How to Make Albanian Leek Pie (Lakror)?

on March 05, 2021

Albanian leek pie

Turkish style Lakror-Albenian Byrek (Leek Pie) (Pırasalı Arnavut Böreği) Recipe

Albanian byrek (pastry) or Albanian pie is definitely a nationwide favorite in Turkey. It is also known "Lakror" in Albanian Cuisine. We call it in Turkish as "Arnavut böreği" (its pronunciation: boo'rek). In cities of Anatolian, Albanian byrek (pastry) or other kinds of Turkish byreks (pastries) are made for or served for so many daily activities, such as in the afternoon for tea parties, in the morning for breakfast; or you may serve it for lunch or dinner with yogurt or Turkish traditional Beverage "Ayran" (salted yogurt drink).

"Albanian Lakror" or "Albanian Pie" is Albanian style byrek, that is taught by generation to generation and is filled with a variety of fillings. Popular fillings are, leek, spinach, ground meat and cheese. Also, leek and cheese, ground meat and onion mixture, onion, tomato and pepper are so famous fillings for this byrek. We, as Turkish people, like Albanian Byrek (Arnavut Böreği) very much and cook it very often. Also, there are a lot of Albenian-Turkish citizens in Turkey and we have many albenians friends. We have got many Albanian Byrek recipes from them. Today, we are going to share our and our albenian friends favourite byrek's recipe with you. Its name is Albanian leek pie.

Albanian Lakror

Anyone watch Somewhere Street on NHK World? We like Japanese Tv / NHK-Tv's documentaries very much. We watch "Somewhere Street" at every Sunday in Turkey. Somewhere Street is a 60 minute documentary-travel. During the documentary, a close-up look at cities and towns worldwide, as seen by a walking tourist. Viewers visit places (mostly historical and touristic places) off the beaten path, meet ordinary people, and enjoy a travel experience that is only possible on foot. Especially, we are dying of "what do they eat?" part. In this part regional foods and their recipes are presented to viewers. Last week, we watched again albenian part of "somewhere street". And, Suddenly, we decided to cook byrek (Albanian leek pie) for Sunday dinner.

Last Sunday, we cooked Turkish style Lakror (Arnavut Böreği) for our families. Because, Albenian Byrek with a bowl of yogurt and a glas of Turkish tea combination is really so good, light and hearty family dinner. This time we prefered vegan option and we prepared a leek fillings byrek.

Albanian pita recipe

How to Make Turkish style Lakror-Albenian Byrek (Leek Pie)?

As we said above of the post, we cook this fingerlickingly delicious Albenian Byrek very often. Its recipe is really easy and not complicated. Actually, there are two methods of making Albenian Leek Byrek (Albanian lakror). Method-1 is to make your byrek's dough by your hands, and then make little balls and roll them out individually buttering and oiling each layer and attaching them all and rolling into one big sheet then place fillings over it and cooking process in the oven, or the easy way Method-2 is to use phyllo pastry layers (layer by layer) and then place fillings over it and cooking process in the oven. In this recipe method-1 will be sharing with you. And, we recommend that method-1 to you because of it is better than the method-2.

Recipe of Turkish style Lakror - Albenian Leek Byrek

Byrek is the best pastry food in the world! We hope that you enjoy this recipe. Recipe process takes time and effort but result is always perfect. Actually, this is a special byrek to us, we remember making it with our grandmoms, and now our moms make it with our girls and hopefully they will pass it on generation to generation.

Ingredients: 750 or 1000 gr Leeks

Wash them and chop roughly

Chop both green and white part of leeks

For dough ingredients: flour, vinegar, olive oil and
lukewarm water

Mix all ingredients and stir mixture to combine well

Knead the dough until it turns smooth and elastic

Then let the dough rest

While dough resting, Prepare your byrek filling. Add
olive oil into pan.

Then add tomato paste and chopped onion and cook
it until onions soften.

Then add your chopped leeks and cook mixture.

Cook Leek filling mixture for about 5-7 minutes

Then add ground black pepper to leek filling mixture

Then add red pepper flakes into leek filling mixture

Then add salt to taste

When your leek filling ready. Set aside

Albenian Leek Byrek's Filling

Then take the dough and knead it for a while

Then dvide the dough 2 equal pieces one is bottom
other one is top layer of byrek

Roll each ball of your dough into one thin layer

Then Cut each piece about 8-10 slits

Your thin layer dough ready to greasing

For greasing ingredients: melted butter
and vegetable oil mixture

Then brush oil mixture on each piece and flip over
one by one

Then all the layers press together and roll over it again

Grease it and Roll over each piece again

Each layer ready to rolling over again

Each dough is for the one layer of byrek

Roll it out again for the oven tray size

Grease your oven tray then place your bottom layer
Dough into oven tray

Then place your leek filling over it and spread

Now place your top layer dough over the leek filling

Lastly brush yogurt and oil mixture over the byrek

Add yogurt into melted butter and vegetable oil mixture

Brush yogurt and oil mixture over the byrek

Now Leek lakror is ready to bake

Before the baking process cut your byrek in wedges like pizza
or square shape size

Place your leek lakror into oven

Then bake it in the oven at 180°C (375°F) for 40-45 mins

Or bake it until the byrek's top is golden colour

Here it is our Turkish style Lakror - Albenian leek Byrek recipe;

Very good family favourite;

Serve: 8 servings, Preparation Time: 60 minutes, Cooking Time: 40 or 45 minutes, Cuisine: Mediterranean & Anatolian Cuisines,

Ingredients:

For dough;

5 - 5,5 Cups all purpose flour,
2 - 2,5 Cups lukewarm water,
2 Tablespoons grape vinegar,
1/2 Teaspoon ground mahalep cherry, (optional), (we generally use it, but in this recipe we didn't use),
1 Tablespoon olive oil,

For fillings;

750 or 1000 gr Leeks, washed and chopped roughly, (both green and white parts),
1 Normal size onion, finely chopped,
1 Teaspoon tomatoes paste,
1/2 Teaspoon salt, ground black pepper and red pepper flakes to taste,
3 Tablespoons olive oil,
1 Tablespoon water,

For greasing the pieces of dough;

1/4 Cup melted Butter, (Nearly 50 gr),
1/2 Cup vegetable oil, (mix the melted butter and vegetable oil),
2 or 3 Tablespoons yogurt for brushing over the top, (lastly, add yogurt into butter and vegetable oil mixture and mix them),

Preparation:

First of all, put your all ingredients on the work-table. Then, firstly, let's prepare the byrek's dough! Its just like making pizza dough except there is no yeast added. So, we need a large and deep bowl. Then add your flour, vinegar, olive oil and mahalep cherry. Then pour your lukewarm water and stir to combine well. We mean that; knead the dough until it turns to smooth and elastic. Add more flour if its too watery or add more water if its too dry. Five cups flour and 2 cups water should work fine. After your done kneading, let the dough rest in a plastic bowl and cover. The dough should rest for at least half and hour. While the dough is resting make the filling.
For preparation of filling; Cook the onion, tomato paste with olive olive in a cast iron pan. We mean that; soften the onion and tomato paste with olive oil for about couple of minutes on a skillet. Then add chopped leeks, salt, ground black pepper and red pepper flakes and cook nearly 5 - 7 minutes. Then set your filling aside.
Then, take the dough and knead it for a while to take some of the air out. Then, split the dough two equal pieces. One of them will be a bottom layer of byrek, other one will be a top layer of byrek. Simple way of making layers! Roll each ball of your dough into one thin layer, cut about 8-10 slits, brush melted butter and vegetable oil mixture on each piece and flip over one by one. Then, all the layers pressed together and roll over each piece again. Then, fold over for easy transfer into oven tray.
Place your bottom layer dough into oven tray and then put leeks and onion filling over it. And spoon over filling evenly over the bottom layer of dough. Then, drizzle some melted butter and vegetable oil mixture along edges and all around. Then, roll over the top layer and fold in the edges to make the crust, lastly, spoon over the melted butter, vegetable oil and yogurt mixture. Cut your byrek in wedges like a pizza or square shape size! Then, bake it in the oven at 180°C (375°F).
Your Albenian Byrek/Pie or Lakror is ready when the top layer poofs up like it is golden colour. It takes 40-45 minutes. Then, cover it, and allow to rest for 20 minutes.
Serve it as warm and with a bowl of homemade yogurt, also a glass of Turkish tea goes well with Albenian Byrek.

Enjoy!

Please let us know how this "Turkish style Lakror - Albenian leek Byrek (Pırasalı Arnavut Böreği) Recipe" turns out for you in the comments. We are always so eager to hear from you.