Krashniks products: 2 eggs, 750 grams. white flour, some salt, 1 cup lukewarm water 1 cup vegetable oil
Green stuffing: 5 sticks of leek; 250gr. Cheese, 5 eggs, 500gr yogurt, 60 grams butter
Krashniks for stuffing: 2 eggs beaten with 150 grams cheese
Dough is a soft dough is divided into 8 balls and rolled small bark (20sm. in diameter). Coated with oil and stick together two by two (gyuzleme). Gyuzlemetata is rolled bark of large (larger than the pan in which it wins). They are spread on white cloths to dry slightly. While it is dry bark green stuffing. Onions cut into 1 cm and stew over low heat with a little water (1 cup of coffee). Following a 4-5min. drain the water, knocking it to 5 eggs and add crumbled cheese, yogurt 1 - 2 tablespoons of flour and 60 grams of butter. Tray on rank 3 sheets between them are sprinkles oil. In the middle is poured into the filling and cover everything with the last crust. On the edges of phyllo, leaving the ceiling with sprinkles oil and filling the krashnika. Phyllo rolled around the edge of the tray of krashnik. Zelnik is smeared with oil around and over stuffing, and green with 2-3 tablespoons of yogurt. Bake in moderate oven.
Traditional Bulgarian foods
Old beans is a traditional Bulgarian food grown in our country three hundred years ago. On the Bulgarian lands there are prerequisites for its cultivation. Ottoman traders have transported beans and corn from America and they become daily food for the Bulgarians. Of great importance in our kitchen is the sauerkraut. For storage of cabbage for the winter brine is used, which is a saline solution.
Another traditional food in our national cuisine is yogurt. From the distant past, yoghurt is a food for Bulgarians. The bacterium Lactobacillus bulgaricus, which develops only on our land, is necessary for the milk's milk.
Desserts are always present in our kitchen. Making sweet from local fruits is a tradition that has passed through the centuries to the present day. Bosa and halva are preferred desserts for Bulgarians. Boza is a drink that has been known since ancient times and is prepared by fermentation of wheat flour, millet, or other, with the addition of sugar. Halva is made mainly from ground raw sesame and tahana halva from roasted sesame.
In Bulgaria, homemade alcohol has been produced for centuries - homemade brandy and wine. Homemade brandy is prepared from local fruits - grapes, pears, plums, peaches and others.
Domestic wine in Bulgaria is made from grapes, raspberries, strawberries, blueberries and other fruits.
The Bulgarian traditional cuisine is varied and shows the Bulgarian national identity, which we, today's Bulgarians, protect.