If 2025 had a taste, for Bulgaria it would probably be that of freshly baked banitsa. The emblematic dish, known from neighborhood snack bars to festive family tables, established itself as the most frequently mentioned and sought-after Bulgarian dish of the year – both by locals and foreigners who discover Bulgarian cuisine.
Banitsa is increasingly referred to as a kind of "business card" of Bulgaria - simple as products, but very rich in taste and associations. Culinary experts note that it combines three elements that rarely go together: everyday accessibility, festive charge and strong emotional value. For some, it's "the taste of Sunday morning", for others - of New Year's with good luck, and for others - the first thing to give foreign guests to taste.
Why banitsa? Expert opinions
Chefs and culinary bloggers often describe banitsa as the "shortest route" to Bulgarian cuisine. A few basic products are needed – crusts, cheese, eggs, yogurt, fat – but the result is a dish with character. It is present both on holidays and in the most ordinary weekdays, which makes it part of people's daily rhythm.
Experts also emphasize something else – almost every family has "their" banitsa. Some prefer more cheese, others – homemade crusts, others always put butter instead of oil. This turns the dish into a personal story, not just a recipe. Therefore, it is not surprising that banitsa is perceived as the most popular dish of 2025 - it is both tradition, convenience and a memory.
Recipe for classic Bulgarian banitsa
For everyone who wants to recreate this "taste of the year" at home, here is a classic version – banitsa with ready-made crusts, close to what most Bulgarians understand as "homemade banitsa".
Required products:
- 1 pack of ready-made banitsa crusts (400–500 g)
- 400–500 g white brine cheese
- 4–5 eggs
- 200–250 g yogurt
- 80–100 ml oil or melted butter (or a combination)
- 1 tsp baking soda
Preparation:
- Crumble the cheese in a large bowl.
- In a separate container, beat the eggs, add the yogurt and baking soda and stir until the milk slightly foams.
- Mix the egg-milk mixture with the cheese to obtain the filling.
- Grease the pan with a little oil or butter.
- Arrange 2–3 crusts at the bottom, lightly sprinkle with fat.
- Distribute part of the filling, then again crusts, fat, filling - and so on, until the products run out, leaving 2 crusts on top.
- Cut the banitsa into pieces in advance and pour the remaining fat over it.
- Bake in a preheated oven at 180–190 degrees for about 30–40 minutes, until it gets a golden crust.
- After removing, cover with a clean cloth for 5–10 minutes to soften the crusts slightly.
The classic combination is banitsa with ayran, boza or yogurt – flavors that many people associate with childhood, school or early working mornings. It is such details that make banitsa not just a popular dish, but part of everyday culture.
Banitsa as a culinary ambassador
Chefs who present Bulgarian cuisine to foreigners almost always include banitsa among the first three dishes they offer. It is ranked alongside Shopska salad and moussaka, but it has one advantage – it is directly related to the home coziness and the idea of "being welcomed at home", not just in a restaurant.
It is no coincidence that banitsa is most often photographed and shared by tourists when they talk about Bulgarian food. It is easy to explain, impressive in taste and different enough to stay in the memories. Thus, the most popular dish of 2025 also becomes an informal ambassador of Bulgarian cuisine as a whole.