Baraboynik (Potato Banitsa)
A traditional Bulgarian recipe from chef Shishkov. The name of this type of banitsa comes from the word 'baraboy', which in some regional dialects means 'potato' (the variants 'brambey', 'braboy' etc. also occur). The recipe is characteristic of the Teteven region.
Ingredients
| 1 packet | banitsa pastry sheets, toasted on a griddle | |
| 400 g | potatoes | |
| 2 | onions | |
| 7 – 8 tbsp | 105–120 ml | pork lard or butter |
| 50 ml | oil | |
| — | oil | |
| 2 – 3 tbsp | 30–45 ml | crumbled savory (chubritsa) |
| — | red pepper (paprika) | |
| — | salt |
Instructions
- Cut the potatoes into small cubes or squares and put them to boil in water. Meanwhile, slice the onion into half-moons and sauté it in preheated fat: oil and 1–2 tbsp lard or butter. When the potatoes are cooked, drain them and add to the onion and fat. Season with crumbled savory (chubritsa).
- Spread out one sheet of banitsa pastry, brush it with a very little melted lard or butter and lay the filling on top. Sprinkle generously with red pepper (paprika) and a little salt. Place another sheet on top and repeat the layering with fat, filling and spices until the sheets or the filling run out. Place the banitsa in a greased tray and pour the remaining lard over it.
- Season with salt and red pepper and bake at 180°C for about 25–30 minutes.
Makes 4–6 servings. Time: 75 min. Difficulty: 1/5.