Gibanica Gib A Neetza Recipes

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SLOVENIAN TRADITIONAL - PREKMURSKA GIBANICA



Slovenian Traditional - Prekmurska Gibanica image

The best way to translate the name is "folded cake". This is one of the most famous and loved Slovenian dishes. It comes from our most eastern region Prekmurje whose cousine is inspired by Hungarian and Austrian traditions. The recipe is very old and varies a little from family to family. I got this one from a Slovenian cookbook to be certain that all the measurements are correct. The preparation takes quite some time but it is all worth it.

Provided by Meme8851

Categories     Dessert

Time 2h30m

Yield 1 baking pan, 8-10 serving(s)

Number Of Ingredients 26

500 g flour
1 egg
2 tablespoons oil
lemon juice
warm water
1 pinch salt
200 g poppy seeds
50 g sugar
100 ml milk
1/2 teaspoon vanilla essence
400 g cottage cheese
raisins
1 egg
100 ml sour cream
1 tablespoon sugar
200 g grinded walnuts
50 g sugar
1/2 teaspoon vanilla essence
100 -200 ml milk
cinnamon
500 g apples
30 g sugar
lemon zest
cinnamon
butter, for greasing
100 -200 ml cream

Steps:

  • Mix the dough from all the ingredients until it is elastic and smooth. Divide it into 12 pieces. Leave it to rest for half an hour.
  • To make poppy filling boil the milk and mix it into poppy seeds. Add sugar and vanilla essence.
  • Mash the cottage cheese until smooth, add egg, cream and as much raisins as you like.
  • Pour boiled milk over walnuts. Add sugar, vanilla essence and cinnamon. Mix it until smooth and creamy. If you need add some more milk.
  • Peel and grate the apples. Sauté them with the sugar in a small pan for 5 minutes. Add cinnamon and lemon zest.
  • When all the fillings are ready, roll and stretch the dough to fit into the deep pan. Leave them on a floured clean tablecloth to dry a bit.
  • To put "gibanica" together gently put one piece of dough into the greased pan. Spread on it the poppy filling and cover it with another sheet of dough. Brush it with melted butter.
  • Spread on it the cottage cheese filling and again cover it with sheet of dough which you brush with butter.
  • Do the same with walnut and apple filling.
  • Repeat the fillings in the same order.
  • Put the remaining sheets of dough on the top and brush them with butter.
  • Pour the cream over it and bake it on 180-200 °C for an hour.

Nutrition Facts : Calories 809.2, Fat 42.4, SaturatedFat 9.7, Cholesterol 83.5, Sodium 295.2, Carbohydrate 87.1, Fiber 7.4, Sugar 28.9, Protein 25

GIBANICA (GIB-A-NEETZA)



Gibanica (Gib-A-Neetza) image

My husband is Serbian and this is a staple at our table. This is a wonderful phyllo/cheese dish. You can also add a few ounces of farmer cheese to your cheese mixture. It adds great flavor. Not for low-cal dieters for sure!

Provided by MilanzMom

Categories     Cheese

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 lb phyllo dough (thawed)
2 lbs feta cheese (broken into pieces)
1 cup sour cream
6 eggs
1/2 lb butter (melted)
1/2 cup flour
1 teaspoon salt

Steps:

  • Beat eggs until foamy.
  • Add sifted flour and salt.
  • Beat well.
  • Add sour cream and mix well.
  • Add cheese and fold thoroughly.
  • Grease a 13x9x2 inch pan.
  • Place 2 sheets of phyllo in pan.
  • Pour about 2 tablespoons melted butter over dough and brush to edges.
  • Spread about 6 large spoons of cheese mixture on top.
  • Repeat the dough and butter and continue to layer with cheese mixture until 2 sheets of phyllo are left.
  • Add last two sheets on top and pour remaining butter over dough.
  • Bake uncovered in 325 degree oven for one hour.
  • It will get puffy and golden brown, but will reduce down when it cools. (I test for doneness by shaking the pan a bit; if the cheese doesn't move; it's done. If it's getting too dark and the cheese is still jiggly, cover with foil and continue to bake).
  • Cut into squares and serve warm.

Nutrition Facts : Calories 649.3, Fat 48, SaturatedFat 29.6, Cholesterol 253.5, Sodium 1692.6, Carbohydrate 33.3, Fiber 1, Sugar 4.8, Protein 21.3

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