Lakror is a cherished dish in Albanian cuisine, celebrated for its savory flavors and delightful textures. This traditional savory pie showcases the culinary artistry of Albania, combining a luscious meat filling with a golden, flaky crust. The dough is prepared with care, resulting in a tender and elastic base that perfectly encases the flavorful filling. The mixture of ground beef or lamb, along with aromatic onions, garlic, and bell peppers, creates a hearty and rich filling that is enhanced by the sweetness of diced tomatoes and the tanginess of tomato paste. The addition of crumbled feta cheese adds a delightful salty note to the dish. Baked to golden perfection, Lakror emerges from the oven with a crispy and golden crust that invites you to indulge in its comforting goodness. Whether enjoyed as a main course or a savory snack, Lakror is a true Albanian culinary treasure that will transport your taste buds to the heart of Albania.


Recipe: Lakror (Albanian Savory Pie)

Lakror (Albanian Savory Pie)
Lakror (Albanian Savory Pie)




Ingredients:

- 500g all-purpose flour

- 250ml warm water

- 250ml olive oil

- 500g ground beef or lamb

- 1 onion, finely chopped

- 2 cloves of garlic, minced

- 1 red bell pepper, diced

- 1 green bell pepper, diced

- 2 tomatoes, diced

- 1 tablespoon tomato paste

- 1 teaspoon dried oregano

- Salt and pepper to taste

- 100g feta cheese, crumbled

- 1 egg, beaten (for brushing)


Instructions:

1. In a large mixing bowl, combine the flour, warm water, and half of the olive oil. The dough needs to be worked until it is elastic and smooth. Cover with a clean cloth and let it rest for 30 minutes.

2. In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and onion, and cook until the onion is transparent.

3. Include the ground lamb or beef and heat in the skillet until browned. Break up any clumps with a wooden spoon or spatula.

4. Stir in the diced bell peppers and tomatoes. Cook the vegetables for a few minutes or until they begin to soften.

5. Add the tomato paste, dried oregano, salt, and pepper. Mix well and cook for an additional 2-3 minutes. Remove from heat and let the filling cool.

6. Preheat your oven to 180°C (350°F).

7. Divide the dough into two equal portions. Roll out one portion on a floured surface to fit the bottom of a greased baking dish.

8. Place the rolled dough in the baking dish, pressing it gently into the edges.

9. Spread the cooled filling evenly over the dough in the baking dish. On top, scatter the feta cheese crumbles.

10. Roll out the second portion of the dough and place it on top of the filling, pressing the edges to seal.

11. Brush the beaten egg over the top crust for a golden finish.

12. Bake for 40 to 45 minutes in the preheated oven, or until the crust is golden brown.

13. Remove from the oven and let it cool for a few minutes before serving.

14. Cut into slices and enjoy the delicious flavors of Lakror, a traditional Albanian savory pie.


Savor the wonderful combination of flavors and textures in Lakror, a classic Albanian dish that brings together a savory meat filling and a golden, flaky crust.


Lakror is a traditional Albanian savory pie that can be filled with various ingredients such as spinach, leeks, or ground meat. It is a delicious and hearty dish often enjoyed during special occasions and family gatherings. The nutritional facts for Lakror can vary based on the specific filling and ingredients used in the recipe. Below is a general overview of the nutritional aspects of Lakror:


**Nutritional Facts (approximate values per serving):**

Calories: ~300-400 kcal

Protein: ~10-20g

Carbohydrates: ~30-40g

- Sugars: ~1-5g

Fat: ~15-25g

- Saturated Fat: ~5-10g

Fiber: ~2-5g

Sodium: ~300-600mg


**Key Nutrients:**

1. Carbohydrates: The carbohydrate content in Lakror can vary depending on the type of dough used and the filling. Some versions may have higher carb content if using potatoes or other starchy vegetables.

2. Protein: The protein content depends on the filling used. Meat-filled Lakror will have higher protein content compared to vegetable-based fillings.

3. Fat: The fat content in Lakror comes from the dough and any oils or fats used in the filling.

4. Fiber: The fiber content can vary based on the type of flour used for the dough and the amount of vegetables in the filling.


**Health Tips:**

1. Filling Choices: Opt for vegetable-based fillings like spinach or leeks to increase the nutrient content and reduce saturated fat intake.

2. Whole Grains: If preparing the dough from scratch, consider using whole-grain flour for added fiber and nutrients.

3. Portion Control: Be mindful of portion sizes to manage calorie and nutrient intake, especially if serving with additional side dishes.

4. Balanced Meal: Pair Lakror with a fresh salad or other vegetables to create a well-rounded and nutritious meal.

Please keep in mind that the nutritional values provided are approximate and can vary based on the specific recipe and ingredients used. The values mentioned above are general estimates based on common Lakror variations. The best course of action is always to speak with a certified dietitian or other healthcare provider if you have specific dietary concerns or medical issues.

You may also like: Recipe: Speca të Mbushur (Stuffed Peppers)


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