Korçë and its surrounding areas have preserved a particular tradition of the lakror, considered a specialty by local Albanians.

[7] The preparation of lakror is a hands on process that involves working and rolling the filo dough into thin layers, later opening the pastry and placing it in a tin,[1][2][7] or pan.

[1] A variety of fillings can be made from different vegetables such as cabbage, nettle, spinach, orache, squash, or those with a strong flavour like onions and leeks.

[15] In some Arbëreshë (Italo-Albanian) communities of southern Italy, the dish is called lakruar and prepared with a filling of cheese, chicken, mixed pork and sheep meat and cinnamon.

[5] Many lakrors are prepared and then baked in a Saç, a cooking utensil that is covered atop with hot embers.