CHEF EXPLORER -ALBANIA

CHEF EXPLORER DOES EVERY COUNTRY IN THE WORLD!

That's the headlines folks!

I am on for my second country that I presented on my radio show. (SEE fACEBOOK)

Of course, even the Chef-Explorer has not been to all these countries, but you never know, and I have to research them first!

ALBANIA

The SPOTLIGHT =A little visited country on the beautiful Adriatic coast!

A Journey back in time for us Travellers as it has been largely ignored by the west because it was communist for so long. Lonely planet describes it as ‘the wild frontier’ of Europe because it has hardly developed. And hence very Rural. Get in there quick I say before Mc Donalds does!

My traditional dish for this week = Byrek- a thin flaky pie filled with seasonal vegetables or meat.

ALBANIAN FETTA & SPINACH BYREK

Byrek is traditionally made with several layers of dough that has been thinly rolled out by hand, then folded into small, individual triangles .You can get them especially from street vendors called 'Byrektore'. At home it would be more likely to be made as a whole pie.

Ingredients

200g Fetta Cheese

1 Bunch Spinach

1 tablespoon oil

300g plain flour

150 ml warm water approx

1/2 teaspoon salt

100ml yogurt

Butter melted

Cornflour/flour as needed

Method

1. Prepare a plain dough with flour, water and half a teaspoon of salt. This is like a bread dough, which needs to be mixed well by kneading to stretch the gluten. The water is approximate, just add enough to make a smooth dough that is not too sticky.
2. Now divide dough into eight ball shaped equal pieces.
3. Roll the balls into well-shaped circles the size of a small plate. Brush the circle-shaped dough with oil, then roll another and place on top of the first. Do this with 4 to create one stack, but do not oil the top disc. This will be the base pastry of the pie.
4. For the pie pastry top, do the same with the other 4 balls and leave both discs to rest covered with a damp cloth.
5. Meanwhile wash spinach, chop thinly and blanch in boiling water, add salt. Then drain and refresh.
6. Mix the spinach, with yogurt and season with salt, freshly ground pepper and a pinch of Nutmeg.
7. Add the crumbled feta Cheese.
8. Now roll the prepared dough discs as thin and big as you can to fit your pre oiled baking pie, then sprinkle melted butter and spread the spinach-cheese mix on it evenly.
9. Roll the second dough for the top of the pie and place on top, sealing the edges.
10. Brush with eggwash and bake at 160 c in a hot oven for approx 20-30 minutes
11. To serve, cut the Byrek into square slices. It can be served hot or cold.

• · I used a 27cm diameter shallow Flan dish to bake my pie. So portioned it into 8 wedges.
• · Of course, you could use commercially prepared Filo Pastry instead!
• · Or use the balls to make individual smaller ‘pasties’. However, you will not get the same layered flakiness