Gibanica, and even more spicy - spicy gibanica. The shape is less important - you can "package" it however you want and like. If you ask me, I almost always go for the roll shape. And don't forget that shape gives flavor to food.
Gibanica - rolls have a special taste. The piquant gibanica was created by adding spices to the cheese and egg filling - oregano, pepper and chili. Adjust the amount of spices to taste. It goes without saying that your spicy gibanica can contain some of your favorite spices.
And which shape do you choose? I would love to hear.
Gibanica is traditionally prepared with layered (crumpled) crusts. The crusts can also be "wrinkled" when making rolls.
Everyone has their own recipe for gibanica - the amount of ingredients varies from housewife to housewife, and each of them has a reason for preparing it that way.
Here, gibanica is prepared like this - for one egg, 100 g of cheese, a little oil and a little sour water (milk, yogurt...).
The taste of gibanica, whether it is spicy or plain, depends on the cheese, but also on the rind. You can buy or make gibanica peels. Most often, I choose store-bought peels and the thinnest ones.
Spicy gibanica, ingredients:
- 500 g of thin crusts
- 500 g of harder cheese
- 5 eggs
- 1 dl of carbonated water
- 1 dl oil
- 1 teaspoon of oregano
- 1 teaspoon of crushed chili
- 1/2 teaspoon ground black pepper
- salt to taste
Spicy gibanica, preparation:
- Beat eggs with spices, add crumbled cheese, then carbonated water and oil.
- If you decide to make rolls, join two or three crusts at a time.
- Place the first crust, spread it with 3-4 tablespoons of filling, place the second crust and spread it again.
- Twist the roll and cut it into 4-5 parts.
- Arrange the gibanica in a greased baking sheet or a baking sheet lined with baking paper.
- Repeat the process until you have used all the skins.
- Leave 2 tablespoons of filling for coating
- When you arrange all the rolls in a tray, spread them with the filling, which you will dilute with two spoons of water or milk.
- Gibanica can be sprinkled with seeds of your choice.
- Bake it in a heated oven at 200 degrees until it is nicely browned (about 25 minutes).
Spicy gibanica with thin or thick skins - it's up to you to choose.
Spicy gibanica with with ajvar - why not?! You can add a tablespoon or two of ajvar, temper tantrums or pinjura...
Christina Gaspar
Kristina Gašpar, blog Domačica za vas >>>
Read the interview with Kristina Gašpar, here >>>
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
Read more:
The best recipes on the Android app for your mobile phone or tablet!
The Recipes and Kuvar online portal is ranked among the TOP 50 websites in Serbia!
If you are interested in all of ours recipes, click the link: RECIPES. Collections of the best recipes of our associates can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
