Dish

Burebrot

Burebrot is a staple food in Albania and is often served with yogurt or ajvar. It is a good source of protein and contains important nutrients like calcium and vitamin A. The bread is typically made with a sourdough starter, which gives it its distinctive flavor. It can be stored for several days and is often used in traditional Albanian dishes like byrek and tave kosi.

European cuisine› Mediterranean cuisine› Balkan cuisine› Serbian cuisine

Bread› Rye Bread

Origins and history

Burebrot has been a staple food in Albania for centuries. It is believed to have originated in the Ottoman Empire and was traditionally made in outdoor ovens. Today, it is still a popular bread in Albania and is often served at special occasions like weddings and funerals.

Dietary considerations

Burebrot is a good option for people who are looking for a high-protein bread. It is also a good source of calcium and vitamin A. However, it is not suitable for people with lactose intolerance as it contains feta cheese.

Variations

There are many variations of burebrot, including those that include different types of cheese or additional ingredients like meat or vegetables. Some recipes also call for the addition of herbs or spices to the dough.