Lakror Meat Pie Recipe - Bake Albanian Flavor Today

Get ready to savor the rich, rustic flavors of Albania right in your own kitchen! This Lakror meat pie recipe unveils the secrets to a truly authentic Albanian delight. Often called Albanian meat byrek in some regions, Lakror is a village-style savory pie, traditionally baked in a large, round pan, and cherished at family gatherings and festivals. Forget complicated techniques; we’re bringing you an easy-to-follow ground beef Lakror that promises flaky phyllo dough layers, a deeply savory meat filling, and that comforting taste of homemade Mediterranean food. Whether you’re a seasoned baker or a curious beginner looking for easy recipes to impress, this guide will walk you through every step to create a magnificent Albanian meat pie that’s perfect for any meal. Let’s bake a piece of Albanian tradition!

Ingredients

• For the Meat Filling:
• 1 tbsp olive oil (or neutral oil)
• 1 large yellow onion, finely chopped
• 3-4 cloves garlic, minced
• 1.5 lbs (about 680g) lean ground beef (85-90% lean recommended)
• 1/2 cup tomato puree or tomato sauce (adjust for desired thickness)
• 1 tsp sweet paprika (or mild paprika)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1 bay leaf (optional, for simmering)
• For the Phyllo Layers:
• 1 box (1 lb / 454g) frozen phyllo dough sheets, thawed (approx. 20-24 sheets, 9x14 inches, e.g., Athens Foods or Fillo Factory)
• 1/2 cup olive oil (or neutral oil)
• 1/4 cup unsalted butter, melted (optional, for extra richness)
• Optional Garnish & Serving:
• Plain yogurt or yogurt-garlic sauce
• Fresh parsley, chopped

Directions

1. Why You'll Love This Lakror:
   1. One pan, crowd-friendly.
   2. Tastes like something from a village holiday table but works in a regular US oven.
   3. Works for make-ahead and leftovers.
2. Prepare Your Pan & Oven:
   1. Preheat your oven to 375°F (190°C).
   2. Lightly grease a 13x9-inch metal baking dish or a 14-inch round baking pan with a little olive oil or butter. A metal pan is preferred for crispier results.
3. Handle the Phyllo Dough:
   1. Thaw frozen phyllo dough according to package directions, usually overnight in the refrigerator, then for 1-2 hours at room temperature before using.
   2. Once thawed and opened, immediately cover the stack of phyllo sheets with a slightly damp kitchen towel. This prevents them from drying out and becoming brittle while you work.
4. Make the Savory Meat Filling:
   1. Heat 1 tbsp olive oil in a large skillet or pot over medium heat.
   2. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
   3. Stir in the minced garlic and cook for another minute until fragrant.
   4. Add the ground beef to the skillet. Break it up with a spoon and cook until nicely browned, about 8-10 minutes. Drain any excess fat.
   5. Stir in the tomato puree/sauce, paprika, salt, pepper, and the optional bay leaf.
   6. Bring to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld. The filling should be a thick, scoopable sauce.
      Visual cue: Drag a spoon through the filling – the line should stay visible for 2-3 seconds.
   7. Remove the bay leaf (if used).
   8. Transfer the meat filling to a bowl or shallow dish and allow it to cool completely to room temperature. This is crucial to prevent soggy phyllo layers.
5. Prepare the Brushing Fat:
   1. In a small bowl, combine the 1/2 cup olive oil and 1/4 cup melted butter (if using butter). Stir well.
6. Layer the Base of the Lakror:
   1. Lay one sheet of phyllo dough into your prepared pan, letting the excess hang over the edges. Lightly brush the entire surface with the oil/butter mixture.
   2. Repeat this process, layering and brushing, until you have a stack of 8-10 phyllo sheets for the bottom crust. Ensure the sheets are layered in different directions to create sturdy edges that come up the sides of the pan.
7. Add the Cooled Meat Filling:
   1. Evenly spread the completely cooled meat filling over the layered phyllo base. The filling should be roughly 1 cm thick, or about the height of a pencil laid flat.
8. Top and Seal the Lakror:
   1. Begin layering the remaining phyllo sheets over the meat filling, brushing each sheet with the oil/butter mixture, just as you did for the bottom. Use another 8-10 sheets.
   2. Once the top layers are complete, gather the overhanging phyllo edges from the bottom layers and gently tuck and crimp them over the top layers, creating a sealed edge. You can create a classic circular crimped pattern if using a round pan, or simply tuck neatly for a rectangular pan.
   3. Brush the very top layer generously with any remaining oil/butter mixture.
9. Score and Bake:
   1. Before baking, use a sharp knife to lightly score the top layers of the Lakror into your desired serving pieces (wedges for round, squares for rectangular). Do not cut all the way through to the filling. This helps steam escape and makes for cleaner slices later.
   2. Bake for 45-55 minutes, or until the top is deep golden brown with crisp edges and the bottom is also golden and crisp. If the top browns too quickly, you can loosely tent it with foil.
10. Rest Before Serving:
    1. Once baked, remove the Lakror from the oven and let it rest for 20-30 minutes before cutting. This crucial resting period allows the layers to set and prevents the pie from collapsing when sliced.
    2. Slice along your pre-scored lines with a sharp serrated knife and lift out portions with a flat spatula.
    3. Serve warm, optionally with a dollop of plain yogurt or a simple side salad.