Chicken and Yogurt Country Burek

Today, at Votra Inc, we’re shining the spotlight on an extraordinary artist who graces the stage with her mesmerizing violin melodies alongside the Kosovo Philharmonic Orchestra—Mrs. Shqipe Morina Bajraktari, a talented Albanian home cook. Apart from her musical prowess, she’s generously sharing her cherished recipe with Eating Albanian, one that’s bound to become a sensation in the Votra culinary world.

Known as “country burek” or “byrek fshati” in Albanian, this recipe holds a special place in Shqipe’s heart, passed down through generations from her grandmothers. Now, she lovingly prepares it for her own young family, infusing each bite with tradition and nostalgia. Get ready to embark on a delicious journey as you recreate this culinary gem!
In her family, this byrek is also known as “qyli byrek” and can be made with ground beef instead of chicken legs, although using chicken legs is preferred due to the flavorful stock created by boiling them.

Ingredients:

For the topping:

• 3 pounds chicken legs
• 2 tablespoons butter
• 3 tablespoons oil of your choice
• 4 garlic cloves, minced
• 1 tablespoon paprika
• 1 tablespoon salt
• Water (enough to fill up a pot)

For the dough:

• 4 eggs
• 1 cup yogurt
• 1 tablespoon oil of your choice
  2 1/2 cups all-purpose flour

1. In a mixing bowl, combine the eggs and yogurt. Mix well and add 1 tbsp of oil until fully incorporated.
2. Gradually add flour to form a manageable dough for a regular burek, ensuring not to add salt to the dough. Let it rest for a few minutes.
3. In a stockpot, place the chicken legs and cover with water. Add salt, cover, and boil for about 50 minutes. Avoid adding any other ingredients except salt.
4. While the chicken cooks, prepare the burek layers. Divide the dough into 5 large balls and set aside, covered with a washcloth.
5. Roll out the dough into large, thin sheets, then cut each into quarters and place on the counter.
6. Meanwhile, fill a large stockpot with water, add 1 tbsp of oil, and bring to a boil.
7. Once the water is boiling and the dough is rolled out, briefly dip each sheet into the boiling water for 15-20 seconds.
8. Transfer the blanched dough sheets to a baking sheet to cool slightly before handling.
9. Once cooled, layer the dough sheets in a baking pan, sprinkling butter between each layer.
10. Preheat the oven to 400 degrees Fahrenheit. Bake the burek for a few minutes, then reduce the temperature to 350 degrees Fahrenheit and bake for about 30 minutes.
11. While the burek bakes, debone the chicken and cut it into small pieces.
12. In a frying pan, combine the chicken pieces with the remaining butter and paprika. Fry for a few minutes.
13. In a separate bowl, mix yogurt, salt, and minced garlic. Set aside.
14. Remove the burek from the oven and pour 3-4 cups of chicken stock over it.
15. Return the burek to the oven for another 3-5 minutes.
16. Cut the burek into serving-sized squares.
17. Spread the yogurt mixture over the burek, followed by the chicken mixture.
18. Return the burek to the oven for an additional 3 minutes, then it’s ready to serve.
19. Serve warm for the best experience!