Byrek with pazi and sorrel

In Albanian cuisine, the unique tradition of pie and lakrori is undoubtedly the most attractive taste not only for Albanians but also for foreign tourists. Pies can be prepared with a variety of products, with cheese and milk, with onions and tomatoes, with spinach or leeks, but the pie with wild cabbage is the most wonderful of all. 

 

Recipe for pie with pazi and sorrel.

Ingredients

  • 500 g Pazi

  • 500 g Sorrel

  • 6-7 green onions

  • 500 grams of flour

  • 250 ml Water

  • Salt

  • 200 g Crumbled Cheese

  • Olive Oil

  • Baking Soda

  • Mint

Preparing the Dough

First, prepare the dough by putting the flour in a large bowl, add the salt and soda and mix by hand. At this point, start adding lukewarm water until the dough is soft and suitable for rolling into a loaf shape. Cover dough with napkin. Leave it for about half an hour to rise while we start preparing the wild cabbage.

 

Preparing the Cabbage Filling

Put the finely chopped onion in a large pan and fry it in olive oil until the onion volume decreases and it turns golden. Then, add the lepjeta and pazina, which we have previously cleaned and boiled. Saute the onions with the wild cabbage until they are smooth and then add the grated cheese and a little salt. Mix for two minutes. To obtain a slightly thick mass of the dish, pour a spoonful of flour into a small glass and dissolve it with two spoons of yogurt. Then add this mass to the wild cabbage and mix the mass. The same can be done with milk instead of yogurt.

 

Baking in the oven

After preparing the dish with the wild cabbage, let it cool. During this time, the dough is ready to be worked. Divide the dough into 10 small balls. After rolling out the bottom sheet, place it on a baking sheet that has been greased with a few drops of olive oil. Place the other sheet on top and sprinkle with a few drops of olive oil.