Any tourist who visited Bulgaria, certainly tried this wonderful dish. But many people don’t even think about how to prepare a banquet, believing that this process is very complicated and painstaking. In fact, any baking takes time and some skill. And the bannica in Bulgarian is no exception. But in the end you get a tasty, satisfying and quite attractive- looking cake. And with the fillings you can experiment a little.
Original bannica in Bulgarian
If we consider this dish in its classical presentation, then it is prepared from a thin unleavened dough. As for the filling, it will be from home-made (necessarily fatty) cottage cheese of the highest quality. Of course, in the modern world of slim figures and constant restrictions, you can use skim cheese, but in the original it is made only at home and certainly from whole milk.
Previously, every housewife kept the Bulgarian bannica recipe a secret, it was transmitted strictly by inheritance within the family. It is for this reason that there are now so many options for making this treat.
So, the real Bulgarian barn consists of 3 components: dough, filling and filling. To cook it, you will need the following products: 5 chicken eggs (better than home), 0.5 kg of fat 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, salted and flour is gradually added. The dough is obtained in the usual unleavened, as for dumplings or dumplings. It is well kneaded and set aside, covered with a napkin. The filling is prepared from cottage cheese, salting it and mixing with 2 eggs. Melt the oil in a water bath or microwave and leave in a separate bowl. Pouring is done by whipping the sour cream with the remaining eggs and slightly salting.
Next, the dough is divided into 2-3 parts, rolling them as thin as possible. Each layer needs to be greased with melted butter, thinly put the filling on it and curled with a roll, but not very tight so as not to break. So do with every bite. Then, in a round form, greased with the remaining oil, first spiral is laid out in a spiral, then the second roll is closely attached to it, forming a "snail". From above the design is poured with sour cream with eggs and sent to the oven. Bake a bunny for about an hour in a moderately hot oven (about 180 degrees). Serve it cooled with sour cream or sweet sauces.
Other fillingsDespite the fact that a real bannic is cooked with cottage cheese in Bulgarian, there are other options for what may appear inside the pie. Firstly, it is feta cheese, which is mixed with chopped herbs (you can add a little hard cheese and cottage cheese), egg and salt. The second option is vegetables (cabbage, green onions, carrots, spinach in any proportion). The bath can also be with meat. In this case, prepare the usual dumplings minced pork with beef, and then roll the rolls and bake them in the form of a snail. There are also sweet filling options, such as grated pumpkin with sugar and chopped nuts or with poppy crushed in a mortar. In general, almost anything can now be inside this Bulgarian pie.