The terse menu at this Balkan bakery includes three bureks, filled with meat, cheese, or spinach with just a little feta and onion (shown, $4). Each slice is a quarter-pie, routinely cut in two for manageability. Though the dough that encases the burek is layered like phyllo and crisp on top from its time in the oven, inside it's engagingly chewy, like a good strudel.
Dukagjini Burek (also known as Burektorja Dukagjini)
758 Lydig Ave. (Holland-Wallace Aves.), Bronxdale, Bronx
718-822-8955
www.DukagjiniBurek.com
Just this week, two separate Albanian friends of mine surprised me with the info that the best bureks and Albanian specialties in the city were to be found on Arthur Avenue, which I had previously associated with the Festival of St. Whoever in the summertime and fat Italians.
They both said they go there every week to get groceries and for bureks. Now I've gotta go check it out.
Posted by: Greg Strong | November 01, 2008 at 09:56 AM
For years I've read about the bureks at Tony and Tina's (2483 Arthur Ave. at 189th St.) without ever making it in the door. Maybe it's time I made it my first stop in Belmont rather than leaving it to the last.
Posted by: Dave Cook | November 01, 2008 at 10:18 AM
Oh I love Burek, but it's soo unhealthy. I ate it every day on a trip to Macedonia and got fat and happy.
Posted by: InfoMofo | January 24, 2012 at 10:30 AM