Chekananik – Banitsa with Meat and Beets

Необходими продукти:

boiled pork shank-1
“chekane” – 3 pcs.
eggs – 2
oil
savory
parsley
salt to taste
For the dough
flour – 1 kg.
dry yeast – 1 packet
salt – 1 tsp.

Method of preparation:

The yeast is dissolved in a little lukewarm water, flour and water are added and a soft dough is kneaded. Let it rise. Stir once more and let rest for 10-15 minutes. The dough is divided into 3 balls, from which crusts are rolled out.

The chekane (pickled beetroot) is grated on a large grater, and the shank is boned. Grease the bottom of a baking tray with oil, place the first crust. Put a little oil, some of the grated beets and some of the meat on it. Season with savory, parsley and salt, drizzle with oil. Alternate crusts and stuffing until the products are finished. It ends with a crust. Pour over the beaten eggs and oil, sprinkle with parsley. Bake in an oven preheated to 180 degrees for 40 minutes.

Chekananik is prepared on Christmas

ВКУСЪТ НА ВЕКОВЕТЕ

Традиционната кухня в Разложкия регион е съхранила вкусът на вековете и достига до нас със специфични местни ястия, приготвяни за делници и празници. Тя носи типичните черти на планинските скотовъдни градчета, но в нея неизбежно е оставил отпечатък и християнският календар. Сезонността в храната и храненето е ясно изразена.

ЯСТИЯ ЗА ПРАЗНИЦИ И ОБИЧАИ ЗА ДОБРИ И ЛОШИ ДНИ