Aynadzhiyski Zelnik

Submitted by enr on 01 Dec 2002
2 and 1/2 cup (500 g) flour
1/4 cup (60 g) pork lard
60 g butter
1 and 1/4 cup (250 g) feta cheese
4 eggs
2-3 heads (200 g) onion
1/3 cabbage (500 g) sauerkraut
From the flour, salt and water to prepare dough, which is divided into 9 balls. The dough balls are taper of buns, which are joined together by 3, with each other is coated pork lard, and are rolled to sheets. One sheet is placed in an oiled platter. In the middle of her spread the chopped cabbage and around - chopped and stewed onions, mixed with some of the feta cheese and 2 eggs. Then put the second cortex. Third crust dusted with the rest of the crumbled feta cheese, mixed with the other 2 eggs, and rolled up and placed along the edge of a plate. The banitsa watered with melted butter and baked in a moderately hot oven.
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01 Dec 2002