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How to Make Gibanica Recipe

Gibanica recipe is one of the exquisite delicacies of Balkan cuisine, and this enormous dish offers a delightful recipe that anyone can master in the kitchen. Thin phyllo dough combined with the unique flavour of fresh cheese in each layer creates the unique and satisfying taste of Gibanica.

This delicious recipe is ideal for anyone who wants to be creative in the kitchen, both preserving traditional flavours and adding personal touches. Gibanica’s simple yet impressive recipe will inspire those who want to get started in the kitchen, while offering experienced chefs the opportunity to add their own interpretations.

Now, are you ready to step into the mysterious world of Gibanica and discover this unique flavour in the comfort of your home?

How to Make Gibanica Recipe

Recipe by Burcu YavuzCourse: Uncategorized
Servings

6-8

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

250-300

kcal

Ingredients

  • 10 pieces of phyllo

  • 250 grams of feta cheese (optionally curd cheese or a mixture of feta cheese)

  • 3 eggs

  • 1 cup of yoghurt

  • 1 water glass of oil

  • Half a glass of soda

  • Salt (optional)

  • Sesame or black cumin (for sprinkling)

Directions

  • Preheat the oven at 180 degrees.
  • Put yoghurt, oil, soda and eggs into a large bowl and mix well.
  • Spread the phyllo pastry on the bench. Spread the sauce mixture on it. Then place the other phyllo and spread the sauce again. Repeat this process 5 times, do not sauce the top layer.
  • Crumble the cheese and sprinkle it on the phyllo.
  • Roll the phyllo pastry tightly and place on a greased tray.
  • Brush with the remaining sauce and sprinkle with sesame seeds or nigella seeds.
  • Cover the tray with aluminium foil and bake in the preheated oven for about 30 minutes.
  • Remove the foil and bake for about 15-20 minutes more until well browned.
  • Let the hot Gibanica rest for a while, slice and serve hot.

Notes

  • Thinness of the filo pastry: Thin phyllo dough improves the flavour of Gibanica. If possible, try to use fresh and thin phyllo dough.
  • Homogenous Sauce: It is important to mix the sauce containing yoghurt, oil, soda and egg well. Thus, the sauce can be evenly distributed to each layer of phyllo pastry.
  • Choice of Cheese: You can use feta cheese or curd cheese. Both add a characteristic flavour to Gibanica. It is important to crumble the cheese to ensure a homogenous distribution.
  • Rolling: Wrap the phyllo pastry tightly in a roll. This ensures that the ingredients in the Gibanica are better absorbed and do not fall apart when slicing.
  • Oven Setting and Control: Preheat the oven and cover the gibanica with aluminium foil while cooking. This will allow the inside to cook better. You can remove the foil for the last 15-20 minutes so that the top is well browned.
  • Resting Time: Allow the Gibanica to rest for a while after it comes out of the oven. This helps to cut it more evenly when slicing and helps the filling to reach the desired consistency.
  • Personal Touches: You can enrich Gibanica by adding personal touches to the recipe. Optionally, you can add dried mint, spring onion or chopped spinach to the filling.
  • Paying attention to these tricks during the preparation of Gibanica will help you achieve a more successful and delicious result. Bon Appetit!

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