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Albanian Burek resipe???

Looking for a good recipe for Albanian style Burek. I am not sure if i will make the dough or use phyllo as a substitue but i am looking for both dough and filling recipes.

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    1. re: Cheese Boy

      Those are for Byrek Shqipëtar me Perime which is a vegitable pie. I think he's talking about a pastry. Or at least in Kosovo they commonly sold a meat & cheese pastry called burek which was extremely popular with both the local Albanians and the foreigners in KFOR.

    2. Sorry i should have specified the ground meat version. I couldnt find a version on any of those sites

      2 Replies
      1. re: MVNYC

        This is a southern specialty in Albania. In the North, they refer to their pies as Burek or 'Byrek', and in the South, the meat filled pies are called 'Lakror', aka (St. Basil’s Meat Pie).

        Recipe: http://www.stefoodie.net/2006/01/03/l...

        Hope this will do. Whattya think?

        1. re: MVNYC

          If you love this type of food get:
          "Please, to the Table' by Anya Von Bremzen.
          "400 glorious recipes. From the Baltics to Uzbekestan."
          This is a great (indispensible) Russian/Eastern European cookbook that won a james beard cookbook award and was published in the last couple of years - you could get it in used paperback if you're thrifty at amazon.com.
          I notice she does use phyllo for bourek, but her 2 recipes feature (1) spinach and (2) egg and cheese. But when you go to look on websites, etc. try both spellings: burek and bourek.

        2. Thats it. Thanks, the link provided is always where my grandparents are from, Korce. I had never called it Lafror before. I will try making this. My grandmother only made the cheese and spinach versions and i had only had the meat ones out. i will post my results

          1. Can I ask, is burek always Albanian? I've only had it once, at a pizza place in Chicago, and it was fabulous, so was the pizza by the way. (Noli's in a strip mall on Kedzie between Lawrence and Foster, if any Chicago hounds are reading this.) I've been wondering about burek ever since! (I was with a friend who ordered it, so I didn't even know how to spell it or I guess I could have done some internet research. Although to me it is always better to hear about it from someone whose grandmother made it, than to search on the internet. Probably a reflection of my age...) I look forward to your report on the recipe, if it works for you, maybe I will try it.

            1. Burek can be Turkish, Serbian, Croatian, Macedonian. It is basically found all over the Balkans thanks to the Ottoman empire. Burek differs from place to place. Spanikopita is actually pretty much the same thing. My grandparents were both from Korce, but since my grandmother was ethnic Greek, we always called the spinach burek spanikopita. My grandfather's family was ethnic Albanian and called it Burek. I was looking for the recipe for the meat one cause i have only had it out of the house. Albanian Burek does tend to have thicker dough from my experience, but i am probably just going to make the filling and use phyllo dough. I am just waiting until it gets cooler, it is too hot to turn on the oven.

              Also if you had it at a pizza place, it really could be any ethnicity as pizzerias are not just owned by Italians any more

              4 Replies
              1. re: MVNYC

                Thank you, that is very interesting. It never occurred to me about the similarity with spanikopita, because the burek I had was on a whole different scale (it took two of us to eat it). But of course it was very similar. We ate it with a bowl of homemade yogurt.

                The place I had the burek was definitely not Italian; it called itself a pizza place because it is near a campus, and pizza is what students eat. Serbian or Croatian seems fairly likely. I'll check it out more thoroughly the next time I am there. The pizza is incredible; I'm not quite aure why-- not just because I get to eat it with green olives (which my family can't abide, while the person I eat with at the burek place will eat anything)-- and not just because they don't put too much cheese on it-- I think there is something different (maybe subtly Croatian or whatever) about the tomato sauce.

                1. re: MVNYC

                  To a certain degree it is a polish dish too. Burek is my family name and they came from Poland in early 1900s. There are many others who share this name and this dish in the US.

                  1. re: ucpolish

                    The Armenian is boereg, or something like that. My ex-wife learned to make it from her grandmother - the dough is extremely stretchy, like a noodle dough, and after it gets that way THEN you have to roll it super-thin. Great for building upper-body strength! Years after we split up (though we remain great friends) I told her very proudly that I'd finally managed to get the dough right, and she looked at me with great pity and said, "What for? I just use phyllo dough - it's great!"

                    1. re: Will Owen

                      I suppose I could have added that my favorite filling is chopped mozzarella (or Armenian string cheese, traditional and similar) and parsley...and that of the two preparation methods, baking and frying, I'm addicted to the latter.

                2. I think Burek is almost a more rustic version of the pitas you would find in Greece. My grandmother made her own dough which was sort of in between the burek i have had both in the US and the Balkans and Phyllo dough. She was an excellent cook so im not surprised she did all of the work to hand roll dough so thin.

                  Also Croatian food is similar to Italian due to their proximity and the fact that Venice ruled the Dalmatian coast for many years. Croatian food is a real treat. I love it.

                  1. Lakror in my family was always made with homemade dough, nothing can top it. Burek was a small pastry made with phyllo dough, filled with cheese and rolled into a triangle.

                    My grandparents were also from Korce, all 4 of them!

                    Here's a recipe for the Lakror dough, although if you've never seen it made it can be a challenge.

                    Lakror dough
                    4 cups flour (we always use King Arthur)
                    1 cup warm water (approximate)
                    1 1/2 teaspoons salt
                    3/4 pound butter, melted (when brushing, avoid the sediment at the bottom of the pan)

                    Mix flour, salt and water to form a dough. Knead until dough is smooth. Cover and set aside to rest (about 15 minutes.)

                    Divide dough in half and. Set one half aside, then section the other half into 10-12 balls (9 or 10 is good for a beginner.) Roll each dough into a 6-inch circle, brush with melted butter and stack circles, pressing edges to seal. Do not brush top circle.

                    Roll stack into a sheet to fit pan with some overlap, usually a 15 or 18-inch round pan, but also can be made in a half-sheet size pan. Butter pan before laying in dough.

                    Spread filling of your choice evenly.

                    Repeat process with second half of dough. Place dough over filling, press and roll slightly to seal edges and trim if too much excess dough.

                    Bake at 400 degrees F. for 40 minutes (time will vary depending on your oven.) Dough will puff up. Should be a deep golden brown on top and bottom. Let sit at least 15 minutes before cutting.

                    There are many filling, meat, onions, saurkraut, eggs and cheese...my favorite filling is Leeks, here is a basic recipe, feel free to improvise.

                    Leek Filling
                    2 large leeks
                    2 tablespoons butter
                    1 pound cottage cheese
                    3 ounces cream cheese
                    4-6 eggs beaten
                    salt to taste

                    Clean and chop leeks. Saute in butter until soft. Let cool to room temp then combine with remaining ingredients. The more eggs you add the thicker and puffier the filling will be.

                    2 Replies
                    1. re: Jpan99

                      Thank you for the dough recipe, it seems my families is no where to be found. When the weather cools i am going to give this a go.

                      That leek recipe is virtually identical to my grandmother's. Leeks are my fave too.

                      1. re: Jpan99

                        Do you have a photo I could see? It does sound quite difficult to make. I would imagine you have to roll it out so that it is extremely thin. like phyllo dough that you get at the grocery store. correct?

                      2. Ooooh, just found this thread. Such good information here! Thank you for the discussion. I'll link to the thread from my original post on lakror.

                        1. I have had good results using Turkish yufka dough which is widely available in Brooklyn. It is refrigerated, not frozen, and I haven't had the problem with it sticking together. It isn't puffy, but I make bürek more often because it is so easy.

                          1. i like byrek too... my hubby is from Kosovo, and I learned to do it well (same way as posted here... )
                            but, I have a question...

                            Does anyone know how to do a byrek what has made with yeast in the pastry????

                            would be inportant, plz help me out

                            3 Replies
                            1. re: panny

                              Did you ever get a burek recipe that included yeast? I too, am looking for one. Jade54

                              1. re: panny

                                Yeah, that's the burek I remember from Kosovo. I would love to know how to make this or failing that to find an Albanian restaurant which makes it.

                                1. re: oerdin

                                  Oerdin, My husband Nick is from Kosovo. He has a recipe for Burek. Once he gives it to me I will post it. (if he lets me--family recipe). But I also know a restaurant in the Bronx that he always goes and buys The Burek meat pie. They also sell the cheese, spinach, and I think pumpkin. It's called Tony & Tina's Pizzeria at 2483 Arthur Ave Bronx NY 10458 my husband and all his Albanian friends, brothers, cousins get their Burek there and at another restaurant in the Bronx. There is another one called Dukagjini Burektorja. At 758 Lydig Ave. in the Bronx near Holland ave. Good luck! You may have already discovered them by now! KathleenZ

                              2. This is the first factory made original Burek Sandwich in USA .Made in Wisconsin ,is real delicious and very good price . www.juliasproduct.com