Summary

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

1. 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.
2. Preheat the oven to 170 ° C.
3. 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.
4. 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.
5. Banitza can be eaten warm, but it is also very tasty cold. I like to eat them with yoghurt.