5 cups (1 kg) flour
1 cup (200 g) bulgur
2 handfuls (600 g) spinach, rhubarb, sorrel or nettle
1/2 cup (100 ml) fat
Of flour, salt and water knead dough banitsa. Rolled peel, each bake gently on the stove plate, then cover with a cloth to soften. Vegetables are cleaned and washed, then drain, cut into small pieces and stew with the bulgur in a little oil and water. Peel rank one by one into the baking pan, sprinkle with as fat and prepared stuffing. Bake the pie plate on the stove. By red on the bottom side turns to roast the other side. Zelnik was capped ready to tender, cut and served with yogurt or kefir.