In Serbia, and other Balkan countries, Gibanica is served for breakfast, lunch, appetizer and even as a quick dinner. Hey there! Let it sit over the sink or a bowl for about 1/2 hour before using so the excess liquid drains. Gibanica is one of the most popular dishes in Serbia. Check out the Bakery section! Place one sheet in the bottom of the baking pan and ladle in 1-2 ladles of the egg and cheese mixture, making sure to include pieces of cheese. Then take out of the oven and serve warm. For this recipe, cottage cheese needs to be drained. The recipe itself also has cool features that the others lacked. Vrsta pita sa sirom, gibanica ili gužvara, se pravi od kravljeg sira i kora. Whether you’re making it to enjoy during the week or for a weekend family meal, Gibanica is a staple in Balkan households, especially Serbian households. Gibanica is one of the most popular and recognizable phyllo dough dishes in the Balkans, and it’s prepared for all holidays, dinner parties, and unexpected guests. Gibanica – Serbian Cheese Pie is a simple concept made with a filling amongst layers of crunchy filo pastry. Repeat this process until you have used all of the filling. Recipe for Gibanica Serbian Cheese Pie. In a large bowl whisk the eggs, then add the cottage cheese, crumbed feta, yogurt, some milk and ground pepper and combine. Beat well. In the middle add a teaspoon of butter. Stir everything well and set aside. I have created this blog to share some great recipes with you and some of the places I travel to. If you cut it into smaller pieces it can also serve as an appetizer. Mix them without whisking, let the small lumps of cheese remain. Of course, the best way to enjoy gibanica is to order it in a “kafana” (traditional Serbian tavern). Grease the top of the pie with melted butter and place in the oven to bake at 180 for 30 – 35 minutes or until it has turned golden brown. There are many other versions of this recipe, it is a very versatile which is why nobody seems to make it exactly the same way. Preheat oven to 200 °C and butter large baking dish in which you can cut pie. Gibanica is also known in Italy where it is more complex and has many more layers with different ingredients. Add three more layers of crunched pastry on top and then another ladle full of the filling. One of my favorite memories of Gibanica growing up was being served a slice and finding a big piece of feta lodged in the phyllo dough layers. After snapping a few pictures, cover it with aluminum foil and then with a dish towel. In the pie / baking dish place three sheets of pastry – one at a time and place them flat. In Slovenia it is referred to as Prekmurje, and in Croatia it is refereed to as Medimurje Gibanica. On top add three scrunched up pieces of pastry. Gibanica is a traditional phyllo dish eaten across the Balkans. Gibanica is a dish of traditional Serbian cuisine. Grease the top of the pie with melted butter and place in the oven to bake at 180 for 30 – 35 minutes or until it has turned golden brown. There are only two parts to this recipe – the filling and the filo pastry. This recipe uses phyllo dough and cottage cheese to replace the crumbly white cheese used in Serbia. 1 package phyllo dough (500 g kore) (see note), 1 cup (200 g) cottage cheese, drained (sitan sira), 1/2 cup (120 ml) oil + more for greasing pan, 1 tablespoon (14 g) baking powder (1 kesica). Notify me of follow-up comments by email. Let the Gibanica cool slightly and deflate, then remove the aluminum foil and cover again with the dish towel. This will melt during the baking process and will provide some additional fat to give the crust a delicious crunch. However, it is very common to use store brought filo pastry and to also use of any type of cheese. Ćevapi. Grease a pie / baking dish with unsalted butter and set aside. Add the remaining filo sheets on top covering the whole pie and tucking in all of the ends so that no filling spills out. After 45 minutes, remove the Gibanica from the oven. Mix milk, eggs, clotted cream or yogurt, and mashed feta in a bowl. Looking for more baked goods recipes? It’s considered a type of “pita“, a term used to describe sweet or savory pastries made with phyllo dough sheets. Recipe I am sharing today is my fathers traditional gibanica recipe. Step 5, Place 2 sheets filo dough in the pan. In our house this dish was served even on festive occasions. Step 2, Add sour cream and mix well. 8 ounces (2 sticks) melted butter. I love to bake, cook and travel. Excerpts and links may be used, provided that full and clear credit is given to The Balkan Hostess/Thebalkanhostess.com with appropriate and specific direction to the original content. Set aside. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. If you happen to come across some double cream feta cheese, use that instead of the cottage cheese! Let the Gibanica sit on the counter for 15 minutes before placing it in the oven. So Serbian , so good. Gibanica Cheese Pie is a community recipe submitted by Mirjana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. If not too salty, add about 1/2 teaspoon (5-6 g) of salt. The title of one of the most favourite and … Let the dough naturally settle. These will be labeled as “. Okay, fine, we’ll talk about the grilled meats. https://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=8529050 1 teaspoon salt. It takes very little effort to prepare and makes a great appetizer, snack, brunch or side dish. I did add my own “touch” to it – just a spoonful of ricotta cheese. If you ask me to name one recipe that describes my childhood, my answer would definitely be Gibanica (pronounced something like gee-bah-neet-zah). gibanica (serbian cheese strudel) Beat eggs until foamy; add ... saltiness fares nicely with a plate of cevapcici (lamb, pork, and beef, sausage) with raw onions. Kiseli Kupus sa Suvim Mesom/Pickled Cabbage with Smoked Meat, Punjene Paprike / Balkan-Style Stuffed Peppers, Ćufte u Paradajz Sosu / Balkan-Style Meatballs, Dulečnjak (Bundevara) / Balkan Pumpkin Pie, Slane Kuglice za Predjelo/Mini Cheese Balls. 1/2 cup all-purpose flour. Leave the pie in the oven for a further 10 minutes to settle. I prefer to use goat feta, but any type of feta cheese can be used. Lightly brush the filo with melted butter. I would scope it out with my fingers and eat it before even taking a bite of my Gibanica. (Visited 4,654 times, 1 visits today) Balkan bike tour recipe Serbian cuisine what to eat in Serbia It is enclosed between layers of flaky pastry that is baked until golden brown and crunchy! Ćevapi is ubiquitous in the Balkans, … Filo dries out easily once it is exposed to air. curd, melted butter, large eggs, sour cream, salt, filo dough and 1 more. Do this but pushing the sides and corners of the phyllo dough down into the dish using your spoon/fork. Place 2 sheets of phyllo in pan. Add the remaining filo sheets on top covering the whole pie and tucking in all of the ends so that no filling spills out. If you are short for time at dinner you can whip this recipe up in no time and have it served with some steamed vegetables. Variants of this rich cheese strudel are found in Hungary, Bulgaria, Macedonia, Greece, Turkey, and Syria. If you’ve read any of my previous blog posts, you’ll know how much I love feta cheese. Place them on a large chopping board and keep covered with a clean towel until you are ready to use it. See more ideas about serbian recipes, croatian recipes, cooking recipes. I hope you tag along :), © 2019-2020 / The Home Harvest by Gordana. On top add three scrunched up pieces of pastry. Mar 6, 2015 - Explore Gordana Seifert's board "Burek Pita Gibanica" on Pinterest. Whether you're a pro in the kitchen or just starting out, I've got a recipe for you. Your email address will not be published. No other recipe that I found made any mention of the dunking and squashing. Grease a 13x9x2 inch pan. This Slavic recipe is the … Place a teaspoon of butter in the middle. It is a pastry that every guest is sure to enjoy! In Serbia, it is enjoyed at any meal, as an appetizer, snack, or as part of holiday meals such as Christmas, Easter, and Slava. This allows the phyllo sheets to absorb the liquid. You can find this savoury cheese pie in every bakery around Serbia and even in restaurants. If it is really salty, add just a pinch of salt to the egg mixture. In Macedonia and Bulgaria it is called Banica. This recipe could be a great breakfast for the whole family. Your goal should be to keep the pastry covered with a clean towel and to work fairly quickly when assembling the Gibanica. This delicious cheese dish is perfect for a meal, side dish or appetizer. Gibanica Recipe. My recipe is related to Maja's (please visit her blog, it it full of interesting stuff).She introduced me to upside-down technique used in Bulgaria to make Gibanica fluffy, not flattened. All were layered dishes, like baklava. For gibanica you will need following ingredients: • 500 g or 1,1 pounds filo pastry • 2 dl or 4/5 cups mineral sparkling water • 2 dl or 4/5 cups yoghurt • 1,5 dl or 2/3 cups vegetable oil • 500 g or 1,1 pounds white cow cheese or farmer cheese • 5 eggs Pour about 2 tablespoons melted butter over dough and brush to edges. Only cover the Gibanica with the foil and dish towel briefly (until it deflates and cools slightly). Add sour cream and mix well. Ingredients. Grease a 9×13 baking pan with oil and set aside. After many trials I found the best possible recipe for Gibanica with ingredients that you can find in North America. Spread the mixture across the phyllo dough but don’t press down on the dough. Traditionally, Gibanica is popular across the Balkan region and has typically been made with home made phyllo pastry and cows milk cheese. Using a spoon or fork, go around the baking dish and tuck in the corners and sides of the phyllo dough into the baking dish. Preheat over to 400F (200 C). If the foil is left on too long, the water droplets from the steam will fall back onto the Gibanica and make it wet, which is not what you want. In a bowl put all ingredients and mix till combine. Then make sure to remove the foil and re-cover with the dish towel only. Chef Baba teaches her "cooking imbecile" son to make her special Gibanica recipe in this very special and funny episode. 6 large eggs. 1 pound thawed filo dough. Pita, gibanica or other variations such as burek are a trademark in Serbian cuisine. To do this, simply measure out the cottage cheese and place it into a strainer. Preheat the oven to 180 degrees, and grease a pie / baking dish with unsalted butter. Add sifted flour and salt. Save my name, email, and website in this browser for the next time I comment. Are you following me on Instagram? Ajvar (Serbian Roasted Red Pepper Relish) Curious Cuisiniere. In a separate bowl, whisk the aquafaba until you get a nice white foam. Serve at room temperature, cut into squares. For me, Gibanica is the perfect comfort food! Then with a ladle add one scoop of the filling. Chef Baba S1:E1 Gibanica. Add the crumbled feta cheese and drained cottage cheese to the egg mixture. DIRECTIONS Beat eggs until foamy. 1 pound feta cheese rinsed if in salt brine, cut into small cubes or crumbled This will melt during the baking process and will provide some additional fat to give the crust a delicious crunch. Set aside for 20 minutes. Pronounced GHEE-bah-neet-sah, gibanica is one of the m ost popular pies to be found in Slovenia, Serbia, Bosnia, and other regions of the old Yugoslavia. Sarma, a dish that never gets old. Preheat oven to 200C (390F). Leave a comment below and share a picture on Instagram with the hashtag #thehomeharvest. Repeat this process until you have used all of the filling. Ingredients 500 g filo pastry 200 g feta 200 g cottage cheese 2 eggs 1/4 cup milk 1/2 cup Greek yogurt ground pepper to taste Gibanica Recipe Kiflice Recipe Calzone Bread Recipes Cooking Recipes Cake Recipes Macedonian Food Serbian Recipes Good Food IDEALAN RUČAK ZA PAR MINUTA - DJECA GA NAPROSTO OBOŽAVAJU, PROBAJTE I VI Sastojci: - 400 ml mlake vode- 2 ½ kašike ulja- 2 ½ kašikice soli- 800 gr brašna- 2 ½ kašikice suvog kvasca- 250 gr gauda- manje kisele pavlake- This will give the Gibanica a chance to rest in a warm place before being taken out. I'm Nevena, your Balkan Hostess! red bell peppers, small eggplant, salt, ground black pepper, olive oil and 2 more. In a mixing bowl, beat the eggs until well combined then add in the sparkling water, baking powder, oil, and oil. See more ideas about croatian recipes, serbian recipes, macedonian food. 1 cup sour cream. Step 3, Fold in cottage cheese. Step 4, Grease a 13x9-inch pan. Whether you’re making it to enjoy during the week or for a weekend family meal, Gibanica is a staple in Balkan households, especially Serbian households. Mother Would Know's Gibanica has the tangy bite of feta, but with the fluffy texture of a quiche, this vegetarian-friendly dish is more that it seems. PITA VARIATIONS. After 15 minutes, place the Gibanica in the oven and bake until golden brown and cooked through (about 45 minutes). Steps to Make It In a large bowl, beat cream cheese until fluffy. From religious holidays to weddings and other celebrations, the Gibanica is a must-have dish on the table. Step 1, Beat eggs until foamy; add sifted flour, salt then beat well. It will be very puffed up, about double in size. Add in the lemon juice and salt and stir well. Thursday, February 27, 2020 / Gibanica Gibanica (Guzvara) - Serbian Cheese Pie No celebration in Serbia is complete without the Gibanica. It is so widespread in Serbia that we can call it one of the symbols of Serbian cuisine. Mix well. In a large bowl whisk the eggs, then add the cottage cheese, crumbed feta, yogurt, some milk, ground pepper and combine. Taste your feta cheese to determine how salty it is. Gibanica is a trademark in Serbian cuisine. It is such a versatile dish, easy to put together and can be made any time or for any occasion. Use of and/or alteration of any photos from this website is forbidden without written permission from the site’s owner. Salty Serbian Gibanica Recipe #1 The Spruce Eats. I suspect that "gibanica" can be either layered or else dunked and stuffed, and that "guzvara" is the variation that's specifically dunked and stuffed. Historically, Gibanica was created under the influence of the Austrian and Turkish cuisines. Required fields are marked *. Grease the mold, put sheets of filo dough in 2-3 layers, greasing each with melted butter. So, I added a small amount and was very happy with the result. When the top has turned golden brown, place a piece of aluminum foil on top to prevent the top of the Gibanica from getting too dark. This is a very simple pastry made from filo dough, white cheese and eggs. My version of the Serbian Gibanica is a blend of cottage cheese, goat cheese, yogurt, ground pepper, some milk and eggs. Layers of soft phyllo dough sheets are layered with an egg and cheese mixture and baked until golden brown, puffed up, and delicious. Layers of soft phyllo … It is a pastry that has been made in many households for hundreds of years. One thing I love about any traditional recipe is that there is no fancy preparation or difficult skills required. Your email address will not be published. I am Gordana & welcome to my blog! The filo pastry for this recipe is stuffed with eggs, cheese, silverbeet and sweet potatoes. Gibanica is known throughout the Balkans, and here we present a Serbian version. Filo pastry is very delicate. Once the Gibanica is done, turn the oven off. Then with a ladle add one scoop of the filling. In fact, I will always choose a pastry with cheese over anything sweet or with meat. Instructions In a large bowl, crumble the tofu quite fine using your hands. You can find other versions of this pastry in other countries such as Croatia, Bosnia, Slovenia, Hungary and even as far as Greece and Turkey. In Serbia this is commonly served with a glass of yogurt. It is easily and quickly made and therefore perfect when some guests show up at your place unexpected. Let me know how this recipe turned out for you! It’s still my favorite thing about this dish and I intentionally like to leave bigger pieces of feta in my Gibanica. Add three more layers of crunched pastry on top and then another ladle full of the filling. This prevents too much water from falling back onto the Gibanica as steam is released. P.P.S The gibanica success got us so randy that the next day we spun out pita od jabuka or rolled kore with apples and cinnamon. https://whereismyspoon.co/gibanica-serbian-cheese-pie-serbian-food However, this dish can be found all over the Ex-Yu countries and prepared in many different ways. Add 3 eggs at a time, beating well after each addition. Jul 2, 2019 - Explore Liliana Sekulovski's board "Gibanica" on Pinterest. Any phyllo dough will work, but try not to use sheets that are too thick. One time I was making cheese filled Serbian gibanica I had some ricotta over and I wandered how it would taste in gibanica. Add cottage... Heat oven to 350 F. Fold two sheets of filo dough in half and place in a lightly buttered 13x9-inch pan. Save my name, email, and website in this browser for the next time I comment. Gently unroll the stack of pastry from the packet. Unroll the phyllo dough sheets. This will take around 1-2 minutes. The Gibanica is best served warm and with a glass of yoghurt. Add cheese and fold thoroughly. Make sure to follow my Instagram page so you don’t miss a recipe or post! Welcome & Dobro Dosli! Notify me of follow-up comments by email. In the pie / baking dish place three sheets of pastry – one at a time and place them flat. There is nothing better than having a recipe which can be thrown together quickly and enjoyed by everyone. 2 pounds large-curd creamed cottage cheese. Favorite thing about this dish can be made any time or for any occasion into smaller pieces it also... And … the recipe itself also has cool features that the others lacked chance to rest a! Put together and can be found all over the Ex-Yu countries and prepared in many ways! Great breakfast for the next time I comment, we ’ ll know how much I feta... With aluminum foil and re-cover with the result two parts to this recipe could a! The recipe itself also has cool features that the others lacked croatian recipes, recipes. 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