Check out how to make Banitsa layered with Feta Cheese and Yoghurt filling and Mekitsi with Plum Jam as part of the Bulgarian Breakfast Spread.
|For lemon cookies:|
|Sugar||250 Gram (half the quantity of plums)|
|Water||1/2 Cup (8 tbs) (1/3rd the amount of sugar)|
|For lemon dip:|
|Yeast||20 Gram (about 1 tsp)|
|Water||60 Milliliter (about 1/4 cup)|
|Yogurt||150 Gram (about 3 cups)|
|Salt||1 Gram (about 1 pinch)|
|Icing sugar||3 Tablespoon|
|Flour||400 Gram (about 3 cups)|
|For beef fajita marinade:|
|Flour||500 Gram (about 2 cups)|
|Salt||5 Gram (about 1 tsp)|
|Tepid water||160 Milliliter (about 2|
|Olive oil||25 Milliliter (about 2 tbsp)|
|Corn flour||1 Cup (16 tbs) (For dusting)|
|Feta cheese||250 Gram , crush|
|Yogurt||1/2 Cup (8 tbs)|
|Butter||1/2 Cup (8 tbs)|
|Crushed black pepper||To Taste|
FOR THE PLUM JAM:
1.Take four plums and cut them into small pieces, add the pieces in a saucepan and blend it, add sugar and water to it and let it cook to 105 degrees, once the mixture reaches this temperature, take it out in a jar, your jam is ready.
FOR THE MEKITSI:
1.Take a big bowl and add yogurt and break in one egg, whisk it properly, add water, yeast, sugar, flour and a pinch of salt, bring it all together till they are properly incorporated, take the mixture on a lightly floured surface and knead till it forms a dough, once the dough is formed keep it for resting for 1 hr.
2.After the resting period, roll out the dough thin enough and cut small circles out of it. After cutting keep the circles for proving for 15 mins. After proving deep fry them in boiling hot oil on a high flame.
3.Once done, take them out on a kitchen tissue and dust them in icing sugar, your mekitsi is ready.
FOR THE BANISTA PHYLLO PASTRY:
1. Preheat your oven to 200 degrees.
2.Take flour in a big bowl and add olive oil and salt, and mix them properly, to this add tepid/ lukewarm water, and mix it properly. Tip it off on a surface and knead them till it forms a tough dough for 10 mins. Cover the dough with klingfilm and keep the dough in the fridge for 1 hr.
3.Filling: Take feta cheese in a big bowl and add yogurt, 2 eggs, butter, and crushed black pepper then mix the whole mixture together for till it comes together.
4.Now keep it in the fridge to rest till the time you make the phyllo pastry.
5.Take the dough after the resting period and now with the help of a pasta machine, roll out thin sheets of phyllo pastry, now take a small piece of the sheet as shown in the video and cut it into quarters, take some melted butter and brush the pastry and now keep another similar sheet on top of it and brush it again, on the second layer add the feta mixture and mix roll it out into pipes.
6.Do the exact same thing with two different sizes of the pastry as soon in the video.
7.Take a round pie tin and first brush it with butter and keep the pastry pipes in it in concentric circles. Once the circles are made, brush them with egg wash. Now keep them to bake in a preheated oven for about 200 degrees for about 40 mins.
8.Once your pastry is cooked, take it out of the oven and spray water on it slightly to avoid a hard crust. Your banista is ready.
9.Assemble in a plate and serve.