@mihaelajones2943 Is this the traditional way to make it, like grandmas used to do? In yt videos, I see everyone using a phylo pastry. I made banitsa for myself yesterday, I totally have eaten almost the whole pan. it's delicious even with a store bought phylo, I can't imagine how many levels up would be with home made phylo!
Chetna my mother in law taught me this from Montenegro 🇲🇪. Many types of fillings can go in here and it's absolutely delicious. She makes variations with potato and cheese, meat, spinach even pumpkin! Sooo great!!
Wow that’s just stunning. Imagine bringing that to the table at a dinner party?! Very impressive. Alex made it look so easy but, if it’s in my future, I see a series of logs made with store bought phyllo that I coil into the round. You know it’s a good video when the cook makes it look so approachable you’re inspired to attempt the impossible lol.
Thank you for sharing one of ours national dishes and absolute my favorite 😊 And thank you to Alexander showing one of the most difficult ways to make banitsa. So delicious 😍
Banitsa! This takes me back to grad school, when some Bulgarian friends made this for us. Theirs had Sprite/lemonade as an ingredient, too. Thanks for bringing back a delicious memory, and I can't wait to try making this!
omg its absolutely beautiful,I have seen videos before of Turkish women making bread like this and using a piece of dowling to making it thinner and thinner.This is such an art and oh how I wish there were places to go and get food like this.!!
We make this in Croatia and all the Balkan countries, called "Burek" similar, with cottage cheese and sour cream instead of yoghurt, often in versions with spinach, or a minced meat version very popular. I'll try to make this ❤️
You can also rewarm it the next day, but we usually leave it just on counter top (like Alex said) if there are leftovers for next day’s breakfast. I’m from Slovenia and we call this burek too (just like other Balkan countries). Our preferred filling is just cottage cheese + sour cream and then you’re supposed to eat it hot from the oven with natural yoghurt, but we eat it just as is. (My boyfriend also likes to eat it sprinkled with some demerara/raw cain sugar - sorry to the purists.) Loved the video Chetna, you could do more baking collaborations for sure.
I'm bulgarian at first, after italian as well, but the banitsa was my favourite! I would it the half after cooking it 😋 Now I miss her, because I became vegan and it's still difficult to find the good quality products to replace the animal ones. Anyhow, thank you a lot Chetna, for this wonderful video! Hugs and kisses from Italy ❤️🧡
since I can't eat gluten, I've been looking up recipes for this for few years now, and the fact that you have to stretch it, and I live in a tiny flat, I'd always give up. of course, until recently, I had no idea what they were called, so I had to look them up in my language, where they are just called "crusts for pie" so, translating that to look it up in english, is useless. however recently, I did find a recipe, or, should I say, a solution. ingredients are all the same, you just make it more liquid, basically, like crepes. then you use large crapes pan, or crape machine, or something, and a kitchen brush, and you heat the surface to the lowest temperature it will go, cause you're not trying to fry these, you just want to dry them up. you apply the layer of flour onto the hot surface with the brush, and once you're satisfied with how dry they are, you move them away, you don't need to flip them. apparently, and I haven't tried them yet, cause my crepes pan is tiny so, not inspired, you can't put them on top of each other, or they'll stick together, I guess you could use parchment paper to separate them
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Off to get a round table..... thank you guys for the lovely recipe
enjoy
You guys!!!!!!! It’s magical. I had never seen such a demonstration before. It looks stunning and delicious 🤩 love it!!!
Thank you so much 🤗
Banitsa is amazing pie! Thank you for this wonderful recipe.❤😊
Mesmerisingly wonderful video !!! ❤️😃
thanks David
Wowww, that was so interesting and delightful to watch.
That's some mad pastry skills, Alex! 🙌
I agree
Yay Bulgarian banitsa! I'm Bulgarian and this is one of most traditional humble dishes. I'm glad to see you making it 😊
thanks Mihaela, it was delicious
@mihaelajones2943 Is this the traditional way to make it, like grandmas used to do? In yt videos, I see everyone using a phylo pastry. I made banitsa for myself yesterday, I totally have eaten almost the whole pan. it's delicious even with a store bought phylo, I can't imagine how many levels up would be with home made phylo!
Alex has some seriously good pastry skills! I really enjoyed this video. It was lovely to see something different.
Brilliant!
Thanks
Chana pure magical pastry I have never seen in my lifetime. Unbelievable ❤like your cooking I am also from Madhya predash
wow!!! My godness that's special!!!
yes it is
Brilliant and easy. Thanks so much 🎉
Alex is an artist! 👏👏👏👏👏🙏🙏🙏🙏🙏🙏
Well done ……. Thanks for amazing demonstration
Thank you! Cheers!
Cool 🔥😍
thanks
Amazing and one for the list. Loved hearing Chetna’s oohs, ahhs and oh my gods in the background.
I'm sure this is super delicious but the best thing was watching the Banitsa being made - so much artistry. Thank you, thank you 🙏
Glad you enjoyed it!
That is so cool
I agree!
Very delicious
Thanks a lot
THAAAAAT IS THE MOST BEAUTIFUL THING I'VE EVER SEEN!!!!!
thanks Melanie
The sun is really bringing in the fun and joy in the cooking !
absolutely
Chetna my mother in law taught me this from Montenegro 🇲🇪. Many types of fillings can go in here and it's absolutely delicious.
She makes variations with potato and cheese, meat, spinach even pumpkin! Sooo great!!
Sounds great!
Too many lovely parts of this video to comment on all. It is fun seeing foods and chefs from other countries.
Thanks so much Barbara
Wow!!!
so amazing right?!?
Wow. I've never seen anything like that!
thanks
Amazing 🤩🤩🤩
Thanks 🤗
Pure magical pastry
Wow that’s just stunning. Imagine bringing that to the table at a dinner party?! Very impressive. Alex made it look so easy but, if it’s in my future, I see a series of logs made with store bought phyllo that I coil into the round. You know it’s a good video when the cook makes it look so approachable you’re inspired to attempt the impossible lol.
haha hope you do!
This is beyond amazing! Super impressed with the skills shown here. 🤔 do I dare try this out?
Alex is a wizard ! That was exceptional.
Thank you for sharing one of ours national dishes and absolute my favorite 😊 And thank you to Alexander showing one of the most difficult ways to make banitsa. So delicious 😍
O man this guy is so hardworking. He spent so much time and put so much effort in this bread.
yes absolutely
Absolutely brilliant! Thank you and Aleksandar for this stunning dish.
Glad you enjoyed it!
WOW!!! this looks delicious. Kudos to the skillful chef!!!!
Thanks Prachi, he did it with so much ease
Wow! What a surprise! I'm bulgarian and following the channel for couple of years...That was unexpected 😊👍👌👏
lol, that was fun, I don't know anyone who makes their own "crusts for pies" but he made it look fun
Banitsa! This takes me back to grad school, when some Bulgarian friends made this for us. Theirs had Sprite/lemonade as an ingredient, too. Thanks for bringing back a delicious memory, and I can't wait to try making this!
Some families make it with sparkling water, so I guess that maybe your friends put sparkling water in theirs too❤️glad you liked it
omg its absolutely beautiful,I have seen videos before of Turkish women making bread like this and using a piece of dowling to making it thinner and thinner.This is such an art and oh how I wish there were places to go and get food like this.!!
Yes I agree
We make this in Croatia and all the Balkan countries, called "Burek" similar, with cottage cheese and sour cream instead of yoghurt, often in versions with spinach, or a minced meat version very popular. I'll try to make this ❤️
Burek and pita are DELICIOUS!!!!
yes I have had the spinach borek before
"Burek" and "Banitsa" are exactly the same. "Burek" is the Turkish word for it, which is used in all former Yugoslavia, Turkey and probably Romania.
Great video. Looks so delicious. You two are a good pair. More collabs?
Definitely!!
❤❤❤ brilliant and I love how your kitchen brings such great spirits to this world 🙌🏾
Thank you so much 🤗
Oh, My WORD!
My mouth is watering, way over here in British Columbia.
I love leeks, so I might just 'cheat' and use store bought phyllo.
That looks so ridiculously good!
You can also rewarm it the next day, but we usually leave it just on counter top (like Alex said) if there are leftovers for next day’s breakfast. I’m from Slovenia and we call this burek too (just like other Balkan countries). Our preferred filling is just cottage cheese + sour cream and then you’re supposed to eat it hot from the oven with natural yoghurt, but we eat it just as is. (My boyfriend also likes to eat it sprinkled with some demerara/raw cain sugar - sorry to the purists.)
Loved the video Chetna, you could do more baking collaborations for sure.
"Burek" and "Banitsa" are exactly the same. "Burek" is the Turkish word for it, which is used in all former Yugoslavia, Turkey and probably Romania.
💖
I’m Bulgarian, I miss my mom’s banitza 🥲
I'm bulgarian at first, after italian as well, but the banitsa was my favourite! I would it the half after cooking it 😋 Now I miss her, because I became vegan and it's still difficult to find the good quality products to replace the animal ones. Anyhow, thank you a lot Chetna, for this wonderful video! Hugs and kisses from Italy ❤️🧡
🥰👏👏👏🍀🧿
thanks
just sad am not there to taste
ah sorry
has he got a restaurant ?!!!
He does do pop ups sometimes
Hello chetna how are you is that guy married lol 😆
hahaha
,fantastic but I'm not that adventurous. Lol.
so good though and fun too
since I can't eat gluten, I've been looking up recipes for this for few years now, and the fact that you have to stretch it, and I live in a tiny flat, I'd always give up. of course, until recently, I had no idea what they were called, so I had to look them up in my language, where they are just called "crusts for pie" so, translating that to look it up in english, is useless. however recently, I did find a recipe, or, should I say, a solution. ingredients are all the same, you just make it more liquid, basically, like crepes. then you use large crapes pan, or crape machine, or something, and a kitchen brush, and you heat the surface to the lowest temperature it will go, cause you're not trying to fry these, you just want to dry them up. you apply the layer of flour onto the hot surface with the brush, and once you're satisfied with how dry they are, you move them away, you don't need to flip them. apparently, and I haven't tried them yet, cause my crepes pan is tiny so, not inspired, you can't put them on top of each other, or they'll stick together, I guess you could use parchment paper to separate them
I pity LI people 😢