Banitza according to Bulgarian recipe

Ingredients for 1 servings:

• 1 pack of yufka pastry sheets
• 6 eggs
• 200 g sheep’s cheese
• 500 g yogurt
• 200 ml carbonated mineral water
• Oil, neutral
• Black cumin
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Coarsely grate the feta cheese. Beat 5 eggs until frothy and mix with the yogurt. Add a little oil and the feta cheese to the yogurt-egg mixture and season with salt. Preheat the oven to 170°C. Brush a baking dish with oil. Line a layer of yufka dough. Cover this layer with the egg mixture and then cover this again with dough (like lasagna). Continue until the egg mixture is used up. Then mix the mineral water with the last egg. Pour this mixture over the banitza. Prick the banitza in a few places with a fork to allow the water to penetrate and make the banitza nice and fluffy. Finally, sprinkle the banitza with black cumin seeds. Bake for 45 minutes. Banitza can be eaten warm, but it’s also delicious cold. I like it best with yogurt.