Arnavut Böreği (Albanian Pastry)

Arnavut Böreği (Albanian Pastry) Recipe: How to make delicious Albanian Pastry?

Arnavut Böreği (Albanian Pastry) Recipe: How to make delicious Albanian Pastry?

The Albanian pastry that you have to open with your own hands has a great taste. There are pumpkin, spinach, onion and mince varieties of Albanian pastries, where an eater wants to eat again and try the taste of the neighbor with each preparation.

Albanian Pastry

Rumel people living in a wide geographic area have a very big place on the tables. The culinary cultures that migrated to other regions had an impact on the kitchens of the newly populated regions. The Thracian cuisine also plays its part in this diversity. Since the convoys of the immigrants from different places were stationed in different places, these culinary products were labeled with the names of the ethnic roots to which they belonged or the names of the regions from which they originated. This paved the way for maintaining the same food with little nuance differences in a variety of regions. e.g. Bosnian pastries, Albanian pastries, Thessaloniki pastries, etc.
Albanian pastry is also such a pastry. Although there are small name differences when using different interior materials, it is accepted as Albanian pastry with basic recipe application.


  • 5 cups of flour
  • 2 tablespoons vinegar
  • 1 teaspoon salt
  • 2-2. 5 cups of water
  • 1 teacup of oil
  • 2 tablespoons butter
  • Leaf parts of 1 kilo spinach
  • 2 bulbs of onion
  • 1 egg
  • 250 grams of curd cheese
  • 1 teaspoon salt


First add flour, salt and vinegar to the mixing bowl and add water until you get a dough that looks like an earlobe. (I caught the consistency with about 2 glasses of water). Then knead the dough nicely and divide the dough into two equal parts. We divide both parts into 10 equal pieces of fabric. So we have a total of 20 decorations. Then, in a coffee pot, 1 tea glass of oil and 2 tablespoons of butter to mix and melt the butter to take the coffee pot after melting the oven, we turn off the oven. We take one of the meringue gauze and use very little starch, open a dinner plate in the size of the first ten gauze in between and lay one tablespoon of oil on top of each other, waiting for an edge. We apply the same process to the remaining ten decorations and rest them on one side. In other words, we have two open dough’s, each with 10 floors. In this way we let our dough rest for 1 hour. Let’s prepare our inner mortar while resting. For our interior mortar, we extract the leafy parts of the spinach and wash them well. We add salt on it and rub the spinach with our hands, chop the onions into small mortar, add the egg and curd cheese and mix the mortar nicely. We take one of the rested doughs and open it the size of our tray. Believe me, I can say that the most enjoyable place of the recipe is a huge yufkam that opens with two or three moves.

We place the dough in the tray we have greased.
(Let the dough sing a little from the edges of the tray).
We open the remaining dough in the same way and seal it on our interior mortar. We hang the pieces that hang down from the sides, on top of the second floor, put a bowl in the middle and sliced our pastries with the help of a knife. We cook it in a 190 degree oven until it is browned. Enjoy your meal!​