Cucumis - Free online translation service
. .


Serbian GIBANICA

Culinary

Results 1 - 6 of about 6
1
Author
Message

6 July 2009 23:04  

maki_sindja
Number of messages: 1206
Taste this specialty of the Serbian cuisine!!!

Gibanica

Traditional gibanica (cheese and egg pie made with phyllo pastry) is almost a synonym for the Serbian cuisine. Skilled cooks take pride in their puffy, golden-brown gibanica, but even the beginners can easily make it. This recipe contains advice for foreigners who cannot easily find original ingredients in their countries.

Ingredients:

500 g phyllo pastry 35 x 35 cm (14'' x 14'')

Stuffing:

400-500 g white cheese (or a mix of feta and cottage cheese with 25-45% fat)
1 cup oil
1 tbs carbonated mineral water
4 eggs

Preparation:

Preheat the oven to 200-220 oC (400 oF). First make the stuffing: smash the cheese with a fork; add the eggs and steer; add the oil and mineral water and beat thoroughly.
Grease a round baking dish with butter, pour some cold water over and leave for a little time (oil and water will make a protective film and prevent the sticking of the pastry to the baking dish). Shed the water.
A cup of oil is there to make gibanica well cooked on all sides. Don't be afraid! Excess oil will be drained before serving. Thus gibanica will not be too greasy and heavy.
Mineral water gives moisture and helps the rising. You can use milk instead, but then you have to add some baking powder into the stuffing.
Old-school chefs insist on adding kajmak into the stuffing, but it can be substituted by sour cream.
Leave two sheets of phyllo pastry aside. Place another two sheets on the bottom of the dish letting the rest hang over the edges. Loosely crumple each of the remaining sheets, dunk it into the stuffing and place at random. Repeat until the baking dish is full. Cover gibanica with the two sheets you've left aside and bake until the knife inserted in the centre comes out clean (about 1 hour).
When it is almost cooked (lightly browned), take it out from the oven and drain the excess oil (as much as possible). Sprinkle with cold water and return to the turned-off oven for 15 minutes.
Serve warm, accompanied by cold yogurt or sour milk.

Gibanica

Gibanica

Gibanica

Taken from www.ub2009.org
 

26 November 2009 19:54  

gbernsdorff
Number of messages: 240
Hallo maki_sindja,
An interesting recipe, which I would like to try out. However: you are mentioning kajmak (to be substituted by sour cream), but it isn't listed with the ingredients. Is this in addition to the cheese, and if so, how much of it would you use? I suppose that by oil you mean olive oil, not any of the other sorts that we Northern European eccentrics use. The pics look very appetizing.
Regards,
Guido
 

30 November 2009 09:21  

maki_sindja
Number of messages: 1206
Hi Guido
I took this from www.ub2009.org. I never tried to put kajmak nor sour cream (both are in addition to the white cheese) so I'm not sure about the added amount... Maybe you could try with 200-250 grams of it.
About the oil, Serbian people are not used to use olive oil so much. We usually use sunflower seed oil.
Good luck with preparing gibanica and let me now how you liked it!
 

20 October 2018 14:39  

qavykiq
Number of messages: 1
Serbian cuisine was going to start the new sale that was all on the traditional gibanica this was good to know this. It has the information that was about the custom writing papers skilled this was got to know the verification on this that was got on it.
 

17 May 2019 17:32  

tonnyken
Number of messages: 0
Message deleted
 

20 October 2019 20:20  

Ninced88
Number of messages: 0
Message deleted
 
1