Gibanica I

Gibanica I Recipe: A Delicious Serbian Traditional Dish

Region / culture: Serbia | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

Gibanica is a traditional Serbian dish that is often enjoyed as a breakfast or snack. This delicious pastry is made with layers of filo dough and a mixture of cottage cheese, eggs, and milk. The end result is a rich and flavorful dish that is sure to satisfy your taste buds.

History

Gibanica has been a staple in Serbian cuisine for centuries. It is believed to have originated in the Balkans and has since become a popular dish in many Eastern European countries. The name "gibanica" comes from the Serbian word "gibati," which means to fold or sway, referring to the layers of filo dough in the dish.

Ingredients

1 packet of filo dough
500 g of low-fat cottage cheese
500 g of full-fat cottage cheese
5 eggs
1 tsp of salt
0.5 cup of oil (sunflower or other light-tasting oil)
1 cup of milk
0.5 cup of buttermilk
20 g of butter
1 tbsp of milk

How to prepare

Preheat the oven to 250°F (121°C).
In a large mixing bowl, combine two types of cottage cheese.
Add the eggs one at a time, beating after each addition.
Add the salt, oil, milk, and buttermilk, and beat until well combined.
Place one layer of pastry in the bottom of a deep pan.
Dip almost all of the remaining pieces of pastry into the batter and then place them at random in the pan.
Reserve about three undipped pieces for the top, as well as several tablespoons of batter.
Cover the top of the mixture with the remaining pastry layers.
Cut up the butter into small pieces and place them on top of the pastry.
Spoon the remaining batter and the additional tablespoon of milk over the top.
Cook for about 40 minutes, until nicely browned on top.
Invert the dish onto a plate.
Serve the dish warm.
This dish is often accompanied by a glass of buttermilk or beer.

Variations

Add cooked spinach or mushrooms to the cheese mixture for a twist on the traditional recipe.
Use different types of cheese, such as feta or mozzarella, for a unique flavor.

Cooking Tips & Tricks

Make sure to beat the eggs well before adding them to the cheese mixture to ensure a smooth and creamy texture.

- Be sure to dip the filo dough into the batter before layering it in the pan to ensure that each layer is evenly coated.

- Don't skimp on the butter on top of the pastry - it adds a rich and buttery flavor to the dish.

Serving Suggestions

Gibanica is best served warm with a glass of buttermilk or beer.

Cooking Techniques

Layering the filo dough and cheese mixture in the pan is the key technique in making Gibanica.

Ingredient Substitutions

You can use store-bought filo dough instead of making your own.

- You can use ricotta cheese instead of cottage cheese.

Make Ahead Tips

Gibanica can be made ahead of time and reheated in the oven before serving.

Presentation Ideas

Serve Gibanica on a platter with a sprinkle of fresh herbs on top for a beautiful presentation.

Pairing Recommendations

Gibanica pairs well with a fresh salad or pickled vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Gibanica contains approximately 300 calories.

Carbohydrates

Each serving of Gibanica contains approximately 25 grams of carbohydrates.

Fats

Each serving of Gibanica contains approximately 15 grams of fats.

Proteins

Each serving of Gibanica contains approximately 10 grams of proteins.

Vitamins and minerals

Gibanica is a good source of calcium, vitamin A, and vitamin D.

Alergens

Gibanica contains dairy (cheese, milk, buttermilk, butter) and eggs.

Summary

Gibanica is a rich and flavorful dish that is high in fats and proteins. It is a good source of calcium and vitamins A and D.

Summary

Gibanica is a delicious and traditional Serbian dish made with layers of filo dough and a cheese mixture. It is a rich and flavorful dish that is sure to impress your family and friends. Enjoy it warm with a glass of buttermilk or beer for a truly authentic experience.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Gibanica. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. We lived in a small village in the countryside, where recipes were passed down from generation to generation, each one holding a special place in our hearts.

One day, my mother invited an old friend over for tea. As they sat chatting in the kitchen, I couldn't help but overhear snippets of their conversation. They were discussing a traditional Serbian dish called Gibanica, a delicious layered pastry filled with cheese and eggs. My ears perked up at the mention of this new and exciting recipe.

I watched intently as my mother and her friend began to prepare the dish. They worked with such grace and skill, each step of the process executed with precision and care. As they rolled out the dough, sprinkled on the cheese, and folded the layers together, I knew that I had to learn how to make Gibanica for myself.

After my mother's friend left, I begged her to teach me the recipe. She smiled and agreed, happy to pass on the knowledge to the next generation. We spent the rest of the afternoon in the kitchen, my mother patiently guiding me through each step of the process. And when the Gibanica finally emerged from the oven, golden brown and fragrant, I knew that I had found a new favorite dish.

Over the years, I honed my skills and perfected the recipe for Gibanica. I added my own twist to it, experimenting with different types of cheese and herbs to create a dish that was uniquely my own. And as I shared it with friends and family, I saw the joy and delight on their faces as they took their first bite.

I learned that Gibanica was more than just a recipe – it was a connection to my heritage, a link to my ancestors who had passed down this delicious dish through the ages. It was a way to honor the traditions of my people and keep their memories alive through the art of cooking.

Now, as a grandmother myself, I take great pride in passing on the recipe for Gibanica to the next generation. I teach my grandchildren how to make the dish, just as my mother taught me all those years ago. And as we gather around the table to enjoy the fruits of our labor, I see the same sense of anticipation in their eyes that I felt so long ago.

Gibanica will always hold a special place in my heart, a reminder of the bond between family and food, tradition and innovation. And as long as I live, I will continue to share this beloved recipe with those I hold dear, passing on a taste of the past to the future.