Banitsa

Ingredients
1 pack of filo pastry (400g)
4-5 eggs
300g white cheese (or feta cheese)
125g butter (or sunflower oil)
400g plain yoghurt
1/2 teaspoon baking soda
Preparation:
Mix the crumbled cheese, yoghurt, eggs and baking soda together. Don't
over mix - cheese should be lumpy. Melt the butter in a cup or use
sunflower oil instead. Butter the bottom of a casserole pan. Lay 2 sheets of
filo dough, one on top of the other, and spread some melted
butter/sunflower oil in between - use a brush for this. Then spread some of
the filling on the upper sheet. Roll the sheets and place them in the middle
of the pan (as a beginning of the spiral). Repeat until all the sheets (and
filling) are used. Spread some butter on top. Bake in moderate oven (200
C) for 30-35 minute. When it is ready, take it out of the oven and brush
the surface with water. Cover it with a cloth and wait until it cools down.

Cooling tarator
Something easy and fast for preparation.
This are products for two portions.

How to prepare:
Yogurt is well shaken.
Dilute with cold water.
Mix the yogurt with the cucumbers, cut into
small cubes and cooking oil.
Add chopped dill and chopped (pressed)
garlic.
Add salt to taste.
The mixture was stirred well and placed in a
refrigerator.
When you serve tarator you can sprinkle with
walnuts if desired.

PProducts:
300 grams of
yogurt
200 g
cucumbers
1 tbsp
vegetable oil
1 clove garlic
120 ml water
salt
walnuts
dill

Shopska salad

Products (serve 4):

1 kg. tomatoes
500 gr. cucumbers
2 green peppers
1 onion (or 1 bunch green onions)
200 gr. Bulgarian brine cheese
1/2 bunch parsley
4 tbsp olive oil
1 tbsp vinegar Preparation and serving:
Cut the tomatoes with a shape of small (3 cm
1 tsp salt
pyramids). Cut the cucumber in wheels. Cut fine the
Olives
onion.
Add the olive oil, the vinegar and salt and mix gently.
Split in 4 6 salad plates.
Grate the cheese and cut fine the parsley. Sprinkle
the portions first with the cheese, after that with the
parsley.
Serve cooled, arranged with olives and leaves of
parsley.
Variants: Often made with roasted peppers instead
of raw