Banitza Made from Bulgarian Recipe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pack Yufka pastry sheets
- 6 egg (s)
- 200 g sheep cheese
- 500 g yourt
- 200 ml sparkling mineral water
- Oil, neutral
- Black cumin
- salt
Print Recipe
Pin Recipe Instructions
- Coarsely grind the sheep`s cheese. Stir 5 eggs until foamy and mix with the yogurt. Add some oil and the sheep`s cheese to the yogurt-egg mixture and season with salt.
- Preheat the oven to 170 ° C.
- Brush a baking dish with oil. Lay out a layer of yufka dough. Cover this layer with the egg mixture and cover it again with batter (as with lasagna). Continue until the egg mixture is used up.
- Then mix the mineral water with the last egg. Pour this mixture onto the banitza. Pierce the Banitza in some places with a fork so that the water can penetrate and the Banitza becomes fluffy. Finally, sprinkle the banitza with black cumin. Bake for 45 minutes.
- Banitza can be eaten warm, but it is also very tasty cold. I like to eat them with yoghurt.
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