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Djerdan and the Bohememian Beer Garden

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  • Abbylovi Jun 22, 2001 03:30 PM
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Last Sunday afternoon I finally made it to Djerdan.

This was before Jim had discovered what the meat pastry pies were actually called, so we looked at the paper menu on the counter to figure out what sounded closest to burekjidi.

Buredzike seemed to be the ticket (or special slice) and the guy behind the counter brought out a pan of these little buns. I was so excited when I saw them that I actually clapped my hands and yelped ìThatís it, thatís it!î I really think they got a kick out of us, and I also think that my reaction earned us a free buredzike. The counter guy (owner? chef? both?) also mentioned that the buredzike was topped with sour cream, not yogurt.

The to go order was rounded out with a potato burek. But. As a result of the gorgeous day, the Bohemian beer garden started calling.

It is with a heavy heart that I admit that we didnít eat the buredzike and burek right away. Instead at the beer garden I had a potato pancake with pork. This is a potato concoction mashed up into a frisbee shape and deep fried with a pork cutlet in the center. I donít think I could survive a second potato pancake. Itís good once but oh so greasy and fried. Obviously no human could eat a burek or buredzike after what I ingested.

So buredzike and burek had to wait 24 hours for dinner the next day. From Jimís post, I realize that part of the deliciousness is the fresh out of the oven taste. The precious window of deliciousness had waned by the time I ate them. Sadly, I certainly didnít feel the ecstasy that Jim did. My friend felt differently and in particular gave a glowing review of the potato burek. This surprised me, because he is a raving carnivore.

Me thinks that the solution is to go back on a cloudy day so I wonít feel the pull of the Bohemian beer garden.

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  1. Yeah, they've got to be eaten fresh from oven. Sealed in takeout containers, they steam and the pastry loses all its texture, especially seeing as how they're coated in yogurt/cream.

    Regular boureks, uncoated, at least can be reheated in a hot oven (NEVER microwave....kills pastry)

    ciao

    1 Reply
    1. re: Jim Leff

      yes, i too ordered the buredziki (or whatever) on my way home after doing my fruit and vegetable shoppping on 31st avenue. i got it to go and walked the remaining 10 blocks home, whereupon i sat down to devour what i was anticipating would be a culinary nirvana. to my great disappointment, the places on the pastry which were supposed to be soft, buttery and moist, were soggy. the parts which were supposed to be crisp, were tough. it was especially disappointing, not just given jim's ecstasies, but because i could sort of imagine what it must have tasted like fresh out of the oven. but this was not fresh out of the oven and it's not as though it could have transformed so drastically in the short walk home. i guess the trick is to ask the people in the restaurant for whatever is most recently baked. accept no aged buredziki!