Banitsa

This is a classic Bulgarian dish. It is savory and comforting. Sirene can be difficult to find but the flavor results are worth it.

Banitsa

INGREDIENTS:

1 box phyllo dough

2 cups butter, melted

½ lb sirene Bulgarian cheese

¾ lb Whole plain greek yogurt

4 whole eggs

1 egg yolk

Salt

Pepper

HOW TO PREPARE:

Whisk yogurt with 4 whole eggs. Add sirene, salt and pepper. Blend well. Take one sheet of phyllo dough and brush with butter. Place another sheet on top and brush with butter. Place a third sheet on top and brush with butter. Spoon some of the yogurt/cheese mixture across on edge and then roll up and put in greased round baking pan. Repeat until all phyllo dough and yogurt/cheese mixture is used up. Beat egg yolk with remaining melted butter and brush the whole banitsa top. Bake at 400 degrees F for about 25 minutes. The banitsa should be golden. It can be eaten either hot, warm, or cold.

Baklava

This is a Bulgarian version of Baklava. You prepare it one day and then wait a day before you eat it. It's worth the wait. 

Baklava
INGREDIENTS:
1 ½ lbs pistachios
2 tbsp sugar
1 tsp cinnamon
2 cups butter, melted
1 box phyllo dough
SYRUP:
2 cups water
3 cups sugar
6 whole cloves
Juice of ½ lemon
Splash of rose water

HOW TO PREPARE:
For the syrup: boil water and sugar for 10 minutes. Then add cloves, lemon juice, and rose water. Simmer for 10 minutes. Remove the whole cloves and let cool completely. 

In a food processor, process pistachios, sugar, and cinnamon until pistachios are finely processed. 

Grease 13x9 inch pan and preheat the oven to 350 degrees. Cover the bottom of the pan with 3-4 sheets of phyllo dough, folded in two, brushing lightly in between each layer with butter. Sprinkle ¼ of the pistachio mixture evenly on top of the layer. Repeat this process 4 more times. End with 3-4 more double layers of phyllo dough, each layer brushed with butter.

Lightly score the top of the phyllo in a diamond pattern. Bake in the oven for 40-45 minutes or until light brown. Remove from the oven and let cool for 10 minutes. Pour cold syrup evenly over the hot baklava. Let baklava set overnight so it can absorb the syrup. Serves 12.

I first ate sharma when I was in Ukraine. We were adopting our son and daughter and some local missionaries took us to their favorite place to eat - a tiny hut in the middle of a park. They had a long line, all waiting to buy this sumptuous dish. What is sharma? It is a wrap made with flatbread, stuffed with marinated chicken thighs, french fries, lettuce, tomatoes, yogurt sauce, and ketchup. This recipe I found here. 

Some people call this recipe shawarma and some call it a gyro. I call it sharma, because that is the first name I was told. By any name, it is delicious, and a staple in our home. 

Sharma

INGREDIENTS:
4lb chicken thigh, skinless and boneless
MARINADE
2 large garlic cloves , minced
2 tbsp ground coriander
2 tbsp ground cumin
2 tbsp ground cardamon
1 tsp ground cayenne
4 tsp smoked paprika
4 tsp salt
Black pepper
4 tbsp lemon juice
6 tbsp olive oil

In a large ziploc bag, add all marinade ingredients and seal bag. With your hand on the outside of the bag, gently mix together the marinade. Add in thawed chicken thighs and seal bag. Turn over to coat the chicken thighs in marinade. Put in fridge for several hours. Overnight is best. Grill until cooked through. Low heat is best. 

YOGURT SAUCE
1 cup Greek yoghurt
1 clove garlic , crushed
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
Stir together and keep in fridge until serving. 

TO SERVE
12 flatbreads
Sliced lettuce
Tomato slices
French fries
Ketchup

Homemade Flatbread

4 tsp yeast
2 tsp sugar
1 ⅓ cups warm water
1 cup warm milk
2 tbsp oil
2 tsp salt
6 cups flour

Mix dough in a large bowl. Knead for 4-5 minutes. Put in a greased bowl and cover. Let rise for 1 hour. Divide into 10 equal pieces. Let rise for 15 minutes. Roll out and cook on griddle, flipping to cook on both sides. I recommend that you not roll the flatbread out too thinly, as it will be dry. 

Mekitsi (Мекици)

When I was in Bulgaria, I was served this for breakfast. At first I was surprised to eat them with plain Greek yogurt and honey, but now I have to have the Greek yogurt or it just doesn't taste right! This recipe makes a lot, so I recommend cutting it in half for a smaller amount. 

 

Mekitsi (Мекици)

INGREDIENTS:

3 tbsp yeast

½ cup warm water

8 cups flour

2 tsp baking soda

5 cups plain Greek yogurt

¼ cup oil

¼ cup vinegar

2 tsp sugar

2 tsp salt

Oil for frying

Start the yeast in the warm water (110 degrees) and set in a warm place for 10 minutes. 

In a large mixing bowl, stir together baking soda and yogurt (it will bubble). After 10 minutes, add in flour, yeast mixture, oil, vinegar, sugar, and salt. Mix well to form a soft dough. Knead for 10 minutes. 

Put dough in large tupperware container and cover. Let rise for 30 minutes. Then transfer to the fridge and chill overnight. 

Heat oil. Cut off a golf ball size of dough and with oily hands, stretch the dough out - can use a rolling pin. Fry in oil and watch carefully as they brown quickly! Remove from oil and let drain on a cooling rack placed over a jelly roll pan. Serve with butter, more Greek yogurt, and honey. Enjoy!

Revané

This is a Bulgarian cake recipe. It has a lovely texture from the semolina. The orange and almond flavors go so well together.

Revané

INGREDIENTS:

2 cups flour

3 ½ tsp baking powder

¼ tsp salt

6 eggs, separated

1 cup sugar, divided

1 ½ cups butter, softened

Zest of 1 orange

1 cup orange juice

1 cup semolina or dry cream of wheat

SYRUP:

3 cups sugar

2 cups water

1 tsp almond extract

HOW TO PREPARE:

Beat egg whites with ½ cup sugar, until stiff and

glossy; set aside. Beat egg yolks with remaining

½ cup sugar and the butter until fluffy; add orange

zest. Slowly beat flour, baking powder, and salt into

egg yolk mixture. Add orange juice and semolina or

cream of wheat. Gently fold the egg white meringue

into the batter. Pour into a greased 9x13 inch pan and

bake at 350 degrees for 40 minutes or until done. Cool

completely. 

SYRUP:

Boil the sugar and water for 3 minutes; take off the

stove and add the almond extract. Slowly pour the hot

syrup over the cooled cake. Make sure the syrup is

completely cooled before cutting the cake. Serves 12.