Recipes

Ingredients

• 2.2 lb (1 kg) all-purpose flour
• 2.1 cups (500 ml) water
• 1 tsp salt
• 1.5 lb (700 g) full-fat cheese
• 5.3 oz (150 g) kajmak (clotted cream)
• 6 farm-fresh eggs
• oil as needed
• milk for pouring over

Steps

1. Pour 2.1 cups (500 ml) of water into a bowl and add a teaspoon of salt.
2. Gradually add the flour and knead until you get a smooth dough that pulls away from the sides of the bowl.
3. Divide the dough into 7 equal balls sized to fit the pot in which you will bake the gibanica.
4. Roll out each ball with a rolling pin into a circle the size of the bottom of the pot.
5. Heat a wood-stove cooktop and bake each dough sheet directly on it until it gets characteristic dark spots on both sides.
6. In a separate bowl, mix the cheese, kajmak, eggs, and a little salt, combining everything well into a filling.
7. Generously oil the bottom of the pot.
8. Assemble the gibanica: place the first baked dough sheet, sprinkle it with oil, and spread a layer of the filling.
9. Repeat the process until you use up all the dough sheets and filling, finishing with a dough sheet that you also lightly oil.
10. Pour milk over the gibanica.
11. Place the pot on the stove until the milk comes to a boil, then let the gibanica bake until it absorbs the liquid.
12. Let it cool slightly before slicing and serving.