Zelnik

This article needs additional citations for verification. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  –  ·  ·  · scholar · JSTOR (June 2020) (Learn how and when to remove this template message)

Zelnik

Zelnik filled with leek
Type	Savoury pie
Place of origin	Balkans
Serving temperature	Warm
Main ingredients	Phyllo pastry, sirene, eggs, spinach, sorrel, browned meat, leeks, rice
Cookbook: Zelnik   Media: Zelnik

Zelnik is a traditional pastry eaten in Bulgaria^[1] and North Macedonia.^[2] It is composed of thin layers of phyllo pastry filled with various combinations of sirene (a white cheese), eggs, sorrel, browned meat, leeks and rice. In winter, the filling traditionally includes brined cabbage, from which the dish derives its name ("cabbage" in Bulgarian: зелe, in Macedonian: Зелка). Zelnik is often sometimes served with yoghurt and it is best eaten warm.

Zelnik is similar to a dish popular in Turkey, Eastern Europe and Central Asia, called börek. 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.

See also[]

• Balkan cuisine

References[]

This pie or tart-related article is a stub. You can help Wikipedia by .

• v
• t

This Turkish cuisine-related article is a stub. You can help Wikipedia by .

• v
• t