Bulgarian pitkas are small and very hearty national Bulgarian dishes. They are a casserole made of layers of unleavened dough, bryndza or other cheese and eggs.
Pitkas can be either sweet or savory
.
Sweet ones are usually made with added fruit, such as apples or plums, and salty ones with vegetables, meat or minced
meat. However, if you don’t have meat on hand, you can make pitki without it. The main thing is to make this dish juicy and flavorful. To do this, you can do with just bryndza and cottage cheese.
Let’s tell you how to cook Bulgarian pitki
.Ingredients:
- flour – 400 g;
- water – 150 ml;
- egg – 1 pc;
- vegetable oil – 2 tbsp;
- salt – 1 tsp;
- bryndza;
- cottage cheese.
Preparation:
Mix water, egg, vegetable oil and salt in a bowl with flour. Knead a soft and elastic dough, which does not stick to your hands.
While the dough rests in cellophane, it is worth making the filling. Grate bryndza on a coarse grater, mix
it
with cottage cheese.
Form a small sausage from the dough, divide it into 10 equal parts, form them into rolls. Roll out the rolls into thin tortillas with a diameter of about 10-15 cm.
Put the filling on a part of each tortilla, seal inside, creating a kind of cheburek. The edges can be sealed with a fork.
In a frying pan with vegetable oil, fry the patties on both sides until browned.
As a result, we have delicious Bulgarian pitkas, similar to chebureks. Thanks to bryndza and cottage cheese, this dish is hearty.
