Bulgarian banitsa
Banitsa is the Bulgarian national dish. Leave to cool a bit before eating with a green salad. Cut into small pieces, it can be enjoyed whoursas an aperitif. Drink it with a slightly full-bodied wine: Côte du Rhone, Corsican red wine.
Ingredients :
- 750 g of Bulgarian sheep’s cheese (siréné) or 100% sheep’s Greek feta cheese
- 1 pack of Fila sheets
- 3 eggs
- 1 whole milk yogurt
- 1 C. heaped teaspoon baking soda or baking powder
- a bit of milk
- olive oil
Preparation :
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1
Preparation :
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2
In a large bowl, break 2 eggs and beat them into an omelet. Add the yogurt and mix well. Add the cheese cut into small pieces. Stir and mash until you get a sort of paste. Add the baking soda and continue mixing everything.
Technical moves
How to make an omelet
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3
Beat the last egg in an omelet with a little milk and a pinch of salt. Book.
Technical moves
How to make an omelet
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4
Manufacturing:
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5
Coat a baking sheet or a large dish the size of a Fila sheet with a little olive oil (thin layer). Alternate 2 sheets of pastry and a layer of the preparation, starting with 3 sheets that you stick together with a little beaten egg and milk.
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6
Do this 4 or 5 times.
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7
Finish with 3 sheets that you stick together with a little beaten egg and milk.
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8
Glaze the last leaf with the rest of the beaten egg and milk.
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9
Cooking :
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10
Bake Th.6/7 (180-200C°) for about 30 to 35 min.
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11
Check the color 3/4 of the way through the cooking time, place aluminum foil on top if necessary.
Tips
For this Bulgarian Banitsa recipe, you can count on 60 minutes of preparation. To learn more about the foods in this baked goods recipe, head over to our food guide here.
