Noodles Flakes Jufka Tryavna Homestyle (with Eggs) 200g

Made with eggs — the difference you taste immediately: a richer, more golden flake with a fuller flavor and higher protein content than standard jufka, produced by Velada EOOD, a family artisan noodle maker in Tryavna with over thirty years of tradition behind every pack.

Velada EOOD is a family business founded in Tryavna in 1992 — the year ET Petar Denev began producing traditional phyllo pastry sheets in a paper wrapper. By 2003 the range had expanded to include Domashna Yuika Tryavna — homestyle jufka flakes — in the 200g format still sold today. The company’s approach to production has remained unchanged: careful selection of raw materials, no improvers, no chemical additives, and recipes preserved from bread factory manuals of thirty years ago, “when food products were made without chemical additives.” Tryavna itself is one of the most storied towns in Bulgarian cultural history, known for its school of woodcarving, icon painting, and traditional mountain craftsmanship — and Velada brings that same respect for hand-made tradition to every pack of jufka.

The egg enrichment is the defining feature. Eggs are incorporated into the dough in the traditional way — the recipe mirrors what Bulgarian home cooks have been making for generations: flour, eggs, salt, and milk, kneaded and rolled to a thin sheet, then broken into flat irregular flakes and dried. The result is a slightly deeper color than egg-free jufka, a more complex flavor with a gentle richness, and a protein content that makes the noodle more satisfying as a meal base than its simpler counterpart.

How to Cook It

Bring one liter of well-salted water to a full boil. Add the entire 200g pack, stir once, and cook for 2–3 minutes until tender but with a little bite remaining. Drain immediately and use as directed. Egg jufka is also excellent cooked directly in a liter of warmed milk with a pinch of salt for a richer, creamier result — the classic preparation for a savory breakfast or light dinner. For baked jufka, undercook slightly at 1–2 minutes before layering with cheese and eggs and finishing in the oven.

What Makes It Special

Among the three jufka products at Malincho, the Tryavna with Eggs is the richest and most nutritionally complete. It is made by a different artisan maker than the Gabrovo products — Velada EOOD is a family operation with a single focus, a single product line, and a philosophy of tradition over convenience. No industrial scale, no improvers, no shortcuts. The egg content makes this the preferred choice for baked jufka casseroles (yuika na furna), hearty noodle soups where the broth needs a richer base, and the classic Bulgarian breakfast of noodles with butter and cheese. It is also the most suitable of the three for tarator that calls for a more substantial noodle component.

Quick Facts

✓  Type: Egg-enriched homestyle flat noodle flakes (domashna yuika s yaytsa)
✓  Ingredients: [CONFIRM FROM PACKAGING — ADD BEFORE PUBLISHING]
✓  Net weight: 200g
✓  Cook time: 2–3 minutes in boiling salted water (or warm milk)
✓  Allergens: Contains eggs and gluten (wheat)
✓  Additives / improvers / preservatives: None — Velada EOOD confirmed policy
✓  Maker: Velada EOOD, Tryavna, Bulgaria (family business since 1992)
✓  Country of Manufacture: Bulgaria (imported)
✓  UPC: 2112568924426 [VERIFY AGAINST PACKAGING]
✓  SKU: Spcer082

Bulgarian Serving Tip

The most beloved Bulgarian use of egg jufka is yuika na furna — baked noodle casserole — which is the country’s everyday answer to lasagna but faster, simpler, and deeply comforting. Cook the jufka until just al dente (about 1–2 minutes, as it will continue cooking in the oven), drain well, and spread in a buttered baking dish. Beat three eggs with half a cup of fresh milk, a generous pinch of salt, and a handful of crumbled Bulgarian sirene. Pour over the noodles, dot with small pieces of butter, and bake at 180°C until the top is golden and set — about 20–25 minutes. Serve hot, cut into squares, with a spoonful of cold yogurt on the side. For a richer version, add a layer of grated kashkaval before baking. For tarator, cook and cool the egg jufka before adding it to the yogurt-cucumber soup — the fuller body of the egg noodle holds up better in the cold broth than thinner varieties.

Pairs perfectly with: Bulgarian Sheep Sirene (SKU: C ez09), Bulgarian Cow Kashkaval (SKU: CKY 450cow), Etar Homestyle Jufka (SKU: SPcer08) — stock both for different applications.

Frequently Asked Questions

How does this differ from the Etar Homestyle Jufka (SPcer08)?
The Etar Homestyle is made by VAS EOOD in Gabrovo without eggs — it has a mild, clean flavor and is excellent for cold tarator and quick soups. The Tryavna with Eggs is made by Velada EOOD, a different family artisan in the nearby town of Tryavna, and incorporates eggs into the dough for a richer flavor, deeper color, and higher protein content. Both cook in 2–3 minutes, but the egg version is generally preferred for baked jufka casseroles and dishes where the noodle needs to carry more flavor of its own.

Can egg jufka be used for tarator?
Yes — and many Bulgarian cooks prefer it for tarator precisely because the egg-enriched noodle holds up better in cold yogurt broth than the simpler, thinner egg-free variety. Cook and cool completely before adding to the tarator, and serve immediately so the noodles do not over-absorb the broth.

Can I cook this in milk instead of water?
Yes — cooking egg jufka in warmed, lightly salted milk instead of water is a traditional Bulgarian preparation for a quick, creamy breakfast or light dinner. The noodles absorb the milk as they cook, producing a rich, thick result that sits somewhere between pasta and porridge. Add butter and crumbled sirene to serve.

Who is Velada EOOD and where is the jufka made?
Velada EOOD is a family pasta-making business in Tryavna — a historic town in the Gabrovo Province of Bulgaria, about 15 km from the city of Gabrovo. The business was founded in 1992 by Petar Denev and now operates as Velada EOOD under the management of Deyana Kancheva. The company produces homestyle jufka and phyllo pastry sheets (kori za banitsa) using traditional recipes without chemical additives or improvers, and distributes across central and northern Bulgaria.

Does this product contain allergens?
Yes — this product contains eggs and gluten (wheat flour). It also likely contains milk based on the traditional recipe. Confirm the full allergen declaration from the physical packaging label before consuming if you have dietary restrictions.

Is a case discount available?
Yes — a 5% discount applies automatically when buying a case of 20 units. For wholesale or restaurant orders, contact Malincho at 1-866-203-3525 or [email protected].