LAKROR

April 19, 2012 By donika 10 Comments

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 dont 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
dont 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.

Prevod katastrofalan:

Lakror je albanski stil burek, koji se poduava generacijom u generaciju i ispunjen je raznim punjenjem.
Popularna punila su, spanac i sir, praziluk i sir, mleveno meso i smedica, crni luk, paradajz i biber poput
onog u ovom receptu i jo mnogo toga. Testo je deblji filo blie Iufki u zavisnosti od toga koliko vam je
tanak roll. Ovo testo je tanko i debelo, jer nema dodatka kvasca.
Nadam se da cete uivati u ovom priruniku, ak i ako ga ne zavrite! To je rad ljubavi, potrebno je vreme
i napor, a druga ruka je uvek korisna. Ovo je specijalno jelo za mene, sjecam se da je to uinio sa mojim
bakom i dadom, a sada moja mama to ini sa svojim djevojkama i nadam se da ce to prenijeti svojoj djeci
<3
Postoje dva naina pravljenja lakora, jedan je da napravite male kugle i pojedete ih pojedinano, mazite
svaki sloj i prikaite ih sve i uvlaite u jedan veliki list ili na jednostavan nain ... i to je nain koji cu
podeliti sa vama.

Za video tutorijal -> https://vvv.ioutube.com/vatch?v=k3GAkIUGuEA&feature=ioutu.be

Ovo je velika tanjir, moete napraviti manje testa za manju tanjir, ovo je tavan od kuce mojih deda, istog
panela sam saznao kako napraviti lakor. Ova vrsta stvari stvarno nije napravljena merenjem svoje oko i
ruke! Kada pravite testo, osecate rukama teksturu kada gnete tijesto kada se sastoje svi sastojci i tijesto
je mekano i glatko spremno za odmaranje.
Za veliinu lakora koristim 5 aa brana, 1 ksikica soli,, 2 ae tople vode i ulje dok mesim. Ja ne merim
ulje, samo sipam dok se mesim, ali rekao bih da je dovoljno 1/4 aa.
U zavisnosti od toga koliko je va lanjak veliki, zavisice od toga koliko vam je potrebno testo.
To je ba kao i testo za pice osim to nema dodanog kvasca. Dodajte vie brana ako je previe vodeno
ili dodajte jo vode ako je suvie suvo. Pet aa brana i 2 ae vode treba dobro da rade, to radi za
mene. Nakon to se vae gnjeenje deli na dve polovine, pustite testo da se spustite u namazanu posudu
i poklopac. Dok se testo odmara, napravite punjenje. Testo treba da se odmara najmanje pola sata.
Za popunjavanje onoga to ce vam trebati:
3 kubanele paprike
1 crveni pastir ili paprika
5 velikih utih ili belih luka
3 paradajza srednje veliine
1/2 ae vode
sol za sezonu
1 paprika paprike
Ponekad dodamo kiseli kupus, daje joj lepo zing, moete dodati i neke ako vam se dopadne, dodali smo
je u ovaj lakor.
Iseckati luk i paprike ih iseci u tavanu sa puterom i uljima. Kada ponudite dodajte paradajz, dodajte u
vodi, sezonite soljem i dodajte paprike. Odloite.
Potreban vam je otprilike 1/4 aa rastopljenog maslaca i oko 1/4 aa maslinovog ulja pomeano za
slojeve i plavue.
Cooking the onion and pepper filling in a cast iron pan
Simple way of making layers! Roll each ball of dough into one thin layer, cut about 10 slits, brush butter
on each piece and flip over one by one
All the layers pressed together
Fold over for easy transfer into pan
Onion and Pepper Filling
Spoon over filling evenly over the bottom layer of dough
Drizzle some melted butter along edges and all around
Roll over the top layer and fold in the edges to make the crust, spoon over the melted butter. Bake at
375.
Its ready when the top layer poofs up like this and its golden, takes 35-45 minutes. Cover, and allow to
rest for 20 minutes. This was my grandfathers pan, the same one he made his lakror in, the edges are
worn as you can tell but it bakes the best pizzas and lakrors <3

Cut lakror in wedges like a pizza!

http://whenfetametolive.com/lakror/