Comments on: Bierocks /2011/06/bierocks/ Local, DIY food in a global, ready-made world. Sun, 05 Aug 2012 17:25:08 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Waylon /2011/06/bierocks/#comment-8390 Sun, 05 Aug 2012 17:25:08 +0000 /#comment-8390 These remind me A LOT of Runza’s from Nebraska

]]> By: kitewithfish /2011/06/bierocks/#comment-3455 Thu, 05 Apr 2012 21:55:56 +0000 /#comment-3455 This is burek- it’s all over the Balkans in various forms. Bosnians also call it “pita” (no relation to the hummus-shoveling kind). That first vowel sound is the one that seems to change the most- Turkish have “oe”, Serbian/Bosnian/Croatian has “u” and I could easily go from either of those to “bierock” in German spelling.

The ingredients vary as much as the spelling, but I’m delighted to find a recipe that does not smother everything in cheese!

http://en.wikipedia.org/wiki/B%C3%B6rek

]]> By: Kristi @ 30 Pounds of Apples /2011/06/bierocks/#comment-3412 Mon, 02 Apr 2012 15:59:53 +0000 /#comment-3412 In reply to mike.

I take mine in a container to work and keep them in the fridge until lunch. That allows them to thaw a bit. Then, I microwave them. The dough gets a little bit chewy, but the dough is not particularly thick to begin with so it doesn’t really bother me. If you are re-heating them at home and have the time, re-heating in the oven would probably be the preferable option.

]]> By: mike /2011/06/bierocks/#comment-3405 Mon, 02 Apr 2012 05:16:44 +0000 /#comment-3405 When you freeze these, what’s the best way to thaw and reheat Microwave seems like the obvious choice, but also seems like it might funkify the texture of the dough.

]]> By: loves cooking /2011/06/bierocks/#comment-3349 Thu, 29 Mar 2012 03:23:52 +0000 /#comment-3349 Many of the German families in this small town I live in make something very similar, they’ve changed the name to “Beer Buns” as they go well with Beer. Instead of cabbage we use sauerkraut and add ketchup. I don’t usually use a recipe for the filling I base it mostly on my taste. And the dough is a sour cream pastry dough . So yummy and freeze well too!!

]]> By: Jeff /2011/06/bierocks/#comment-3341 Wed, 28 Mar 2012 21:02:27 +0000 /#comment-3341 In reply to Jeff.

Also, a Russian I know uses frozen bread dough as a short cut, the kind of frozen white bread/pizza dough found in the freezer section at supermarkets.

Though why not make a dough yourself?

]]> By: Jeff /2011/06/bierocks/#comment-3340 Wed, 28 Mar 2012 21:00:41 +0000 /#comment-3340 Пирошки!

http://en.wikipedia.org/wiki/Pirozhki

]]> By: Kristi @ 30 Pounds of Apples /2011/06/bierocks/#comment-3337 Wed, 28 Mar 2012 19:51:07 +0000 /#comment-3337 In reply to Atis Kleinbergs.

Very cool!

]]> By: Kristi @ 30 Pounds of Apples /2011/06/bierocks/#comment-3336 Wed, 28 Mar 2012 19:50:17 +0000 /#comment-3336 In reply to Annie.

Hi Annie! There are 2 1/4 tsp of yeast in a packet. Hope you enjoy!

]]> By: Annie /2011/06/bierocks/#comment-3335 Wed, 28 Mar 2012 19:44:15 +0000 /#comment-3335 Hi, can you please advise the size of the yeast packet as I can’t by yeast in packets here in NZ. Awesome recipe, can’t wait to try it!

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