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Cake ,, Gibanica ,,

Cake ,, Gibanica ,,

We defrost the pie sheets and prepare a tray the size of the pie sheets. Grease the pan well with butter.

We prepare the fillings:

received: Heat the milk a little and dissolve the sugar in it, when it is cold we add it over the ground walnuts

Second: We make the sweet cheese into a paste, crush it with a fork or blender, and mix it with the sugar, eggs and the desired flavors (I used a teaspoon of ground cinnamon)

Third: we put the peeled apples on the large grater, and we mix them with the sugar and the lemon juice (so that they don't oxidize)

Fourth: Heat the milk a little and dissolve the sugar in it, when it is cold, add it over the ground poppy seeds and mix

We also prepare the mixture with which we will grease the sheets: we beat the eggs with the mixer together with the sugar until they dissolve. Add the semolina mixed with baking powder, yogurt and oil and mix.

In the already prepared tray, start assembling the cake: Put two sheets of pie (whole) and pour over them two polishes from the mixture of greased sheets, grease the sheets well and put the first filling (nuts) on top. Place a pie sheet over it, pour a polish from the sheet mixture, grease well. We put another sheet and repeat the greasing operation. Place the second filling (cheese) on top, level and start placing the sheets again. After each sheet put we put a polish from the mixture for spreading the sheets, and every second we put a filling.

Place two sheets of pie on top and pour the remaining mixture over them.

Before putting the tray in the preheated oven at 180 degrees, prick the cake with the tip of a knife. Bake for 40 minutes. Leave to cool, portion and serve with pleasure.


Around the Serbian neighbors

Serbian cuisine is a fusion emerged from the tumultuous history of Serbia, always on the border between Byzantium and the Mediterranean, the Ottoman Empire and the neighbors of the Balkans, not to mention large areas under the influence of Central European cuisine.

Serbia being located at the intersection of East and West, its cuisine has gathered elements of different cooking styles from the Middle East and Europe, with a complicated balance of meat, vegetables, bread, cheese, pastries and desserts.

It has much in common with the cuisines of neighboring Balkan countries. Its aromas are mild, fresh and natural. Spices are usually salt, black pepper and paprika, and seasonal food is an important element of Serbian cuisine, so many dishes are strongly associated with a certain time of year.

The bread it is an essential element of Serbian meals and is often treated almost ritually. A traditional Serbian reception is, as in our country, with salted bread. And they think it's a shame to throw away the bread, no matter how old it is. Although pasta, rice or potatoes are found in Serbian cuisine, they prefer to eat bread at the table, regardless of the garnish. In most bakeries and shops, white wheat bread is sold, and in many rural households, the bread is still baked in cast iron ovens, usually in large shapes.

Serbian national dishes include wire, a mixture of minced pork or beef with rice, rolled in sauerkraut leaves. Not at all foreign to our stuffing, by the way!

Gibanica is a pie with egg and cottage cheese, made with filo pastry, a traditional pastry product popular throughout the Balkans. Recipes can range from sweet to salty and from simple to festive and elaborate, in successive layers. If you want, it looks like strudel, only it is layered, a combination of Turkish and Austrian influences. Today, versions of the recipe can be found in Slovenia, Croatia, Serbia, Bosnia and other regions of the former Yugoslavia. Variants are found in Hungary, Bulgaria, Northern Macedonia, Greece, Turkey and Syria.

Musakaua it makes us think of Greece, that I only mentioned Byzantium earlier, but it is also a popular food for Serbs. The word musaca comes from Arabic and means served cold. Although it has an Arabic name, it is generally considered to be of Greek origin. It can be made with potatoes, zucchini or eggplant and minced meat, being a recipe of the Balkans.

Pljeskavica (pleşavita) is a fairly large meatball, minced meat (beef or pork), specific to Serbia, but quite popular in Bosnia and Herzegovina, Croatia, Montenegro and northern Macedonia. It does not have to be like a hamburger, served in a bun, it can also be on a plate. It is usually with onions, kajmak, ajvar and spicy cheese paste.

Chevapi or čevapčići they are kind of small, grilled, considered national food in Serbia, Bosnia and Herzegovina, Croatia, and also common in Montenegro, Northern Macedonia, Kosovo, Slovenia and Albania. They usually come in groups of five to ten pieces on a plate, but they can also be served in a pita, often with chopped onion, cream, kajmak, ajvar, feta cheese, chopped red pepper and salt.

Paprikaš and goulash, but written differently than in Hungarian, of course, are often found in traditional Serbian cuisine, being defined by the same pronounced taste of paprika and spices. Obviously, they are extremely popular dishes in the Balkans and Central Europe alike.

Karađorđeva šnicla (Karageorgeva),but it's a schnitzel you've never met before! Its name comes from the Serbian revolutionary Karađorđe and is a slice of beaten, rolled meat, stuffed with kajmak, sliced ​​ham and cheese, and then passed through flour, egg and breadcrumbs, like a traditional schnitzel. It is fried in oil, as we know, and as a garnish it can have baked or fried potatoes and tartar sauce.

ajvar it resembles ours zacusca, but it is based on baked peppers (fat and kapia) and the sauce can be spicy or sweet. It usually accompanies grilled meat or baked steak. It is indispensable from Pljeskavica, being suitable for hot sandwiches and various cheeses.

Kajmak is a Serbian national dairy product, being nothing more than cream collected from heated milk. The process of heating and gathering the cream is repeated several times and each layer of cream is placed in a wooden bowl, salted and left to mature. It is creamy, salty, melts in the mouth and is absolutely delicious.

Paprika and pavlaci it is a kind of cream cheese with hot peppers. It's a little spicy, but it goes well with matured meat platter, sausages and salami. And if I mentioned salami, kulen it's their spicy, minced pork salami. An annual Kulen regional festival is held at Bački Petrovac.

The national drink is raki, a traditional distillate from different fruits, and goes perfectly with the whole meat platter mentioned above.


Video: Serbian Cuisine: Gibanica Step By Step (December 2021).