Lakror

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Lakror
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Lakror with spinach filling
Typepastry (pie)
Place of originScript error: No such module "flag".
Region or stateKorçë region, Pogradec region, Devoll region (Albania)
Bitola and Lake Prespa regions (North Macedonia)
Main ingredientsflour, oil, lamb, beef, ricotta, feta, cabbage, nettle, spinach, orache, squash, leek, sorrel, tomato, pepper, eggs, milk
Food energy
(per serving)
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Lakror (Template:Langx, Template:Langx) is a traditional and common regional Albanian pie dish of Albania made with different fillings consisting of various vegetables or meat.[1][2][3]

This traditional pie dish is also found among Albanian communities of southern Italy (Arbëreshë). Korçë and its surrounding areas have preserved a particular tradition of the lakror, considered a specialty by local Albanians.[4][5] The pie is made in some other parts of southern Albania.[6] Lakror is also consumed by Albanian communities in south-western North Macedonia,[7] and by Albanians abroad[8] or in the diaspora in places like the US[1][9][10] and Australia.[11] The pie is sometimes called a type of byrek pastry[12][11][13] or compared to an American pie.[1]

Etymology

The term lakror is derived from the Albanian word lakër (cabbage, leafy vegetable).[14][1] The vegetable was probably the original foundation of the pastry dish.[1]

Preparation

Traditionally Albanian women have been involved in preparing lakror.[7]

The preparation of lakror is a hands on process that involves working and rolling the filo dough into thin layers, later opening the pastry and placing it in a tin,[1][2][7] or pan. The gjellë (filling) is prepared separately by boiling minced vegetables.[1] A variety of fillings can be made from different vegetables such as cabbage, nettle, spinach, orache, squash, or those with a strong flavour like onions and leeks.[1][3][12] Other fillings are made from meat such as beef, lamb or involve combining ingredients like tomato and onion, tomato and pepper, spinach with cheese or with eggs, milk and (olive) oil.[13][11][3] Sizable portions of gjellë is added to the pastry.[1]


Apart from traditional lakror, there are other variations such as brushtul lakror made from eggs, butter and a filling with feta and cottage cheese.[13]

Among Orthodox Albanians, Lakror is also made for commemorating St. Basil's day.[15] In some Arbëreshë (Italo-Albanian) communities of southern Italy, the dish is called lakruar and prepared with a filling of cheese, chicken, mixed pork and sheep meat and cinnamon.[16]

File:Lakror me spinaq 40.jpg
Lakror right out of the oven

Organised by the Korçë municipality, an annual Lakror Festival (Template:Langx) is held in Korçë or sometimes in a village of the wider area.[5][17] As a celebration of summer and Albanian cuisine, the festival is attended by locals and tourists.[5] Many lakrors are prepared and then baked in a Saç, a cooking utensil that is covered atop with hot embers.[5]

See also

Traditional preparation styles

  • Lakror with pickled cabbage filling (video) [1]
  • Lakror with leek filling (video) [2]
  • Lakror with onion and tomato filling, cooked in a saç (video) [3]
  • Lakror as made by Albanians from south-western North Macedonia (video) [4]

Other preparation styles

  • Lakror with onion and tomato filling (video) [5], [6]
  • Lakror made from cornflour with spinach filling (video) [7]
  • Lakror with leeks and minimal flour (video) [8]
  • Lakror with chicken (and rice) as traditionally made by Cham Albanians (video) [9], [10]

Other

  • News footage from the Lakror festival (video) [11], [12], [13]
  • Onion and mixed meat Lakror recipe [14]

References

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  1. ^ a b c d e f g h i Page Module:Citation/CS1/styles.css has no content.Federal Writers' Project of the Works Progress Administration of Massachusetts (1975). The Albanian Struggle in the Old World and New. AMS Press. p. 157. ISBN 9780404579258. "Lakror, one of the commonest Albanian dishes, resembles an American pie. To make it, the cook rolls dough or paste to a thin layer, places it in a well - greased tin, and generously anoints it with gjelle, or filling. Gjelle usually consists of some succulent vegetables, boiled and then finely minced. Since the word lakror is derived from the Albanian term for cabbage, that vegetable was perhaps the basis of the original concoction; but other vegetables are frequently used. Those of pungent and penetrating flavor, such as leeks, onions, squash and spinach are prime favorites."
  2. ^ a b Page Module:Citation/CS1/styles.css has no content.Erol, Ali E.; Gjata, Joris (2013). ""Doğmamış Çocuğa Don Biçmek": Visions of a Multicultural Family". In González, Alberto; Harris, Tina M. (eds.). Mediating cultures: Parenting in intercultural contexts. Rowman & Littlefield. p. 127. ISBN 9780739179543.
  3. ^ a b c Page Module:Citation/CS1/styles.css has no content.Levinson, David; Ember, Melvin (1997). American Immigrant Cultures: Builders of a Nation, Volume 1. Simon & Schuster. p. 30. ISBN 9780028972084. "These traditional foods include barbecued roast lamb; spinach; leek or squash - filled pies (lakror)"
  4. ^ Page Module:Citation/CS1/styles.css has no content."Lakrori, traditë e herëshme në Korçë". Korça News. 16 September 2018. Archived from the original on 22 January 2021. Retrieved 16 January 2021.
  5. ^ a b c d Page Module:Citation/CS1/styles.css has no content."Festa e lakrorit në Korçë". Ora News. 4 September 2019. Retrieved 16 January 2021.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Hasko, Blegina (2013). "Vëzhgim mbi ushqimin tradicional të Bregut të Detit". Kultura Popullore (1–2): 6.
  7. ^ a b c Page Module:Citation/CS1/styles.css has no content.Sugarman, Jane (1997). Engendering song: Singing and subjectivity at Prespa Albanian weddings. University of Chicago Press. p. 368. ISBN 9780226779720.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Vullnetari, Julie (2012). Albania on the Move: Links Between Internal and International Migration. Amsterdam University Press. p. 172. ISBN 9789089643551.
  9. ^ Page Module:Citation/CS1/styles.css has no content.Henderson, George; Olasiji, Thompson Dele (1995). Migrants, Immigrants, and Slaves: Racial and Ethnic Groups in America. University Press of America. p. 138. ISBN 9780819197382.
  10. ^ Page Module:Citation/CS1/styles.css has no content.Kadija, Refik (1994). American Studies in Albania in the Past and the Future (PDF). Free University of Berlin. p. 12.
  11. ^ a b c Page Module:Citation/CS1/styles.css has no content.Ahmeti, Sharon (2017). Albanian Muslims in Secular, Multicultural Australia (Ph.D.). University of Aberdeen. p. 197. Archived from the original on 23 January 2021. Retrieved 1 December 2020.
  12. ^ a b Page Module:Citation/CS1/styles.css has no content.Thomaj, Jan (2002). Fjalor i shqipes së sotme: me rreth 34.000 fjalë. Botimet Toena. p. 648. ISBN 9789992716076.
  13. ^ a b c Page Module:Citation/CS1/styles.css has no content.Reference Library of European America (Volume III) Countries Albania to Italy. Gale Research. 1998. p. 18. ISBN 978-0787629663. "Albanian pies, lakror-byrek, are prepared with a variety of gjelle ("filling"). Fillings may be lamb, beef, cabbage, leeks, onions, squash, spinach, combined with milk, eggs, and olive oil. A lakror known as brushtul lakror is made with a cottage and feta cheese filling, butter and eggs. Domate me qepe is a lakror made with an onion and tomato filling."
  14. ^ Page Module:Citation/CS1/styles.css has no content.Elezi, Mehmet (2006). Fjalor i gjuhës shqipe. Gjergj Fishta. p. 795. ISBN 9789994387465.
  15. ^ Page Module:Citation/CS1/styles.css has no content.Vitz, Evelyn Birge (1991). A Continual Feast: A Cookbook to Celebrate the Joys of Family and Faith Throughout the Christian Year. Ignatius Press. pp. 161, 163. ISBN 9780898703849.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Bellettieri, Carmensita (1 March 2022). "Dalla Basilicata, il tortino agrodolce di Carnevale" (in italiano). Retrieved 1 March 2022.
  17. ^ Page Module:Citation/CS1/styles.css has no content.Gegollari, Nertila Astrit (27 August 2010). A Tourism Development Plan for Korça County, Albania (PDF) (Masters). Utica College. p. 95. Retrieved 16 January 2021.

Template:Cuisine of Albania

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