Banitsa Recipe (Traditional Bulgarian Food) - Happy Foods Tube (2024)

FAQs

What is Bulgaria's traditional food? ›

Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, veal, chicken, or pork. Deep-frying is not common, but grilling—especially of different kinds of sausages—is prominent. Pork is common, often mixed with veal or lamb, although fish and chicken are also widely used.

Banitsa is prepared by layering a mixture of whisked eggs, plain yogurt, and pieces of white brined cheese between filo pastry and then baking it in an oven. Traditionally in Bulgaria, lucky charms are put into the pastry on certain occasions, particularly on New Year's Eve.

How to make banitsa. Mix crumbled Feta cheese, with yogurt, eggs and baking soda. Lay a sheet of filo pastry on your worktop, spoon some of the filling over (you can spread it slightly) and roll. This is then rolled into a snail like shape and placed in a greased oven-proof dish.

Meshana Skara

It is a combination of grilled meat in various forms and versions. Generally, it consists of kebapche, kyufte, pork steaks and skewers of pork meat. It's basically the crème de la crème of Bulgarian food.

Stuffed peppers

One of the most traditional dishes in the Bulgarian cuisine, you will find different variations of it in the different regions of the country. The peppers could be stuffed with a mixture of minced meat, rice and vegetables or with cheese and eggs and be served with yoghurt, béchamel or tomato sauce.

It's flakey & buttery phyllo dough rolled with feta — or Bulgarian white cheese which we call Sirene. I will never forget waking up to the smell of fresh bread and homemade “Banitza”. It is simply the most delicious phyllo pastry dish, and the options for fillings are endless.

Banitsa's origins can be traced back to the Ottoman Empire, where it was known as "borek." The dish made its way to Bulgaria in the 15th century and quickly became a favorite among the locals. Over time, the recipe for Banitsa evolved, with each region in Bulgaria adding its unique twist to the dish.

Banitsa is best served warm. Refrigerate leftovers. You can reheat it in a microwave for a minute or two or in a regular oven for 10 minutes at 350°F. Bulgarians often eat banitsa for breakfast with yogurt.

What is the difference between Banitsa and Burek? ›

Coming from a narrower range of origins, Bulgarian-made banitsa takes on specific cultural preparations. It's nearly always crafted into a spiral, as opposed to burek's varied shape. And with Bulgaria's disposition toward dairy -- as evidenced by their unique yogurt -- the cheese is a defining characteristic.

Banitsa – Баница (Most Popular Bulgarian Breakfast Choice)

The most common filling for a pie is eggs and cheese, but it can be made with spinach and cheese, pumpkin, cabbage, leek, and many other options. It can also be prepared with minced meat.

Widespread morning meal in Bulgaria is “Popara”. Bulgarian kids love it! It's made with a glass of warm milk (or tea), 2 chopped slices of bread, Bulgarian white cheese, some butter and sugar if you want it sweet. Put everything in a bowl and you are ready to eat.

The country is remarkable for its variety of scenery; its rugged mountains and relaxing Black Sea resorts attract many visitors. Like other nations of the Balkan Peninsula, Bulgaria claims a mix of Eastern and Western cultures, and the mingling is evident in its cuisine, its architecture, and its religious heritage.

Rakija - the national drink of Bulgaria. Rakia is a traditional Bulgarian fruit brandy.

Especially well-respected in Bulgaria are traditions related to the circle of life – birth, christening, wedding, and funeral. Saints' name days are also highly respected in the country, the most famous ones being St. John's day, St. George's Day, and St.