Byrek is a traditional Albanian dish. It is made with several layers of dough that has been thinly rolled out by hand. The fillings are varied and I'll show you more over time. This is my simplified version made with puff pastry for convenience. You can also use layers of phyllo dough. Neither version tastes as good as the real thing but it'll do for a quick weeknight meal!
I usually prepare this byrek after I have made chicken broth. Use the broth to make soup and serve it with the byrek.
METHOD:
Shred the chicken after it's been boiled for broth. Toss with one whisked egg white, salt, pepper, and 2-3 tablespoons dried spearmint - be generous, it makes the dish.
Roll out one sheet of phyllo dough to desired thinness, lay on lightly greased baking pan, add the chicken, top with about 4 thin slivers of butter. Roll out another sheet of phyllo and cover your byrek, using water to glue the edges together. Brush with egg wash or melted butter. Bake at 375 degrees F for about 25 minutes until golden. Let cool for a few minutes and serve with a simple chicken soup.
