Gibanitsa: recipe with description, ingredients, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It's time to touch the Balkan national cuisine, namely, consider a dessert popular in Serbia. The dish is hearty, so you can feed the family with a cup of tea. The recipe for gibanitsa is not as complicated as it might seem at first. We will get juicy and very tender pastries. There are many options, and after reading everything, you can choose the right one. The main thing is that you can serve it directly from the oven or cold.

Features

The original composition contains products that are almost impossible to get from us. For example, kaymak or, as it is called in another way, draft cheese. This is fermented milk yogurt, which is made by fermenting the foam from baked sheep's or cow's milk. In Europe, it is replaced with masscarpone (made from rich cream) or the famous cheese from Greece - feta. Our hostesses have come out of the situation and replace with sour cream.

Tenderness comes from soaked phyllo puff pastry, which you can buy or make yourself. Depending on thefillings, pastries as a result are either sweet or s alty. People also adapted to add meat and potatoes, which does not apply to the national gibanitsa recipes at all.

Laying out in a baking dish is different even at home. So check all the ways to choose more convenient.

Basis

Now you can easily buy filo dough in any supermarket. It is very different from the usual thickness. Let's try to cook it ourselves.

Ingredients:

• boiled cooled water - 1 glass;
• yolks - 3 pcs;
• odorless vegetable oil - 2 tbsp. l.;
• table vinegar - 1 tsp;
• s alt;
• high grade flour - 3 cups.

We are starting to prepare the basis for the gibanitsa, the recipes of which are given below.

With a whisk in a cup, combine egg yolks, vinegar, s alt and water. Add vegetable oil here. In small batches, add the flour that was sifted in advance, and knead first with a spoon, and then with your hands.

In Serbia it is customary to beat it at least 40 times on the table. It is believed that this helps the dough to become elastic and resilient. Wrap in cling film and let rest for an hour.

The finished dough must be divided into 12 equal parts, each of which is thinly rolled out (preferably on a thick tablecloth).

Then, putting both hands under the edges, stretch it into a transparent sheet. Lay out on parchment of a suitable size. Repeat the steps with the rest of the pieces, each time shiftingpaper.

If you prepare the base in advance, you can roll the dough into a roll, put it in a bag and put it in the freezer.

Gibanica with cottage cheese

A fairly simple recipe for gibanica with cottage cheese.

Ingredients available to all:

• phyllo dough;
• eggs - 4 pcs.;
• fresh cottage cheese - 600 g;
• fat sour cream - 3 tbsp. l.;
• cheese - 50 g;
• butter (melted) – 150g

Defrost the dough naturally.

Starting with the filling. First of all, we knead the curd mass with eggs and s alt with a fork. Add grated cheese and a few tablespoons of melted butter.

Lubricate the mold in which we will bake the cake. Lay out the first sheet and apply oil with a brush.

Cover with the second sheet. Now a thin layer of filling. We repeat the steps, applying butter on every third sheet. Dip the last piece of dough completely into the oil and cover the entire pie. We heat the oven to 180 degrees and put our dessert there to bake for 45 minutes.

There is a little subtlety. Often the top of the pie starts to get very browned. In this case, cover it with a piece of foil, which will save the product from drying out. Do not immediately pull the form out of the oven, let it stand for a while. You can cut into pieces both cold and hot.

With nuts and cottage cheese

To addsatiety, nuts can be included in the filling of the previous version of gibanitsa with cottage cheese. And the recipe will be completely different.

Ingredients:

• 500 g filo dough;
• 500g fresh cottage cheese;
• 150g ground nuts;
• 4 tbsp. l. sour cream;
• 50 ml carbonated mineral water;
• 200g butter.

The cooking method itself is no different from the previous one. Add new ingredients to the filling, mix and assemble the cake in the prepared form.

Bake in a hot oven until golden brown. Don't be alarmed if the cake settles a bit as it cools. It's okay.

With yogurt

Unusual serving of the dish will delight connoisseurs of this dish.

Required set of products for the gibanitsa recipe:

• cottage cheese - 0.5 kg;
• yogurt - 1 cup;
• s alt - 1 tsp;
• eggs - 4 pcs.;
• warm water - 1 cup;
• baking powder - 1 tsp;
• sunflower oil - 100 ml;
• Filo puff pastry.

Dissolve baking powder in water. Add eggs, yogurt, s alt and oil. With a whisk or fork, mix everything thoroughly until smooth.

Spread a piece of dough and apply a thin layer of mashed cottage cheese. Top with another layer of dough and filling. Repeat until the base runs out. Roll up and cut into 10 pieces.

We lay them out so that the filling can be seen on a sheet with high sides, which is covered with parchment. Pour each with whipped mass. Put in the oven for 40 minutes at 200 degrees.

Scheese

Next recipe with photo of gibanica. Here the layout in the form will be slightly different.

Take:

• Filo dough - 10 layers;
• mineral water - ¼ cup;
• feta cheese - 300 g;
• butter - 70 g;
• fat sour cream - 250 g;
• chicken eggs - 5 pcs

The bottom and sides of the form are carefully greased with butter, which was melted in advance. Cover with dough, leaving a little around the edges.

We combine eggs, mineral sparkling water, grated cheese, sour cream in a deep cup. We tear 9 sheets into large pieces, dip each of them in turn into the filling, crumple a little and, without letting it drain, lay out layer by layer, not necessarily evenly.

Bend the edges inward and completely pour the rest out of the cup. We bake at 200 degrees. 45 minutes will be enough.

With the addition of greenery

Required:

• 8 sheets of filo puff pastry;
• 4 large eggs;
• glass of milk;
• 250g fresh sour cream;
• greens (you can take dill, parsley or other);
• 250 g each of suluguni and feta;
• spice to taste.

The Serbian Gibanica recipe is quite simple. Therefore, the oven can be set to heat up to 180 degrees immediately.

Stir the grated suluguni, mashed feta with sour cream, milk and eggs in a deep bowl with a whisk. Add washed chopped herbs. Pour pepper and table s alt.

FirstWe cover the greased bottom of a large frying pan with a sheet, and tear the rest. Each of them, dipping into the cheese mixture, crumple and tightly fold into a mold. Pour the leftovers on top and send to the oven.

The appearance of a golden crust indicates readiness.

Prekmurskaya Gibanitsa

Children will love this sweet, multi-ingredient pastry.

Take:

• 6 sheets of filo dough;
• 100 g melted butter.

Cottage cheese layer:

• 100 g sour cream;
• 2 tbsp. l. light washed raisins;
• 500 g curd mass;
• egg;
• 150g granulated sugar;
• vanillin on the tip of a knife.

Walnut layer:

• ¼ tsp cinnamon;
• ground nuts (preferably walnuts);
• 100 g sugar.

Poppy layer:

• ½ cup hot milk;
• 1 tsp butter;
• ½ cup granulated sugar;
• 200g poppy.

Sour filling:

• 2 apples;
• drop of cinnamon;
• 1 tbsp l. lemon juice;
• zest of half a lemon.

The recipe for Prekmur gibanica came to us not so long ago from Slovenia, but it is gaining popularity among lovers of sweets.

Step by step instructions:

1. In different cups, mix all the ingredients of the 4 toppings. For the latter, you need to peel and seed apples, and then add the rest of the products.
2. Assembling a big pieon a greased rectangular baking sheet.
3. Spread the first sheet of dough, brush with melted butter. Cover next.
4. Starting to lay out the toppings, not forgetting to lubricate. The first will be the poppy layer. Layer of dough.
5. Curd mass. Test sheet.
6. Nut filling. Base again.
7. Grated apples with last leaf.
8. The top is generously covered with sour cream.

This baking will take at least an hour.

Simplified version in Russian

Our craftswomen figured out how to replace the dough.

We need:

• lavash – 2 pcs;
• sour cream - 200 g;
• frozen spinach - 400 g;
• cottage cheese - 200 g;
• butter - 150g

Regardless of the fact that raw puff pastry was originally used in the Serbian gibanica recipe, the pastry photo shows that the dish does not differ much from the original. But the time for preparing the base is reduced.

As in all options, first stir the filling of cottage cheese, spinach and sour cream. Gradually pour melted butter into it so that the mass is neither thick nor liquid.

Lubricate the pan and lay out one sheet of pita bread so that the edges hang slightly on the sides of the form. Another sheet, as before, is torn. Chaotically, mixed with the filling, put everything inside, close the edges.

Place a few pieces of butter on the surface and place in the oven. Remove after 40 minutes and let cool slightly.

Meet guests at homebaking and surprise with a variety of recipes. It's nice to while away the evenings with a cup of tea with dessert and in good company.