Prekmurska gibanica (Prekmurje layer pastry) is a type of Slovenian gibanica or layered pastry. The original recipe for Gibanica included traditionally homemade Phyllo dough and cow's milk cheese. Haloze gibanica: this sweet Slovenian food from the vineyard region is made from leavened dough and cottage cheese stuffing with sour cream, goose grease, and yolks. Like Kranjska Klobasa, Prekmurska Gibanica has been granted protected geographical status, which means a true Prekmurska Gibanica must be made in the Prekmurje region to a traditional recipe. Prleška gibanica is a traditional local dish that certainly deserves greater recognition. You’ve been successfully subscribed to our newsletter! Save my name, email, and website in this browser for the next time I comment. Cover with one layer of dough. Prekmurska gibanica is a very traditional Slovenian dessert, that comes from a part of Slovenia called Prekmurje. 1 pound apples (peeled, cored, and grated), 1/2 cup raisins (soaked in 2 tablespoons dark rum), 14 ounces poppyseeds (ground in a or mortar and pestle). This is a very simple pastry made from filo dough, white cheese and eggs. Brush with coconut oil and cover it with one more layer of dough. Spread half the poppyseed mixture on the dough and lay two sheets of filo dough on top of it. We make a pit in the flour and add the ingredients, knead until smooth and regained dough stretching power. And we also prepared a video recipe to make it easier for you to follow the recipe and see exactly how to make this dessert. Lp, Hvala! Spread half of tofu filling and cover with one layer of dough. Place 2 sheets of filo dough in the bottom and up the sides of the pan, letting it overhang (this will be cut off later). Brush with coconut oil and cover it with one more layer of dough. Hi! Cut off any hanging filo dough. on Gibanica – traditional slovenian dessert. The most renowned writer from Prekmurje, Miško Kranjec, also mentions the gibanica in his work “Povest o dobrih ljudeh” (A Tale of Good People) from 1972. Let it slightly cool down, cover with powdered sugar and cut into squares. Below you can also find a written recipe. Store refrigerated, but serve at room temperature (or warmed) for best flavor. Over-Mura Moving Cake (Prekmurska Gibanica) January 7, 2015 naoise Leave a comment This is supposed to be a big thing in the region above the Mura river in … Get our cookbook, free, when you sign up for our newsletter. We enjoy making vegan food and creating new recipes. Slovenian prekmurska gibanica may also be either sweet or savory. Cover pan with some coconut oil and put first layer of dough in it. Here you will find delicious, easy and mostly healthy recipes. Divide it into 12 pieces. Each of the layers is really delicious on it’s own, but together they are a perfect combination that will leave you speechless. Lay down two sheets of filo dough and butter them. The oldest extant document (1828) by József Kossics described a wedding (Prekmurje dialect: gostüvanje) as never being held without gibanica, which is done as follows: "The dough is rolled until thin, sprinkled with grated cabbage, turnips, or quark. Slovenian Prekmurska Gibanica Recipe 2 hrs Ratings. Cover everything with a layer of dough and brush with coconut oil. Spread one half of walnut filling and cover with dough. The Recipe. Some versions call for a yeast dough, pastry dough base and honey instead of sugar. 19 Best Ways to Cook With Feta Cheese Melitzanes Me Feta: Baked Eggplant With Feta Cheese 65 mins Ratings. Dec 18, 2015 - Slovenian prekmurska gibanica is a layered cake from the region of Prekmurje, Slovenia. Now repeat by laying down another two sheets of filo dough, buttering them and spread the remaining poppyseed filling on top. On top of that spread half of poppyseed cream. If top is browning too fast, cover with aluminum foil. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia.The unique sweetmeat shows the variety of agriculture in this region. Slovenian Cuisine And Traditional Recipes Slovenia might not immediately spring to mind as a culinary destination but it has a remarkably vibrant food scene. salt to taste 2 tablespoons oil 2 tablespoons melted butter for brushing dough For the strudel dough: 300 g flour 3 tablespoons lukewarm water 2 tablespoons wine 1 tablespoon sugar. It comes from our most eastern region Prekmurje whose cousine is inspired by Hungarian and Austrian traditions. Heat oven to 350 F. Lightly brush the bottom and sides of a 10-inch springform pan with some of the melted butter. There are many variations including savory versions. Which European country will inspire your culinary journey tonight? Set aside. lemon tofu cream (originally cottage cheese). All is covered by second layer of dough. Preparation of strudel pastry Flour should be dry. The recipe might look really long, because there are so many different layers, but it is actually pretty easy to make and doesn’t take that much time to make it as all of the fillings are really simple and quick to make. Grate apples, add lemon juice and cinnamon and mix it well together. Mix the dough from all the ingredients until it is elastic and smooth. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. (Use any leftover filo dough for appetizers or mini tarts.) Brush with butter and spread half the cheese filling on top followed by two more sheets of filo dough. Egg or some milk is optional. A combination of cake, pastry and strudel, this Slovenian delight is something you’ll find in most restaurants and cake shops in Slovenia’s capital Ljubljana and the rest of the country. There is a pastry (filo or strudel) and it has layers of poppy seeds, apple filling, cottage cheese filling, walnut filling, and … Add coconut sugar and cinnamon, mix well and set aside. Prepare cookie base Crumb margarine into the flour, add salt and knead the dough with the addition of cold water. Dessert versions are very popular in Slovenia and usually involve a filling made of dry-curd cottage cheese, poppy seeds or walnuts, fresh apples, or raisins. The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. Continue in this manner until you have spread on the remaining portion of walnut filling. The special recipe and technology of production give the slice of Prekmurska gibanica … Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Prleška gibanica is a traditional Slovenian cake originating from Prlekija. Vegan gibanica recipe is the traditional Serbian savory cheese pie. Aug 27, 2017 - Slovenian prekmurska gibanica is a layered cake from the region of Prekmurje, Slovenia. Over the centuries, culinary influences from the neighbouring countries of Italy, Austria, Hungary, and Croatia have merged with local tastes and formed a very unique, diverse, and distinct Slovenian cuisine. Pour hot rice milk over walnut meal and mix. Place two final sheets of filo dough down and butter them. On top of that spread half of poppyseed cream. There are many variations including savory versions. 1.In the bowl of a stand mixer fitted with the dough hook, combine the flour with the wine, oil, sugar, salt, and 1⁄4 cup water. There are many variations including savory versions. This is one of the most famous and loved Slovenian dishes. Cottage cheese stuffing Add egg yolks, sugar and vanilla sugar to the cheese, salt, grated lemon peel, and mix all together. … Walnut … A perfect and easy recipe to put together and enjoy for breakfast, lunch or dinner. Croatians have a similar version they call medimurska gibanica from the region of Medimurje. [1] It contains poppy seeds, walnuts, apples, raisins and quark fillings. It is a very interesting and unique dessert, full of flavor and has a perfect structure. It is very similar to Slovenian „Prekmurska gibanica“, but it … Spread the sour cream topping over the gibanica. Odlicno! Sweet and savory (some use potatoes and cabbage but cheese is most common) gibanica (ghee-bah-NEET-sah) exist in almost every Balkan culture. Put it together. Oct 6, 2018 - The best way to translate the name is “folded cake”. Mix the sour cream topping ingredients in a medium bowl and set aside. According to the Etymological Dictionary of the Slovenian Language, Prekmurska gibanica is a variety of potica, a layered strudel pie characteristic for the eastern part of the country A very detailed recipe for the Prekmurian layer cake has been published by Andreja Grum and Ivan Vozelj in the book “Slovenske narodne jedi” (Slovenian National Dishes) in 1964. Rich, tender with a full taste – Prekmurska Gibanica is not a light dessert. It looks impressive with so many delicious layers! On low speed, mix until the dough comes together, and then increase the speed to medium and knead until smooth and elastic, 8 to 10 minutes. It is an explosion of taste, combining 4 amazing different fillings (which we veganized): We can’t even describe how amazing it tastes, you just have to try it to know! Spread half of tofu filling and cover with one layer of dough. 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. Homemade cheese can be feta or sirene.The pie is usually made as gužvara (crumpled pie), so the phyllo dough in the middle is crumpled and filled. Finally add washed and soaked raisins in warm water. Heat oven to 350 F. Lightly brush the bottom and sides of a 10-inch springform pan with some of the melted butter. The exact origin of the recipe is not clear. Slovenian Prekmurska Gibanica Recipe Slovenian prekmurska gibanica is a layered cake from the region of Prekmurje, Slovenia. Required fields are marked *. Ja, vegani nismo nikjer prikrajšani:), Your email address will not be published. For Vuk Karadzic, a Serbian philologist and linguist, “gibanica is a pie where soft cheese is mixed with milk and eggs and put between dough sheets. Add half of apple filling and cover with dough. Leave it … Prekmurska Gibanica is a rich and wholesome desert and certainly isn’t light! Add coconut sugar and rum and mix it well together. We could also say that Prekmurska Gibanica is a cake with the most layers possible. By continuing to use the site, you agree to the use of cookies. In this sweet version, we use poppyseeds, walnuts, apples, raisins, and dry curd cottage cheese layered between filo dough. Write your email and we will notify you when there is a new post. Split the stuffing into two parts. Lightly brush with butter and lay down two more sheets of filo dough and brush those with butter. Potica is the most typical Slovenian dessert made of dough and filled with various fillings. Mix the ingredients for each of the fillings in separate medium bowls until they are moist and spreadable, and set aside. This well-known dessert is a traditional dish of Prekmurje, Slovenia’s northeastern region whose recipes have often been inspired by Hungarian and Austrian traditions. Recipe: To make Prekmurska Gibanica, you need a baking dish the shortcrust pastry and strudel dough will fit into. Repeat all of these 4 steps with the rest of the creams one more time . Using a long skewer, pierce the gibanica all the way to the bottom in several places. Serbian Spinach Pie Recipe - Pita Zeljanica, Balkan Feta-Cream Cheese Pie (Burek sa Sirom). Prekmurska gibanica Prekmurska Gibanica origin. Apr 25, 2014 - Slovenian prekmurska gibanica is a layered cake from the region of Prekmurje, Slovenia. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. As with other regions, these pastries are often cheese based but may include a number of other items. Ingredients: Shortcrust pastry and strudel dough (available as ready-made sheets) Your email address will not be published. Steps to Make It Mix the ingredients for each of the fillings in separate medium bowls until they are moist and spreadable, and set aside. Butter them and spread half the walnut filling on top. Early sources suggest that it evolved over centuries. Cover with one layer of dough. Gibanica from Prlekija: the pastry consists of nine layers, such as butter, sour cream, and several layers of curd cheese with raisins and layers of whipping cream. There are many variations including savory versions. I got this one from a Slovenia… Slovenian prekmurska gibanica is a layered cake from the region of Prekmurje, Slovenia. Crumble tofu into really small pieces, add all of the other ingredients and mix it well together. Place pan on a baking sheet. Serbian Cheese Pie (Burek Sa Sirom) 50 mins Ratings. We are two sisters from Slovenia, Tajda and Tamara, and we share love for food and photography. more information Accept. Originally it hails from the easternmost province, Prekmurje. Medjimurska gibanica or Medjimurijan layer cake/strudel is a sweet dish of Medjimurje cuisine, an integral part of Croatian cuisine. Feb 2, 2015 - Slovenian prekmurska gibanica is a layered cake from the region of Prekmurje, Slovenia. Sometimes referred to as a guzvara, because of the way it is prepared. This version of gibanica is prepared with curd cheese and sour cream. Potica. The recipe is very old and varies a little from family to family. Salty Serbian Gibanica Recipe #1 90 mins Ratings. Other ingredients include eggs, flour, sugar, oil, butter, vinegar, salt, and warm water. Zdaj lahko tudi vegani specemo naso gibanico. There are many variations including savory versions. https://www.notesfromamessykitchen.com/recipe/slovenia-prekmurska-gibanica Various textures in one cake. This rich layered pastry desert laden with raisins, walnuts poppy seeds and skuta (a traditional Slovenian fresh cheese) is typically served at weddings, a tradition which stretches back centuries. Cover pan with some coconut oil and put first layer of dough in it. Preparation. Bake 1 hour or until top is golden brown. 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