Боже, колко е готина тази жена! Сладка, добричка, не напразно носи това име. Бог здраве да и даде! Невероятен майсторлък, благодаря от сърце за видеото!
Точно така се реди ,но с една малка разлика го приготвяше моята баба.В центъра слагаше първо запърженото "зеленище"(запържен лапад и праз с добавена извара "урда" :) ) ,след това покриваше с малката кора и накрая почва да реди корите.Завършва като загръща с най-голямата кора оформяйки дипли.След изпичането цялата тая красота се гарнира с "жмерки" за раскош.Фантастично , и калорично.Но калорииноста някога не е била проблем за тия трудови селски хора .Да е сладко на всеки които ще пробва рецептата желая!
Я восхищаюсь такими людьми, как эта бабушка. Обязательно таким способом приготовлю и зельник, и баницу, только конечно положу сыра побольше. Спасибо!!!
OMG! How wonderful! Remindd me of my baba. Dialects aside, I think it's the way older people spoke, and my Grandmother was educated. Came from a well to do family. But, it was a more of a "home" way to speak. I understood most of what she said. (Mostly because I am NOT fluent in Macedonian. I get confused when I hear the "younger generation" talk.) But, this I got more!! At any rate-----OMG! ZELNIK!!!!! God love this baba!
i guess im asking the wrong place but does anyone know of a method to log back into an instagram account?? I stupidly forgot my password. I would appreciate any help you can offer me!
It is interesting to know that this skillfull lady is not very efficient in explaining the process of making zelnik and banica but whaching her is obviously very usefull. She usess - as she says - as much flour as you want and ad as much water as the flour needs, and after kneeding one has to roll the dough well... you make small (peaces, she has made 12 balls of dough) you turn with the rolling pin (she expains that she works as old wemen had tought them)
This is how the grandmas did it, and the way we do it ourselves. Now we take this sheet to rest over here. Just like that. We're going to make each sheet separately then stack 'em together. And so, one by one... Now we're going to light the stove and bake it. We grease the pan like so. Okay, just like that. Then we take the sheets... and fill them. Every sheet has to be greased with a little olive oil, or maybe a little margarine, or maybe something else.
Okay, and then we scrunch, scrunch, scrunch them up, just like that. Then drop it in. Then you keep going, while you have sheets (or, till you run out of sheets.) Drop a little olive oil on. There we go. Put em in there. Like that, just like that till you've finished your Zelnik. Now you do this to your Zelnik: Bring the top sheet over like this. There you go. Now for the sauerkraut, which has leeks, eggplant, and bell pepper. And we put on a sheet to cover it. And there's your Zelnik!
Now we're making Banitza. The pan is greased with olive oil. We're going to be making ours with... eggs. You can make it with feta, or with yellow cheese (kashkaval), however you like it. We're going to make it with eggs. Drop some olive oil on. Sheets. Eggs. Olive oil. (She kinda gave up on narrating here) And you put it on, and you bake it. Depending on the temperature, you might bake it about 30 min. Put that in there so it doesn't burn.
I have watched this lovely lady's video several times. If you watch her hands you can see she has made this dish hundreds of times . She does it with ease and so methodically. I love watching her. I am intrigued with how thin she really gets the dough! Is there any place that I can find out the ingredients? I think it is a cabbage mixture. Is she sprinkling water or egg white on the dough? And, the white stuff...cream cheese? Feta? Butter? If anyone can let me know I would be so glad. Thanks!
the white is feta cheese .. she sprinkles oil .. u can do melted butter if u want ... and no its not cabbage it is fry leek the dough is flour salt and water
She says "zele", (cabbage), but there is no cabbage in this recpe, it is a mixture of fried leek ,eggplants, peppers and tomatoes, as she explains while spreading the mixture in the middle. And se uses olive oil (zekhtin).
Да е жива и здрава баба Добра! Хубав зелник направи. Почти по същия начин моята баба Славка, Бог да я прости, го правеше, по кюстендилски. Само дето с последната кора покриваше не само зелето, но цялата баница и чак след това надипляше "плохичките" на първата кора, най-отгоре. @Keith George И на мене ми липсват зелниците и витите баници на баба.
ТОЧНО ТАКА ДУША ПО ДУПНИШКИЯ КРАЙ СЪЩО ТАКА СЕ ПРАВИ БАБА МИЛАТА ЗА КОЛЕДА ПРАВЕШЕ ЗЕЛНИК НО ПО ТОЯ КРАЙ Е ЗЕЛНИК НЕ ЗАЩОТО Е СЪС ЗЕЛЕ А СЪС ЗЕЛЕНИНА И ТОВА Е ПРАЗ ЛУК. И БАБА КАЗВАШЕ СЕГА ЧЕ СТРЪЛЯМЕ БАБЕ ЛУКО...И Т.Н. . И КАКТО ТИ КАЗВАШ ДУША ОТГОРЕ СЕ ПОКРИВА С ЕДНА ЦЯЛА КОРА И ТО БРАШНОТО БЕШЕ ДРУГО ВСИЧКО БЕШЕ ДРУГО АМА КАКВО ДА ПРАВИМ . ХУБАВИ ПРАЗНИЦИ
is not Cabbage , but is a mixture of leeks and tomatoes.and she is not sprinkling water or egg white but oil on the dough,and yes the white stuff is feta cheese :)
@Dopera this dialect is what my grandparents call "selski". exactly the way my grandparents talk. Relatives from Skopje like to poke fun at it, even though their families originated in the same villages.
Моята баба дори нарочно сушеше корите.Точи и ги разстила на постелки да "изпръхнат".Стават крехки , но после поемат по-добре от поливката и става по вкусно .
Disclaimer: Though I am a native speaker, I am not familiar with her dialect. However, she is just narrating her actions. So I was telling Dobrina... Flour, as much as you need for the amount of dough you're making. Water, enough so that you can work your dough. Then... oh it's a little dry, gotta mix it well. And you work it. Then you knead it, and cut it up into little balls when you're done kneading (at least I think that's what she says. Lotsa dialect here)
petrichanin Здраво ,баба Добрина е од Македонија с.Нов Истевник ,селото се наоѓа до границата со бугарија .Таа денес има 72 години и сеуште прави вкусни баници :) Да е жива и здрава уште долго . Поздрав
