Gibanica recipe is the name for a layered crust pie, with a filling of white cow's cheese and eggs.
The difference compared to ordinary pies is that slightly thicker crusts are used for gibanica. There are versions with meat and potatoes. When the crusts are placed irregularly (with crumpling), gibanica is then also called pita crumpler. This recipe for gibanica is popular in all Balkan countries.
Gibanica recipe - Recipes and Cookbook online
Gibanica recipe is the name for a layered crust pie, with a filling of white cow's cheese and eggs.
Gibanica, ingredients:
- 500 g of bark for gibanica
- landing
Filling:
- 150 g cow's cheese (fatty)
- 150 g cream (young)
- 50 g of oil
- 500 ml milk (approx.)
- 4 pieces of eggs
Gibanica, preparation:
- In a mixing bowl, combine the cheese and cream. Add milk and mix well. Separate the egg yolks from the egg whites, and in separate bowls, beat the egg yolks and beat the egg whites into a stiff foam. Mix the beaten egg yolks into the mass. At the end, add egg white foam, with very gentle mixing.
- Lubricate the baking sheet for gibanica with oil. Heat the oil in a separate vessel.
- Soak the first crust in milk and put it in a baking tray. When you have filled the row of crusts, first cover them with a little heated oil, then cover them with a few spoonfuls of the prepared filling mass. Repeat this until you have crusts and filling. Cover the last crust with the rest of the filling. Bake at a moderate temperature for about 60 minutes.
- Spray the finished gibanica with a little water, cover with a clean napkin and let it rest for a while. Serve gibanica warm.
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