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The recipe for "round" burek was developed in the Serbian town of Niš. In 1498, it was introduced by a famous Turkish baker, Mehmed Oğlu, from Istanbul. [42] Eventually burek spread from the southeast (southern Serbia, Kosovo and North Macedonia) to the rest of Yugoslavia. Niš hosts an annual burek competition and festival called Buregdžijada.
Zelnik is a traditional pastry eaten in Bulgaria [1] and North Macedonia. [2] It is composed of layers of thinly-rolled leavened wheat flour dough, or possibly phyllo pastry, filled with various combinations of sirene (a white cheese), feta cheese, eggs, sorrel, browned meat, leeks, spring onions and/or rice.
Börek [12] [13] or burek is a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes.
These easy 20-minute dinner recipes are perfect for busy weeknights and are low in calories and high in protein and/or fiber to support weight loss.
Bourekas or burekas (Hebrew: בורקס),(Ladino: Burekas) are a popular baked pastry in Sephardic Jewish cuisine and Israeli cuisine.A variation of the burek, a popular pastry throughout southern Europe, northern Africa and the Middle East, Israeli bourekas are made in a wide variety of shapes and a vast selection of fillings, and are typically made with either puff pastry, filo dough, or ...
Macedonian cuisine (Macedonian: Македонска кујна, romanized: Makedonska kujna) is the traditional cuisine of North Macedonia. It is influenced by Ottoman and Balkan cuisines . [ 1 ] The relatively warm climate of the country provides excellent growth conditions for a variety of vegetables, herbs and fruits.
Contemporary Greek Macedonian cooking shares much with general Greek, wider Balkan and Mediterranean cuisine, including dishes from the Ottoman past. Specific influences include dishes of the Anatolian Greek , Aromanian and Megleno-Romanian , Slavic , Armenian and Sephardi Jewish population.
Chili isn't all beef—and this recipe proves it! This decidedly lighter version is made with chicken broth as its base. Seasonings like cumin, paprika, and chili powder still pack a punch of flavor.