Banica with cheese - the recipe for my banica was created when I tried to bring back the memory of my childhood and my grandmother, who used to make real homemade banica with crusts that she stretched with a rolling pin, filled only with cheese and baked under an oven, which was buried in ashes and embers.
My banica was made with store-bought crusts, and when I made it, I surprised myself how much it resembled my grandmother's real banica in terms of taste and appearance. That's why I decided to share the recipe with you.
Banica with cheese - Snežana Knežević - Recipes and Cookbook online
Banica with cheese - the recipe for my banica was created by trying to bring back the memory of my childhood and my grandmother, who used to make real homemade banica with crusts that she rolled out with a rolling pin, filled only with cheese and baked under a pine tree, which was buried in ashes and ardor.
Banica with cheese, ingredients:
- 6 pieces of eggs
- 400 g of white cheese (cubed)
- 500 ml of yogurt
- 150 ml of olive oil
- 1 teaspoon of salt (or to taste depending on the saltiness of the cheese)
Banica with cheese, preparation:
- Grease a round Teflon pan with a third of the oil. In a deep dish, put the eggs, crumbled cheese, half the amount of yogurt, the other third of the oil and salt to taste. The mass should be thin.
- Set aside one cup of the filling, as you will need it for the topping that goes on top. Take one crust at a time, spread the filling all over it and roll it up, and then further fold it into a snail.
- Start stacking the banica from the middle of the pan, by placing the first crust folded into a snail in the middle. Smear the skins and roll them up and just continue rolling them one on top of the other in a circle until you have used up the prepared ingredients and filled the pan.
- For the topping, use a cup of the filling and add the rest of the yogurt and oil and pour this over the batter. Leave it to soak up the yogurt, and during that time, heat the oven to 200 degrees C and put the pan to bake.
- When the banica is golden brown, in about half an hour, take it out of the oven and sprinkle it with a little cold water. Cover with a tea towel and leave to cool.
- Tear off the banica with your hands and serve. Pleasant!
Advice: Originally, banica is torn off with the hands and served. It is not eaten with a fork and knife and I have to admit that it is the sweetest to eat then. As for olive oil, I use it because it is the only one that suits me in terms of health, and you can use sunflower oil or lard, depending on what you prefer.
Snezana Knežević
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