Where does gibanica come from?
It is a type of layered strudel, a combination of Turkish and Austrian influences in different cuisines of the former Yugoslavia. Today the versions of this cake can be found in Slovenia, Croatia, Serbia, Bosnia, and other regions of the former Yugoslavia.
How do you make Gibanica?
- 3 large eggs.
- 1 pound ricotta cheese.
- 1 pound feta cheese rinsed if in salt brine, cut into small cubes or crumbled.
- 2-3 tablespoon sour cream.
- 1/3 cup milk.
- 1/3 cup seltzer or sparkling water.
- 1 teaspoon dried dill.
- Freshly ground pepper to taste.
What do you eat with Gibanica?
As mentioned above gibanica can be served hot or cold. You can have it for breakfast, cold and with some yogurt. You can have it for lunch, hot and with a salad on the side or with some Ajvar, you can have it as a first course before a more substantial dish or you could have it for dinner, either cold or hot.
How do you pronounce Gibanica?
- IPA: /ɡǐbanit͡sa/
- Hyphenation: gi‧ba‧ni‧ca.
Why is Serbia famous?
Serbia is famous for its capital city, Belgrade, and its national brandy, rakija. Serbia is also known for its nightlife, palaces, fortresses, and tennis player Novak Djokovic. On top of that, there’s much to love about its locals. Serbians are a lively and laid-back bunch.
Is filo pastry the same as puff pastry?
The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough includes only flour, water, vinegar, and a little oil.
Is shortcrust pastry the same as filo?
Filo pastry is notably different to both puff and shortcrust. Made with relatively little fat, the pastry comes in very thin sheets which usually need to be layered together to create a thin, flaky casing for fillings.