Eating Albania

28 June 2018

Greetings from Albania, where, among other things, KCC has been on the trail of the byrek, the pie that fuels the Balkans.

From the capital Tirana to the resorts of the south via mountain strongholds such as Berat, we’ve tracked down some fine examples of this savoury pie. But more on this next time, as we haven’t yet had time to recreate this culinary delight at KCC H.Q.
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KCC’S Albanian feast
This time round we’ll have a look at some great salads that we’ve encountered on our travels. While in Tirana we visited a restaurant called Mullixhiu which cooks up some great dishes with organic Albanian ingredients.
At this time of year, the full array of fruit and vegetables are coming into season and we had a great salad made from thinly sliced courgettes and plums with a courgette flower sauce and another featuring beetroot, spinach and scattered fragments of dried filo pastry.
We’ve made a salad based on the first one that includes veggies and fruit: courgettes, pears, green peppers and capers served on a bed of lettuce to be precise.
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Waiting for a byrek to come along in Ksamil, Albania

With a spinach byrek sourced from one of the many byrektore shops in Ksamil a small resort on the Albanian Riviera, a tomato, pepper and onion salad, and some olives and white cheese, here’s our first Albanian feast.

Ingredients (serves 4)

One medium-sized courgette

One small pear

Two green peppers

One lettuce

Two juicy medium-sized tomatoes

One small red onion

A sprinkling of capers

Method

The key to the courgette salad is to make it just before eating – don’t let it sit around for too long. As for the tomato salad, make this one first and allow the flavours to mingle – the longer, the better.

Roughly chop the tomato and mix in a bowl with thin slices of red onion and green pepper. Set aside and let the flavours mix together while you make the courgette salad.

Shred the lettuce and line a serving bowl with it. Thinly slice the pepper and then the pear. Next slice the courgette as thinly as you can and then sprinkle the capers over the top. Add your preferred salad dressing and that’s it – you’re ready to go!

 

 

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Who Ate All the Pies?

9 June 2016

This week, Knidos Cookery Club is going to have a look at a local take on the pie – börek. 

This member of the baked, filled pastry club is made from thin layers of filo pastry, known as yufka in Turkey. It comes with a variety of fillings including spinach, white cheese, potatoes, grated courgettes, swiss chard, leeks or combinations of these fillings.

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Individual spinach börek ready for the oven

There are two main ways of preparing börek – in a large pan and then sliced after baking, or as an individual serving in a cigar-shape. Either way, the börek is a moreish treat so always make more than you think you’ll need!

Kindos Cookery Club will tell you how to make the individual servings today. To make the pan version, layer 3-4 sheets of filo pastry in a large, greased dish, brushing glaze between the layers (as in this recipe for a zesty leek, goat cheese and walnut tart). Next add the filling of your choice and then top it off with 3-4 more sheets of filo and sprinkle with nigella seeds. Follow the baking instructions below for the individual pies to cook the pan version.

Follow these steps to make some tasty individual white cheese and spinach börek.

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Ready to roll…

 

Ingredients (To make 5 individual pies)

15 sheets of filo pastry

500 g spinach

One medium-sized onion

100 g white cheese

50 ml olive oil

50 ml natural yogurt or milk

Fresh mixed herbs (mint, oregano, thyme,dill)

Salt and pepper

Nigella seeds

Method

To make the filling, heat some olive oil in a heavy-based pan and cook the chopped onion over a medium heat until translucent. Add the chopped, fresh herbs and washed and shredded spinach. Season with dashes of salt and pepper.

Cook until the spinach wilts and then add the crumbled white cheese. Mix well and allow to cool.

Make a glaze for the filo pastry by blending equal parts of olive oil and natural yogurt (or milk). Brush the glaze over one 15 cm x 15 cm sheet of filo (or triangle shapes if you can find them), then place another layer of pastry, glaze and finally one more sheet and glaze.

Put two generous dollops of filling onto the bottom edge of the layered filo sheets, leaving about 2 cm at each end. Roll the pie into a cigar shape and press the ends down.

Brush with glaze and sprinkle nigella seeds over the cigar.

Place on a greased baking tray and put into a pre-heated oven and bake at 200 °C (gas mark 6) for 30 minutes or until the pies are golden brown in colour.