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      banica
 
    Pie is perhaps the most traditional Bulgarian dishes. It is made all over the country, as in all parts there are different recipes and methods of preparation. It is used both in the daily diet and in various festivals and rituals.
 
For the Torlak banitsa first the dough is kneaded by a wheat flour, water, yeast and salt. It must be mixed well and make into balls the size of an egg. Using a rolling pin the balls are mixed and are formed sheets of the banitsa, which is baked in the oven. When cool, the sheets are washed in a solution of water, salt and soda. In a separate vessel, a sop is made of 4-5 eggs, 300 g cheese and oil. It must be mixed well to make a homogeneous mixture and the banitsa is disposed. In a large baking dish are disposed a line of sheets, after this a line of the sop /mixture/. When it is ready is put in the oven at about 200 degrees for 35-40 minutes. It can be consumed both hot and cold. It goes perfect with milk, yogurt, and kefir and typical for the Torlak region it is used as an appetizer even for a brandy.