World Cuisines

Byrek

Albania

Albania's flaky constant: hand-stretched filo layered or spiralled with gjizë cheese, spinach, or meat — bought by the slice at byrektore on every street.

What it is

Albania's flaky constant: hand-stretched filo layered or spiralled with gjizë cheese, spinach, or meat — bought by the slice at byrektore on every street. Ingredients: flour, water, salt, oil (dough stretched to transparency); fillings: gjizë (salted curd), spinach, leek, tomato and onion, or minced meat. Recipe: 1) Knead and rest the dough; divide into balls under oil. 2) Stretch each sheet by hand until you can read through it. 3) Layer or roll with filling, brushing oil between. 4) Bake until shattering gold. Serve: with dhallë (salted yogurt drink), for breakfast and all day. Flavor: crisp, salty, tangy. History: byrek descends from Ottoman börek but became Albania's daily bread-pastry; the byrektore is a neighbourhood institution. See also: Tavë Kosi, Fërgesë.

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