Banicza is a traditional dish of Bulgarian cuisine. This layered pie from an unleavened dough can be prepared with different fillings, but usually for this purpose use cheese. What to choose for you - decide for yourself, and we will just tell you about several original recipes for cooking banitza.
The recipe for the Bulgarian banitza
- flour - 3 items;
- brynza - 350 g;
- water - 300 ml;
- sour cream - 100 ml;
- egg - 4 pieces;
- vegetable oil - 2 tbsp. spoons;
- lemon juice - 1 tbsp. a spoon;
- salt - pinch.
How to cook banitza? First we'll make a dough. To do this, mix in a saucepan flour, water, vegetable oil, lemon juice and salt. Then carefully mix everything, wrap it in a food film and put it away in a warm place for about an hour.
In the meantime, we make the filling. Brynza finely chopped or rubbed on a large grater. Add to it eggs, sour cream and mix well until a homogeneous mass is obtained. That's all, stuffing for a Bulgarian pie called banitza is ready! Next, take the dough and divide it into 4 parts. First, roll the pieces a little with a rolling pin, and then start stretching. As follows, the stretched layer is evenly lubricated with the filling. Leave free about 2 cm from each edge. Then wrap the sides of the dough up and turn everything into a roll. Form the baking grease with oil and put in the center of the roll. From the other three pieces we make the same flagella and wrap them around the first, making a spiral. Lubricate the top of the pie with a yolk mixed with butter, sour cream and the rest of the filling. Preheat the oven to 180 ° C and bake for 40 minutes. Ready-made pie is abundantly sprinkled with water, covered with a towel and leave for 30 minutes. That's all, the banitsa with cheese is ready!
Banicza with pumpkin
- pumpkin - 400 g;
- sugar - 200 g;
- walnuts - 0,5 items;
- orange peel - 1 teaspoon;
- egg - 1 piece;
- cinnamon, sugar powder - to taste.
To prepare the filling, gourd the pumpkin on a large grater. Then add sugar, finely chopped nuts, orange peel and cinnamon. All carefully mix. Banicza with pumpkin is prepared exactly as with cheese. Directly before serving, pour the cake with powdered sugar.
Banitsa from pita bread in multivarka
- Armenian lavash - 3 pieces;
- cottage cheese - 1 kg;
- egg - 6 pieces;
- brynza - 300 g;
- salt - to taste;
- sour cream - 200 ml;
To make a panic in a multivark, take the cottage cheese and knead it thoroughly with a fork. Cheese rub on a large grater and mix with curd. Then add 3 eggs, finely chopped greens and salt to taste.
Finished sheets of lavash lightly lubricate with a soft butter and on each even thin layer put the filling. Then wrap the sheets in rolls.
In a bowl multivarka spread out in the form of a spiral lavash and from the top water abundantly watered with egg-sour cream. We set the "Baking" mode and cook the cake for about 60 minutes until a ruddy golden crust appears.
Banitza with meat
- puff pastry - 500 g;
- minced meat - 1 kg;
- tomato paste - 2 tbsp. spoons;
- vegetable oil;
- salt, pepper, cumin - to taste;
- egg - 2 pieces;
- carbonated water - 1 tbsp.
So, lay out the minced meat in a frying pan, pour a little water, cover with a lid and pat on low heat for 30 minutes. Then salt, pepper, add cumin and mix thoroughly. Ready-made sheets of puff pastry are cut into squares, oiled, put the meat stuffing and wrapped in an envelope. We shift all the squares tightly into a greased baking dish and make a fork at each puncture. Now mix separately lightly beaten eggs with carbonated water and pour our pie with this sauce. Bake the dish in a preheated oven to 180 ° C for about 30 minutes. Then the finished cake is sprinkled with cold water, covered with a towel and left for 30 minutes to make it soft.