Authentic Serbian Gibanica-Cheese pie

Helena Radulovic Toffolon
4 days ago
5 min read

Updated: 15 hours ago

Authentic Serbian Gibanica-Cheese pie

Authentic Serbian Gibanica: Traditional Cheese Pie Recipe

The Delightful Experience of Serbian Gibanica

Serbian gibanica is an exceptional dish that embodies the rich culinary traditions of Serbia. This wonderful delicacy is not just any pie; it is a delightful combination of juicy, soft textures paired with a satisfying crunch that makes it a favorite for both breakfast and dinner. The experience of enjoying gibanica is truly enhanced when it is served alongside sour milk, yogurt, or kefir, which complement its flavors beautifully and provide a refreshing contrast.

Ingredients for the Perfect Gibanica

To create this iconic cheese pie, you will need a selection of carefully chosen ingredients that come together to form the perfect balance of taste and texture. The essential components include:
Thin crusts for pies or cakes: These form the foundation of the gibanica, providing the necessary structure and crunch that is characteristic of this dish.
Crumble of Serbian cow's semi-fat salty cheese: This cheese is the star of the show, offering a rich, savory flavor that is both comforting and indulgent.
Mature cream: Adding a layer of creaminess, mature cream enhances the overall richness of the gibanica.
Eggs: These bind the ingredients together and contribute to the pie's fluffy texture.
Yogurt and sour water: These ingredients introduce a slight tanginess that balances the richness of the cheese and cream.
Oil: Used to brush the layers, oil adds moisture and helps achieve that desired golden
brown crust.
Baking powder: This is essential for giving the gibanica its lightness, allowing it to rise and develop a delightful airy quality.
Milk: This ingredient is added to the dressing, mixed with eggs and a little yogurt, which gives the pie softness and a wonderful color with the other ingredients.

I obtained this cherished recipe from my uncle, who was renowned for his culinary skills, particularly when it came to making gibanica. His mastery in preparing this dish was unparalleled, and he always emphasized that the secret to an irresistible gibanica lies in the quality of ingredients and the love put into its preparation.

Quick and Simple Preparation

One of the most appealing aspects of making gibanica is the simplicity of its preparation. The entire process can be completed in about 15 to 20 minutes, making it an ideal dish for those with busy schedules who still wish to indulge in homemade goodness. Once you have assembled your ingredients, the oven takes over, transforming the layers of crust and filling into a beautifully baked pie.

A Culinary Joy to Savor

As you take your first bite of this delicious and juicy gibanica, you will understand why it is a beloved dish among many. Each mouthful is a testament to the harmonious blend of flavors and textures, a celebration of Serbian culinary heritage. Whether you enjoy it for breakfast, as a light dinner, or as a snack at any time of the day, gibanica is sure to bring joy and satisfaction.

I genuinely believe that you will relish every single bite of this delightful dish, as it not only nourishes the body but also warms the heart with its comforting essence. The experience of sharing gibanica with family and friends only enhances its charm, making it a perfect centerpiece for gatherings and celebrations.

Ingredients: simple, total time 65 min.m 8 portions

500 g thin crust

For Filling:

350 g Greek cow salty crumble cheese/ or Greek feta cheese
250 ml Greek yogurt/ or sour cream
5 large eggs
150 g mature cream
130 ml sour water
130 ml olive oil EVO/ or seed oil
1 tsp salt/ or to taste

For Spread:

100 ml sour water
5 g bag baking powder/ or 1 tsp baking powder
60 ml olive oil EVO/ or seed oil

Topping:

2 large eggs
150 ml milk
100 ml yogurt
1/2 tsp salt

Preparation:

Preparation Filling for Cheese pie:

In a deep bowl, combine feta cheese, yogurt, mature cream, eggs, and salt. Use a mixer with a spiral dough attachment to blend the ingredients, ensuring that the cheese remains somewhat chunky for texture in the filling.
Incorporate sour water and olive oil, mixing briefly. Set the mixture aside.

Assamble cheese pie and Filling:

Position the first crust so that it covers half of the bottom of the pan, then place the second crust on the opposite side, also covering halfway, ensuring the crusts overlap within the pan.
Ensure that half of each crust extends beyond the edges of the pan on both sides.

To Spread the Crust:

If you have a spray bottle, combine sour water, oil, and baking powder, and shake well. If a spray bottle is unavailable, you may use a glass.
Apply the mixture to the crusts and repeat with the second crust.
After spraying, add 4-5 spoons of filling to the second crust and spread evenly.
Repeat this process once more.
Proceed to coat each crust with the filling, adding a little more if necessary.
Upon reaching the final crust, spray thoroughly and pour in the remaining cheese filling.
Fold the sides of the crust that extend beyond the pan to ensure they are well aligned.
Spray with the coating mixture.
Using a knife, tuck the crusts towards the bottom of the bowl, working around the edges of the baking dish. This will help the dressing reach all the crusts.
Preheat the oven to 200°C, using both the upper and lower heating elements.
Prepare the topping for the gibanica.
In a deep plate, beat the eggs, salt, yogurt, and milk until smooth.
Pour the egg, yogurt, and milk mixture over the crusts, gently tilting the pan to ensure the topping penetrates all layers.
Bake the pie for approximately 35-40 minutes at 200°C.
After 25 minutes, cover the pie with aluminum foil and continue baking until done.
Cover the Gibanica-Cheese Pie with a clean, slightly damp cloth if you prefer a softer crust. For a crispier texture, omit this step.
Allow it to cool for about 15-20 minutes.
Use a knife to separate the crusts from the edge of the bowl.
Cut into portions and serve with yogurt, sour milk, or kefir.
I am confident you will enjoy every bite of this authentic Serbian cheese Gibanica recipe.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

If the cheese lacks saltiness, add more salt. It is advisable to use crumbled cow's cheese, and mature cream either full-fat or semi-fat, as the authentic Gibanica Cheese pie traditionally uses this type of cheese.
Any other cheese such as Greek feta or chunky cow's cheese must be mashed first with a fork.
Once the Gibanica Cheese pie is prepared, you may sprinkle it with sour water to further soften the crust.
On the first day, keep the cheese pie at room temperature, covered with a clean cloth. Afterwards, store it in the refrigerator, covered with aluminum foil, for up to 3-4 days.