Vegan Albanian Byrek: Quick And Easy Recipe

If you’ve visited Balkan countries, you’ve probably come across Byrek, a tasty snack usually filled with spinach and cheese. Today, we’ll show you a simple way to make a vegan Albanian Byrek. If you’re curious, keep reading!

A Little Bit of History…

Byrek or Börek is a popular street food in the Balkans, with a rich historical heritage. Its origins are probably traced back to the Turkish (Ottoman) Empire, which had a significant influence on the culinary traditions of the Balkan countries. In fact, the Turkish word “börek” literally means a “filled puff pastry”.

Over time, the original recipe was adapted to local ingredients and preferences, becoming a staple in cuisines such as Albania, Serbia, Bosnia and Herzegovina, and others. The recipe for thin sheets of dough with filling that are baked to perfection has been passed down through generations.

The dish is known for its versatility due to different styles of preparation, regional preferences, and seasonal availability. Also, fillings for byrek range from minced meat and cheese to vegetables such as potatoes, spinach, or a combination of these ingredients.

Throughout its history, this popular Balkan dish has become more than just a gastronomic delight – it has become a symbol of cultural identity and a real piece of art!

Vegan Albanian Byrek Recipe

Prep Time: 15 min

Cook Time: 40 min

Total Time: 55 min

Servings: 4

Ingredients:

3/4 cup raw sunflower seeds, soaked overnight
1 tbsp fresh dill, chopped (or 1 tsp of dried dill)
1 tsp sea salt
1 tsp garlic granules
1 small lemon, freshly squeezed
1 pound tofu, crumbled
1 (1-pound) package of Phyllo dough sheets
1/2 cup olive oil

How to Make Vegan Albanian Byrek (Step-by-Step)

Gather the ingredients.
Make a homemade vegan yogurt: Add the sunflower seeds, dill, salt, garlic granules, and lemon juice to a bowl of your food processor or high-speed blender. Then, add 1 cup of water and blend the ingredients.
Blend the ingredients until creamy and smooth. Add the prepared vegan yogurt to a mixing bowl; add tofu and stir to combine.
Line a baking pan with parchment paper.
Mix the olive oil with 1/2 cup of hot water.
Lay out 2 sheets of phyllo pastry and brush them with the olive oil mixture. (Use a pastry brush to spread it evenly over the sheets). Let any excess sheets hang over the sides of the pan.
Add another phyllo sheet and brush it with the olive oil mixture. Then, place one more phyllo sheet on the washed layer. Add the tofu/yogurt mixture and distribute it evenly.
Be sure to brush every sheet with the olive oil mixture. At this point, your byrek will look moist.
Repeat until you run out of ingredients. Do not forget to fold the edges to pack the byrek nicely so that the filling doesn’t leak. Generously brush the top with the olive oil mixture.
Preheat your oven to 400 degrees F (200 degrees C). Bake your byrek in the preheated oven for 35 to 40 minutes or until the top is golden brown.