How to Make Authentic Albanian Byrek: A Step-by-Step Recipe

The Queen of Albanian Pastries

Byrek (also spelled burek or börek) is perhaps the most beloved dish in Albanian cuisine. This flaky, savory pastry has been a staple of Albanian tables for centuries, served at breakfast, lunch, dinner, and every celebration in between.

At Bujtina Çupa, we make byrek fresh every day, and now we're sharing our family recipe with you.

Types of Byrek

Albanian byrek comes in many varieties:

Byrek me gjizë - With soft cottage cheese

Byrek me spinaq - With fresh spinach

Byrek me mish - With seasoned ground meat

Byrek me kungull - With sweet pumpkin

Byrek me presh - With leeks

Our Classic Cheese Byrek Recipe

Ingredients

For the dough:

500g all-purpose flour

250ml warm water

1 teaspoon salt

2 tablespoons olive oil

For the filling:

500g fresh gjizë (or ricotta cheese)

200g feta cheese, crumbled

3 eggs

Fresh black pepper

Salt to taste

For assembly:

100g melted butter

50ml olive oil

Step-by-Step Instructions

1. Make the Dough

Mix flour and salt in a large bowl. Create a well in the center and add warm water and olive oil. Mix until a smooth dough forms. Knead for 10 minutes until elastic. Cover and rest for 30 minutes.

2. Prepare the Filling

In a bowl, combine gjizë, crumbled feta, eggs, pepper, and salt. The mixture should be creamy but not too wet. Set aside.

3. Roll the Dough

Divide dough into 8 equal pieces. Roll each piece paper-thin on a floured surface. Traditional Albanian grandmothers roll it so thin you can read a newspaper through it!

4. Layer and Fill

Brush your baking pan with butter

Lay 4 sheets of dough, brushing each with butter

Spread the cheese filling evenly

Top with remaining 4 sheets, brushing each with butter

Brush the top generously with butter

5. Bake to Perfection

Bake at 180°C (350°F) for 45-50 minutes until golden brown and crispy. The top should be deeply golden and flaky.

6. Rest and Serve

Let cool for 5 minutes before cutting into squares or diamonds. Serve warm with yogurt on the side.

Pro Tips from Our Kitchen

Don't skip the resting time - It makes the dough much easier to roll

Use quality cheese - Fresh, local cheese makes all the difference

Be generous with butter - It's what makes the layers flaky

Practice the rolling - Thin dough takes practice, but it's worth it

Serve immediately - Byrek is best fresh from the oven

Variations to Try

Once you master the basic technique, experiment with:

Adding fresh dill or mint to the cheese filling

Mixing spinach and cheese for a classic combination

Using leftover meat with onions and peppers

Sweet versions with pumpkin and cinnamon

Can't wait to taste the authentic version? Visit us at Bujtina Çupa, where fresh byrek is served daily with love.