Lakror facts for kids
Lakror with spinach filling
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| Type | pastry (pie) |
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| Place of origin |  Albania |
| Region or state | Korçë region, Pogradec region, Devoll region (Albania) Bitola and Lake Prespa regions (North Macedonia) |
| Main ingredients | flour, oil, lamb, beef, ricotta, feta, cabbage, nettle, spinach, orache, squash, leek, sorrel, tomato, pepper, eggs, milk |
Lakror (Gheg Albanian: Laknor, Arbëreshë Albanian: Lakruar) is a yummy, traditional Albanian pie! It's a bit like a savory pie or a type of pastry called byrek. People make it with all sorts of different fillings, usually vegetables or meat.
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What is Lakror?
Lakror is a special dish mainly from the Korçë area in Albania. Locals there really love it! You can also find this delicious pie in other parts of southern Albania. Albanians living in south-western North Macedonia and even in places like the United States and Australia enjoy Lakror.
Where Does Lakror Come From?
The name lakror comes from the Albanian word lakër, which means cabbage. This suggests that cabbage was probably one of the first fillings used in this tasty pie!
How to Make Lakror
Making Lakror is a hands-on process that takes skill and care. Traditionally, Albanian women have been the ones to prepare this special dish.
Making the Dough
First, you make the dough, which is similar to filo dough. It needs to be rolled out into very thin layers. Imagine making super thin sheets of dough! These thin layers are then carefully placed into a round baking pan.
Preparing the Fillings
Next, you prepare the gjellë, which is the filling. This is done separately, often by boiling minced vegetables. There are so many kinds of fillings you can use! Some popular vegetable fillings include cabbage, nettle, spinach, orache, squash, onions, and leeks. You can also make meat fillings with beef or lamb. Other delicious combinations include tomato and onion, tomato and pepper, or spinach mixed with cheese, eggs, milk, and olive oil. A good amount of this yummy filling is added to the pie.
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Mixing flour, water and a pinch of salt to make dough
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Working the dough by hand
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Making kulaç (dough balls)
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Rolling out kulaç with a okllai (rolling pin) into small petë (flat dough layer)
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Placing oil on each small petë
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Assembling 5 petë into stack (can go to 10). This process creates pastry flakiness when baked.
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Petë stack pressed and bound with a criss-cross pattern
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Petë stack rolled out to make one large petë
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Petë becoming larger during rolling process
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Petë placed atop an oiled tepsi (pan) using rolling pin
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Petë adjusted within pan
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Gjellë (filling) added atop bottom petë
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Second petë, slightly larger, made for top
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Second petë placed atop pan
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Top petë adjusted within pan
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Oil added on top to create crispiness when baked
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Excess pastry of both petë is bound into thembra (knotted crust)
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Lakror ready for baking
Baking the Pie
Once the filling is in, another thin layer of dough goes on top. A little oil is added to the top to make it super crispy when it bakes. The edges of the top and bottom dough layers are then folded and knotted to create a nice crust. Finally, the Lakror is ready to be baked until it's golden brown and delicious!
Different Kinds of Lakror
Besides the traditional Lakror, there are other cool versions! One is called brushtul lakror. This one is made with eggs, butter, and a yummy filling of feta and cottage cheese.
Lakror in Celebrations
Lakror is not just a daily meal; it's also part of special traditions! Some Orthodox Albanians make Lakror to celebrate St. Basil's Day. In certain Arbëreshë communities in southern Italy (these are Albanians who settled in Italy centuries ago), they call the dish lakruar. Their version often has cheese, chicken, a mix of pork and sheep meat, and even a hint of cinnamon!
The Lakror Festival
Every year, the city of Korçë holds an exciting event called the Lakror Festival (Albanian: Festa e Lakrorit)! Sometimes it's held in Korçë itself, and sometimes in a nearby village. This festival is a big celebration of summer and amazing Albanian food. Both locals and tourists come together to enjoy the fun. Many Lakrors are prepared for the festival, and they are often baked in a traditional cooking tool called a Sač. A Sač is a special dome-shaped lid that is covered with hot embers to cook food slowly and perfectly.
