This article is about the pastry eaten in the Balkans. For the surname, see Zelnik (surname).
Zelnik is a traditional pastry eaten in Bulgaria[1] and North Macedonia.[2] It is composed of layers of thinly-rolled leavened wheat flour dough, or possibly phyllo pastry, filled with various combinations of sirene (a white cheese), feta cheese, eggs, sorrel, browned meat, leeks, spring onions and/or rice. In winter, the filling traditionally includes pickled cabbage, from which the dish derives its name ("cabbage" in Bulgarian: зелe, in Macedonian: Зелка). Bulgarian zelnik could be made also with various wild and cultivated leafy greens like collard (plant), lettuce, orache, rumex, Chenopodium album, spearmint and many others.[3] Zelnik is sometimes served with yogurt and it is best eaten warm.
Zelnik is similar to börek, a dish popular in Turkey, Eastern Europe and Central Asia. Zelnik is often mistakenly referred to as börek. Unlike zelnik, cabbage börek is made for holidays and festivals and is served with kefir. 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.
zelnik, this, article, about, pastry, eaten, balkans, surname, surname, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sourc. This article is about the pastry eaten in the Balkans For the surname see Zelnik surname This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Zelnik news newspapers books scholar JSTOR June 2020 Learn how and when to remove this template message Zelnik is a traditional pastry eaten in Bulgaria 1 and North Macedonia 2 It is composed of layers of thinly rolled leavened wheat flour dough or possibly phyllo pastry filled with various combinations of sirene a white cheese feta cheese eggs sorrel browned meat leeks spring onions and or rice In winter the filling traditionally includes pickled cabbage from which the dish derives its name cabbage in Bulgarian zele in Macedonian Zelka Bulgarian zelnik could be made also with various wild and cultivated leafy greens like collard plant lettuce orache rumex Chenopodium album spearmint and many others 3 Zelnik is sometimes served with yogurt and it is best eaten warm ZelnikZelnik filled with leekTypeSavoury piePlace of originBalkansServing temperatureWarmMain ingredientsPhyllo pastry sirene eggs spinach sorrel browned meat leeks rice Media ZelnikZelnik is similar to borek a dish popular in Turkey Eastern Europe and Central Asia Zelnik is often mistakenly referred to as borek Unlike zelnik cabbage borek is made for holidays and festivals and is served with kefir The crust and the layers of borek 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 See also editBalkan cuisineReferences edit Feta chard and spinach filo pie zelnik Delicious Magazine Retrieved 8 November 2021 Zelnik Recipe an Irreplaceable Part of Macedonian Cuisine The Food Hog 7 July 2020 Retrieved 8 November 2021 Ivanova Teodora Marchev Andrey Chervenkov Mihail Bosseva Yulia Georgiev Milen Kozuharova Ekaterina Dimitrova Dessislava March 2023 Diversity of Ruderal Spring Plants Traditionally Consumed in Bulgaria Diversity 15 3 435 doi 10 3390 d15030435 nbsp This Turkish cuisine related article is a stub You can help Wikipedia by expanding it vte nbsp This pie or tart related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Zelnik amp oldid 1198225666, wikipedia, wiki, book, books, library,
