Rhodope wedge

The real Rhodope Wedge is made with sharpened crusts, but if you do not have time or sharpening you do not like lends, you can use several sheets of finished bark. You need to make one exact crust below and one above. When the crusts are ready, put two on top of each other. The rice is cleaned and washed well until the water stops turning white. After that, it is left to drain. In a deep saucepan melt about 40 g of butter with 1-2 tbsp. oil. Wait for it to heat up slightly fat. As the fat heats up, add the rice.
Fry on low heat, stirring constantly until the rice begins to separate (the grains should not stick to the balls). When the rice is ready, pour 3 tsp. lukewarm water and salt. The rice is boiled in proportion 3:1. Shortly before the rice is ready, remove the pan from the heat. While the rice is hot, add another 30 g of butter to melt it. (The remaining oil is for spreading on the pan and on the wedge). Crush the cheese and add to the rice. Stir well and allow to cool. During this time, the eggs are broken. When the rice has cooled, add the eggs and stir. If the cheese is salty, it does not need to be salted. (To make the Rhodope Wedge juicier, the mixture should be mushy, you can add more eggs.) Melt the remaining oil. Grease the pan with melted butter. Carefully put 2 ready fine crusts. (If your crusts are thicker and thicker, use one).



Spread a lot of oil.
The Rhodope Wedge is baked in a preheated oven at 180 degrees until appetizing.
The finished Rhodope Wedge is removed from the oven and lightly sprayed with water. Wrap with a towel for 10 minutes to stay soft and tasty. Serve with yogurt or kefir.





The crust should be larger and protrude slightly from the edges of the pan so that it can then turn slightly.
Pour the rice mixture and spread evenly, press lightly to form well and more the walls of the pan.
Cover with the second crust (or the other 2 fine crusts) and wrap well with the lower edges.
The filling is sealed between the two crusts.