Hand-stretched pies and festival-worthy village bakes

Layered pies are a national passion. Everyday byrek/pite folds thin sheets around spinach-cheese, leek, pumpkin, or meat, while lakror—a Korçë-area specialty—uses two sheets and traditional saç baking. These dishes appear at markets, family breakfasts, and road trips alike, making them some of the most accessible Albanian recipes to cook at home. The culture around pies is alive and celebratory: Korçë hosts the Lakror festival each July, spotlighting techniques and fillings passed down through generations. Diaspora communities maintain the craft, ensuring endless variations—ideal for a robust recipe collection.