Albanian Byrek or Lakror
In Albania, this dish is called byrek, burek, or lakror; the most common fillings include cheese (especially Gjize, similar to Ricotta) or spinach and egg, but it can also be made with, tomato and onion, peppers and beans, potato or a sweet filling of pumpkin. Lakror generally would have a filling of greens, lakër being an Albanian word for cabbage. Byrek is traditionally made with several layers of dough that have been thinly rolled out by hand. The final form can be small, individual triangles, especially from street vendors called 'Byrektore' which sell byrek and other traditional pastries and drinks. It can also be made as one large byrek that is cut into smaller pieces. Byrek is traditional to southern Albania but is made throughout the country with variations. They can be served cold or hot.
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