Sheets as rolled, cut into thick slices about 2 cm, which is rank cross (like snails) in a baking dish, greased with vegetable oil. Sprinkle with 2/3 of the melted butter and bake 12-15 minutes in a

In which you will bake the banitsa, smeared with a mixture of vegetable and cow butter. Insert the first sheet (possibly be removed with a soft brush excess flour) and sprinkle with melted butter. On

The bulgur is brewed with boiling water and let stand. During this time in the fat stew chopped into small pieces leek. Mix the bulgur, onion and crumbled feta cheese. The mixture was flushed with 500

Eggs are broken well and pour in the milk mixed with water. Them under constant stirring the flour until the mixture is slightly thicker than boza. Finally add the baking soda and salt. Heated hot

Flour, salt, vinegar, 1 tbsp of vegetable oil and water to prepare dough for the grinding, as is well kneaded and divided into 10 balls. Each dough ball rolled into pita. The buns were brushed with

Of flour, water and a little salt is kneaded dough Banichan. After staying a little, the dough is rolled into thin sheets. Peel sprinkled with melted butter and crumbled feta cheese, folded like an

From the flour, salt and water is usually prepared batter banitsa, of which 4 are rolled wafers. The first, which will be placed on the bottom of the baking tin must be greater in order to hang the

Flour is sieved and center pit is made, which put the salt and vinegar and pour water to prepare dough for sharpening. Form 10 dumplings, which are rolled wafers. After Roasted in the oven until it