Prleška gibanica

Prleška gibanica is a traditional local dish, which certainly deserves greater visibility. The recipe is passed down from generation to generation and we could say that almost every housewife in Prlekija has her own recipe for preparing gibanica. The recipes have been preserved through many generations, they have changed a little over and over again, and so the Prlekija gibanica eventually changed from a main course into a dessert.

As a main course, gibanica was unsweetened, baked in a bread oven and earthenware. Recipes is taken from the website prleska-gibanica.si.

INGRIDIENTS:

Dough:

  • 50 dag of wheat flour
  • 1 tablespoon vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 egg
  • pinch of salt
  • lukewarm water as needed

Cottage cheese filling:

  • 1 kg of full-fat cottage cheese
  • 3 tablespoons crystal sugar
  • a handful of salt

Cream topping:

  • up to 1 liter of sour cream
  • 3 eggs

Grease:

  • 10 dag of butter or vegetable oil

PROCESS:

Sift the flour, add the fat, vinegar, salt and egg and add water while kneading. Knead until the dough becomes smooth and elastic, then grease it so that it rests covered for at least 30 minutes.

For the cottage cheese filling, add sugar and salt to the cottage cheese and mix well. Whole eggs are slowly whipped with sour cream and so the cream is prepared, and for the fat one, melt the butter or use vegetable oil.

It is recommended to use a round earthenware baking dish with a diameter of about 35 cm, which is coated with grease. Roll out the rested dough, stretch it slightly, place it over the baking tray and spread it on a tablecloth sprinkled with flour to look over the perimeter of the bowl as wide as it is. So let it dry for a few minutes and then cut it into 4 to 8 equal parts, usually 6, so that the notches reach almost to the bottom of the baking sheet and the gibanica has 5 to 9 layers of drawn dough.

Coat the first layer of dough with grease and spread the next layer of dough on it. Spread the cottage cheese filling evenly on the second layer of dough, drizzle with cream and then with fat. Spread the next part of the dough over the baking tray, add the cottage cheese filling and the cream and fat topping. Repeat until the last layer and generously coat the dough with cream on top.

The Prlekija gibanica is then pierced in several places with a thin needle to the bottom of the baking dish. Bake in a preheated oven at 40 ° C for 200 minutes. Sprinkle the roast with powdered sugar if desired and cut it into triangles or rectangles.

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