Lenten banitsa with leek and rice – a cozy classic for Easter Lent

Fasting is not just a list of "can't". For many Bulgarian homes, it is an occasion to return to the old recipes, in which a few products make a great taste. Lenten banitsa with leek and rice is exactly like that – without cheese and eggs, but with the aroma of leek, crispy crusts and that feeling of homemade, which is difficult to describe, but remembered.

Necessary products (1 tray):
"1 package of crusts for banitsa" (thin)
"4–5 stalks of leek"
"1/2 cup of rice" (optional – you can do without it)
"80–100 ml of oil" or a mixture of oil/olive oil
"1 tsp. salt"
"1 tsp. black pepper"
"1 tsp. paprika" (optional)
water for rice

Preparation of the filling
The leek is washed well and cut into thin rings. In a deeper pan or pot, heat part of the oil and put the leek to simmer over medium heat until it softens and becomes transparent. If you are going to use rice, add it to the leek, washed and drained, and stir. Pour a little water – just enough to cover the rice, and let it simmer until the liquid is absorbed and the rice is half-cooked.

When the filling is ready, season with salt, black pepper and, if you like, a pinch of paprika for color and aroma. Remove from the heat and let it cool slightly – this will prevent the crusts from softening too much.

Rolling the banitsa
Grease the bottom of the tray with oil. Unfold the crusts and divide them into two piles. Take one crust, sprinkle it lightly with oil (you can use a brush or your hand), put some filling along the length and roll it into a roll. Arrange the roll in the tray – you can spiral from the center or in rows, as you prefer.

Repeat until the filling and crusts run out. If a little oil remains, sprinkle the banitsa on top. If desired, you can lightly sprinkle it with water – this helps it not to become too dry.

Baking
Preheat the oven to about 180 degrees. Bake the banitsa for about 30–40 minutes, until the crusts become golden and crispy. At the end, you can reduce the temperature to bake evenly without burning.

After removing it from the oven, cover the banitsa with a clean cloth for 10–15 minutes. This slightly softens the crusts and makes the bites more pleasant.

Serving and variations
Lenten banitsa with leek and rice is wonderful hot, but also cold. It can be served with a glass of ayran for those who do not fast strictly, or with tomato juice and pickles during strict fasting. If you don't like rice, just increase the amount of leek – the taste becomes even stronger and "onion", in the monastery style.

This is one of those recipes that are not measured only in grams, but in memories. While cutting the leek and arranging the crusts, the stories of grandmothers, fasting, Sunday lunches and festive tables return to the kitchen. Lenten banitsa with leek and/or rice reminds us that food can be both simple and festive – especially when it is made with the idea of ​​bringing us back to a lighter, more humble rhythm.