International Community Odense Odense International Cookbook | Page 27

Banica

Bulgaria

Banica, also known as banitsa, is served for breakfast with plain yogurt, ayran, or boza, but can fit
perfectly as an appetizer. It can be eaten hot or
cold.

Ingredients:
4 eggs
1 coffee cup of yogurt
1 coffee cup of sunflower oil
3 tbsp of flour
500 – 700 g cheese
Baclava layers
Butter
1 tsp baking powder

Steps:
1. Brake the eggs into a big bowl.
2. Mix yogurt with 1 tsp of baking powder and mix it into eggs.
3. Add sunflower oil and mix it well.
4. Start adding flour spoon by spoon, while carefully mixing.
5. Add the cheese into the mixture.
6. Open the baclava layers and place them on the table. Start
putting the mix (2 - 4 spoons of it). It is important to remember to save some of the mix for later because it is used as a
topping. Take two layers from tbottom right corner and start
to roll it diagonally. Now you should have a roll that you have
to spin into spiral.
7. Melt some butter in the pan. Lay the prepared spirals into
the pan. When the pan is filled put on each a little pinch of
butter (but not too much, otherwise the banica gets too oily).
Top up every spiral with a spoon of the mixture.
8. Bake at 175 °C for 45-55 min.
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