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Sunday, 16 June 2024

'How to Make Baka’s Burek in the 1980s Canadian Prairies' by T.L. Tomljanovic

One cup of canola oil. Fancy pants olive oil isn't available in Kindersley, Saskatchewan grocery stores, but golden fields of canola they have in abundance.

Two big containers of cottage cheese. It's cheap, it's low-fat, and everyone on a diet is eating it (don't mention the canola oil.)

Three heaping teaspoons of salt or twelve one can never be too salty.

Four dozen sheets of frozen phyllo defrosted. Yeah, it tastes like paper, but liberally brush oil, layer cheese, and sprinkle salt on it and who can tell? Stretching dough made from scratch takes skill you have not—and probably never will—master. Why make life harder?

Five cups of spinach. I'm kidding. Zero vegetables. Baka’s grandbabies won’t eat green stuff. Burek must be a flaky, crunchy, cheesy warm hug. It’s made for those you love most.

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