Lakror Explained
| Lakror |
| Region: | Korçë region, Pogradec region, Devoll region (Albania)
Bitola and Lake Prespa regions (North Macedonia) |
| Type: | pastry (pie) |
| Main Ingredient: | flour, oil, lamb, beef, ricotta, feta, cabbage, nettle, spinach, orache, squash, leek, sorrel, tomato, pepper, eggs, milk |
Lakror (Laknor, Lakruar) is a traditional and common regional Albanian pie dish of Albania made with different fillings consisting of various vegetables or meat.
Lakror is associated mainly with Korçë and its surrounding areas and considered a specialty by local Albanians.[1] The pie is made in some other parts of southern Albania.[2] Lakror is also consumed by Albanian communities in south-western North Macedonia, and by Albanians abroad[3] or in the diaspora in places like the US[4] [5] and Australia. The pie is sometimes called a type of byrek pastry or compared to an American pie.
Etymology
The term lakror is derived from the Albanian word lakër (cabbage, leafy vegetable).[6] The vegetable was probably the original foundation of the pastry dish.
Preparation
Traditionally Albanian women have been involved in preparing a 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,[7] [8] 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.[9] 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.[10] [11] Sizable portions of gjellë is added to the pastry.[12]
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.[14] 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.[15]
Organised by the Korçë municipality, an annual Lakror Festival (Albanian: Festa e Lakrorit) is held in Korçë or sometimes in a village of the wider area.[16] 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.[17]
See also
External links
Traditional preparation styles
Other preparation styles
Other
Notes and References
- News: Lakrori, traditë e herëshme në Korçë. Korça News. 16 September 2018. 16 January 2021.
- Hasko. Blegina. Vëzhgim mbi ushqimin tradicional të Bregut të Detit. Kultura Popullore. 1–2. 2013. 6.
- Book: Vullnetari, Julie. Albania on the Move: Links Between Internal and International Migration. 2012. Amsterdam University Press. 9789089643551. 172.
- Book: Henderson. George. Olasiji. Thompson Dele. Migrants, Immigrants, and Slaves: Racial and Ethnic Groups in America. 1995. University Press of America. 9780819197382. 138.
- American Studies in Albania in the Past and the Future. Kadija. Refik. 1994. Free University of Berlin. 12.
- Book: Elezi, Mehmet. Fjalor i gjuhës shqipe. 2006. Gjergj Fishta. 9789994387465. 795.
- Book: Erol. Ali E.. Gjata. Joris. "Doğmamış Çocuğa Don Biçmek": Visions of a Multicultural Family. González. Alberto. Harris. Tina M.. Mediating cultures: Parenting in intercultural contexts. 2013. Rowman & Littlefield. 9780739179543. 127.
- Book: Sugarman, Jane. Engendering song: Singing and subjectivity at Prespa Albanian weddings. 1997. University of Chicago Press. 9780226779720. 368.
- Book: Thomaj, Jan. Fjalor i shqipes së sotme: me rreth 34.000 fjalë. 2002. Botimet Toena. 9789992716076. 648.
- Ahmeti. Sharon. 2017. Albanian Muslims in Secular, Multicultural Australia. Ph.D.. University of Aberdeen. 1 December 2020. 197.
- Book: Levinson. David. Ember. Melvin. American Immigrant Cultures: Builders of a Nation, Volume 1. 1997. Simon & Schuster. 9780028972084. 30. "These traditional foods include barbecued roast lamb; spinach; leek or squash - filled pies (lakror)"
- Book: Federal Writers' Project of the Works Progress Administration of Massachusetts. The Albanian Struggle in the Old World and New. 1975. AMS Press. 9780404579258. 157. "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."
- Book: Reference Library of European America (Volume III) Countries Albania to Italy. 1998. Gale Research. 978-0787629663. 18. "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."
- Book: Vitz, Evelyn Birge. A Continual Feast: A Cookbook to Celebrate the Joys of Family and Faith Throughout the Christian Year. 1991. Ignatius Press. 9780898703849. 161, 163.
- News: Bellettieri. Carmensita. Dalla Basilicata, il tortino agrodolce di Carnevale. it. 1 March 2022. 1 March 2022.
- Gegollari. Nertila Astrit. 27 August 2010. A Tourism Development Plan for Korça County, Albania. Masters. Utica College. 16 January 2021. 95.
- News: Festa e lakrorit në Korçë. Ora News. 4 September 2019. 16 January 2021.
