Kol Burek me Presh- Swirled Burek with Leek

Kol Burek me Presh or Swirled Burek with Leek is one of my favourite bureks! Well, I actually grew up with it as Lakror which is a traditional Albanian type pizza, I actually wrote a post on it when I first started my blog, I have to update it…which I will do soon, as I have plenty of leeks in the garden! Using filo dough just makes it easier and lighter. 

My grandfather loved lakror with leeks, he never got a chance to try mine…every time I make lakror or burek with leek I think of him.<3

Leek Burek

What you will need:

  • 1 pkg thawed out filo dough
  • 1 container of cottage cheese
  • 1/2 cup crumbled feta cheese
  • 2-3 springs of leek
  • 1 egg
  • 1/3 cup olive oil
  • 1 cup milk
  • 2 eggs

Prepare baking sheet, grease pan and place a piece of parchment, it helps remove the burek without sticking to the pan.

Chop leeks and rinse dirt off. Saute leeks in a pan with a little butter and oil, cook till soft. In a mixing bowl combine the cheeses, leek and 1 egg, season with a little salt. In another mixing bowl, combine 2 eggs, milk, and olive oil, season with a little salt. Open package of filo and for every roll you will make, you will need 2 sheets of filo. With a pasty brush, brush the egg/milk wash lightly over the sheet of filo, with a tablespoon spread filling straight across the filo near the edge of the sheet. Roll tightly up and make into a tight swirl. Continue brushing, filling and rolling, place all the rolls as you make them to continue a round swirl in the pan. Pour the remaining milk/egg mixture over the burek. Bake at 375 till golden, takes about half an hour up to 40 minutes depending on your oven.

Kol Burek me Presh

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Comments

  1. I JUST got back from Istanbul!! I only had cheese borek though and am still dreaming about it!!
    Samantha @FerraroKitchen recently posted…Grain-Free Cinnamon Cheddar Biscuits {Guest Post by Sweet Potato Bites}My Profile

  2. Donika, what type of phillo do you use? A turkish friend of mine buys a different type of fillo at the Arabic store that is for pies and not like the one used for baklava. Just curious.

    I love using phillo too, I love making triangles the best. They are easy and a lot less mess.

    Besa Kosova

  3. Looks so yummy & I’m drooling right now.

  4. Hello my fellow half-Albanian!! I am so happy to find a blog like this! I LOVE this post because you mention Lakror! My grandmother makes it all the time. I always thought Burek and Lakror were the same but I guess they are a little different.
    Have you ever been to Albania? I leave in one week! So excited!

    • Well Hello! Nice to meet another half-Albanian, first time actually haha, well other than my cousins naturally.
      Lakror is different basically because of how it is made, the layers of dough, the shape etc, pretty much every one makes lakror the same way, whereas bureks differ from the fillings, the kinds of dough, homemade or filo dough, the shapes and so on. I am no expert, just from what I’ve learned over the years.
      No I have not, nor has my mother, my grandmother left Albania when she was 16! Hope you have a lot of fun there, I hear its beautiful! :)
      I am glad you found me, and hope to see you more often! ~Donika
      momwhats4dinner recently posted…Strawberry Iced TeaMy Profile

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