Must be super yum with flaky pastry and feta! I'm going to try to do this recipe the next time I make it. Chop spinach and put in a big glass bowl. Take the last two sheets of dough and place them over the pie as well. Just make sure that the bowl with the cheese slurry stands very close to the baking dish, so that you can minimize the mess on your working surface. See more ideas about cooking recipes, serbian recipes, recipes. But, nowadays, that is really unnecessary. No … This is a recipe for slano pita (salty). Especially our guests, they had never had anything like it before and couldn’t stop eating the pie and they kept telling me that this is as good as cake and, although not sweet, almost like a dessert. Cevapi (pronounced CHAE-vap or CHAE-vap-ee) are hand-shaped, case-less sausages that are popular in Croatia, Serbia, Bosnia-Herzegovina, Bulgaria, and other countries in the Balkans/Southeastern Europe region.. Place the bowl with the cheese slurry next to the baking dish. Mix 1 egg and 1/2 cup of milk and pour over the pita. Mix them without whisking, let the small lumps of cheese remain. It was delicious, a bit moister and even softer then on Saturday, but thoroughly good. Fold the overlapping sheets of dough over the pie. The amount of salt you need depends on how salty the feta cheese is, you should definitely try the mixture and add salt accordingly. You are such a talented cook…I probably would end up damaging all the filo pastry while trying to getting through that cheese mixture. I am saying most anyone thinking of my mother-in-law, who is such a picky eater it is a pain sometimes. Nutritional information is not always accurate. Fold the overlapping sheets of dough over the pie. If feta is not your favorite cheese, it can be eliminated and made with cottage cheese and sour cream only. Once the packet of dough is open, work rather quickly and make sure to always cover the dough you are not using with a damp towel to prevent it from drying out. Add last 2 sheets of dough then pour remaining butter over the top. Preheat oven to 350. It consists mainly of dough layers and lots of cheese, an easy recipe… The Serbian use a traditional white cow’s cheese, which can be bought there at farmer’s markets and which give the gibanica its specific taste. But don’t let that put you off this amazing Gibanica, it is one of the best cheese pies I have ever made, similar to my own Savory Cheese Pie with Quark, Feta and Yogurt yet somehow different. Put two layers of thick or 4 layers of thin dough leaves. Have the baking dish ready as well. Bake at 350 degrees for 1 hour. Depending on who you speak to, they have a name for it. Finish with leaves. The original dish is pita Zeljanica and it contained the filo dough. melted butter over dough; spread 6 tablespoons cheese mixture on top. Here are some ideas for more yufka/phyllo recipes, in case you are interested: As mentioned above gibanica can be served hot or cold. Gibanica can be eaten at any celebration in Serbia, not only for Christmas or Easter for instance, but at weddings, parties and so on, especially if they have a traditional touch. 750 g/ 1.6 lb phyllo or yufka dough (See note). For some reason many people (me included some years ago) think that making this kind of pie is difficult. Today is Wednesday and I just had a piece of cold gibanica for breakfast, the last piece. You can have it for breakfast, cold and with some yogurt. Gibanica can be served hot or cold, it can be reheated and it keeps quite well in the fridge for a few days. And we were five adults and two kids eating and except my mother-in-law everybody loved the pie. The amount of salt you need depends on how salty the feta cheese is, you should definitely try the mixture and add salt accordingly. Using a wooden spoon, stir in 250 ml (1 cup) warm water, milk, margarine and oil until combined. You can buy this savory cheese pie on every corner, it is baked in every family, there are even festivals dedicated to gibanica. The peasants removed the dough layering to make it a more affordable every day dish.” Like the Serbian peasants, I have made adaptations since I first got this recipe. Sprinkle oil in between leaves. Genuinely afraid of the food, I am telling you, I only know a couple of kids worse than her, thank God not my kids… When I asked her if she wouldn’t at least want to try it, just a tiny bit, she said: “What is that??? I used the whole packet of dough, but use as many as needed to fill and cover the pie. You mentioned BAKLAVA as Turkish,but baklava is Greek, even the word is Greek. She just looked at the pie and her expression was suddenly so tormented, I did not know whether to laugh or to cry. Take the last two sheets of dough and place them over the pie as well. I know that my family and I are totally enjoying it, this way we got the chance to enjoy some amazingly delicious dishes, which we might not have known otherwise. mix cheese, eggs and salt - set aside. My serbian born mother-in-law didn't include the creamcheese and we rolled them after 3 layers (LIGHT filling and butter between each layer) of thick leaves. I remember learning about gibanica (though I’ve never tasted it) from a Serbian friend when we both realised Polish and Serbian “cottage/curd cheese” was exactly the same! Only take the dough sheets out of the packet as you need them and kept them covered otherwise. Press it lightly into your hand to give it a rough round shape and place this crumpled dough into the baking dish. To make the filling, give the feta cheese to a large bowl and mash it roughly with a fork. Ugh. Add the lightly beaten eggs, sour cream, cottage cheese, whole milk and add salt to taste. Mix milk, eggs, clotted cream or yogurt, and mashed feta in a bowl. Bake the gibanica for about 45 minutes or until golden brown and set. Repeat dough, butter, and cheese layers until 2 sheets of dough remain. Balon Lepinje - Bazlama - Turkish Flatbread - Duration: 10:01. Cover the dough you are not working with with a damp towel to prevent it from drying out. As a matter of fact, I baked this gibanica on Saturday. Pour 2 tbsp. All Right Reserved. Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. It is a bit messy, but that should not be a problem, that’s the way things are in the kitchen sometimes. Pour the remaining cheese mixture over the crumpled dough in the dish. When I received it, “American Cheese” was an ingredient. To make pastry, combine 600 g flour and 2 tsp salt in a large bowl. Mix together the remaining olive oil and 2 tablespoons hot water. According to Wikipedia gibanica is “a type of layered strudel, a combination of Turkish and Austrian influences in different cuisines of the former Yugoslavia – the strudel is most often associated with Austrian cuisine, but it was actually the Turkish baklava pastry, introduced into Austria in 1453, that laid the foundation for strudel”. Because even if it was cauliflower, cauliflower is good, still no reason to completely block something. Feb 16, 2019 - Explore Donna Mrksic's board "Cheese Pita" on Pinterest. on an 11" x 17" greased baking pan lay phyllo to cover. It is copy written and appears here with their permission. Brush the top of the pie with this mixture and leave it to soak on the counter while you preheat the oven, my convection oven needs about 10 minutes to get hot. Rudo Rodic 71,156 views. Repeat layers (2 thick or 3 thin) until pan is full. Mix all of the above ingredients and place a layer over the leaves. I used yufka dough because that is very easily available in Germany (and thus cheaper than phyllo or strudel dough as well). ; Another similar recipe that features buttered layers of filo dough is Serbian burek which can be filled with cheese, meat or spinach. It is served as an appetizer or mid-meal, as in our family during holiday meals. The reason it is so runny is because you will soak the phyllo or yufka dough sheets in this slurry, crumple them and place them into the pie dish, which has been lined with a double layer of dough first. Pita, for instance, is a cheese-filled dough made from paper-thin pastry, similar to filo.
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