Banitsa (Bulgarian Cheese Pie)
(banica and banitza) is a traditional Bulgarian pastry. Traditionally, some lucky
charms are put into the pastry on some of the national holidays or other occasions
including; Christmas Eve, the first day of Christmas, New Year’s Eve, etc.
package phyllo (filo) dough (1 lb)
3 eggs
1 lb Bulgarian(sirene) cheese/ feta cheese
5-6 Tbsp butter
1 cup of milk or yogurt
Beat
the eggs in a bowl and combine the crumbled cheese, yogurt/milk and eggs
together. Cheese should be lumpy so don’t over mix. Melt the butter in a cup.
Butter the bottom of a Pyrex or oven tray. Lay one sheet of filo dough and
spread some melted butter with a brush all over. Then continue layering and
spreading butter until 5-6 sheets one after another. Spread some of the cheese
mixture on top, and distribute evenly. Then repeat layering and spreading
butter in between for another 3-4 sheets. Pour some cheese mixture and repeat layering
until all mixture is used. Lay the last 3-4 sheets on the top with no butter in
between. Spread the rest of the butter on top. Cut in portion sized pie slices
or squares and bake in the preheated 400 F (200 C) oven until golden (for about
30 minutes).
ENJOY
Banitsa
is served for breakfast, brunch or any time with plain yogurt, ayran or boza. I
would recommend Turkish tea with Banitsa. Served hot or cold, it is always
tasty.
*****************************
Banitsa
(banica and banitza) geleneksel bir Bulgaristan hamur isidir. Banitsa
yapilirken geleneksel olarak icine bazi kismetler koyulur ve Noel ve Yeni yil
gibi ozel gunlerde ya da bayramlarda servis
edilir.
1
paket filo dough (hazir yufka)
3
yumurta
½ kg
Bulgaristan peyniri (sirene)/ feta peyniri
5-6
yemek kasigi tereyagi
1
su bardagi yogurt ya da sut
Yumurtalari
bir kasede cirpin ve uzerine yogurt/sut ve ufalanmis peyniri ilave edin. Peynir
parcalarini cok dagitmadan nazikce karistirin.Tereyagini eritin ve bir kaseye
alin. Borcam ya da firin tepsisinin dibini yaglayin. Bir parca yufkayi tepsiye
yayin ve uzerini erimis tereyagi ile fircalayin. Sonra, ust uste 5-6 yufka
olana dek yaglama islemine devam edin. Peynirli karisimin bir miktarini uzerine
esit olarak dagitin. Tekrar tek tek yufkalari 3-4 tane olana dek tereyag ile
yaglamaya devam edin. Yine peynirli karisimdan biraz koyun ve dagitin. Butun
peynirli karisim bitene dek ayni islemi tekrarlayin. Son 3-4 parca yufkayi
aralarina tereyegi surmeden en uste yerlestirin ve kalan tereyagini uzerine
guzelce surun. Arzuya gore kare veya ucgen dilimler kesin ve onceden isitilmis
200 C (400 F) firinda yaklasik 30 dakika ya da uzeri kizarana dek pisirin.
AFIYET
OLSUN
Banitsa
kahvalti, cay saati ve gunun her ani sade yogurt, ayran veya boza ile ikram
edilir. Benim tavsiyem yaninda Turk cayidir. Her turlu cok lezzetli oldugu icin
sicak ya da soguk servis edilebilir.
2012-08-07 16:03:56
Source: http://www.turkishfoodandrecipes.com/2012/08/banitsa-bulgarian-cheese-pie.html
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