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Gibanica

updated

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Ingredients for 1 servings:

  • 1 pack of yufka pastry sheets
  • 250 g sheep cheese, Greek
  • 500 ml milk
  • 100 ml carbonated mineral water
  • 1 cup sour cream
  • 4 eggs
  • n. B. Salt
  • n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Grilled Mediterranean cheesecake from the Balkans

Mix all ingredients, except the yufka dough, thoroughly in a bowl. Tear the yufka dough into small pieces. Dip the pieces into the mixed mixture and layer them in a greased baking dish. Pour the remaining liquid over the stacked dough pieces and bake on the grill (indirectly) or in the oven at 180 degrees Celsius for about 45-60 minutes, until a nice brown crust forms. Then let it cool. The cheesecake will rise during baking but collapse again as it cools—that’s how it should be, don’t worry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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