Traditional gibanica (gužvara).
Traditional gibanica, ingredients:
- 1 package (1/2 kg) of gibanica bark
- 1/2 kg of cheese
- 3-4 eggs
- 1 teaspoon of salt
- 2 dl oil
- 2 dl sour water (mineral sparkling water)
- 2 dl of milk
Traditional gibanica, preparation:
- Beat the eggs with a whisk or a fork, and also with a mixer, add salt, sour water (mineral sparkling water), milk and oil.
- Add cheese with a fork - mashed cheese, which you tried previously. If necessary and according to your taste, if it is not salty enough, add salt.
- Gently mix the cheese into the filling so that pieces and lumps of cheese remain in the filling. If the mixture is thick (which depends on the size of the eggs and the dryness of the cheese), add a little milk and sour water.
- Separate the two crusts from the sides (you will need to cover the crease later), and place two to three crusts on the bottom of the pan, one on top of the other, as a base for the crinkle. Crumple the remaining crusts one by one and dip them into the filling.
- Arrange the crumpled and soaked crusts in a pan. Repeat the whole process as long as there is a crust.
- When all the crusts are used up and lined up, pour the excess filling, if any, over the crumpled crusts.
- Cover the gujvara with cheese from above (with the two skins that you put aside) and put it in a preheated oven at 180 °C to bake. Bake the gibanica until golden brown, about 25-30 minutes (which depends on the strength of your oven).
- When the gibanica is baked, leave it in the oven for a few minutes, then take it out of the oven and spray it with water while still hot. Cover the dough with cheese with a clean kitchen towel and leave it for a few more minutes to soften.
- Cut the gujvara with cheese, while still warm, into larger or smaller cubes and arrange on a serving tray.
- Serve Gujvara with cheese for breakfast and dinner with yogurt or sour milk.
Nada Georgijev-Gačić
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