenthaler cheese, coarsley grated
3 eggs, lightly beaten
1 1/4 cups milk
1 1/4 cups half-and-half
1 tablespoon kirsch
1/8 teaspoon fresh grated nutmeg
1/8 teaspoon white pepper
1/2 teaspoon salt

Steps:

  • Preheat oven to 300°F.
  • Butter the bottom& sides of a 9x9x2 inch baking dish.
  • Brush one sheet of phyllo with butter, fold in half horizontally and gently press it into the baking dish allowing equal amounts to hang over two sides.
  • Brush the bit hanging over the sides generously with butter.
  • Butter the second sheet, fold horizontally and place it across the first sheet, (at right angles, over lapping first layer), again let the excess hang over with even amounts on both sides, brush excess with butter each time.
  • Continue to butter& alternate the sheets until you have layered all 8 sheets.
  • When they are all in the dish roll the excess phyllo under to just cover the edge of the dish forming an edge to the pastry.
  • For the filling melt the 2 tbsp of butter in a small pan over medium& saute the leeks until they are golden.
  • Place leeks over the bottom of the phyllo shell.
  • Sprinkle in the cheese.
  • Whisk the eggs,milk, half& half, nutmeg,kirsch, pepper& salt- blend well.
  • Pour over the leeks& cheese.
  • Bake uncovered for apprx 1 hour or until the custard is set.
  • Let it rest for 30 minutes cut into squares& serve.

SWEET POTATO, CHEESE AND LEEK PIE



Sweet Potato, Cheese and Leek Pie image

Adapted from 'Healthy cooking for your Kids' Cookbook. A lovely side dish. For a quick one dish family meal try adding bits of ham, julienned carrots, green peas and broccoli.

Provided by WizzyTheStick

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 garlic cloves, finely chopped
7 ounces creme fraiche
3 lbs sweet potatoes, peeled and thinly sliced
1 teaspoon butter, for greasing dish
2 leeks, finely sliced
2 3/4 ounces gruyere cheese, grated
1 ounce whole wheat breadcrumbs, fresh
black pepper (to taste)

Steps:

  • Preheat oven to 375°F
  • Mix the oil, garlic and crème fraîche together in a large bowl.
  • Add the sweet potato slices and toss until coated.
  • Lightly grease a gratin dish.
  • Layer in sweet potato mixture and leeks ending with potato on the top.
  • Top with cheese and breadcrumbs or just the cheese.
  • Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.

Nutrition Facts : Calories 642.1, Fat 32.7, SaturatedFat 16.7, Cholesterol 92, Sodium 289.4, Carbohydrate 76.8, Fiber 11.1, Sugar 16.1, Protein 13

WELSH LEEK PIE



Welsh Leek Pie image

From Celtic Cookery by Iris Price Jones. Leeks are a national emblem of Wales, and are plentiful in their season. You'll want enough pastry to line the dish as well as make a lid for it!

Provided by Mme M

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces prepared leeks
2 ounces butter
1/2 pint single cream
2 eggs
4 ounces boiled ham
1 pastry for single-crust pie

Steps:

  • Prepare the leeks by cutting off the roots, the coarse green leaves and the damaged outer layer. Run under the tap to get rid of the dirt and grit. Slice them into a colander and rinse again. Cook them gently in the butter till soft.
  • Line a shallow pie dish with a layer of pastry, and turn the leeks and the ham (chopped small) on to it.
  • Mix cream and eggs well together. Season with salt and plenty of pepper and strain into pie dish. Cover with a pasrty lid, and brush with milk.
  • Bake for about 30 minutes in a 350F oven.
  • This pie tastes better warm than hot. If you prefer a flan, just cook without the pastry lid.

Nutrition Facts : Calories 370.4, Fat 28.2, SaturatedFat 13, Cholesterol 117.6, Sodium 532.1, Carbohydrate 21.4, Fiber 1.2, Sugar 1.7, Protein 8.9

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Albania is a country in Southeast Europe that boasts a rich and diverse culinary tradition. One of the most popular dishes in Albania is the byrek or lakror, which is a type of savory pie filled with a variety of ingredients. Among these, the most common is leek pie or lakror me presh.

The Background of byrek or lakror leek pie

The byrek or lakror is a dish that has been in Albania for centuries. It is believed to have originated in the Ottoman Empire and was brought to Albania during the Turkish occupation. Over time, the dish evolved to include more local ingredients and became a staple in Albanian cuisine. Today, byrek or lakror is often served as a main dish or as a snack.

What is byrek or lakror leek pie?

Byrek or lakror leek pie is a type of savory pie that is filled with a mixture of leeks, feta cheese, eggs, and yogurt. The mixture is placed between layers of phyllo dough and baked until golden brown. The pie is then sliced into pieces and served hot or cold. It is often enjoyed with a side salad or as a snack on its own.
Ingredients
- 1 package of phyllo dough - 2 large leeks, chopped - 1 cup of crumbled feta cheese - 2 eggs, beaten - 1 cup of plain yogurt - 4 tablespoons of olive oil - Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). 2. In a large skillet, heat the olive oil over medium heat. Add the chopped leeks and sauté until they become tender and translucent, for about 5-7 minutes. 3. Add in the crumbled feta cheese, beaten eggs, and plain yogurt. Mix all the ingredients together until they are well combined, then remove from heat. 4. Unroll the phyllo dough and lay a sheet on the bottom of a baking dish. Brush with olive oil, and continue layering the phyllo dough and brushing with oil until you have used up all the sheets. 5. Spread the leek and feta mixture over the top layer of phyllo dough. 6. Fold the edges of the phyllo over the mixture so it's completely covered. 7. Brush the top with olive oil, and bake for 35-40 minutes or until golden brown. 8. Let cool for a few minutes before slicing and serving.

Variations

Byrek or lakror can be made with a variety of fillings, depending on what ingredients are available. For example, spinach, cheese, and ground meat are all common fillings. Additionally, the byrek or lakror can be made in different shapes, such as triangles or rolls.

Conclusion

Byrek or lakror leek pie is a delicious and flavorful dish that is beloved by Albanians and enjoyed by people from all over the world. It is easy to make and can be customized to suit your taste preferences. If you're looking for a new type of pie to try, consider making byrek or lakror leek pie - you won't be disappointed!
If you’re a food lover, then you’re likely familiar with Albanian cuisine. One dish that stands out among the rest is the Albanian byrek or lakror. It’s a savory pie that’s made with phyllo dough and filled with cheese, meat, leeks, or other vegetables. This dish is often served as a snack, appetizer, or even as a main dish. This article will provide you with valuable tips for making the perfect Albanian byrek or lakror.

1. Choose the right ingredients

The first step in making a delicious byrek or lakror is to choose high-quality ingredients. Start with fresh vegetables, meat, and dairy products. The phyllo dough should be fresh and not dried out. Use high-quality olive oil for brushing the phyllo dough.

2. Make your own phyllo dough

Although it's possible to buy pre-made phyllo dough, it's always better to make your own. Homemade phyllo dough is much softer and pliable, making it easier to work with. Making your own phyllo dough may seem intimidating, but it's actually quite simple. Follow an authentic Albanian recipe or find a recipe online and follow the steps carefully.

3. Use a variety of fillings

Byrek and lakror can be made with a variety of fillings. Traditional fillings include spinach, feta cheese, ground meat, and leeks. But, you can also experiment with different fillings. For example, you can use mushrooms, peppers, or eggplant. Try using a combination of fillings to create a unique flavor.

4. Ensure the filling is properly seasoned

The success of a byrek or lakror depends on the flavor of the filling. The filling should be well-seasoned with salt, pepper, and other spices such as cumin, paprika, or oregano. Taste the filling before putting it in the pie to ensure that it's properly seasoned. Adjust the seasoning if necessary.

5. Layer the phyllo dough

Layering the phyllo dough is a crucial step when making byrek or lakror. Use a brush to apply olive oil between each layer of dough. This will help the layers stick together and create a crispy crust. Be careful not to rip the dough when handling it.

6. Use a good baking dish

Choosing the right baking dish is important when making a byrek or lakror. A shallow baking dish will help the pie cook evenly and give it a crispy crust. A round or rectangular baking dish can be used, depending on your preference.

7. Cut the pie properly

After the byrek or lakror is baked, allow it to cool for a few minutes before cutting it into pieces. Use a sharp knife to cut the pie into portions. Make sure to cut all the way through the layers of phyllo dough. Serve hot or at room temperature.

8. Serve with a side dish

Byrek or lakror can be served as a snack, appetizer, or main dish. They’re often served with a side dish such as a salad or yogurt sauce. A simple salad of diced tomatoes, cucumbers, and onions dressed with olive oil and lemon juice is a refreshing complement to the savory pie.
Conclusion
Albanian byrek or lakror is a must-try dish for anyone who appreciates good food. By following these valuable tips, you can create a delicious and authentic byrek or lakror in your own kitchen. Remember to choose high-quality ingredients, make your own phyllo dough, use a variety of fillings, ensure the filling is properly seasoned, layer the phyllo dough, use a good baking dish, cut the pie properly, and serve with a side dish. With a little practice, you’ll be able to make the perfect byrek or lakror every time.

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