THE BEST WOMEN OF SERBIA - SNEŽANA KNEŽEVIĆ. Snežana Knežević's recipe was chosen as the best gibanica in Serbia, and it was officially announced on the RTS Šarenica show on February 25.02.2024, XNUMX.
More than 2023 recipes participated in the tenth, jubilee competition for the best traditional recipe in 40, for the best gibanica of Serbia.
The best 5 recipes for gibanica made it to the finals:
- Snezana Knežević, https://recepti-kuvar.rs/konkurs-najbolja-gibanica-srbije-snezana-knezevic/
- Vesna Pavlovic, https://recepti-kuvar.rs/konkurs-najbolja-gibanica-srbije-vesna-pavlovic/
- Verica Poznanović, https://recepti-kuvar.rs/konkurs-najbolja-gibanica-srbije-verica-poznanovic/
- Milica Zivkovic, https://recepti-kuvar.rs/konkurs-najbolja-gibanica-srbije-milica-zivkovic/
- Snezana Vunjerović, https://recepti-kuvar.rs/konkurs-najbolja-gibanica-srbije-snezana-vunjerovic/
The jury consisted of: Dr. Biljana Đorđević, president, Jelena Rupnik, member, Danijela Paracki, member and Dragana Ilić, member.
THE BEST GIBANICA OF SERBIA, RECIPE - SNEŽANA KNEŽEVIĆ
I like the gibanica prepared in all possible ways, because I experiment a lot. This one is with zucchini.
I liked it and I hope you will too. So take advantage of zucchini season and make this pie that can be eaten hot or cold. It can be a complete meal with a salad of your choice or breakfast with yogurt.
Preparation with baking: about 90 minutes
For 12-16 pieces
Gibanica, ingredients:
- 500 g pie crust (16 sheets)
For the filling:
- 500 g of roasted zucchini
- 500 g of cottage cheese
- 3 dl sour cream 20% fat
- 7 pieces of eggs
- 0,5 dl of olive oil
- fine sea salt to taste
- 1 pastry bag
- 2 tablespoons of dry or fresh chives
For topping:
- 2 dl of milk
- 2 pieces of eggs
- 0,5 dl of olive oil
Gibanica, preparation:
- First, cut the zucchini into rings, sprinkle with salt and a spoonful of olive oil, mix and transfer to a tray covered with baking paper.
- Place in a heated oven at 200 degrees Celsius for about 15 minutes to bake and soften. Mash the zucchini with a fork.
- Break the eggs into a large bowl, beat them with a fork, add the zucchini and all the other ingredients listed for the filling. Mix well.
- Separate the crusts in two, because you need 8 rolls that are placed in a 35×20 mold, lined with baking paper and oiled, in two rows.
- Spread filling on every other crust and roll up. Place 4 rolls in the first row. Spread the filling on them. Roll up the next 4 rolls in the same way and place them over the first row.
- If you have any filling left, I didn't, spread the dough on top. I had to make an additional dressing from milk, eggs and oil and I poured this on top.
- Put the dough in the oven heated to 180 degrees C to bake for about 50 minutes. Check, maybe your oven bakes differently so you won't need more than 40 minutes.
- Take the baked gibanica out of the oven, cover it with a kitchen towel and leave it to cool.
- Cut into desired size pieces and serve warm, although it is just as good when chilled.
- Have fun and enjoy!
Snezana Knežević
CONGRATULATIONS!
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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