Cooking Class: Traditional Albanian Lakror in Ksamil

You make two dishes with your hands, not watch a demonstration.

A two-hour cooking class in Ksamil where you learn to prepare lakror, the traditional Albanian pie, directly from a local grandmother. You handle every stage yourself (kneading dough, preparing sauce, layering the filling), and also make fërges, a red pepper and cottage cheese dish. The class includes a welcome drink of narden, all the ingredients you cook with, and you take home what you've made.

The experience

You start with narden, a traditional Albanian welcome drink, then move straight into the kitchen to begin working on lakror. The grandmother who leads the class has spent her life making this dish. She shows you how to select and prepare fresh ingredients, then walks you through the ancient techniques that go into the dough and sauce. This is not a lecture. You're doing the work alongside her from the start, your hands in the dough, your attention on the layering and the timing.

The two hours cover the full process. Some participants focus on lakror while others take on fërges, a dish of red peppers, onions, tomatoes and cottage cheese. Homemade bread comes out of the oven during the class. You eat what you've made before you leave, tasting the lakror with your choice of sauce and the fërges warm. Cooking equipment is provided, and bottled water is on hand throughout.

The class runs in English with the grandmother as your guide. Public transportation stops nearby if you're staying in Saranda or elsewhere in the area without a rental car. The class is not suitable for travelers with spinal injuries or cardiovascular concerns.

What’s included

• Narden, the traditional Albanian welcome drink.
• lakror with your choice of sauce.
• fërges made with red peppers, onions, tomatoes and cottage cheese.
• homemade bread.
• bottled water.
• all cooking equipment needed for the class.

Before you book

Days and timesNext departure: 1 Apr 2027

Book up toStart time

AgesAdult (12 to 85 years) · Child (5 to 11 years) · Infant (under 5)

GroupPrivate

Live guideEnglish

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.It may be canceled if the minimum number of travelers isn't reached. If that happens, you're offered another date or a refund.

Prices and times updated 10 days ago

Good to know

Public transport nearbyNot recommended with heart problemsNot recommended with back problems

Operated by Nebo infoTour

Is this one for you?The class is in Ksamil itself, walkable or a short taxi ride from town, so you don't need a car or a long transfer to join. If you're staying in Saranda, public transport runs to the area, making it easy to reach for a free afternoon or a morning before other plans.

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Top questions

Can children come?

Yes. Ticket types: Child (5 to 11 years); Infant (under 5).

What exactly is lakror and why is it important in Albanian cooking?

Lakror is a traditional Albanian pie made with layered dough and filling, one of the most recognized dishes in Albanian cuisine. It represents generations of family cooking knowledge and is central to how Albanians mark meals and celebrations.

Will I actually cook the food myself, or mostly watch?

You cook it yourself. From kneading the dough to preparing the sauce and layering the filling, you're involved in every step alongside the grandmother, not observing from the side.

What do I get to take home or eat?

You eat the lakror and fërges you've made during the class, served warm with your choice of sauce for the lakror, plus homemade bread. The meal is included and eaten on-site.

How long does the class take, and what time does it start?

The class runs for two hours. Specific start times are arranged when you book, so you can fit it into your schedule in Ksamil or nearby Saranda.

Do I need cooking experience to join?

No experience is required. The grandmother teaches you the fundamentals of lakror and fërges from the beginning, so beginners and experienced cooks both learn her techniques.