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.jpg) Zelnik filled with leek | |
| Type | Savoury pie |
|---|---|
| Place of origin | Balkans |
| Serving temperature | Warm |
| Main ingredients | Phyllo pastry,sirene,eggs,spinach,sorrel, brownedmeat,leeks,rice |
Zelnik is a traditional pastry eaten inBulgaria[1] andNorth Macedonia.[2] It is composed of layers of thinly-rolled leavened wheat flour dough, or possiblyphyllo pastry, filled with various combinations ofsirene (a white cheese),feta cheese,eggs,sorrel, browned meat,leeks,spring onions and/orrice. In winter, the filling traditionally includes pickledcabbage, from which the dish derives its name ("cabbage" inBulgarian:зелe orBulgarian:зелка, inMacedonian:зелка). Bulgarian zelnik could be made also with various wild and cultivated leafy greens likecollard,lettuce,orache,rumex,Chenopodium album,spearmint and many others.[3] Zelnik is sometimes served withyogurt and it is best eaten warm.
Zelnik is similar tobörek, a dish popular inTurkey,Eastern Europe andCentral Asia. Zelnik is often mistakenly referred to as börek. Unlike zelnik, cabbage börek is made for holidays and festivals and is served withkefir. The crust and the layers of börek are thicker and other spices are used. Zelnik is typically made with leek and sirene and consists of very thinly rolled layers of phyllo dough. Zelnik is usually prepared as one long, thin piece of pastry and wound up into a spiral shape.
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