Recipe

Recipe for a Bulgarian Banitsa

View recipe
Dieses Rezept könnte dir gefallen: Link kopiert Link konnte nicht kopiert werden Teilen ist auf diesem Gerät nicht verfügbar
Bulgarian Banitsa

I love to travel and try traditional dishes there. So it is not surprising that I always like to recreate delicacies from the countries I visit. Thanks to my dear friend Daniela, I was able to recreate a Bulgarian Banitsa here, and we are all very enthusiastic. The recipe is simple, quick to prepare, and really very good. Dare to try it yourself:

Recipe for a Bulgarian Banitsa


Baniza in a rectangular baking dish before baking
Baniza in the baking dish

Fully baked Bulgarian Baniza in a round baking dish

Extra tips:

  • If the Banitsa gets too dark in the oven, simply cover it with parchment paper and finish baking.
  • Use a perfectly fitting baking pan for the Banitsa; it doesn't have to be round. I use, for example, the small rectangular metal one from Ikea.
  • The Sac Yufka dough sheets can simply be frozen in their packaging and thaw in a short time.
  • This recipe can be varied in many different ways: filling with pumpkin and sugar (Tikvenik), with a filling of sauerkraut (Zelnik), with onions, spinach, rice, meat, etc., or as a sweet version with milk, which is served as a dessert.
  • The Banitsa tastes very good with a yogurt or sour cream dip with fresh vegetables, such as carrots, kohlrabi, cucumber, tomatoes, etc.
  • According to tradition, a Banitsa with hidden good wishes is prepared for New Year's Eve. The wishes are first written on paper, then wrapped in aluminum foil, and hidden between and inside the dough rolls. It is best to distribute them so that you always get at least one wish when cutting. If you have guests, adjust the number to the exact number of visitors or add a few more.

Photo by Sabine, meinhaushalt.at

Read also: Make your own pizza dough

Ingredients

Filling

Topping

Preparation

  1. Preheat the oven to 200 °C (top and bottom heat), grease the baking dish with a little butter.

  2. Spread out the dough sheets and cut them once across the middle so that they become half-moons.

  3. For the filling mix 400 g yogurt, the Topfen, the eggs, the crumbled sheep's cheese, and the baking soda - a hand mixer works too.

  4. Finally add the melted butter and mix well again.

  5. Now spread some filling onto each dough sheet and roll them up.

  6. Place the roll in the baking pan, arranging it in a circular pattern from the outside toward the center.

  7. When all the layers are in the dish, add the finishing layer on top.

  8. For this, mix the remaining yogurt, the egg, and the melted butter well and spread it evenly over the dough layers.

  9. Now put it in the oven on the lowest rack for 20 minutes.

  10. After 20 minutes, reduce the oven temperature to 180 °C (top and bottom heat) and bake for another about 30 to 35 minutes.

Tips & Notes

If the Banzia is already getting too dark in the oven, simply place a piece of baking paper on top and finish baking. Use a baking dish that fits the Baniza exactly — it doesn't have to be round; for example, I use the small rectangular metal one from Ikea. The Sac Yufka dough sheets can simply be frozen in their packaging and will thaw in a short time.

Read more

More from Recipes

All posts