Byrek with leeks and lactose-free ricotta

Preparation

1. STEP 1 OF 7

   Place the flour in a mound, add the salt, and gradually pour in the water, mixing with a spoon. Knead by hand until you obtain a smooth and homogeneous dough. Let it rest for 15 minutes.

2. STEP 2 OF 7

   Divide the dough into eight parts, form balls, and let them rest for about 30 minutes while you prepare the filling.

3. STEP 3 OF 7

   Clean and finely chop the leek, including the green part. Cook it in a pan with a drizzle of oil and a pinch of salt. After about 5 minutes, add a glass of water and continue cooking. After another 5 minutes, add another glass of water, a knob of butter, and the ricotta. Mix well and let cool.

4. STEP 4 OF 7

   Oil both the work surface and the balls. Start by rolling each ball with a rolling pin, then continue with your hands until you obtain a very thin and almost transparent sheet.

5. STEP 5 OF 7

   Spread a small amount of filling evenly over the sheet and roll it up starting from the longer side. Place the rolled dough on an oiled baking tray, creating a spiral from the center outward. Repeat the process until both the dough and filling are used up.

6. STEP 6 OF 7

   Bake in a preheated oven at 200°C for about 30 minutes.

7. STEP 7 OF 7

   For a softer and tastier result, brush the freshly baked byrek with a mixture of butter, water, and salt.

Suggestions

• 28 cm baking tray

• Rolling pin

General Information

Analysis

Macronutrients (100 gr)