Gibanica

Ingredients for 8 servings:

• 250 g Serbian cheese (similar to sheep’s cheese)
• 1 cup sour cream
• 5 eggs
• 1 liter of milk
• 1 tbsp oil
• 1 pack of dough (flatbread – Danish pastry from the Balken-Laden)
• 2 tbsp oil, neutral (e.g. sunflower oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Serbian crumpled gibanica Yugo lasagna

Oven preheated to 175°C (350°F) – approx. 45 minutes. Crumble the cheese into a larger bowl (using your hands or a fork). Pour in the sour cream, eggs, and milk. The mixture should be mushy, almost liquid. Grease the baking dish thoroughly with neutral oil. Now make a “bed”: Place two flatbreads in the bowl so that only the dough is visible, slightly overlapping at the right and left edges. Reserve two flatbreads for the lid. One after the other, pull each thin flatbread through the cheese mixture and crumple it up. Soak thoroughly and incorporate any cheese pieces. Place them side by side on the bed. (Spread any remaining mixture over the top.) Once all the crumpled pieces have been used, double the two remaining flatbreads on top of each other and close the bed with the overlapping sides. Use a fork to poke holes in the lid. In a glass, combine two tablespoons of hot water and one tablespoon of oil, pour it over the entire lasagna, and rub it in. IMPORTANT! When the golden-brown gibanica is removed from the oven, cover it with a damp cloth for about 15 minutes. This will keep the top layer soft. The whole thing can also be prepared the day before and stored in the refrigerator until ready to bake!