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

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The Zelnik is a kind of banitsa, which dates back to the Bulgarian national cuisine for more than 100 years and is a typical representative of the traditional pastry for the Strandzha-Sakar Region. Prepared with cheap and easily accessible products (so-called poor cuisine), while being very tasty and energizing. The name comes from "greenies", ie. green plants that are used for cooking in spring - dock, spinach, nettle, sorrel, lettuce and others.

500 g of flour
200 ml of water
A pinch of salt
1 kg. spinach
2 green onions
2 tea cup bulgur
200 g of cheese
Oil for spreading

Method of preparation:
Flour is sifted, a pinch of salt is added to it. With constant stirring, water is added. Mix the batter in balls and leave for half an hour to rest. Each ball is rolled into a thin crust of the size of the pan in which it will be baked. Then put it in a pan, smeared with oil and put in the oven to be baked. The bull is cooked in water (better in broth) at a ratio of 1: 1 in about 15 minutes on low heat, then left in the pot for another 10 minutes. Spinach and green onions are stewed in a little oil. Mix with the cooked bulgur and season with black pepper. Add to this mixture crushed cheese. Throw a large pan with oil and put one of the baked peel. Top up with oil and put it on top of the stuffing. This places one on all the bark. Top is also topped with oil. If desired, it may be coated with a yolk with a little bit of warm water. Bake for about 40 minutes in an oven at 180°C.

Neli Maneva, Cherepovo village, Harmanli Municipality

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