Albanian Saç-Baked Leek and Cheese Pie (Lakror)
Lakror Say it: LAHK-ror
Lakror is a thin, saç-baked pie from the highlands of southeastern Albania around Korçë and Lunxhëri. It is made with a hand-rolled yogurt dough that bakes into a crackly, golden shell, while the inside stays soft with lightly cooked leeks and creamy gjizë curd. The pie is traditionally placed over embers and covered with a domed saç lid heaped with coals, giving the crust a gentle smokiness. Serve it warm for lunch or supper, and expect it to disappear quickly.
Albanian Saç-Baked Leek and Cheese Pie (Lakror)
Lakror
Pronounced LAHK-ror
- Serves
- 6
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
Method
Whisk the yogurt, lukewarm water, salt, and 2 tablespoons olive oil together in a large bowl. In a separate bowl, whisk the flour and baking soda. Work the dry mixture into the wet ingredients a little at a time, mixing just until a shaggy dough comes together.
Transfer the dough to a lightly floured counter and knead for 8–10 minutes, sprinkling on extra flour only when the dough sticks. The finished dough should feel smooth, flexible, and slightly tacky. Split it into two equal balls, cover with a clean towel, and rest for 30–40 minutes.
While the dough rests, make the filling. Warm the 2 tablespoons olive oil in a wide skillet over medium heat, add the leeks, and cook, stirring often, until they are very soft and translucent, 8–10 minutes. Season with the salt and pepper, take the pan off the heat, and let cool for 10 minutes.
Fold the gjizë and beaten egg into the cooled leeks until evenly combined.
Get the baking vessel ready. In the oven, preheat to 400°F (200°C) and brush a 12-inch (30 cm) round baking pan lightly with olive oil. For saç cooking, place a heatproof round tray on the embers and set the metal lid over the fire to heat.
Dust the work surface with flour. Roll one ball of dough into a circle about 12–13 inches (30–33 cm) across and roughly 1/8 inch (2–3 mm) thick. Drape it in the oiled pan, leaving the edges to overhang.
Spread the leek filling in an even layer over the bottom pastry. Roll the second dough ball to the same size and set it on top. Fold the overhanging edge of the bottom pastry up over the top, pinch gently to seal, brush the surface with a little olive oil, and scatter the small butter pieces on top.
Bake in the preheated oven for about 25 minutes, until the crust is deep golden and crisp at the rim. If using a saç, cover the pie with the heated lid and place coals on top; bake for 20–25 minutes, turning once. For oven baking, brush with a little more oil after 20 minutes if the top looks dry.
Rest the lakror for 10–15 minutes before cutting into wedges. Serve warm.
Regional variant: Tomato and onion lakror (lakror me domate e qepë)
To make a tomato and onion version, trade the leek and gjizë for 2 large onions, sliced thin and cooked in olive oil until golden, and 1 1/2 lb (700 g) ripe plum tomatoes that have been peeled and sliced. Season the tomatoes with salt, pepper, and a small pinch of sugar, and cook until almost all of the liquid has evaporated; let the mixture cool fully. Spread it on the bottom pastry, with an optional layer of 1–2 tablespoons fine semolina or flour beneath to soak up extra tomato juice, then bake as directed.
Cook's notes
- Well-drained ricotta is important: let it sit in a fine sieve for 30 minutes or longer, otherwise the extra liquid can soften the bottom crust.
- Cover the dough with a towel whenever you are not working with it, including while the first sheet is being rolled, to keep it from drying and losing flexibility.
- For an oven version, choose a cast-iron or other heavy round pan to help the bottom bake up crisp.
Serve with
This pie pairs well with plain yogurt or dhallë (salted buttermilk) and a simple fresh salad of tomato, cucumber, and onion.
Make ahead and storage
Lakror tastes best warm from the oven or saç, but leftovers can be wrapped and refrigerated for up to 2 days. Reheat in a low oven or a dry skillet.
