It's time to touch the Balkan national cuisine, namely, consider the dessert popular in Serbia. The dish is hearty, so you can feed your 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 to serve it directly from the oven or in the cold.
Features
In the original composition there are products that are almost impossible to get from us. For example, kaymak or, as it is called by another, exhaust cheese. This is sour-milk yogurt, which is made by fermenting foam from baked sheep or cow milk. In Europe, it is replaced by mascarpone (from fat cream) or the famous cheese from Greece - feta. Our mistresses got out of the situation and are replaced with sour cream.
The cake is filled with filo soaked puff pastry, which you can buy or cook yourself. Depending on the filling, baking as a result is either sweet or brackish. Even people adapted to add meat and potatoes, which does not apply to the national recipes of gibanitsa.
The layout in the baking dish is even different at home. Therefore, look through all the methods to choose a more convenient one.
The 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 yourself.
Structure:
- boiled cooled water - 1 cup;
- yolks - 3 pcs.;
- odorless vegetable oil - 2 tbsp. l .;
- table vinegar - 1 tsp;
- salt;
- premium flour - 3 cups.
We begin to prepare the basis for the Gibanitsa, the recipes of which are given below.
With a whisk in a cup we connect egg yolks, vinegar, salt and water. Pour in 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 him at least 40 times on the table. It is believed that this helps the test 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, with both hands under the edges, stretch into a transparent sheet. We spread it on parchment of a suitable size. Repeat the steps with the rest of the pieces, each time shifting the paper.
If you are preparing the base in advance, then you can roll the dough roll, put in a bag and put in the freezer.
Gibanitsa with cottage cheese
A fairly simple recipe for gibbana with cottage cheese.
The ingredients are available to everyone:
- filo dough;
- eggs - 4 pcs.;
- fresh cottage cheese - 600 g;
- fat sour cream - 3 tbsp. l .;
- feta cheese - 50 g;
- butter (melted) - 150 g.
Defrost the dough in a natural way.
We start with the filling. First of all, with a fork, we knead the curd mass with eggs, salt. Add grated feta cheese and a few tablespoons of melted butter.
Lubricate the form in which we will bake the cake. We lay out the first sheet and apply oil with a brush.
We cover with the second sheet. Now a thin layer of filling. Repeat the steps by applying butter on every third sheet. The last piece of dough is completely dipped in butter and cover the whole pie. Preheat the oven to 180 degrees and set our dessert to bake there for 45 minutes.
There is a slight subtlety. Often the top of the pie begins to fry heavily. In this case, cover it with a piece of foil, which will save the product from drying out. Do not immediately remove the form from the stove, let stand a little. It can be cut into pieces both cold and hot.
With nuts and cottage cheese
To add satiety, you can include nuts in the filling of the previous version of the gibanitsa with cottage cheese. And the recipe will be completely different.
Ingredients:
- 500 g filo dough;
- 500 g of fresh cottage cheese;
- 150 g ground nuts;
- 4 tbsp. l sour cream;
- 50 ml of sparkling mineral water;
- 200 g of butter.
The cooking method itself does not differ from the previous one. Add new products to the filling, mix and collect the cake in prepared form.
Bake in a hot oven until golden brown. Do not be alarmed if the cake settles a bit during cooling. This is normal.
With yogurt
The unusual presentation of the dish will delight connoisseurs of this dish.
Required Gibanica recipe:
- cottage cheese - 0.5 kg;
- yogurt - 1 cup;
- salt - 1 tsp;
- eggs - 4 pcs.;
- warm water - 1 cup;
- baking powder - 1 tsp;
- sunflower oil - 100 ml;
- puff pastry filo.
Dissolve baking powder in water. Add eggs, yogurt, salt and oil. With a whisk or fork, mix everything thoroughly until smooth.
We lay out a piece of dough and apply a thin layer of mashed cottage cheese. On top is another layer of dough and toppings. Repeat until the base runs out. We turn in the form of a roll and cut into 10 parts.
We spread them, so that the filling can be seen, on a sheet with high sides, which is covered with parchment. Water each with whipped mass. We put in the oven for 40 minutes at 200 degrees.
With cheese
The following recipe with a photo of Gibanitsa. Here the layout in the form will be slightly different.
We 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.
We carefully lubricate the bottom and sides of the mold with butter, which has been melted in advance. Cover with dough, leaving a little along the edges.
We combine in a deep cup eggs, sparkling mineral water, grated cheese, sour cream. We tear 9 sheets into large pieces, each of them is dipped in turn into the filling, crumple a little and, not letting it flow, lay out layer by layer, not necessarily evenly.
We bend into the edges and completely pour out the rest from the cup. Bake at 200 degrees. 45 minutes will be enough.
With greens
Required:
- 8 sheets of filo puff pastry;
- 4 large eggs;
- a glass of milk;
- 250 g of fresh sour cream;
- greens (you can take dill, parsley or another);
- 250 g of suluguni and feta;
- spices to taste.
The recipe for the Serbian Gibanitsa is quite simple. Therefore, the oven can be set to warm up to 180 degrees immediately.
With a whisk, stir in a deep bowl grated suluguni, mashed with a fork feta with sour cream, milk and eggs. Add washed chopped greens. Pour pepper and salt.
We cover the greased bottom of a large pan with the first sheet, and tear the rest. Each of them, dipping into the cheese mixture, crumple and firmly fold into shape. Pour the rest on top and send to the stove.
The appearance of a golden crust indicates readiness.
Prekmursky Gibanica
This sweet pastry with many ingredients will especially appeal to children.
Take:
- 6 sheets of filo dough;
- 100 g of melted butter.
Curd layer:
- 100 g of sour cream;
- 2 tbsp. l light washed raisins;
- 500 g of curd;
- egg;
- 150 g of granulated sugar;
- vanillin on the tip of a knife.
Nut layer:
- ¼ tsp cinnamon
- ground nuts (preferably walnuts);
- 100 g of sugar.
Layer with poppy seeds:
- ½ cup of hot milk;
- 1 tsp butter;
- ½ cup granulated sugar;
- 200 g of poppy seeds.
Sour filling:
- 2 apples
- a drop of cinnamon;
- 1 tbsp. l lemon juice;
- zest of half a lemon.
From Slovenia, the recipe for the Prekmur Gibanica came to us not so long ago, but is gaining popularity among sweets lovers.
Step-by-step instruction:
- In different cups, mix all the components of 4 fillings. For the latter, it is necessary to peel the apples from the peel and seeds, and then add the remaining products.
- We collect a large pie on a greased rectangular baking sheet.
- We lay out the first sheet of dough, grease with oil, previously melted. We cover the following.
- We begin to spread the fillings, not forgetting to lubricate. The first will be the poppy layer. A layer of dough.
- Curd. Sheet of dough.
- Nut filling. Again the basis.
- Grated apples with the last leaf.
- Top 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 have to:
- pita - 2 pcs.;
- sour cream - 200 g;
- frozen spinach - 400 g;
- cottage cheese - 200 g;
- butter - 150 g.
Regardless of the fact that raw puff pastry was originally used in the recipe for the Serbian Gibanitsa, a photo with pastries shows that the dish is not very different from the original. But the time for preparing the base is reduced.
As in all cases, the first stir the filling of cottage cheese, spinach and sour cream. Pour in melted butter a little there, so that the mass turns out not thick and not liquid.
Lubricate the pan and lay out one sheet of pita bread so that the edges hang slightly on the sides of the form. Tear another sheet, as before. Randomly, mixed with the filling, we lay everything inside, close the edges.
On the surface, put a few pieces of butter and put in the oven. After 40 minutes, remove and let cool slightly.
Meet guests with homemade cakes and surprise you with a variety of recipes. It is pleasant to spend evenings with a cup of tea with dessert and in good company.