Kraljica - Gibanica!!!
Ali ne neka tamo razmažena, raskalašna, ohola kraljica... Nego jednostavna, skromna, prefinjena i svima omiljena!!!
Nabaviti 500g finih, svežih, tankih, "domaćih" kora za pitu - najbolje od proverenog "koradžije" (prave se još uvek na tradicionalan način u malim zanatskim radionicama). Mogu i one debele da se upotrebe, ali je gibanica ipak lepša od tankih kora.
Izgnječiti 400-500g mladog punomasnog sira (ili koristiti sitan punomasni sir). Nije obavezno, ali je lepo kada se doda i kašika-dve kajmaka (to je oko 100-150g). Kašikom promešati sir i kajmak, dodati 6 celih jaja, pola šolje ulja (oko 50-100ml), 1 šolju (oko 200ml) nečeg tečnog - kisela voda, obična voda, mleko, jogurt. Treba da se dobije žitka masa koja može kašikom da se sipa. Probati fil i po potrebi dosoliti.
Podmazati šerpu ili okrugli pleh prečnika oko 30cm i na dno složiti četiri kore, tako da prekriju dno šerpe, ali da polovina kore viri preko ivica šerpe. Kašikom sipati malo fila, pa staviti dve zgužvane kore - jedna zgužvana kora da prekrije pola površine šerpe. Opet mestimično sipati fil, pa dve zgužvane kore i tako naizmenično dok se ne utroše sve kore i fil. Ostaviti par kašika fila za odozgo. Kada su sve kore potrošene, preklopiti odozgo krajeve one četiri prve kore koje su ostavljene da vire iz šerpe. U preostalih par kašika fila dodati kašiku-dve ulja i isto toliko obične ili kisele vode i time odozgo zaliti gibanicu - u toku pečenja dobiće lepu rumenu boju. Peći u rerni zagrejanoj na 180 ०C. Da ne bi izgorela odozgo, u toku pečenja (kada se uhvati gornja korica), gibanicu pokriti papirom za pečenje koji je zgužvan i malo pokvašen vodom. Peče se oko 45 minuta, ali tačno vreme ipak zavisi od rerne.
E, ovako Šumadinci prave gibanicu. Obavezno poslužiti vruću i naravno, uz domaće kiselo mleko ili jogurt.
Napomene:
- Gibanica može da se složi par sati ranije, odloži u frižider i peče neposredno pred služenje.
- Složena, nepečena gibanica može par nedelja da stoji u zamrzivaču, samo je potrebno lepo pokriti šerpu providnom folijom (kad zatreba, bez odmrzavanja staviti je u zagrejanu rernu i ispeći).
- Ako se kore umaču/potapaju u fil, pa slažu u pleh - to je onda "gužvara".
- Za najbolji rezultat, potrebni su kvalitetni sastojci, kore, sir, kajmak.
Sastojci: 500g svežih tankih kora za pitu, 400-500g mladog punomasnog sira (ili sitan punomasan sir), opciono 100-150g kajmaka, 6 jaja, 50-100 ml ulja (pola šolje), 1 šolja (oko 200ml) nečeg tečnog (kisela voda, obična voda, mleko, jogurt), so po potrebi.
Gibanica (Šumadija region traditional phyllo dough pie, filled with cheese)
Gibanica is a gorgeous pie - simple, fine and everyone's favorite!!!
Get 500g of thin, fresh and high quality phyllo dough (if possible, traditional hand crafted by some artisan master). Thicker phyllo can also be used, but I prefer delicate, thin phyllo sheets.
Mash 400-500g of fresh, full-fat white soft cheese (or full-fat cottage cheese). Optionally, for improved taste, add a spoonful or two of "kajmak" (100-150g). Mix the mashed cheese and "kajmak" with a spoon, add 6 eggs, half a cup of sunflower oil (about 50-100ml), 1 cup (about 200ml) of some liquid - sparkling water, tap water, milk, yogurt. You should get a runny filling that can be easily poured with a spoon. Add a pinch of salt if necessary.
Grease with some oil a round dip baking tray, about 30 cm diameter. Line baking dish with four sheets of dough - completely cover the bottom, and leave the opposite end of sheets to hang over the edges of dish. When you finish with filling the pie, you will overlap it with these "hanging" halves of the phyllo sheets.
Pour few tablespoons of filling over the bottom dough layer, then put two phyllo sheets to form one layer - one rumpled sheet to cover half the surface of the baking dish. Alternate cheese filling and phyllo sheet layers until the dough and filling are used. Just leave aside a few tablespoons of filling to pour it over the top. At the end, overlap the "hanging" four halves of first phyllo sheets over the top of pie.
In the few tablespoons of filling, that you set aside, add a 1-2 tablespoon of sunflower oil and the same amount of sparkling or tap water, and pour over the top of gibanica - it will form a nice brown crunchy crust while baking. Bake in a preheated oven at 180 ०C. In order to prevent the top of pie from burning, when the crust is formed, cover it with crumpled, lightly damp baking paper. The baking time takes about 45 minutes, but the exact time still depends on the oven.
This is how people in Šumadija region make "Gibanica". Serve it hot, with homemade "sour milk" or yogurt.
Notes:
- The gibanica can be assembled a few hours in advance, put in the fridge and baked just before serving.
- Assembled, unbaked gibanica can be frozen and kept for 2-3 weeks, you just need to tightly cover the baking with a cling film. When needed, put it frozen in a preheated oven and bake it.
- You can also take one phallo sheet, dip it completely into the cheese filling, crumple it a bit and place into the baking dish. Do the same with all the sheets. The pie assembled this way is called "gužvara".
- For the best results, do your best to find the right ingredients - cheese, "kajmak" and artisan phyllo dough.
Ingredients: 500g fresh thin phyllo dough, 400-500g, full-fat white soft cheese (or full-fat cottage cheese), optionally 100-150g "kajmak", 6 eggs, 50-100 ml sunflower oil (half a cup), 200 ml (1 cup) some liquid - sparkling water, tap water, milk, yogurt; salt only if needed.
