https://balkanlunchbox.com/spinach-pie-phyllo-recipe-slagana-pita-zeljanica Because even if it was cauliflower, cauliflower is good, still no reason to completely block something. Or you could have it for lunch as a first course or in the evening as well. Oil 16"x8" (or so) baking pan. Hello! Ajvar, the master of winter foods. From my understanding and the research that I did, it’s best known as gibanica (pronounced ghee-BAN-itsa) and this is my vegan gibanica recipe. Sprinkle oil in between leaves. Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. No … There’s nothing like homemade ajvar! If feta is not your favorite cheese, it can be eliminated and made with cottage cheese and sour cream only. Layers of phyllo dough coated in kefir, feta cheese, eggs, and Vegeta® comprise this traditional, celebratory gibanica Serbian cheese pie. I used yufka dough because that is very easily available in Germany (and thus cheaper than phyllo or strudel dough as well). Using a wooden spoon, stir in 250 ml (1 cup) warm water, milk, margarine and oil until combined. Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Only open the packet of dough after you have made the filling for the Serbian cheese pie. It is a bit messy, but that should not be a problem, that’s the way things are in the kitchen sometimes. Add salt and mix with hands. She eats cauliflower otherwise!!! 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. It looks as if there is cauliflower inside…” The panic in her voice! Only take the dough sheets out of the packet as you need them and kept them covered otherwise. Balkan Cheese Pita/Burek: Recipes and Photos Posted: October 5, 2011 | Author: Sandra | Filed under: Create, Do, Eat, Learn | Tags: balkan pie, burek, cheese pita, cooking lesson | 11 Comments Last night, I spent time with a Bosnian lady named Bernarda, who offered to teach me how to make our beloved Balkan cheese pie (called burek in Croatia and pita in Bosnia and Hercegovina). Of course, she and Diane had learned burek from… Feb 16, 2019 - Explore Donna Mrksic's board "Cheese Pita" on Pinterest. There may be affiliate links within the post, see my, Skinny Pumpkin Cinnamon Pie: Vegan, Low-Fat and Low Sugar, Yufka or Phyllo Rolls with Chestnuts, Leftover Turkey and Herbs, Snickerdoodle Recipe Without Cream of Tartar. Take one dough sheet out of the packet, crumple it a bit (it doesn't matter if it breaks a little) and dip and run it through the cheese mixture. Have the baking dish ready as well. 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. (PS I know one picky eating friend who is afraid of anything he hasn’t eaten as a child… It’s so difficult to choose a restaurant when we go out together… I cannot convince him even to try Lebanese food… though it’s easier when he comes to my house: then he is less afraid of tasting new stuff!). And if you have a sweet tooth, a Croatian version of gibanica is made with apples and walnuts. Take the last two sheets of dough and place them over the pie as well. It is served as an appetizer or mid-meal, as in our family during holiday meals. It consists mainly of dough layers and lots of cheese, an easy recipe, quick to put together and which is sure to satisfy most anyone. But phyllo or strudel dough can be substituted. Today is Wednesday and I just had a piece of cold gibanica for breakfast, the last piece. Oil a baking tray with the vegetable oil (you can also use pig fat or butter) and transfer the “pita” to the trap, making a spiral shape starting from the middle of the tray (refer to pictures in the blog post) Cooking The Pita Zeljanica. The dough sheets should hang over the edges of the baking dish, when you are finished with filling the pie, you will seal it using these overlapping pieces of dough. Mix all of the above ingredients and place a layer over the leaves. Prick with fork. Fold the overlapping sheets of dough over the pie. When done, pour the remaining cheese filling in the dish as well and cover the pie with the last two sheets of dough. Bake the pita … Balon Lepinje - Bazlama - Turkish Flatbread - Duration: 10:01. It was delicious, a bit moister and even softer then on Saturday, but thoroughly good. But phyllo or strudel dough can be substituted. When working with this kind of thin layers of dough, all you have to take care of is to not let the dough become dry. cover with phyllo brushed with butter. In these situations it is mainly served as an appetizer. Pour the remaining cheese mixture over the crumpled dough in the dish. 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. Rudo Rodic 71,156 views. 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. Mix all of the above ingredients and place a layer over the leaves. ; Another similar recipe that features buttered layers of filo dough is Serbian burek which can be filled with cheese, meat or spinach. Nutritional information is not always accurate. Add the remaining ingredients, including eggs and add salt to taste. Grease the mold, put sheets of filo dough in 2-3 layers, greasing each with melted butter. repeat until there are eight layers. Precisely for … Dona tells me the recipe is an amalgamation of many. Pour 2 tbsp. If you choose to eat it on the street, you will take it on the hand and have it as a snack. To make the Serbian cheese pie start by making the cheese filling. As for the origin of the word, I must admit I have never checked that. Make sure to keep two last sheets of dough to close the pie, but otherwise use as many pieces of dough as needed to fill the baking dish. Mar 15, 2019 - Explore Lilly's board "Cheese pita" on Pinterest. Press it lightly into your hand to give it a rough round shape and place this crumpled dough into the baking dish. on an 11" x 17" greased baking pan lay phyllo to cover. Sprinkle oil in between leaves. Preheat oven to 350. Bake the gibanica for about 45 minutes or until golden brown and set. Take one dough sheet out of the packet, crumple it a bit (it doesn’t matter if it breaks a little) and dip and run it through the cheese mixture. Gibanica is one of the most popular dishes in Serbia. 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. The inspiration for the Junior Potluckers' "Serbian Cooking Show" was this burek. As a matter of fact, I baked this gibanica on Saturday. This cheese pie (aka gibanica, pita, gužvara, burek) would have to be one of the most famous traditional dishes in Serbia. brush with melted butter. First line the lightly oiled baking dish with two layers of dough. repeat until there are six layers. Bake the gibanica for about 45 minutes or until golden and set. But, nowadays, that is really unnecessary. You will just love those pastry layers filled with that salty and comforting cheese, everything so soft and satisfying. The dough sheets should hang over the edges of the baking dish, when you are finished with filling the pie, you will seal it using these overlapping pieces of dough. Yes, it is just so widespread all over the region, I suppose all of these countries claim it as their own. Ingredients. You are such a talented cook…I probably would end up damaging all the filo pastry while trying to getting through that cheese mixture. She just looked at the pie and her expression was suddenly so tormented, I did not know whether to laugh or to cry. Chop spinach and put in a big glass bowl. Depending on who you speak to, they have a name for it. When I received it, “American Cheese” was an ingredient. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. Finish with leaves. Mix 1 egg and 1/2 cup of milk and pour over the pita. Spread half of the filling smoothly over the top sheet of fillo dough and continue adding fillo dough … Home Made Bosnian Cheese Pie Recipe aka Pita Sirnica aka Burek od Sira - Duration: 9:00. The amount of salt you need depends on how salty the feta cheese is, you should definitely try the mixture and add salt accordingly. GIBANICA – RECIPE. And we were five adults and two kids eating and except my mother-in-law everybody loved the pie. However, as that kind of cheese is not available outside this region, substitutes had to be found. It is copy written and appears here with their permission. No words for that!!! Burek, also known as bourék, byurek, pita, bourekas and cheese pie can be formed into horseshoe shapes, coils, cylinders or round pies and are variously eaten as appetizers or as a main course. https://blog.arousingappetites.com/gibanica-serbian-cheese-pie You will find lots of Romanian and German recipes, but not only. It consists mainly of dough layers and lots of cheese, an easy recipe… Grease the baking dish (approximately 30x22 cm/ 12x9 inches) with 1 tablespoon olive oil. Interesting recipie. All Right Reserved. 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”. I used the whole packet of dough, but use as many dough sheets as needed to fill and cover the pie. Recipe for Gibanica Serbian Cheese Pie. See more ideas about Serbian recipes, Cooking recipes, Recipes. Bake at 325°F for 1 hour. As you know I love this cheese so I’m sure this pie is fabulous! I used the whole packet of dough, but use as many as needed to fill and cover the pie. Here are some ideas for more yufka/phyllo recipes, in case you are interested: As mentioned above gibanica can be served hot or cold. Open the packet of dough, take out two sheets of dough, while keeping the rest covered at all times. I am saying most anyone thinking of my mother-in-law, who is such a picky eater it is a pain sometimes. Greek pita is a kind of bread and is not called pita in Serbian (a similar pastry is called somun), while in Serbian language, "pita" refers to a pie in general, either one eaten in Serbia or a foreign one (such as apple pie). Cover the dough you are not working with with a damp towel to prevent it from drying out. The mixture will be runny, don’t worry about it, it is supposed to be like that. Cold, it can be added to cheese mixture over the region, substitutes had be. To taste is full gibanica on Saturday, but use as many as needed fill... Amalgamation of many dough after you have made the filling for the Junior Potluckers ' `` Cooking... 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