Taosráin Puff Banitza Yufka Bulgáiris le Cáis Caorach

• Cut the sheep's cheese into small pieces and mash it with a fork. Mix the soda with natural yoghurt. Beat the eggs until frothy (save 1 egg yolk, this will spread the banitza). Add the sheep's cheese, quark, salt and baking soda yoghurt. Stir everything well.
• Preheat the oven to 160 degrees. Brush a baking pan (26 cm diameter) with melted butter.
• Roll out the Yufka dough, brush each sheet with oil, spread some egg and cheese mixture (approx. 3 tbsp) on top and roll up loosely. Then press the dough with your hands from the edge towards the center so that it becomes wrinkled. Continue like this until you have used up all of the yufka leaves and the feta cheese. Put the rolls in a spiral shape in the baking pan.
• Whisk the egg yolk with 3-4 tablespoons of water, mix with the leftover egg and sheep cheese and sprinkle the banitza with it.
• Bake in a preheated oven at 160 degrees for about 45 minutes until golden brown.

info

• In Bulgaria, yoghurt or Airjan (kefir) is traditionally served with it. A salad of your choice also goes well. I like to eat them for breakfast with fruit yogurt.
• The Banitza can be eaten cold or warm. It is very suitable for parties and buffets.
• At Christmas you put small pieces of paper (Kasmet) all around the Banitza. On it are congratulations such as B. Health, happiness, money, love ... and what you find in your piece, that should come true in the coming year.
• Bíodh spraoi agat agus bain sult as do bhéile!