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recipes |
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Gibanica (Cheese Strudel Pie) |
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This dish is from Serbia. It is special because it is not prepared in other parts of the former Yugoslavia. This recipe comes from a woman who arrived in Australia about a year ago with her family, after spending seven years as a refugee in Belgrade. The recipe was handed down to her from her husband’s auntie. |
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Ingredients |
Method |
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This gibanica was made with homemade filo dough, composed of oil, flour, water, and salt; rolled out very thin; and then stretched to its proper proportions. Alternatively, a packet of filo can be purchased at the local supermarket. 1 packet filo dough 500 grams low fat cottage cheese 500 grams full fat cottage cheese 5 eggs 1 teaspoon salt half a cup of oil (sunflower, or other light-tasting oil) 1 cup milk half a cup of buttermilk 20 grms. butter 1 tablespoon milk |
Preheat oven to 250 degrees. Combine two types of cottage cheese in large mixing bowl. Add eggs one at a time, beating after each addition. Add salt, oil, milk, and buttermilk, and beat until well combined. Place one layer of pastry in the bottom of a deep pan. Dip almost all of the remaining pieces of pastry into the batter and then place them at random in the pan. Reserve about three undipped pieces for the top, as well as several tablespoons of batter. Cover the top of the mixture with the remaining pastry layers. Cut up the butter into small pieces and place on the pastry. Spoon the remaining batter and the additional tablespoon of milk over the top. Cook for about 40 minutes, until nicely browned on top. Invert onto a plate. Serve warm. This dish is often accompanied by a glass of buttermilk or beer. |
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