Oh, lucky you... I'm going in a series of traditional cuisine...
025. Banitsa.
So that's easy enough to make as long as you have one specific crucial ingredient...
We usually use this as either breakfast in the morning, snack during the day or desert after dinner. So we eat it all the time basically. You can walk around any Bulgarian town, village or city and you can always find a place, that sells those things... So yeah... It's like hot dog or burger for the American people.
So here we go.
So, the two main ingredients - eggs and white cheese we mix up together. I usually just break the white cheese with my hands, but if you wish, you may chop it up or grate it or whatever...
What's in the pack? Well, that's the tricky part...
It's dough sheets. Very thin dough sheets. You know lasagna? Similar, just raw dough, thinner, much thinner and larger. Much. Larger...
Oh, I didn't know I've gotten those ones...
Those aren't completely raw, they are baked, but aren't completely baked either. They are somewhere in the middle. There are baked spots, and there are raw spots as well...
Keep in mind it's a simple dough sheet. You can make it at home and use it even completely raw.
Now, the trick here is the shapes.
If you have a round baking tray, you may want to roll it up and spiral it out from the middle. However, I have rectangular tray. Here you have many many different options. You may use each sheet as a layer, similar to lasagna. It will work. Or...
Triangle. You need a square sheet for that.
A thin layer of cheese and egg all over...
Fold up to a triangle shape.
Long roll...
Put some at the end, roll the edges, then roll the rest...
Now put them all in a baking tray, put some vegetables oil or fat or something in and bake for a bit.
Baking is not really an issue. The sheets are thin dough, the only thing, that actually needs serious cooking is the egg, and an egg doesn't really need a lot of cooking anyways.
My favorite type is the lasagna-like layered one. But the triangle and the rectangular one, the ones I am making currently, you can buy almost everywhere in Bulgaria. So I made the most popular ones.
People here eat it with yogurt, airan (yogurt, mixed with water and ice, so it's both easy to drink and cold and refreshing in the hot summer) or Boza, that I can't really explain what it is...
Anyways...
OK, if everything goes according to plan, tomorrow I will make another traditional Bulgarian meal, "Kavarma". So yeah...
PS: Yeah, you may want some more filling. They ended up pretty dry, but that was basically all eggs and white cheese I had...