You could spend months of hungover mornings sampling the burek offerings of Queens, which hail from Turkey, the Balkans, and beyond, but Djerdan's should be on your short list. Their traditional Bosnian burek are made with yufka, a flatbread of Turkish extraction layered like phyllo but with more satisfying heft. Your choice of fillings—meat and potato, spinach and farmer's cheese, or farmer's cheese alone—are pleasantly direct, unmarred by dalliances that would overwhelm the crackly crisp pastry.
Our Tip Burek house with crisp-crusted savory pies and meaty grilled fare. Try the pljeskavica stuffed with cheese and bacon.
You can find these record-sized wheels of beef at Balkan grill joints and restaurants around the city, from Ukus to Kafana to Bosna Express, but at Astoria's Djerdan, they go the extra mile, stuffing the patty with bacon and crumbled feta.