Ingredients
4 cups flour
2 tbsp olive oil
1 tbsp vinegar
300 ml water
pinch of salt
olive oil spreads
# For the filling:
4 large eggs (size L)
1 cup yogurt
1 tsp fennel seeds
Extra virgin olive oil spreads
2 eggs spreads milk spreads salt and pepper
300 g sheep cheese
4 carrots
2 onions
2 tbsp olive oil
Method
Flour, salt, olive oil, egg and vinegar mixed in a bowl. Gradually pour water (should be cool) and stirred until the products together and make a soft dough. Transfer to a plate and knead until a smooth dough. The dough is divided into two parts, which are formed by wicks. Smeared with olive oil and leave to rest for about 15 minutes, covered with a towel. Peel the carrots and grate grater, onions cut into crescents. Fry in olive oil and seasoned with fennel seeds, salt and pepper. When the vegetables are soft, after about 5 minutes, remove from heat and leave to cool slightly. In a bowl, lightly whisk the eggs, they were crushed the sheep cheese and add the yogurt. Each wick dough form 12 balls that rolled buns with a diameter of about 15 cm. Each pita is coated with olive oil and placed in 3 one over the other. Each pile buns rolled crust size tray - round. On sheet is distributed by the carrot mixture, then egg. Twist rolls. In tray put moistened baking paper, greased with olive oil. It lining rolls by winding banitsa. The banitsa smeared with olive oil and beaten eggs. Bake in a heated oven at 180C degrees, with a fan for about 55 minutes. When removed, smeared with milk and with a towel
Containers:
Difficulty
Average
Tested
0 users
Source
Bon Appetit