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So they found a former pizza shop, with the oven intact, and they started experimenting. Suresh: Let's start with the Zelnik. These are baked pastries that are filled with with meat and or vegetables inside. Maggie approaches her dough almost like the way you would make laminated pastry for croissants.

The dough is layered with lard, spread really thin on a sheet pan, and then spread with a filling, before another layer of dough goes on top. There are a few options for fillings: beef and onions; feta and spinach. My personal favourite is the leeks and cheese. The leeks are fried before with paprika beforehand.

They just have this wonderful flavour after the Zelnik is baked. Suresh: Pastramajilja is a rectangular-shaped flatbread, which varies from region to region. Nicholas makes his own dough by using a little bit of olive oil, and a little beer as a leavening agent in his dough.

But this also gives the bottom of the dough a beautiful crust when it comes out of the oven. You can actually hear it crack when you cut it into it. The dough is topped two ways — either chicken or pork. Both are marinated and seasoned with paprika, black pepper and garlic. The chicken gets a little bit of oregano. Suresh: The Pastramajilja is big, hefty — you definitely want to share it.

And the star here really is Nicholas's dough work, which has that contrast of light airiness on top and crunchy crust on the bottom.

Suresh: Well, you can't leave without a slice of baklava. I didn't know this until I visited, but Maggie makes trays of baklava every day, all in-house. And they're not sweet, they're gently pronounced with sugar. You want to get the Baklava Katife, which is basically thinly-layered phyllo pastry with strands of fried dough at the centre. It's finished with this wonderful lemon syrup when it comes out of the oven. Ismaila: That sounds amazing. The pandemic has been tough on so many restaurateurs.

How are things going for Nicholas and Maggie? Suresh: They're doing well, and I think it's because they have each other for support in the kitchen. For Nicholas, this project is not just a chance to preserve a part of his culture, which he kept repeating. But he also genuinely loves cooking with his mom. Here's Nicholas:. Nicholas: "I actually grew up in the kitchen with my mom, licking spoons from desserts she used to make and sitting there with her and playing with dough as a kid.

I don't know how to work in a kitchen without my mom at this point, to be honest with you. She told me I have to replace her; I don't think I ever can. Anyone in your organization can use it an unlimited number of times for up to 15 years, worldwide, with uncapped indemnification. Protect your creative work - we'll remove this image from our site for as long as you need it. Approvals and clearances are based on the intended use. Please contact us to tell us about your project or request a preview.

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