Lakror is Albanian style burek, that is taught by generation to generation and is filled with a variety of fillings. Popular fillings are, spinach and cheese, leek and cheese, ground meat and onion mixture, onion, tomato and pepper like the one in this recipe and more. The dough is a thicker filo closer to yufka depending on how thin you roll it. This dough is thin and flaky as there is no yeast added to it.
I hope you enjoy this tutorial, even if you don’t end up making it! It is a labour of love, takes time and effort and a second hand is always helpful. This is a special dish to me, I remember making it with my grandparents, and now my mom makes it with my girls and hopefully they will pass it on to their children <3
There are two methods of making lakror, one is to make little balls and roll them out individually buttering each layer and attaching them all and rolling into one big sheet, or the easy way… and that is the method I will be sharing with you.
For video tutorial —> https://www.youtube.com/watch?v=q3GAxIUGuEA&feature=youtu.be
This is a large pan, you can make less dough for a smaller pan, this is the pan from my grandparents house, the same pan I learned how to make lakror with. This sorta thing is not really made by measurement its by eye and hand! When making dough you feel with your hands the texture when kneading the dough when all ingredients are combined and the dough is soft and smooth it is ready to rest.
For the size of lakror I make I use 5 cups flour, 1 tsp salt, 2 cups warm water, and oil while kneading. I don’t measure the oil, I just pour in as I knead, but I would say 1/4 cup or so is enough.
Depending on how big your lakror is will depend on how much dough you need.
Its just like making pizza dough except there is no yeast added. 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, it does for me. After your done kneading divide in 2 halves, let the dough rest in a greased bowl and cover. While the dough is resting make the filling. The dough should rest for at least half and hour.
For filling what you will need:
- 3 cubanelle peppers
- 1 red shepherd or bell peppers
- 5 large yellow or white onions
- 3 medium sized tomatoes
- 1/2 cup water
- salt to season
- 1 tsp paprika
At times we add pickled cabbage, it gives it a nice zing, you may add some too if you like, we added it to this lakror.
Chop onions, and peppers saute them in a pan with butter and oil. When tender add the tomatoes, add in the water, season with salt and add paprike. Set aside.
You will need approx 1/4 cup melted butter, and approx 1/4 cup olive oil mixed together for the layers and drizzling.