bulgarian recipe

Mesenitza (or tutmanik) is one of the most famous Bulgarian breads. It is stuffed with Bulgarian yoghurt and a local cheese called sirene.

Mesenitza (Tutmanik)

1½ lb flour ((more

active dry yeast

eggs (, beaten)

olive oil

baking soda

sugar

salt

milk (, lukewarm)

butter (, soft)

Bulgarian yogurt (, beaten)

sirene ((or feta), crumbled)

Dissolve yeast and sugar in 1/2 cup (100ml) water. Set aside for 10 minutes.

Mix all ingredients of the dough except the salt and incorporate milk slowly.

Form a dough and finally incorporate the salt. Knead the dough for 5 minutes with a stand mixer (at medium speed) or 10 minutes (by hand). Cover the dough and let it rise for about 45 minutes in a warm place, away from drafts.

Dough

Beat the egg and mix with yogurt and sirene.

Filling

Divide the dough into several balls of equal weight. Roll each ball to a thickness of about 1/2 inch (1cm).

Smear butter and filling on the surface of each piece of dough. Roll the dough onto itself to obtain a cylinder.

Shape each cylinder into a snail-shaped roll and place them on a baking sheet lined with parchment paper.

Place all the snail-shaped rolls next to each other by spacing them slightly to form a large bun. As they expand during baking, all the snails will form one large bread. Let rise again for 15 minutes.

Meanwhile, preheat convection oven to 350F/180C.

Coat the bread with the egg yolk and milk mixture. Bake for about 20 to 25 minutes or until the bread is golden.

Mesenitza

Banitsa is a traditional Bulgarian recipe that consists of eggs and cheese between filo pastry sheets formed in a spiral before baking.

Banitsa

phyllo dough

butter

½ lb sirene ((Bulgarian cheese) or feta, coarsely crumbled)

¾ lb Bulgarian yogurt ((preferably sheep's milk yogurt))

eggs

Salt

Pepper

(10-inch) springform pan

Whisk yogurt with 4 whole eggs.

Add cheese, salt and pepper and mix.

Melt the butter.

Take two sheets of phyllo and brush the top sheet with melted butter.

Superimpose a third sheet on the first two and brush the top with butter.

Turn the three sheets over and then brush the non coated side.

Divide ¼ of the yogurt, egg and cheese mixture on top of the filo sheets.

Then roll the whole preparation like a long sausage. Roll lengthwise to get the roll as long as possible.

Repeat this process 3 more times to get 4 long rolls of three superimposed sheets of filo each.

Place the springform pan on a baking sheet (or just circle on baking sheet covered with parchment paper).

Begin by placing the first roll by sticking to the edge of the circle, then add the following forming a snail to the center.

Beat egg yolk with the remaining melted butter and brush the whole banitsa.

Bake at 400F/200C for about 25 minutes.

The banitsa should be golden.

It can be eaten either hot, warm or cold.

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Mesenitza (Tutmanik)

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Top 2 bulgarian recipe recipes from across the web

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Mesenitza (Tutmanik)

Banitsa

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