Albanian Byrek

"The directions to this are vague, but maybe you can use it."
 
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photo by Besas Albanian Reci photo by Besas Albanian Reci
photo by Besas Albanian Reci
photo by Besas Albanian Reci photo by Besas Albanian Reci
Ingredients:
11
Serves:
1
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ingredients

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directions

  • 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.

Questions & Replies

  1. this is a disgrace to albanians. This is literally a shart in a bowl. i made this and my son was sharting in the toilet for days i had to buy a new one and the plumber found a bunch of sewage under my house
     
  2. this is a disgrace to albanians. This is literally a shart in a bowl. i made this and my son was sharting in the toilet for days i had to buy a new one and the plumber found a bunch of sewage under my house. i think this shold be banned in the world
     
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Reviews

  1. This is really great. The following link gives a few extra details<br/>http://www.frosina.org/culturehistory/recipes.asp?id=189
     
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