The project is co-funded by European Union through the Interreg-IPA CBC Bulgaria–Turkey Programme.

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Bulgurrena winding banitsa

The use of Bulgur in Bulgarian dishes in the villages of the Strandzha-Sakar Region dates back many years. Bulgur is honored for its nutritional qualities and is used as a substitute for rice. It gives an extraordinary taste not only to traditional lamb dishes but also to hand-made bakers.

500 g of flour
200 ml of water
A pinch of salt
2 tea cup bulgur
Oil for spreading

Method of preparation:
Flour is sieved and mixed with a pinch of salt. It is made a "well" and water is added thereto under constant stirring. Mix the dough, which is divided into balls and left for half an hour to rest. Each ball is rolled into a thin crust. The bulgur is boiled in salted water at a ratio of 1: 1 in about 15 minutes on low heat, then allowed to stand in the container for another 10 minutes. Throw a large pan with oil. Each bark is smeared with oil and is poured on it by the cooked grocer. Each bark is rolls on rolls, then rolls again on "snail". Placed in the middle of a large tray. The remaining peels are also rolled up. Turn the spiral around the snail in the middle until the tray is full. The pan is topped with oil and baked at 180°C in an oven for about 40 minutes.

Dimka Krasteva, Harmanli

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