Banitsa is among the most recognizable Bulgarian dishes worldwide

“This Bulgarian cheese specialty, ready in 30 minutes, will dethrone your evening quiche if you dare to try it”, writes the French culinary guide Marmiton, often called the “culinary bible” of France. The traditional Bulgarian banitsa has been hailed as the new “star” of the table in a country famous for its gourmet culture and as the birthplace of fluffy croissants. The French are drawn to banitsa for its incredible crispiness and mouthwatering flavor, especially when served warm. It can be a great alternative to the traditional quiche — “perfect for both dinner and breakfast”, write the chefs at Marmiton.

In the article, banitsa is described as a family dish that can be prepared in about 30 minutes, without any complicated techniques. The French recommend serving it with salad, yogurt or strong coffee.

In addition to the step-by-step recipe, the article highlights the traditions that make banitsa an important part of the Bulgarian table. The article, published on the publication’s Facebook page, has been viewed by over one million visitors and has sparked hundreds of reactions on social media.

Commenters from across the Balkans joined the discussion, noting that the dish has many variations and different names throughout the region. Bulgarian users insist that “banitsa” belongs exclusively to Bulgarian cuisine and should not be confused with börek or gözleme, which are served as alternatives by their Balkan neighbors.

“The word ‘banitsa’ is ours”–contends professional chef Penyo Ivanov. –The Balkans aren’t that large, and there are various names for pastries that look similar. We should be grateful to the French for bringing up this topic, because it’s a huge gift and a compliment to us. As for Sofia being called the ‘gourmet capital of Europe’, I believe many Bulgarian chefs, myself included, cook very well. We still use ingredients with good flavor, and dishes prepared following Bulgarian recipes turn out truly delicious.

It’s no secret that using high-quality ingredients makes the banitsa delicious. In this case, we not only have good cheese, eggs, butter, and flour for the banitsa, but also other flavorful ingredients. This is because our land is still rich in minerals, which give taste to vegetables, fruits, herbs, etc. It’s no coincidence that Sofia is considered the city with the tastiest food in Europe. Many colleagues work tirelessly to build their reputations and establish their cuisine for the enjoyment of their guests. I want to thank, on their behalf, everyone who has recognized these efforts”, says Penyo Ivanov.

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Penyo Ivanov has visited France on multiple occasions, with some of his trips connected to the “Festival of Flavors” in Strasbourg and the culinary event “Orient Express of Flavors.”

“People in the city mostly know one type of banitsa – with cheese and eggs –, or, alternatively, they might make tikvenik (phyllo pumkin pie) or strudel (apple pie), which are the sweet versions of banitsa. But in Bulgaria, banitsa is much more than that; there are contless variations – banitsas with leafy greens, different fruits, and practically anything you can imagine. That is where the secret of Bulgarian culinary genius lies. 

I have always admired how Bulgarians in the past could use everything nature provided to create delicious food. Through our ‘Colorful Table’ initiative, where we visited fairs and exhibitions across Bulgaria, I’ve seen all sorts of culinary inventions.

One that truly impressed me was a ‘tsruvnik’ from the Blagoevgrad region – a banitsa filled with lamb intestines. It’s served warm, and perfectly illustrates how people made use of everything available in their region.

There are two main principles – regionality and seasonality: what grows in the garden goes on the table, and it also goes into the banitsa. I must commend this website for highlighting Bulgaria and banitsa, which is very easy to make,” says Penyo Ivanov, reflecting on Bulgarian culinary traditions and on the banitsa, a dish closely associated with family and Bulgarian hospitality.

Read also:

• Zelnik, skrob,wholegrain pizza and boza - the villages around Kyustendil as an alluring gastro destination

• On the first day of the New Year – young and old seek their luck in the banitsa

• Five popular Bulgarian dishes that may seem a bit strange to some

• The Banitsa Festival kicks off in the village of Banitsa

• Taste Bulgaria to know and love it 

Translated by Kostadin Atanasov