SERBIA'S BEST WINTER COMPETITION.
Gibanica, ingredients:
For the dough:
- 8 g dry baker's yeast,
- 200 ml of water,
- 100 ml of oil,
- 1 teaspoon of salt,
- 1 teaspoon of sugar,
- 400 g of flour.
To coat:
- if necessary, homemade lard.
For the filling:
- 200 g of small cheese,
- 3 spoons of sour milk,
- 3 eggs.
Gibanica, preparation:
For the dough:
- Add dry baker's yeast, sugar, 1 tablespoon of flour to lukewarm water, mix and let stand for 5 minutes.
- Then add a little flour, oil, salt, mix, and gradually add flour to knead the dough.
- Place the dough on a floured work surface and divide it into 16 parts, forming noodles.
- Mix homemade lard at room temperature with a fork.
- Use a rolling pin to roll out each noodle thinly (to the size of a small plate).
- Coat one separated noodle with fat and fold it over the other and set it aside.
- Do the same with the remaining noodles (making 8 crusts).
- Leave to stand for 10 minutes.
For the filling:
- Put the cheese in a suitable container, add sour milk, eggs and mix.
- Use a rolling pin to roll out the crusts to the size of the pan.
- Line the bottom of the pan with baking paper.
- Place the crust, coat it with fat and spread the cheese filling.
- Arrange the crusts alternately in this way, coating and stuffing.
- Finish with a crust.
- Leave to stand for 10 minutes.
- Coat with fat and bake in a well-heated oven at 180 degrees for 40 minutes.
- Remove the finished gibanica from the oven and let it cool, then take it out of the pan and serve it hot with yogurt.
COMMENT: It may seem like there is a lot of work to do with the preparation, thinning the crust, but it all goes quickly. At least that's how it is for me, since I'm someone who likes to knead the dough for various pastries. Gibanica is very tasty. You will admit - nothing better than homemade crusts. Pleasant!
Preparation time: 100 minutes
Number of servings: 6
Degree of difficulty of preparation: easy to prepare
Greasy food
Vesna Pavlovic
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