Well, hello everybody! I’m back from my hiatus! And I’m ready to blog! So! Bulgaria! We had Bulgarian neighbors at one time, but I have never eaten Bulgarian food. So this is my first time! Also, this will be my most sarcastic post!
Alright, let me show you how to make Banitsa Sas Sirene, which is basically cheesy phyllo dough, and it’s delicious.
The ingredients are in metric units, which made it only slightly more complicated for me.
200g (About 1 roll) of pape- I mean Phyllo dough (The base),
3 eggs (Woah eggs!),
150g (1 cup) of feta cheese (If you have sirene cheese, use that instead),
50g (1/4 cup) of butter (Woah butter!),
Alright, I’ll let you guys guess what the final ingredient is. Is it…
A. 50ml of water
B. 1/4 cup of flour
C. 2 tablespoons of vegetable oil
D. 50ml of sparkling water
Which one did you choose? Probably A or C, right? Well no, it’s D. Sparkling water. Anyways, let’s get on with the recipe.
So first, preheat the oven to 390 degrees. No, don’t heat it to 385 degrees, and don’t even THINK about heating the oven to 395 degrees. Because if you do, the Banitza burns to a crisp within 2 seconds.
Next, melt the butter. Then gaze at the butter as it melts and realize how interesting it is.
Next, whisk together the feta and the eggs. Wait, whisking, isn’t there like a running joke where you’re supposed to whisk to Whip It? Nahhh. But here’s a picture of what it looks like, because why not?
If it looks too eggy (That looks a bit too eggy), first realize that “eggy” isn’t a word, and then add a little bit of feta. Oh wait,”eggy” is a word, touche Oxford.
Alright, next you need a dish. We used a dish that was too small, so imagine the pictures you see in a bigger dish. So you grease the bottom of it with some of the melted butter (woohoo), and then cover the bottom with 3 phyllo sheets.
And now, a brief summary of phyllo dough.
It’s literally paper. Cover it with a damp cloth while you’re working on it.
Now that you have been briefly informed, let’s get on with the instructions. This is going to be kinda like this. So put 3 spoonfuls of the feta-egg mix on the dough and spread it evenly. Here’s a picture of me getting into doing it. Then repeat putting on the phyllo sheets and spooning on the feta/egg mix until you run out of one of them. I have not one, but TWO pictures to show you! That’s twice the amazing photos of me doing something!
Here’s a photo of me gleefully spreading egg on phyllo dough.
And here’s a photo of me happily holding up a sheet of dough. That’s something I never thought I’d ever type, but here we are.
Once you’ve finished layering (Make sure that the last thing you put on are the 3 phyllo sheets), cut the dough into 6 pieces with a sharp knife. No, that does not mean to put a sharp knife in each of the pieces. That would be dangerous. Then pour the rest of the butter on top of the cuts.
Now here comes the most ._. moment of the recipe. It’s why we need the seltzer. You literally pour it evenly over the dough. Now, I would leave why you do this to your imagination, but I bet your guess is more interesting than the actual use for it, which is…
Anyways, let the sparkling water soak in for 5 minutes. And then you stick it in the oven and let it bake for 22 minutes. Why 22? I don’t know, it’s a numerical palindrome though. While you wait, you can watch TV or something. Or binge read my other recipes. Once the time is up, take it out, wait for a little bit, and eat it!
This gets an 88/100.