B A N I T S A from B U L G A R I A

W H A T

Banitsa is prepared by layering a mixture of whisked eggs, natural yogurt and pieces of white cheese between filo pastry and then baking it in an oven. Banitsa is served for breakfast with plain yogurt, ayran, or boza. It can be eaten hot or cold. Your choice!

W H E N

In Bulgaria, banitsa is a symbol of Bulgarian cuisine and traditions from ancient times. History shows that traditionally, Bulgarians prepare and serve banitsa on two holidays – Christmas and New Year's Eve. However, these days banitsa is part of every family table and is widely popular for its great taste and smell.

H O W

Preparation:

In a large greased baking dish, individual dough sheets are layered one by one with small amounts of filling and oil between them. After third of the sheets are placed in the pan, a large portion of the filling is spooned onto the leaves and is then covered with the remaining sheets and filling in the same manner. The pastry is then baked at 200-250 degrees Celsius. In some recipes, just before the banitsa is finished, a glass of lemonade or mineral water is poured into the tray, and the baking for several more minutes.

An alternative method of preparation is taking each sheet of dough, laying it out flat and sprinkling some of the filling on it. Then, the sheet is rolled up into a tight roll with the filling on the inside of the roll. The long roll is then taken and rolled up in a circle. This first sheet of dough is then placed in the baking pan. The process is repeated with the remaining sheets of dough and each consecutive roll is placed around the first one in the pan. The resulting shape resembles a spiral. The banitsa is then sprinkled with oil and baked.

Banitsa White Cheese Fillings

Ingredients:

4-5 medium eggs
pinch of baking soda
1/4 kg sirene (white cheese)
2 spoons of yogurt
2 spoons of oil

Beat eggs, adding baking soda, keep beating and add crumbed (or grated or crushed) cheese. Then add the yogurt and oil and beat up again. The mixture will be ready in a minute or two, soon as the yogurt mixes well with the soda (this will make the banitsa puffy).