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Banitsa
 
 
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plevenite
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Joined: Apr 16, 2016
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PostPosted: Wed Apr 18, 2018 4:21 am 
Post subject: Banitsa
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Does anybody have a recipe for banitsa please?  
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moonlight
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Joined: Feb 26, 2012
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Location: haskovo

PostPosted: Wed Apr 18, 2018 6:20 am 
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Here is one...
1kg flour
400gr sirene
250gr cow butter
Pinch salt
Oil for greasing.
In a bowl mix the flour,salt and 1&1/2 teacups water to make a hard dough, then roll into sheets.
(1 pack of ready rolled pastry sheets is easier)

Spoon 2 tablespoons of butter, and melt the rest.
Spread the melted butter on to each sheet and sprinkles with crumbled sirene and roll the sheets.
Arrange the rolls in a spiral into a oiled round baking pan.

Bake till Brown at 180 degrees.
Melt the rest of the butter and whisk in I teacup of water.
Remove the banitsa from the oven, drizzle over the butter/water mixture.
Cover with a cloth.
Can be served still warm, but very nice when chilled (the banitsa, not the cook!)

Regards.
  
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Seedy
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Joined: Feb 21, 2012
Posts: 6449

Location: Sofia, Dupnitsa, Lincs

PostPosted: Wed Apr 18, 2018 10:34 am 
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Since you ask - and since Bulgarians have practically NO idea how to make a proper Banitca Wink - here is the ultimate recipe, as posted on another forum about 10 years back under one of my numerous noms de plume. Since that site no longer exists, at least in its previous form, here it is again for posterity.*

Uncle Gleeky's Banitca

1 pack filo pastry ("kori za banitca") – 500g is enough
300g grated cheese (generic kashkaval - or Lidl’s Emmental, which is better, or even Cheddar if you're feeling flush Wink )
500g sirene or feta (crumbled/grated)
6 eggs
100 grams of butter (softened)
Small bottle of soda water (don't even dream of using ordinary water - or fizzy lemonade, as I saw some barbarian from Trump-land suggest years ago! Rolling Eyes )
1 small carton of yoghurt (full-fat - c4.5% - is best)

Mix all but one of the eggs, butter, cheese and the yogurt. In a buttered pan (Greeks and Bulgarians use the traditional round oven dishes but the pastry comes in rectangles - go figure!) put a layer of pastry. Then spread a THIN layer of the filling and alternate layers, finishing with a layer of pastry.

With a thin-bladed SHARP knife, cut into rough squares about 3”/7cm. Beat the last egg into the soda water and pour over the banitca, ensuring it is all very well covered.

Bake at around 200C until golden-brown.

Alternatively, and if you are a glutton (for punishment), the filling can be placed in a thin line across the whole of a length of a sheet of the pastry and then rolled into a “sausage”. Coil into a buttered baking tray and repeat until the buttered baking tray is full. Bake as above.

Spinach Banitca

Use the same recipe but replace 2 of the eggs with 500g of frozen spinach (or 1kg well-washed - and dried - fresh spinach). Fry gently in the butter (no need to defrost, if frozen spinach is used) then make the filling and proceed as above.


*My ma-in-law pooh-poohed it as yet another of my Effete Foreign Abominations (like making Moussaka with minced lamb and aubergines Rolling Eyes ) - until she tried it, whereupon she proceeded to emulate the eponymous Imam of Bayildi fame. However, she still thinks, correctly, that it's a little rich for the pockets of yer Man On The Mladost Omnibus Very Happy

In truth, it doesn't hurt too much if you reduce the amount of non-sirene cheese and just dot the mixture around a bit more but you really need to add some salt if you do..cheapskate/thrifty Bulgarians also like to crumple the filo up to increase the volume (and hide the paucity of the filling! Wink )

PS Maybe this should be in "What's Cooking"?
_________________
Passer sa vie à lutter contre la connerie est le meilleur procédé pour mourir épuisé
  

Last edited by Seedy on Fri Apr 20, 2018 3:56 pm; edited 1 time in total
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krysia
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Joined: Feb 21, 2012
Posts: 2222

Location: Varna , Southside

PostPosted: Wed Apr 18, 2018 1:16 pm 
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Seedy wrote:
Since you ask - and since Bulgarians have practically NO idea how to make a proper Banitca Wink - here is the ultimate recipe, as posted on another forum about 10 years back under one of my numerous noms de plume. Since that site no longer exists, at least in its previous form, here it is again for posterity.*

"What's Cooking"?



the site does still exsist , ......as much as this one does ...just !!... and your post under that..particular nom de plume ..is still there ..in all its glory !.... Cool
  
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plevenite
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Joined: Apr 16, 2016
Posts: 390


PostPosted: Fri Apr 20, 2018 10:03 am 
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Thank you, one and all.  
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