Lakror

Etymology

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

Preparation

Traditionally Albanian women have been involved in preparing lakror.

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, or pan. The gjellë (filling) is prepared separately by boiling minced vegetables. 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. 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. Sizable portions of gjellë is added to the pastry.

File:Lakror me spinaq 2.jpg|Mixing flour, water and a pinch of salt to make dough File:Lakror me spinaq 6.jpg|Working the dough by hand File:Lakror me spinaq 9.jpg|Making kulaç (dough balls) File:Lakror me spinaq 11.jpg|Rolling out kulaç with a okllai (rolling pin) into small petë (flat dough layer) File:Lakror me spinaq 14.jpg|Placing oil on each small petë File:Lakror me spinaq 15.jpg|Assembling 5 petë into stack (can go to 10). This process creates pastry flakiness when baked. File:Lakror me spinaq 20.jpg|Petë stack pressed and bound with a criss-cross pattern File:Lakror me spinaq 22.jpg|Petë stack rolled out to make one large petë File:Lakror me spinaq 23.jpg|Petë becoming larger during rolling process File:Lakror me spinaq 25.jpg|Petë placed atop an oiled tepsi (pan) using rolling pin File:Lakror me spinaq 26.jpg|Petë adjusted within pan File:Lakror me spinaq 29.jpg|Gjellë (filling) added atop bottom petë File:Lakror me spinaq 28.jpg|Second petë, slightly larger, made for top File:Lakror me spinaq 31.jpg|Second petë placed atop pan File:Lakror me spinaq 33.jpg|Top petë adjusted within pan File:Lakror me spinaq 37.jpg|Oil added on top to create crispiness when baked File:Lakror me spinaq 38.jpg|Excess pastry of both petë is bound into thembra (knotted crust) File:Lakror me spinaq 39.jpg|Lakror ready for baking

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

Among Orthodox Albanians, Lakror is also made for commemorating St. Basil's day. 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.

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

References

References

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