Bulgarasi

Recently, I made these little balls again with two types of composition, white and black. I found it quicker to separate the ingredients from the start, so I prepared everything in two large bowls. I had no issues with the consistency; it didn’t need to be refrigerated, but I noted that it might be necessary if you find it hard to shape. The butter should be left at room temperature; otherwise,… EN: View full recipe: Bulgarasi