Lëngore

Lëngore is a traditional Albanian dish, typically a savory pastry filled with various ingredients. The name itself, lëngore, is derived from the Albanian word "lëng," meaning juice or broth, hinting at the moistness of the filling. While regional variations exist, common fillings include meat, cheese, vegetables, or a combination thereof. The dough is usually a thin, unleavened dough, similar to that used for phyllo, which is then layered and baked until golden and crispy.

The preparation of lëngore can be a labor-intensive process, often involving family members working together. The dough is stretched very thin, and the filling is carefully placed before the pastry is folded or rolled. Baking is done in a traditional oven, often a wood-fired one, which imparts a distinct flavor. Lëngore is a versatile dish, served as a main course, appetizer, or even a side dish depending on the size and filling. It is a staple at celebrations and family gatherings, representing hospitality and tradition in Albanian cuisine. While modern kitchens and ovens are now common, the essence of lëngore remains rooted in its traditional preparation and the communal aspect of its creation and consumption.