Byrek me Mëlçi dhe Oriz
Byrek me Mëlçi dhe Oriz is a savory pie featuring layers of thin, flaky dough filled with a rich mixture of finely chopped liver, aromatic onions, and tender rice. It's a flavorful and satisfying dish, often served as a main course or a hearty appetizer.
🧂 Ingredients
- 500 g All-purpose flour(for the dough)
- 250 ml Lukewarm water(for the dough)
- 1 tsp Salt(for the dough)
- 3 tbsp Olive oil(for the dough and brushing)
- 300 g Liver(chicken or lamb, finely chopped)
- 1 large Onion(finely chopped)
- 200 g Rice(short-grain, rinsed)
- 400 ml Vegetable broth or water(for cooking rice)
- 2 large Eggs(beaten)
- 2 tbsp Fresh mint or parsley(chopped)
- 0.5 tsp Black pepper
- 50 g Butter(melted, for brushing layers)
👨🍳 Instructions
- 1
Make the dough: In a large bowl, combine flour and salt. Gradually add lukewarm water and 1 tbsp olive oil, mixing until a cohesive dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover and let rest for at least 30 minutes.
- 2
Prepare the filling: In a skillet, heat 2 tbsp olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add the finely chopped liver and cook until browned, breaking it up with a spoon. Season with salt and pepper.
- 3
In a separate pot, cook the rinsed rice with vegetable broth or water until tender and the liquid is absorbed, similar to preparing pilaf. Stir in the cooked liver and onion mixture, chopped fresh mint or parsley, and black pepper. Mix well.
- 4
Preheat oven to 200°C (400°F). Grease a baking dish (approx. 9x13 inches) with melted butter or oil.
- 5
Divide the rested dough into 8 equal portions. Roll out each portion into a thin, round sheet (about 10-12 inches in diameter).
💡 Tip: Work on a lightly floured surface and roll as thinly as possible. - 6
Layer the byrek: Place one sheet of dough in the prepared baking dish, brushing it with melted butter. Repeat with 3 more sheets of dough, brushing each layer with butter. Spread the liver and rice filling evenly over the dough layers.
💡 Tip: Ensure the filling is spread to the edges. - 7
Pour the beaten eggs over the filling. Top with the remaining 4 sheets of rolled-out dough, brushing each layer with melted butter.
💡 Tip: Tuck the edges of the top layers under the bottom layers for a neat finish. - 8
Brush the top layer generously with melted butter. Score the top of the byrek into serving portions.
💡 Tip: Scoring helps with even baking and makes cutting easier later. - 9
Bake for 35-40 minutes, or until the byrek is golden brown and crispy. Let it cool slightly before serving.
💡 Pro Tips
- ✓If you don't have time to make the dough from scratch, you can use store-bought phyllo dough, but be sure to brush each layer generously with butter.
- ✓Ensure the liver is very finely chopped to avoid large chunks.
- ✓Serve warm with a side of yogurt or a fresh salad.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped bell peppers or mushrooms to the filling.
- Use chicken liver for a milder flavor.
- For a richer filling, add a tablespoon of sour cream or yogurt.