This is traditional Albanian style burek with leek, lakror me presh. It was my grandfathers favourite type of lakror.
The filling is made with cottage cheese, or ricotta which ever you prefer, leeks, feta and eggs, so simple, yet so delicious!
Prepare dough, you will need 5 cups flour, and 2 cups warm water, a 1/4 cup oil and a pinch of salt. Add to a mixing bowl and knead until forms dough, you can do this by hand in a bowl or with a mixer with the dough attachment. Allow dough to rest for half an hour.
If you want to make a smaller lakror, make the dough with 3 cups flour and 1 and 1/3 cups water, a pinch of salt and a little oil. Add water or flour as needed when kneading.
During this time you can prepare the filling.
You will need 3 eggs, 2 leek stalks, 750 gr 2% or 4% cottage cheese, hand full of feta cheese.
Cut and clean leeks first, then saute in a pan with a little oil and butter. Cool slightly then add into a bowl with the eggs, cottage cheese, feta cheese and season with salt.
Melt the butter and combine with oil.
Divide the dough in half then cut each half into 9-12 pieces, you will end up with about 18-20 pieces of dough give or take.
Roll each piece into a ball, roll the ball of dough out and brush or spoon over the melted butter over each layer. Add one layer on top of another, stacking them up around 9 to 12 layers each, for both the bottom layer and top.
Take one of the piles of dough and press it down with your fingers and you can use a rolling pin to help it spread out, then start to roll out thinly on a floured surface. Place one layer on the bottom of a greased pan, and roll out the other layer.
Spread the filling on the bottom layer and top with the top layer of dough. Roll up edges and bake at 375 degrees until golden and the top becomes a big bubble. Remove from oven when done baking, cover for 3-5 minutes, then cut into and enjoy!
Bake at 375 to 400 degrees until golden, takes about 25 minutes or more.
This looks so good! I love lakror<3