A Brief History of Lakror

The origins of Lakror are rooted in Albania’s rural and agricultural history. It was initially prepared as a humble dish by farmers and villagers, using ingredients that were readily available, such as flour, fresh greens, onions, and sometimes meat. Like many traditional dishes, Lakror was born out of the need for a hearty meal that could feed large families and provide sustenance for long workdays.

Over time, the dish evolved, with different regions of Albania developing their own variations of Lakror. In southern Albania, particularly in Korça, Lakror is a much-celebrated dish and is often prepared on special occasions or festivals. In these regions, the pie is sometimes cooked outdoors using a traditional method known as “under the embers,” which gives the pastry a smoky, crispy finish. This method is a nod to the way it was traditionally cooked in rural areas, using simple tools and methods.

What Makes Lakror Special?

Lakror may seem like a simple pie, but its charm lies in the delicate balance of flavors and textures. Here’s why this Albanian street food is special:

1. Delicate Pastry Layers: The dough used to make Lakror is typically made from flour, water, salt, and oil. It is rolled out thin, creating multiple layers of flaky pastry. Some versions use store-bought phyllo dough, but homemade pastry remains the preferred option for those seeking an authentic experience.
   
   

2. Versatile Fillings: One of the best things about Lakror is its versatility when it comes to fillings. Common fillings include spinach, leeks, onions, tomatoes, and cheese. Meat, such as ground lamb or beef, can also be used for a heartier version. The ingredients are often seasoned with simple herbs like dill or parsley, which add to the dish’s flavor profile.
   
   

3. Perfect for Sharing: Lakror is often baked in large, round pans and then cut into pieces, making it perfect for sharing. This communal aspect of Lakror reflects the importance of food in Albanian social gatherings, where dishes are meant to be enjoyed together with family and friends.
   
   

4. A Healthy, Hearty Option: Given its use of fresh, simple ingredients, Lakror is not only delicious but also relatively healthy. It is often filled with nutrient-rich vegetables and served with a dollop of yogurt on the side, adding some extra protein to the meal.

Where to Find Lakror in Albania

If you’re traveling through Albania, you’ll find that Lakror is sold in many local bakeries, especially in smaller towns and villages. In Korça, the dish is particularly popular, and you can find some of the best, freshly made Lakror in the region. It’s also commonly served at festivals and public events, where it’s prepared in large quantities to feed crowds of people.

Street food stalls and small eateries in urban areas like Tirana also offer Lakror as part of their daily menu, often alongside other popular Albanian pastries and dishes like byrek. Since Lakror is a relatively simple dish, many Albanian families continue to make it at home, with each household having its own variation of the recipe.