Message: | (I know I'm not supposed to change the title, but WHY not?)
The preceding post references boureks. The ones I've had here in LA are actually quite different from those they sell in Slovenia, and I have to admit, I liked the Slovenian version a lot better. It is a much more buttery affair, with a thicker dough essentially identical to that of the "roti paratha" one finds in Singapore (and those, too, are unavailable with any authenticity anywhere in North America, as far as I can tell). (The dough on the bourek I've had here is closer to a phyllo dough; the dough on the bourek there is slightly thicker and stretchier, more moist.) They are sold piping hot, not reheated - the greasiness of the entity would not stand reheating, it must be served fresh.
Actually, those onion pancakes sold at that Israeli restaurant in LA which others have praised here (the Magic Carpet? is that the name) are vaguely like that bourek, but they are also -- sad to say-- completely inferior (sorry).
(And if you are ever in Ljubliana (sp?) the bourek I enjoyed most were at a place called "Nobel Bourek", open 24 hours.)
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