Banica recipe - Bulgarian cheese cake

Banica called Bulgarian national cheese cake, and its preparation is used phyllo dough or puff pastry, as for the filling, it all depends on taste preferences and the mistress of the people for which it is planned to prepare a dish. There are many options cooking Banjica with various fillings, and in accordance with them for pick up will be necessary to complement the table.

Thus, for example, a village with banitsa curds and honey may be supplied to the hot tea or coffee flavored beverages and a variant with a filling of dried tomato and cheese combine with the hot stock. Preparing banitsa very easy and only raw eggs will be needed for such a process owner, cheese, preferably cheese, as well as shops, ready dough.

Recipe Bulgarian Banjica

Baking must be lubricated initially with some of the margarine or butter softened butter, then put in a bowl of cheese or feta cheese, sweep it thoroughly with a fork so that no large lumps remain. Next, expanded the size of a greased baking sheet of phyllo dough, and if the layer of longer, it must be cut in size form.
As soon as a layer of filo dough prepared to be as desired, sprinkle the top of his need shredded cheese, then spread evenly.
Share on cheese layer is another layer of phyllo dough on top of it and need to sprinkle a small amount of olive oil. Further preparation of the Bulgarian pie need to continue until such time until you have fully run all test beds and fill the form.
Sometimes it can be seen that the blank cake does not look very neat from the protruding ends of the test, so they just need to cut and it is best to wrap the ends inward.
In a separate bowl pour the sparkling mineral water, whip her with raw chicken eggs. Cooked egg-soda mixture to pour on top banitsa. Bake cheesecake until golden brown hue for 30-40 minutes at a temperature of 180 in a well-heated oven.

This Bulgarian cake can serve as an excellent appetizer for the holiday table, along with any original meat hot broth.