Traditional Serbian breakfast – cheese and egg pie gibanica with cottage cheese and cheese. It is especially good to eat gibanica with kefir or yogurt. Its main feature is that it is prepared with FILO dough, which is thin and almost transparent.
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It forms folds into which the filling of cottage cheese, cottage cheese, eggs, and sour cream flows. The cake turns out both juicy and flaky – and that’s great. A common dish throughout the Balkan region. Depending on the ingredients, it can be both sweet and salty.
It is considered a popular and well-known Balkan culinary product, served at ceremonial events and for family meals. Recipes range from simple to complex. The Serbian bathhouse is a close relative of the Bulgarian bathhouse.
By the way, in different sources there are different variants of the name: gibanitca and gybanitsa.
The largest gibanitca weighed over a ton and was created by cooks in the town of Mioritsa in 2007; it is included in the Guinness Book of Records.
What do you need to prepare Serbian gibanica?
As with many national dishes, there is no single composition of ingredients. Depending on the region, the ingredients will vary. For today’s dish we will need: phyllo dough, eggs, sheep’s cheese, cottage cheese and butter.
For cooking, you need to make a filling: from eggs, cottage cheese and sheep’s cheese. By connecting them together and forming a creamy mass. Thereafter, spread several sheets of dough on the bottom of the form, having previously greased it with butter.
We create lumps from the rest of the sheets, and, dipping them in the filling, put them on the form. When the form is filled, wrap the leaves inside, covering them with many more. Grease the top with oil and send to bake.
As you can see, the complexity of this recipe is “for beginners”, it may be a little difficult to work with filo dough at the beginning, but that’s just how it seems.
The main thing is not to try to separate the sheets of dough, if it has not yet completely thawed.
Serbian cheese pie
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Gibanica recipe serbian
Pie with cottage cheese from Filo dough! A quick and tasty solution for a hearty breakfast!
Filo dough – you can prepare it yourself if you have a lot of time, but it is better to buy it.
Ingredients
- Filo dough* – 300 gr.
- Cottage cheese – 250 gr.
- Sheep's cheese – 200 gr.
- Eggs – 4 pcs.
- Sour cream – 2 tbsp. l.
- Butter – 50 gr.
Instructions
First, you need to melt the butter. You will need it to grease the baking form and dough sheets.
Next, we prepare the filling. Break the eggs into a bowl, mix like an omelette, add soft cheese (cottage cheese) and cottage cheese.
Mix them thoroughly with a fork until creamy. The filling should be uniform, without lumps. If it is too thick, you can add sour cream.
Grease the bottom of the mold with butter.
Next, we will need three sheets of dough**. We grease them one by one, and lay them on the bottom of the form.
It's time for the filling. We take a sheet of dough, roll it into a lump, and soak it well in the filling. Thereafter, we send the form.
After the form is filled, wrap the sheets of dough inside.
Cover it on top with another two or three sheets of dough, wrapping between the mold and the edges of the pie.
Grease the top with butter, and send it to a preheated oven.
Bake at a temperature of 200 °C (392 °F) for 30–40 minutes. Our cake should be browned on top and bottom.
We take the gybanitsa out of the oven and serve it for breakfast.
Bon appétit!
Notes
*Filo is an incredibly thin, airy, almost weightless dough made from flour, salt, oil, and water (without adding eggs). As they say, Mediterranean pita bread.
**do not try to separate the sheets of phyllo dough, if they are not completely thawed, they may tear.
***in your opinion, which name of the dish is more accurate: gibanitsa or gybanitsa? Write in the comments.
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Nutrition Information
Serving Size
4 servingsAmount Per Serving Calories 245Total Fat 14gCarbohydrates 20gProtein 11g
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