Arnavut Böreği (Albanian Borek) by @zubeydemutfakta : .
5 glasses flour, 2 glasses lukewarm water, 1 coffeespoon salt, 1 tbsp vinegar. Oil to spread between the layers. .
Filling: Half kg leek, tomato paste and oil. .
Direction: Knead a dough which is not too soft or hard. Leave it to rest for about 20 minutes. In the meantime, prepare the filling: Chop the leek finely. Put some oil in the pan. Stir in the leek and tomato paste. Cook until all liquids are absorbed and set aside. Divide the dough into 28 balls. Roll out the first 14 balls in the size of a teaglass plate which you can see in the video. Spread 1 tbsp oil on top of the pieces and stack them on top of each other. Repeat the same process with the 14 remaining doughballs. Stretch and transfer the first 14 pieces in the tray and spread 1 coffeespoon of oil on the bottom while doing so. Spread a little oil on top again then empty the leek filling and spread it evenly. Stretch and transfer the second half of the dough and cover the leek filling with it. Brush oil on top again and cut in big triangle slices. Bake in the oven at 180 degrees celcius until goldenbrown and serve warm. .
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