Bannitsa in Bulgarian: how and with what fillings it is prepared and served with

Any tourist who has visited Bulgaria, certainly tried this wonderful dish. But many people do not even think about how to prepare a banana, believing that this process is very complex and painstaking. In fact, any pastry takes time and a certain skill. And the banner in Bulgarian is not an exception. But in the end you will get a tasty, satisfying and pretty attractive pie. And with fillings you can experiment a little.

Original banya in Bulgarian style

If we consider this dish in its classical view, then it is prepared from a thin unleavened test. As for the filling, it will be from the home (necessarily fatty) cottage cheese of the highest quality. Of course, in the modern world of slender figures and permanent restrictions, you can also use low-fat cheese, but in the original it is made only at home and certainly from whole milk.

Previously, every housewife kept a recipe for the Bulgarian bath-house secret, it was handed down strictly by inheritance within the family. It is for this reason that there are so many options for preparing this delicacy.

So, the real Bulgarian banana consists of 3 components: dough, stuffing and pouring. To cook it, you will need the following products: 5 eggs (preferably home), 0.5 kg fatty cottage cheese, 150 gr. Thick sour cream, 50 gr. Butter, 500 gr. Flour and a glass of cold boiled water, salt to taste.

First prepare the dough. 1 egg is mixed with water, salt and gradually add flour. The dough turns out to be ordinary fresh, as for dumplings or vareniki. It is well kneaded and set aside, covered with a napkin. The filling is prepared from cottage cheese, having salted it and mixed with 2 eggs. The butter must be melted in a water bath or in a microwave and left in a separate container. Pour is done by beating sour cream with the remaining eggs and a little bit of salt.

Next, the dough is divided into 2-3 parts, rolling them as thin as possible. Each layer should be oiled with melted butter, thinly put a stuffing on it and roll up a roll, but not very tight so as not to tear. So come with each piece. Then, in a round shape, oiled with the remaining oil, first the first roll is spiraled first, then the second is placed close to it, forming a "cochlea". On top of the design pour sour cream with eggs and sent to the oven. Bake the bakery for about an hour in a moderately hot oven (about 180 degrees). Serve it cold with sour cream or sweet sauces.

Other varieties of fillings

Despite the fact that the real Bulgarian banana is cooked with cottage cheese, there are other options for what might be inside the pie. Firstly, it's cheese, which is mixed with chopped herbs (you can add a little hard cheese and cottage cheese), egg and salt. The second option - vegetables (cabbage, green onions, carrots, spinach in any proportion). Bannitsa can also be with meat. In this case, prepare a traditional pelmeni forcemeat from pork with beef, and then roll the rolls and bake them in the form of a snail. And there are sweet varieties of stuffing, such as grated pumpkin with sugar and chopped nuts or with pounded poppy seeds. In general, inside this Bulgarian pie can now be almost anything.