In Bulgaria, this dish can be found in most restaurants and cafes. Cooking it at home is very simple. It goes well not only with a glass of wine, but also for Breakfast, with sweet tea. I generally like a combination of sweet and salty.
Cut the brynza into bars and wrap it in bacon, seal the overlap with a toothpick. If the bacon is thinly sliced, just wrap it tightly. Heat the pan. In this case, you need to start frying from the edge where the edge of the bacon goes into the overlap. In addition, do not pour vegetable oil into the pan because the bacon has enough of its own fat. Fry on each side for 2 minutes, depending on the strength of the fire. Do not forget to sprinkle with savory. Along with Zira, mint and fenugreek, it is the leading seasoning of Bulgarian cuisine. Since there was bacon, I fried the beans. We take raw beans and wrap them tightly in bacon. Fry under the lid. The result is a half-baked bean. but that's how we serve it. If you do not like it, first half-boil, and then fry. You can also cook this cheese and Serve it hot on the grill.