Almost every metro station has at least one banitsa kiosk – it’s the equivalent of a pasty in Cornwall or a hot dog in New York. It’s more than just street food though, each family has their own particular recipe. It comes in slabs or in coils and is made by layering extremely thin sheets of pastry between different mixtures of fillings and then baking. The most popular and traditional filling is crumbled sirene (Bulgarian white cheese) but there’s also leek and a sweet version that has chopped pumpkin. It works with mince as a kind of bechemel free lasagne too.
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