Short
Arnold
Lara MBurek at Diana's Cake Shop Wollongong
June 19th 2006 12:22
My TAFE teacher took the class to get a Macedonian specialty called burek for lunch on our recent excursion to the college in Woollongong. (Or the Gong as locals know it)
Diana's Cake Shop
27 Gladstone Avenue
Wollongong
422 64566
He really raved about these things, a kind of warm pastry filled with ricotta cheese and spinach, pumpkin or meat. They roll the dough out paper thin in a huge circle then fold the mixture in so it is cooked with fine flaky aerated pastry. The teacher said it was a bit of a “grease and oil change”. I figured out what he meant by this when I ate mine. It was so oily it felt like you could grease something up with it. It was very heavy and I have to say that after eating the whole thing I started to feel a little queasy. Nevertheless, he swears by it as a hangover cure.
The shop was pretty cute with an accented woman behind the counter and a selection of exotically named European products on display to add authenticity. There were also several other pastries laid out which seduced another student into purchasing an identified scroll like sample. He asked what is was called but couldn’t understand the answer. Pictured is the facial expression he twisted after the first bite. “It’s like it’s trying to be sweet but not quite getting there,” he remarked. It tasted strangely familiar and was covered in as yet unidentified seeds, which I ensured him weren’t caviar.
The moral of this story is that it’s always more authentic when you don’t like at first. For a cultural experience, try a burek today!
P.S. Similarities between burek and the name of one of Ali G’s alter ego characters have been noted.
P.P.S. If you look closely you can see my dorky reflection in the first photograph.
Diana's Cake Shop
27 Gladstone Avenue
Wollongong
422 64566
He really raved about these things, a kind of warm pastry filled with ricotta cheese and spinach, pumpkin or meat. They roll the dough out paper thin in a huge circle then fold the mixture in so it is cooked with fine flaky aerated pastry. The teacher said it was a bit of a “grease and oil change”. I figured out what he meant by this when I ate mine. It was so oily it felt like you could grease something up with it. It was very heavy and I have to say that after eating the whole thing I started to feel a little queasy. Nevertheless, he swears by it as a hangover cure.
The shop was pretty cute with an accented woman behind the counter and a selection of exotically named European products on display to add authenticity. There were also several other pastries laid out which seduced another student into purchasing an identified scroll like sample. He asked what is was called but couldn’t understand the answer. Pictured is the facial expression he twisted after the first bite. “It’s like it’s trying to be sweet but not quite getting there,” he remarked. It tasted strangely familiar and was covered in as yet unidentified seeds, which I ensured him weren’t caviar.
The moral of this story is that it’s always more authentic when you don’t like at first. For a cultural experience, try a burek today!
P.S. Similarities between burek and the name of one of Ali G’s alter ego characters have been noted.
P.P.S. If you look closely you can see my dorky reflection in the first photograph.
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Comment by Glen
Reggae
Comment by edward
Rocky's Running Diary
And from here they look like poppyseeds.
Comment by Matthew