The Djerdan location in Manhattan is the third outpost of this restaurant. The first two are in Astoria and Pelham Parkway, respectively. Thankfully, there is a Manhattan location so that we have easy access to yummy Balkan bureks — layers of phyllo dough made into pies with meat (ground beef), cheese (feta) or vegetable (spinach) filling. The Bureks are sold by the slice, each one the size of a piece of pizza, so it’s very filling. All three stuffings are flavorful, it just depends on what mood you are in. The layers of phyllo pastry are nice and flaky, and the outer layers thin and crisp. Since the pies are sold by the slice, it’s ideal to take some home to savor, but don’t be lazy and use the microwave; make sure to reheat in the oven to get the desired phyllo crispness.
The rolled meat burek is also good, but I prefer the burek pie with meat because the phyllo dough is lighter and fluffier than the rolled burek dough and pairs better with the filling. The homemade yogurt is a must when eating the regular or rolled burek.