9.5.15

roasted pepper gibanica


Ingredients:

2 packets filo pastry (about 500 g)
4 eggs
200 ml yoghurt (Greek 2% is goo)
200 ml creme fraiche
10 g baking powder
100 ml oil
6-8 roasted peppers (skin and seeds removed and sliced)
500g feta cheese

Preparation: 

Roast the peppers whole on the grill, until there are black patches all over and skin is wrinkled. You are watching for skin and flesh separation, so keep turning, one batch can take up to 15 minutes. 

Once peppers are done, place in a saucepan, cover with a lid and set aside. Roast the remaining peppers until all are done. Once peppers are cool enough to handle, peel the skin, remove the seeds and the stalks and arrange in a glass dish. Once all the peppers are peeled, put a tiny dash of olive oil and mix with your hands. Slice all the peppers into strips.

Crumble the feta cheese and mix loosely with peppers.

Make a wet mixture by first beating the eggs and than adding the other wet ingredients (yoghurt, creme fraiche and oil) and baking powder. Stir until it’s well combined.

Using a rectangular lasagna dish, first sprinkle some mixture on the bottom, and then cover with a pastry sheet. 

Coat thinly each sheet of pastry with 3-4 spoonfuls of the wet mix, and depending on how many sheets you have, on every 3rd or 4th sheet, put only the pepper and feta mix. 

NOTE: Filo pastry varies widely in quality, size thickness and moisture content. Typically shop-bought filo in the UK is very wet, but if you happen to have high quality dry sheets, feel free to increase the amount of yoghurt to 300 ml and oil to 200. Likewise, if your pastry is heavy with moisture and doesn't have that many sheets, you don't have to use all the liquid.

When you are layering the filo, likelihood is, they will be larger than the dish. Just fold the edges on one side, cover with yoghurt mixture, and fold the next one on the opposite side.

Spread more thickly on the edges, so that the middle doesn’t end up too wet. 

Keep layering 2-3 pastry sheets with yogurt and egg mix, followed by one sheet with feta and peppers, until all the peppers and feta are used up. Make sure you have 2 sheets of pastry on top.

Using a sharp and pointy knife, cut the uncooked gibanica into squares (as big or as small as you like) and pour the remaining mixture all over. Allow to rest for half an hour.

Bake in 180 C oven for 45 - 60 minutes, until the gibanica is well risen and cooked all the way through. Let it cool for 15-20 minutes, cut and serve.


Gibanica is very tasty cold or room temperature, and can sit in the fridge for up to 3 days. Bon appetite!

8 comments:

  1. Mmm lepooo!!! I onaj salami tamo super ide! Prelepe sastojke!

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    Replies
    1. Hvala Demi, malo drugačija a ipak standardna gibanica :)

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  2. Maja, kad kazemo Gibanica mislimo pitu od sira ili neku pitu uopste? Ti bi mogla da mi objasnis? koja je razlika na primer od Sirnice? Hvala

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  3. Demi, u Srbiji 'gibanica' je sinonim za sve pite koje se ovako prave, od tankih kora i fila. Gibanice su deblje i manje masne od bureka, koji je veoma mastan i mora da se pravi od domaćeg testa koje se razvlači na stolu, dok se gibanica pravi od suvih kora (tzv. filo na Zapadu). Takodje, gibanice često imaju preliv, da upiju kore, i ako u preliv staviš malo mineralne vode, soda bikarbona u njoj baš naduva testo i samim tim, gibanica je izdašnija i bolje se unutra ispeče. Sirnica, zeljanica i sl. se kaže u nekim delovima ex-Yu, posebno u delovima Bosne. Takodje, poseban srpski specijalitet je 'gužvara' gde se filo kore moče u redak fil od pavlake, sira i jaja, i onda se tako 'zgužvano' testo stavlja jedno pored drugog dok se protvan ne napuni. Gužvare baš znaju da se dignu u rerni i dobiješ bogatu i izdašnu pitu od toga. 'Pita' je generički izraz za sva jela od testa sa filom koji se peku u rerni, bilo da je u pitanju pita od jabuka ili pita od sira, pečuraka i sl, i testa tu mogu biti različita . U Bosni, 'burek' je samo onaj sa mesom, sve ostalo su 'pite' npr. 'sirnica' i sl. Malo je zbunjujuće, i neki ljudi baš vole da se svadjaju oko toga šta je 'pita', šta je 'gibanica' a šta 'burek' ali u suštini je to sve veoma slično, sve dok se koristi ovako tanko testo ili filo kore.

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  4. Maja, hvala ti puno na objasnjenje! Super si mi sve objasnila, samo ova guzvara mi deluje jako zanimljiva, htela bih da pravis i da nam pokazes:-) nisam sigurna da li sam videla guzvaru sve ove godine sto se bavim srpskim jezikom i srpskim receptima...
    Tako je i kod nas, imamo bureki i imamo i pite, u stvari to su sve pite, ponekad zovemo pitu i kolace na primer sa cokoladom, kazemo sokolatopita <sokolata=cokolada , mada je to kolac koji sadrzi puuuuno cokolade i sirup cokolade... :-) a ono sto pises o testu nisam dobro razumela jer mi ovde filo zovemo svaku koru za takve pite, bez obzira na to da li je debeo ili tanko, prafi se testo i od toga kore, znadi rastanjimo testo i pravimo tanke ili debele kore, zavisi od recepta. Takve pite kao na slici imamo i mi mada redje pravimo ovako, cesce imamo kore i fil, jednostavnije, neki seku kore na komadice makazem i mesaju sa filom i to peku, to je patsavuropita, ovako, nije sredjeno, to znaci.:-) jos jednom hvala i cekam da vidm guzvaru i naravno burek.

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  5. Ah, pa gužvara ti je pravi srpski specijalitet. Ne znam da li dolazi iz odredjenog dela Srbije, ali familija mog dede koji su iz Šumadije tako prave. Važi, potrudiću se da napravim uskoro.

    Potražiću i slike sa neta da ti pokažem šta mislim. Suve kore jesu filo, kako ti kažeš, i kupuju se, a burek i kore za neke od pita se prave sveže pa razvlače jako tanko, što ja ne znam da radim :)

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  6. Haha vazi tako je i kod nas, treba biti jako iskusna domacica/kuvarica da pravis takve tanke kore, kod nas najverovatnije samo babe u selima pravejos uvek tako!:-) ni janisam probala jos ali bi zanimljivo da naucim:-) hvala!

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