{"id":807,"date":"2018-03-30T06:48:34","date_gmt":"2018-03-30T06:48:34","guid":{"rendered":"https:\/\/haskovobook.project-haskovo-edirne.eu\/23-%d0%ba%d0%b0%d0%bf%d1%83%d1%81%d0%ba%d0%b0-24-%d0%b1%d0%b0%d0%bd%d0%b8%d1%86%d0%b0-%d1%87%d1%8a%d0%bf%d0%bb%d0%b0%d0%ba\/"},"modified":"2018-04-27T07:13:12","modified_gmt":"2018-04-27T07:13:12","slug":"23-kapuska-24-banitsa-chaplak","status":"publish","type":"page","link":"https:\/\/haskovobook.project-haskovo-edirne.eu\/en\/23-kapuska-24-banitsa-chaplak\/","title":{"rendered":"23. Kapuska – 24. Banitsa \u201cchaplak\u201d"},"content":{"rendered":"

[vc_row][vc_column width=”1\/2″][vc_single_image image=”707″ img_size=”medium” alignment=”center”][vc_text_separator title=”Kapuska” style=”double”][vc_column_text css_animation=”bottom-to-top”]Ingredients:<\/strong><\/p>\n

1 medium – sized sauerkraut
\n1 cup of rice
\n1 cup of liquid fat
\nSalt
\n1 glass of water<\/p>\n

Baking instructions:<\/strong><\/p>\n

The sauerkraut is finely cut and squeezed. Add some liquid fat and fry for about 30 minutes. Then add the water and boil for another 15 minutes. After the sauerkraut gets soft, rice is added and boiled until it begins to swell. Sprinkle some black pepper on top and serve.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”710″ img_size=”medium” alignment=”center”][vc_text_separator title=”Banitsa \u201cchaplak\u201d” style=”double”][vc_column_text css_animation=”bottom-to-top”]A type of banitsa made from corn flour, leek or fresh onion. Also known as onion banitsa.<\/p>\n

Ingredients:<\/strong><\/p>\n

4 cups of corn flour
\n1 bunch of leek
\n1 water glass of liquid fat
\n1.5 cups of yoghurt
\n1 tsp. of soda bicarbonate
\nground pepper, salt, sesame<\/p>\n

Baking instructions:<\/strong><\/p>\n

The leek is washed and cut into circles for cooking, then it is fried in a frying pan with liquid fat. Add some ground pepper to taste to avoid making it very hot and salty. Remove from the cooker and let it cool off.
\nIn a deep bowl, mix the semi-liquid dough (cake dough) with corn flour, 2\/3 of the liquid fat, yoghurt, salt and water.<\/p>\n

Note: <\/strong>The consistency of this dough can be adjusted so that when the stuffing is placed on it, the dough won’t sink. A little more than half of the dough, of boza thickness, is spread as a not too thick a layer into a baking pan with oiled bottom and sides. In case of a thick layer, the baking of the middle part is difficult, and the moisture from the filling, placed above, can make it even more difficult.
\nOn the bottom dough layer, the leek filling is spread out as not too thick a layer. If you find that the filling is low in fat, you can pour some more fat on top. The remaining corn dough is diluted in lukewarm water to the consistency of thick ayran. In doing so, to your taste, some more yoghurt and liquid fat can be added to improve the flavour. The thus prepared dough is spread over the filling to cover it. This is the most important knack of this recipe – the top layer of dough should be of lighter consustency than the bottom one. On the very top, some liquid fat can be added with a brush or by hand. Optionally, it can be decorated with sesame. Bake for about 1 hour at moderate temperature. Bake until the surface obtains a pomegranate color, and the leek turns red. Once out of the oven, cover with a kitchen towel and leave it to rest. Then slice it and it is ready to serve.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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