Martin wanted Burek. Now, if I were at home in Skopje, I would just wish for it and get it in the first bakery I see. Burek comes in many forms, with meat, cheese, cabbage, leek, and there is also a pizza burek pastry. We have it for breakfast. You can find it everywhere. The smell lures you early in the morning straight from the bakery shops, when everyone is either sleeping or in a hurry to go to work. We take it with yogurt. There is no Burek in Budapest! Even if I wanted to, I cannot buy the flavors and love from back home. So, I will roll up my sleeves, read 100 recipes, call my mother for confirmation and make it. I have to admit that I always change the recipe. Not that it's not good or I have doubts, I know exactly what I like. For example, I have changed the recipe for the crust. It said 500g, I reduced it to 300g. I want more of the filling and less of the dough. Experience is also required, I am not denying it. Theory is important, but without any practice nothing can be achieved. Many times, I failed to get it right, even though I followed everything to the letter. But I never give up. I will make the same recipe again and again until I perfect it.<\/p>","protected":false},"excerpt":{"rendered":"
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