Banitsa with sauerkraut and leek

Submitted by enr on 19 Oct 2014
# For the dough:
1 tbsp salt
1 tbsp sugar
1 tbsp sunflower oil
1 tbsp vinegar
600 g flour
300 ml lukewarm water
# For the filling:
1 kg sauerkraut
3 leeks - cleaned
1 cup sunflower oil for frying 1/3 cup + more for sprinkling
1/2 tsp red pepper - optional
Banitsa with sauerkraut and leek
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In tray sent down the lukewarm water in which you dissolve the salt, the sugar, the oil and vinegar. Add the sifted flour and kneaded smooth, soft dough. Divide it 4-5 balls oilme with sunflower oil or butter and wrap in foil. We make your stuffing - chop sauerkraut and leeks, add salt - optional can be added and paprika. Fry them in the oil until soft. Get the ball and boring, then pull until transparent as a newspaper and cut with a knife edge. Sprinkle with sunflower oil, stuffing and wrap a snail. So all the balls. Finally smeared with beaten yolk and pour the remaining soda. I roast 150C degrees until ready.
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19 Oct 2014


With cabbage I have not done, I've only eaten. It is very tasty. Didi, his master made a sheet! :)

Many thanks for the kind words: - *, I have much to learn. Taste brought her, however.