ALBANIAN COURGETTE PIE
LAKROR ME KUNGULL: The pumpkin (Kungull) family is a large family and have many vegetables included into it. We have two main ones that we make into pies in our village - this recipe is for Kungull i vogel Lakror which translates to a courgette pie. Then, more common in the summer is Kungull i madh Lakror which is Squash or Pumpkin pie. The Lakror me Kungull recipes have different names and can be made in two different ways. If you make the recipe with eggs and flour like this recipe then it is known as a Lakror. If you make the recipe with filo pastry (like my spinach pie recipe) then it is known as a Pite (or in some cases even byrek). The 'i vogel' and 'e madh' refer to a small or large pumpkin vegetable - courgette vs squash for example. Well, hopefully all this pie talk has got your ready for my recipe!
Provided by My Albanian Food
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl mix together the grated courgettes, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture.
- In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges.
- Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing.
- Bake in the oven for 40 minutes on 180 degrees - the top should be a golden brown once cooked.
Nutrition Facts : Calories 283.4, Fat 5, SaturatedFat 1.1, Cholesterol 62, Sodium 92.9, Carbohydrate 50.7, Fiber 3.3, Sugar 11.4, Protein 9.6
MEAT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h50m
Yield 20 meat pies
Number Of Ingredients 15
Steps:
- For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
- For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
- Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
- Preheat the oven to 400 degrees F.
- To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
- Bake until golden brown, 10 to 12 minutes.
ARGENTINE CORN PIE
My dad's wife taught me how to make this recipe and it's always a big success! People just love the soft white sauce. It's specially good to use that frozen corn in the back of the freezer!
Provided by Carol C
Categories World Cuisine Recipes Latin American South American Argentinian
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
- Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
- Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 27.1 g, Cholesterol 66.6 mg, Fat 17.8 g, Fiber 2.2 g, Protein 6.5 g, SaturatedFat 7.1 g, Sodium 347.9 mg, Sugar 5.1 g
ALBANIA: BYREK OSE LAKROR (LEEK PIE)
This recipe is from week four of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Albania is my fourth stop. This pie is really tasty and very different from American savory pies. To speed things up, you can use phyllo dough or puff pastry in place of the scratch-made dough.
Provided by GiddyUpGo
Categories Vegetable
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the flour, salt and water together and knead for five minutes. Let sit for 10 minutes, then divide in half. Roll out one half until thin and then butter. fold the sides toward the center, then butter again. Fold the dough in half lengthwise, then butter again. Keep going until you have a five-inch square. Then butter the top and cover with plastic wrap. Refrigerate for 15 minutes. Repeat with second ball of dough.
- Grease a standard sized pie-pan. After 15 minutes in the fridge, bring the dough out and roll it until it is the size of a pie the pan. Lay it on the bottom, leaving about a half inch hanging over the edges. Now you are ready to make the filling.
- Wash and thinly slice the leeks (white and light green parts only). Set aside.
- In a large bowl, mix the cottage cheese, feta cheese, eggs, salt, yogurt and melted butter. Then add the leeks and mix until everything is well incorporated.
- Pour the filling into the prepared pie plate. Roll out the other piece of dough and top the pie with it. Crimp the edges or just roll the top up with the dough on the bottom. Brush with butter.
- Bake at 400 degrees for 45 minutes, or until top of pie is golden.
Nutrition Facts : Calories 612.7, Fat 30.4, SaturatedFat 17.9, Cholesterol 149.4, Sodium 1044.6, Carbohydrate 65.5, Fiber 2.5, Sugar 3.4, Protein 18.7
More about "albanian courgette pie recipes"
TRADITIONAL ALBANIAN FOOD: 39 DELICIOUS ALBANIAN DISHES!
From anitahendrieka.com
Estimated Reading Time 8 mins
- Tava e Kosit (Lamb with Yoghurt) Tava e kosit is a popular Albanian lamb dish that’s baked in yoghurt. It’s a simple dish which is baked with garlic, oregano and rice.
- Jani me Fasule (White Bean Soup) This is a hearty dish usually eaten in the winter to warm up the insides. It’s made with white cannelloni beans, tomato paste, olive oil and onion.
- Pastiche. One of the most popular Albanian dishes, one that my mother-in-law makes very well! This traditional Albanian dish can be described as a quiche.
- Fish. You will find a lot of fresh seafood, especially along the Albanian Riviera. It’s known for its fresh array of fish; beautifully flaky and almost melt in your mouth it’s so fresh.
- Shrimps. Another great seafood option and another one you will find on the menu everywhere in cities like Vlora, Saranda and everywhere in between.
- Calamari/Squid. This is my favourite seafood to have in Albania cuisine. Believe it or not but I didn’t eat seafood before I moved to Albania so that’s a tribute to how fresh and delicious Albanian seafood is.
- Mussels. You must try the mussels in Albania if you love seafood. They are also incredibly affordable, as is all the seafood here. You can get a big bucket of mussels for a quarter of the price that you will find in Greece.
- Byrek. This is one of the most popular Albanian foods! You will find this famous Albanian food everywhere here – it’s possibly the closest thing to Albanian fast food.
- Fërgesë. If you’re looking for an Albanian national dish, then this is possibly it! While not an official Albania national dish, this is a tasty recipe that has been adopted widely around Albania.
- Perime në Scarë (grilled Vegetables) Grilled vegetables are a popular complement to any Albanian dish, especially if you’re having grilled meat which is also popular in Albania.
20 BEST TRADITIONAL ALBANIAN RECIPES • OUR BIG ESCAPE
From ourbigescape.com
- Albanian baked lamb with rice (Tavë kosi) Tavë kosi is a traditional Albanian food and the national dish, but I only had it once, at a restaurant at the top of a mountain pass at Llogara.
- Byrek Me Spinaq (Albanian Spinach Feta Pie) Byrek Me Spinaq is a popular traditional Albanian food made with a creamy spinach, feta and ricotta filling which is layered with filo pastry and baked till golden.
- Fërgesë. One-pan tomatoes, peppers and eggs or fërgesë is a traditional Albanian dish. It is a traditional Albanian food and one-pan meal which is made with four ingredients: green peppers, ripe tomatoes, eggs and feta cheese.
- Khash Recipe-Albanian Paçe. This traditional Albanian Recipe for Khash or Albanian Paçe as we know it in our country is a delicious spoon dishes recipe.
- Beef Goulash Soup (Gulyas Leves) Albanian immigrants stand out with their strong family ties and exquisite cuisine. Beef goulash is a main meal soup – a soup for heroes.
- Dolma Japrak. This traditional Albanian recipe for stuffed vine leaves (Dolma Japrak) always remind me of the summer and has got to be one of the best traditional Albanian recipes to have when the sun is shinning!
- Albanian Stuffed Peppers Recipe. Stuffed Peppers is a typical traditional Albanian food recipe for a summer dish (speca te mbushura). Most Mediterranean countries cook a version of stuffed peppers with minced meat or ground beef and rice.
- Byrek. Also known as borek, burek, bourekas, or lakror, byrek is a family of baked or fried stuffed pastries made of thin flaky dough called yufka or phyllo (filo pastry).
- Shapkat – Albanian Corn Pie Casserole. Shapkat, or corn pie casserole, is typically stuffed with spinach, feta cheese, and dill. The dish came from Gjirokastra, a city in the Republic of Albania.
- Pispili (Albanian Cornbread with Leeks) Pispili is a traditional Albanian food that consists of cornbread filled with leeks and, in this case, feta cheese.
ALBANIAN PIE WITH ONION AND TOMATOES (BUREK ME …
From mimisrecipes.com
5/5 (1)Total Time 2 hrsCategory Burek / ByrekCalories 363 per serving
SOUR CREAM APPLE PIE WITH NORWEGIAN GJETOST
From mygourmetconnection.com
SPINACH CORN PIE CASSEROLE [ALBANIAN SHAPKAT]
From mediterraneanlatinloveaffair.com
SUMMER GARDEN CRUSTLESS ZUCCHINI PIE | AMBITIOUS …
From ambitiouskitchen.com
COURGETTE PUFF PIE - EASY COURGETTE RECIPE - PENNY'S …
From pennysrecipes.com
BYREK ME SPINAQ- ALBANIAN SPINACH PIE - INTERNATIONAL …
From internationalcuisine.com
PITE ME MISH (BYREK ME MISH) - TRADITIONAL ALBANIAN …
From 196flavors.com
SPINACH FETA PIE WITH AN ALMOND FLOUR CRUST - A SAUCY KITCHEN
From asaucykitchen.com
GALETTE COURGETTE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ZUCCHINI PIE - THE SEASONED MOM
From theseasonedmom.com
ALBANIAN CUISINE - WIKIPEDIA
From en.wikipedia.org
YOTAM OTTOLENGHI’S COURGETTE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
BALKAN-STYLE FETA FILO PIE - THE BALKAN FOODIE
From thebalkanfoodie.com
COURGETTE AND CHICK PEA FILO PIE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
ALLRECIPES
COURGETTE PUFF PIE - PASTRY RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
EASY RECIPES FOR DINNER - 27 RECIPES FOR WEEKNIGHT MEALS
From howsweeteats.com
You'll also love