Am I and super spouse making two types of baklava and one type of burek right now?
Yes.
Yes we are.
Here are the recipes we're sort of following:
Burek:
https://rakijalounge.com/how-to-make-burek/
https://www.thechoppingblock.com/blog/burek-a-meat-filled-phyllo-pie
Baklava, traditional:
https://natashaskitchen.com/baklava-recipe/
Baklava, berry chocolate, no-nuts version:
https://www.all-thats-jas.com/raspberry-baklava/
I was promised ajvar and slivovitsa during the planning stage of this project, but I think it's better to mess with filo dough while stone cold sober. Tomorrow's lunch/dinner is going to be delicious.
The classic baklava is complete! Now the hardest part - letting it settle for 6 hours before eating.
Now onto the burek!
Step one complete. Meat cooked, seasoned, and cooling off. (This is going to be so tasty!)
@Hettivong
Everything looks delicious and wonderful.