If you want to make an easy, healthy AND delicious appetizer (or breakfast), this is the recipe for you!
Banitsa (баница) is one of the most popular traditional dishes in Bulgaria. It is essentially a filled pastry. Bulgarians usually make it savoury, but there is also a sweet version with pumpkin squash/apples. There is a specific type of pastry used, but in this recipe, I decided to experiment with rice rolls.
The classic recipe is made by mixing eggs, pieces of “sirene” (the Bulgarian feta cheese), sunflower oil/butter and “kiselo mlyako” (a Bulgarian yogurt).
Anyways… I will not go into detail about this traditional Bulgarian dish, because I might to a blog post with the original recipe and the history behind the dish.
Let’s go straight into my version of small banitsa rolls. Here is what I have used to make the rolls and the tahini dip.
- 100g cottage cheese
- Spring rolls
- 1 egg
- 50g Brie cheese
- some butter (optional)
Ingredients (Tahini dip)
- 20g sesame tahini
- lemon juice
- 50g yogurt
- soy sauce
Mini banitsa rolls:
- Firstly, you mix all the ingredients for the filling of the rice rolls.
- If you want to use butter, make sure it is in a liquid form.
- Wrapping spring rolls might be tricky for some people, but I think once you know how to do it- you’ll do it perfectly every time.
- Prepare a big enough bowl with cold/warm water (read the instructions on the package).
- Dip one of the rolls for 20 seconds until it goes soft. (This is maybe the trickiest part about rolling rice rolls- if you wet it too little, it won’t stick but if it’s too wet- it will tear apart. So, be careful).
- Then, put it on a clear surface.
- Lay your mixture in the top third of the roll. Make sure you don’t overstuff it, because you’ll struggle with closing it afterwards. Make sure to leave some room at the sides to fold the edges in.
- Now fold the short end over your filling and tuck under the filling to hold them snug.
- Fold the sides in and roll until the wrapper seals itself.
- You’re done with your first wrap! Continue while there is no more mixture.
- Then put the mini banitsa rolls in an airfryer, but make sure to grease the surface beforehand. You can also grease the top of the rolls with butter- this way, they will turn crispy and golden!
- Bake them in an airfryer on 160-70C for 10-15 minutes, but make sure to check them! Or alternatively, bake them in an oven on 180C without a fan for 30-40 minutes (depending on your oven and how it works).
- In a small bowl, whisk together the ingredients for the dipping sauce without the water.
- Then, whisk in 1-2 tbsp of cold water until it turns creamy (it may need more water depending on your preferences).