By Rositsa Dorovska
Ingredients for banitsa
Package of dough leaves – refrigerated
4 – 6 eggs
250-300 gr. Cheese ( usually cow cheese)
Two spoons of sunflower oil
50 gr yoghurt
All of the products should be at room temperature
- 1. Whisk the eggs in a bowl, then add the cheese crumbled. Add the yoghurt and the sunflower oil. Finally, add a few drops of sparkling water and mix all together. Do not use the chopper, it‘s best mixed manually.
Preheat the oven
- 2. Use the dough sheets one by one. Spread thoroughly the melted butter on the first sheet and add some quantity of the mixture. Now you can either roll the dough like a spiral or put it straight fon the tray. Continue with the other sheets left, as long as you have some mixture. It‘s better if you can keep a small amount of the mix for the final touch.
- 3. Bake for 40 minutes at 150 degrees. Usually depends on the oven.
When it‘s almost done, spread the mixture leftovers as a topping. If you‘ve run out of the mix already, you can put melted butter instead.
Let the ready banitsa ‘rest’, covered with a clean towel. Eat while it‘s warm. The best drink for accompaniment is ayryan. Similar to the labneh for drinking, ayryan is half yoghurt, half water, beaten and seasoned with a pinch of salt.
Enjoy the taste of Bulgaria.