Crowded mess.
Guzvana gibanica, ingredients:
- 1 package of pie crust
- 3 eggs
- 200 ml milk
- 200 ml of yogurt
- 100 ml of oil
- 200 ml of sour water
- 100 g of sour cream
- 250 g of cheese
- 1 teaspoon of baking powder
- salt to taste
Guzvana gibanica, preparation:
File:
- Beat eggs, add milk, yogurt, oil, sour water and sour cream. Mix everything. Salt to taste, add baking powder. Add about 150 g of cheese in larger pieces. Gently mix the filling with a spoon.
Sorting:
- Oil the tray. Arrange the four crusts on the bottom of the tray, and leave the ends of the crust aside for the final part of the gibanica. Spread with 4-5 tablespoons of filling.
- Separate one peel at a time. Dip each crust in the filling, crumple it up and arrange it. In this order: crumple the crusts, dip it in the filling and arrange it in the tray while there is room. Sprinkle with the rest of the cheese. Place one crust on top of the crumpled crusts (the tray was bigger for me, so I put two crusts), sprinkle with 4-5 tablespoons of filling.
- Repeat the process over the crust, arranging the crumpled and dipped crusts in the filling.
- Sprinkle the rest of the cheese.
- Fold the crust with the crusts left on the side and cover with the rest of the filling. Prick the gibanica lightly with a fork.
- Bake at 200 C for about 40 minutes.
Gibanica is crispy on top and soft and delicious on the inside! Serve it warm, with yogurt or sour milk!
Preparation time: 60 minutes
Number of persons: 6
Danijela Žikić
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