ok, there are different version of burek (some eastern europeans even greeks) roll a fresh dough and then spend more time rolling, folding and waiting. but if you're like me and my mom, use phyllo! it's quick and you can always keep it in the freezer. i
i've been making this pie for over 10 years! it's like no other recipe i've found. the secret ingredient is the crushed fruit sauce, which by the way can be found near the poultry. this recipe was printed in our local newspaper which had a beautiful pictu
one of the vendor/growers, up in apple hill in camino california, sells these pies for a pretty penny so when i found the recipe posted in the local paper years ago, i made sure it was added to my recipe file since my sweet eddiebear always loved an apple
a simple to prepare dish that takes advantage of fresh herbs. from june-july 2007 rachel ray. initially posted this untested but made it for dinner tonight! some changes i made that i believe resulted in an even better dish (they are noted below with *
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