Eps 2: The Balkans: Burek
I've been hearing from everyone who had been to the Balkans how awesome the food is there.
I ate bureks every single day but one when I was in Balkans and still didn't have enough.
Burek can be served as a seperate pastry, often rolled (that doesn't look very appetising but don't get fooled by the look of it!
Host
Ken Chavez
Podcast Content
Burek is a thin, flaky dough made from rolled phyllo, a type of dough similar to the Greek spanakopitas but with a different structure and shape. Brushes can be baked at low temperature and filled with any type of filling, such as minced meat, cheese, spinach, potatoes or spinach. A solid burek consists of a solid dough into which the filling is moulded and a layer of dough on top.
If you prefer a quick bite, bakeries are the perfect choice, but in Bosnia pita is the most popular and also one of the best buffets in the world.
You can use a sheet of phyllo dough, although the use is not the same, but you may remember the layered phyllo dough I shared with you a long time ago. Shop - Bought Ph Yello dough is excellent for layering baklava But it is not flexible enough to be rolled into a traditional pita.
If you are afraid of trying to make phyllo dough, you can also make burek from scratch. I've always wondered how to make a buresk while living in Australia, so I've done it myself.
Burek is one of the most popular breads in the world, especially in North Africa and the Balkans, but it can also be produced in other countries such as Italy.
The dough sheet is briefly cooked in a large pan, then minced meat, onions and tomato sauce are scattered in layers. Brush with butter and place in the oven until it is through.
The ravioli mushrooms are cooked in the soup, steamed in flavour and then boiled again for a few minutes to enjoy the whole taste. Crimean Tatars, known for their one-and-a-half-inch thick dough , do not use unleavened dough, which is filled with ground lamb and fried in oil. Where is the crescent moon - jam-shaped pastry filled with mandarin oranges? The soup is cooked and the taste is absorbed by a combination of olive oil, garlic, onions, tomato sauce and salt and pepper.
The name may sound less burek - y than the rest, but it's not just Macedonians who eat the stuff. This rustic - layered - sweet - savoury pastry is located somewhere in the Ottoman Empire and is found throughout the Balkans, including Croatia, Bosnia and Serbia. The name indicates its origin and it is something like this: "Bureks" is a combination of the Greek word "burk" and the Greek word for "bread" or "pastry."
The dough can be compared to filo, but has a little more elasticity and is best washed down with chilled butter or milk.
I knew it was much cheaper to get the train to Rockdale than to fly to Brisbane, but I didn't know that until I flew to Brisbane.
But already now I have the feeling of passing by the original Djerdan and travelling through old Sarajevo. There is a freshly prepared buffet selection, served on a refrigerated counter. The bures are about the size of a large pizza and are cut into quarters by the store manager Sabina, from what the café in Astoria serves, which is served in a small bowl.
Djerdan is a thin, flaky phylo dough made from a combination of fresh feta cheese and ricotta cheese and a mixture of olive oil, salt, pepper, garlic, cayenne pepper and garlic powder. It is filled with minced meat, usually minced meat, and it is made in combination with fresh feta or ricotto. The Djerdan cheeses in this bundle are so thick that a traditional slice of them can tend to sink into the paper on which it sits.
In fact, it was the Turks who created the office in the Ottoman Empire, and Serbia modified it to adapt it to itself. The recipe for the modern round burek was developed in Turkey in 1498, where it was introduced by a Turkish baker. Here, the boys are prepared in a large, round pan and cut in portions before baking.
In a so-called burek, the meat is filled with a mixture of meat, vegetables, herbs, spices and spices such as turmeric, cinnamon, nutmeg, cloves, ginger, garlic, salt, pepper and pepper.
Ask any former Balkan resident who lives nearby where to buy the flaky, savoury phyllo tart known as Burek, and you could well be directed to Djerdan's Buresk in Astoria. When I went to one of my favourite markets in the Balkans, Midwood, I saw jufka pastries, but the Croats, well, they didn't care. In New York City, Apple offices are one of the most popular street food outlets, especially in Manhattan, Brooklyn and Queens.