Cheese and Dried Tomato Banitsa

18 Finished banitsa

This recipe is courtesy of Kristina’s Mum. Kristina was the poor Bulgarian lady who was thrown in the deep end….. she ended up having to work in my team. Not only did she have to put up with me, she had to put up with a bunch of Spaniards who, perhaps unsurprisingly, tended to talk in Spanish. She did a fantastic job and ended up being a valued member of the team.

Over the months we worked together we occasionally touched on the subject of food. She mentioned that Bulgarian recipes used “white” and “yellow” cheese. I feared something had been lost in translation, until I received a Bulgarian cookery book that used ingredients called”white cheese” and “yellow cheese”. If more proof were needed, relatively recently I had to go to the dentist’s for some treatment. To recover from the shock I went into a delicatessen near the dentist’s looking for something interesting to eat……. and found to my surprise that they sold Bulgarian white cheese.

01 White Cheese

Kristina also introduced me to a new herb, Summer Savoury. I must admit to never having heard of it before. I found I liked the flavour very much and often sow the herb in the garden, using it fresh or drying it for use at a later date.

08 Summer Savoury

Although I have many hundreds of business-related trips I only ever visited Bulgaria once, visiting the capital, Sofia…………….

To read the rest of the artivle and see the recipe please click here.

 


2017 Lincoln W. Betteridge