The burek, on the other hand, remains a little-known term for a savory Albanian pie possessing a golden-blistered, butter-laced crust that melds phyllo's crispness with strudel's elasticity. At Dukagjina, these bigger-than-a-dinner-plate pastries arrive from the oven poufed tall with fragrant steam. Sliced into wedges, they reveal one of four delectable fillings: spiced meat, slightly sweet...
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