COOKING ALBANIA: Byrek 🇦🇱

You must try Byrek! It is an incredibly popular savoury pie from Albania. Today I'm following along to a Spinach and Feta Byrek recipe.
This is Anti-Chef Cooks the World. A series where I cook foods from every single country in the world...all 197.
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following this video: • Video
INGREDIENTS:
For the filling:
1 teaspoon of red pepper flakes
1 finely chopped small onion
1 bowl of chopped feta cheese
Half a kilogram of chopped spinach
For the dough:
Some salt
1 egg
4 cups of flour
4 tablespoons of butter to spread between layers.

[@laurageorgina589]

Yes the byrek looks great! How much water for the dough? We Albanians don’t measure we just feel what amount is right… how long to bake? Um, Until it’s ready! Not “Lamtumire” but “Mire u pafshim” (literally meaning “being well when we will see each other) 😊

[@KissFromTheWorld]

"While Albania may not be known for its gastronomy it has some of the simplest yet yummiest foods using the purest ingredients in season, and this is probably its secret. Jamie, this byrek reflects the essence of Albanian cuisine. Happy hungry! Cheer, Domenico.

[@dakugikurunaiki3382]

Fax

[@willettej7988]

How much longer can you get away with saying you’re not a chef? Getting damn close! 👍🏻👍🏻😊

[@katenicholson901]

My husband is Iranian, so I learned to make the “national dish” Ghormeh Sabzi. It’s delicious, and worth the effort, but chopping all of the herbs (with a food processor) was interesting. You might also like Ash Reshteh, Tahdig, or Fesenjoon (Walnut and Chicken Stew).

[@garlicgirl3149]

Now I have to look all these up.

[@cydkriletich6538]

I am an Italian American woman, age 73. My relatives would not be happy…but, whenever I a, asked what my favorite food is, I carefully look around, and then I whisper, “Persian!” 🤫☺️ I recently found a Middle Eastern grocery store that carries canned, dried greens for my favorite Persian dish, one you mention, gourmet Sabzi. They also had the dried limes. I doubt it will be as good as that made with fresh greens, but at my age, I need the short cuts! Should I make little holes in the dried limes before I add them?

[@Maiasatara]

OMG Fesenjoon is amazing! Samin Nosrat has a recipe for it on NYT. I was already obsessed with pomegranate molasses so finding another way to use it was great. The combo of bitter walnut with the sweet/sour pomegranate - so delicious!

[@DrStout_onYT]

This is very similar to spanakopita, which I love to make! My friend (from Morocco) keeps suggesting that I make my own phyllo dough. I didn’t realize it was so (seemingly) easy. After watching you make it, I don’t feel as intimidated. Great show!

[@PolySammo]

I agree

[@Machikko0]

It's super simillar actually, as a greek-albanian it's just the dough that is a bit different otherwise basically the same 💖

[@JenMaxon]

That was .... well, not too good filo though. Still spanokopita is the bomb.

[@mr.g3940]

Because Allbanians moved there for hundreds of years. The turks call this dish Arnavut boregi, which means Albanian pie... You got thousands of videos on KZbin. Turks give credit while Greeks like to hellenize everything, like the Turkish coffee, elliniko

[@glasgowbeck]

Hi Jamie, great choice of recipe, similar pies called burek are found all over the Balkans and beyond. Really delicious, a great treat after a long walk (kinda necessary as there very rich). Well done on the pastry, you're totally getting cheffy ❤️ from soggy Scotland

[@iminco9844]

You’re rocking’ this series!!

[@n3mutta]

I think if you attempt to cook/make recipes like the one I’m watching right now you are well on your way of being a chef maybe not one in charge of a restaurant but still a chef. Love your channel ❤

[@rasaksariuksa6810]

Ačiū, receptas pačiu laiku 💛

[@TeresaSlivinski]

Yum! I’ve had byrek a few times at restaurants, and it’s so delicious. I’m feeling like I could make it at home now! Thanks!

[@joehutter4816]

I’m liking this new format and I’m looking forward to a virtual epicurean visit many more countries! Albania looked pretty tasty!!!

[@rosejustice]

Jamie, while I’ll always miss your “Jamie & Julia” show, I love this new one. Showing where the countries are on the map is a fabulous help! This is an amazing series!

[@vivecogrady]

So glad I've just found this series and your channel in general. Binge worthhy

[@shirleycastle5170]

I'm impressed how you made that pastry, looked fantastic.

[@lamb9770]

love this series, such a cool idea

[@miliagiangrande5596]

For Argentina you could do Alfajores marplatenses, postre balcarce or rogel. They all are very delicious desserts

[@sheridanford5080]

So many alfajores vids from everyone!!!

[@antichef]

Alfajores from Argentina are coming!

[@tantri4146]

​@@antichefCould you please write the names of the recipes in sequence because I don't know English and I'm using a translation here

[@wonderlam6366]

Looks very delicious! Love to Albania 🇦🇱

[@melsyoutube]

still binging through your videos, i hope jamie cooks the world makes a return next year! 💕

[@marciawatson7442]

I give you so much credit the hard work. Well done with your phyllo making skills

[@debb1137]

Good lord, that looks amazing! I could eat that whole pan. I'd love to see you make dushbara for Azerbaijan-they're little dumplings stuffed with minced meat, onions and tomatoes.

[@garlicgirl3149]

You had me at Dumpling!

[@MSUki10]

That looks so freakin delicious! Love any kind of spinach pie. And even though it requires some elbow work w/ the dough, it looked super easy to make! Love this recipe!

[@sheridanford5080]

That looks like one hell of a pie! Glad you chose the veggie option! You're a brave man for making your own phyllo! We spell it filo in Australia- probably too lazy for those 2 extra letters. Nice baking mate!

[@EleutheriosKaralis-yq9vl]

The bottle trick is clever

[@lupelupelupe]

Looks so delicious and savory! Oh, the byrek looks good too!

[@aliencat11]

That looks amazing!

[@brooklyn-kx4eh]

Your videos make me so happy 😁

[@mykidsmyshow3818]

Chef you recipe is great and mouthwatering.....lots of love🥰🥰🥰🥰

[@beaches3220]

Looks FABULOUS!

[@HowToCuisine]

Love the kitchen! 😍👍

[@sixstringmission]

I was reading the third book in Stieg Larsson's Millennium series. A passage referred to a Stockholm restaurant that made the best Byrek in Sweden. So I stopped and searched for a recipe, landing here. Looks easyish and I will try it filled with lean beef or pork and the standard ingredients. Thanks for doing what you do.

[@elmapurisic2906]

ahh im so happy he did Albania lol I am the neighboring country Montenegro can't wait to see what he does!! Love the channel too watched all the milk bar episodes and I just watch everything now can't wait to see the channel grow!

[@suzieferguson1065]

Looks delish!

[@R3M3519]

Mirupafshim =goodbye Love this video.

[@maimericks80]

Binge watching your videos because I want to learn these recipes also.

[@nahawandmassoud1239]

Good job 👍 👨‍🍳 thanks 🙏

[@GiftWrapped]

Jame,I sent you a recipe for your next country via p.I included a video with it. I was hoping someone would create the pastry dough you made here WOW! and I Love Spinich and red pepper flakes! they go tgether. You rocked this one. im makin it.

[@mothmanwithinternetaccess244]

This are possible fillings for Byrek: Cheese,Spinach,Mashed Potatoes. I love eating

[@cindy7764]

I love your channel being somebody that grew up in Etobicoke. I resonate with where you’re from obviously and I think the croquette was the first video I saw of yours and then I went right to the beginning and I’m starting there working my way to the most recent, but I just wanted to say, I mean at the end of the day it’s like tomato, tomato tomato, but Fila dough is actually pronounced Fee-low-dough ! Just wanted to leave that here, but I am immensely enjoying your channel!!!

[@cathynuytten798]

Love the 2021 hair!

[@melissapapantones2998]

Good job! I have never made phyllo, but know a lot of people who do make it. They use a dowel about the width of a broom handle to roll it out. I may try this one!

[@marlo9282]

That is success!

[@foziabham3902]

Looks good

[@byakko6645]

Like before watch coz i know i‘ll like it😁 it looks so yum, you are getting closer to be a real chef! Hmm...except those egg shell 😝😝😂😁

[@mariarandelovic8694]

Love it

[@afrimtairi4531]

You killed it sir im Albanian here my mom would always make the phylo dough by scratch

[@TokyoBlue587]

This looks DELICIOUS

[@munishpersaud3631]

respect for making your own phylo sheets

[@Rania-wy2tg]

Thanks

[@mendjelire8392]

That's another way going about it. Too many short cuts, it basically became something else. No idea where you found this recipe but the Albanians make the filling with spinach, feta cheese, parsley, dill, mint, green onions (not white onions) and eggs (mixed with the filling and that is what keeps the whole thing together, that is why yours was falling apart). And the dough in the fridge HAHAHA you never do that because the dough it becomes hard to roll.

[@endlesssummer6351]

No need to be so rude it was the first time he made it and he did a good job

[@sallydavis3902]

Jamie, I have now been following this who for awhile now, from Canada to Brussels to London and back to Canada. Did you leave all of your cooking equipment behind as you used to have a rolling pin.

[@johnsantana6209]

If I could make a little suggestion wash/rinse the spinach at least four times than drain the water I use a pasta strainer otherwise you end up with a really grainy or sandy taste and when making this spinach burek you have to add a sort of sauce made of Balkan/Greek yogurt, sour cream and a little kefer with olive oil with the feta cheese going last before you put it on the dough.

[@FutureCommentary1]

That looks so good. I always avoid phylo pastry based recipes... But maybe I should try. Edited to add: I am from Cameroon. Looking forward to see what you'll try from there. Our dishes are quite different in ingredients and techniques from what you're used to from North America and Europe.

[@glasgowbeck]

Hi, your local food sounds fascinating, which food would you recommend for Jamie to try?

[@FutureCommentary1]

@@glasgowbeck I would recommend anything wrapped in banana leaves. Because the technique is so different from he's used to: Koki, kwacoco bible, bekwang, tenue militaire, etc.

[@mparves3530]

yumi

[@pulobingsurvivor3463]

4cups flour only one egg, ooohhh wow amazing cook ,let's cook I m waiting you when you finish

[@dakugikurunaiki3382]

Thaks my dude im albanian

[@antichef]

I hope I did byrek justice!

[@dakugikurunaiki3382]

Also you actualy did really good

[@dea6438]

But the Byrek looked amazing!

[@dibraniuk]

Nice byrek! Thanks! Good bye in Albanian is mirupafshim. (Not lamtumire!) Lamtumire is what you say to someone 7:53 who dies!) Or a non return journey sth like that!

[@gracejones2831]

a wine bottle! Very clever.

[@rodpm13]

Do dulce de leche for Argentina! 😛

[@annbower6278]

Feta cheese isn't too salty (I had tried feta & its comparably mild), really salty cheeses is pecorino & monterary jack.

[@valmehmeti8193]

Bye in albanian is Mirupafshim/ Lamtumire

[@kleodianahysi100]

👏👏👏😋😋💪🏻🍀

[@Star-wh9lc]

Boreck original is from Turkey they bring it to Albania 😊

[@SharpAssKnittingNeedles]

I've made spanakopita with the storebought phyllo and frozen spinach to save time so mad respect! Can't imagine without the shit-ton of dill the greeks put in it 🤔... I'ma have to make this! And love the closeup of Jamie's hairy af wrist 🤤 such a beautifullly furry bro!

[@pwp8737]

this burek would be more familiar to Americans and Europeans as the Greek version known as spanakopita.

[@brittanyish]

Just curious, which part of the process caused the bandaid?

[@antichef]

ohhhh my finger got stuck in the tripod at the worst possible moment

[@pulobingsurvivor3463]

Wow only 38 minutes already cook

[@mohammedmagid4103]

spider senses 😂

[@gjeizon1235]

It looked a little dry but thanks for making this recipe

[@EtsyFanatic]

i personally like to add big e's taint as a garnish but thats just me!!!!!!!!!!!!!!!!!!!!!!

[@ItzzCloudyy991]

Why am i watching this video, I’m albanin, i know how to make byrek 😂

[@sortexmusic332]

Byrek 🇦🇱😃

[@ps4simontusha901]

We don't use spinach we use majdanoz

[@mark.9352]

Good try! Burek originates from all the Balkan country. I personally prefer the meat and onion filling but also love the spinach/cheese filling. However, usually Burek is made with many layers. Bottom layer of dough, filling + sprinkle of oil, dough, filling + oil and so on, you get the idea. Until you have many different layers. The dough however must be very thin, almost about to break thin that you can already see thru it. There is also another way how to use the dough and fillings, it's more like cylinder form and then you tuck it in the baking sheet in a circle, from the middle to outside. I just subscribed, excited to see more as I also just started cooking dishes around the world map! :)

[@victorinosparkajen9405]

at the end of this series, i ask you to zoom into hawaii and look at our plate lunch. I think it would it be daring enough for you to take the concept of the Hawaii Plate lunch template and make a 1 kilogram plate lunch with these rules. Use as many of the countries you have visited in this series as you to compile a plate lunch. You cannot use countries that have influenced Hawaii during our plantation era (the USA, France, Great Britain, Spain, Portugal, China, Japan, Korea, the Philippines) and no rice.....

[@md-dp5bo]

borek might be part of the traditional cuisine in balkan countries but originally its not from albania, its from turkey.

[@md-dp5bo]

nevermind, you have another video titled ‘armenian dolma’. very interesting that you managed to share these recipes in a way you could avoid the actual country it comes from.

[@dea6438]

Actualy you say Lamtumir to someone who died or that you’re not going to see you for the rest of your life! It is mirupafshim… 😅

[@FredJensen4745]

New kitchen?

[@antichef]

I’m just in the middle of a move that’s taking longer than expected, this kitchen is my placeholder

[@Maiasatara]

Does the original call for phyllo? You made something that looks delicious but, as you mentioned; not quite phyllo. Frankly I don't know why anyone would attempt it at home, especially after seeing GBBO require it. It's a nightmare. And with a wine bottle it's impressive you got it as thin as you did.

[@Zisjejk]

Can I make this gluten free I will put my albanian roots to shame as for gluten free. I do appreciate the recipe because my mom doesn’t measure

[@fatiharahmani5684]

🇩🇿🇩🇿🇩🇿🇩🇿🇩🇿🇩🇿🇩🇿👋👋👋👋

[@sevenblueprints5276]

Is this basically spanakopita from Greece??

[@shaclo1512]

no, It‘s byrek from Albania.

[@chiragsolanki8804]

What is up with your right index finger?

[@cartofipai4032]

very bussy

[@toomanyopinions8353]

Oh boy, that is not nearly what phyllo dough is.

[@jackbaleski8493]

You are on the TV. Millions of people are watching you and you using a bottle for a rolling pin? I'm so disappeared Mr who ever you are

[@jackbaleski8493]

Disappointed

[@lizama6706]

Personality sucks .

[@antichef]

yours seems great 😘

[@pwp8737]

@@antichef good retort! never mind her, we your fans love you.

[@suzieferguson1065]

Looks delish!

[@gjeizon1235]

As an albanian it tastes way better than it looks