Everyday meals
Byrek me misër (cornmeal byrek)
A rustic byrek made with cornmeal and cheese, layered with butter and baked until golden. Its texture is grainier and more fragrant than classic byrek, typical of mountain regions.
Ingredients
Ingredients
Pâte
Garniture
Moule
Spices & seasoning
Optional extras
On the side
Instructions
- Mix the two flours and the salt, then gradually add the lukewarm water until you have a soft, smooth dough. Knead for 5 minutes and let it rest for 20 minutes.
- Crumble the cheese and mix it with the beaten eggs and milk to make a creamy filling.
- Preheat the oven to 190 °C. Butter a rectangular dish and spread half the dough in a thin layer, pressing it out with your fingertips.
- Pour half the melted butter over the dough, then spread the cheese filling.
- Cover with the rest of the dough, stretched thinly, and drizzle with the remaining melted butter.
- Make a few cuts on top and bake for 35 to 40 minutes until well golden.
- Let it rest for 5 minutes before cutting into squares.
Variations and tips
Sweet version. Replace the cheese with 150 g of honey-sweetened ricotta and add a pinch of cinnamon.
Using what you can find. If you don't have fine cornmeal, use fine polenta blended briefly in a food processor.
More ideas
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Albania
Albania
Albania
Albania
Albania
Albania
Albania
Albania
Original Ecomely recipe.