Prekmurska gibanica je zame kraljica med sladicami, tradicionalna posebnost prekmurske kulinarike. Sicer dvomim, da obstaja kje kakšen Slovenec, ki je še ni poskusil; če obstaja, pa mu moram sporočiti, da jo enostavno mora. To je kot vzpon na Triglav. Vsaj enkrat ga moraš narediti. :)) Prekmurska gibanica (a.k.a. Slovenian Cheesecake or Layer Pie) is in my opinion the queen of desserts and a real specialty of the traditional Prekmurje cuisine. I seriously doubt that there is a single Slovene that hasn't tried it yet. If such a person exists, however, I have two words for them: try it. It's like conquering the mountain of Triglav. You have to do it at least once. :)) Kateri recept je tisti pravi, katera je prava tradicionalna receptura, kateri okus nam najbolj paše … O tem lahko debatiramo v nedogled. Dejstvo je, da kolikor je gospodinj v Prekmurju, toliko različnih receptov obstaja. Prekmurska gibanica se dela pri nas že leta in leta, recepture, nasveti se prenašajo iz roda v rod, kaj se dodaja, kaj spreminja, prilagaja okusu človeka, navadam … Ostaja pa osnova, ki se je vsi držimo. Plasti morajo biti lepo vidne, lepe, višina gibanice nekje med 7 in 9 cm, nadevi, ki nikakor ne smejo manjkati, so: mak, skuta, orehi. Dno je iz krhkega testa, med plastmi (vsakič prelitimi s smetano in stopljeno margarino) in na vrhu pa je vlečeno testo. Which recipe is the one; which traditional formula should be followed; which flavor is the most exquisite - such questions can never really be answered. But one thing is true: there are just as many different recipes for gibanica as there are cooks in Prekmurje. It has been baked here for decades, the recipes and tips have been passed from one generation to another. Ingredients have been added, the quantities altered, and people's taste has changed, as well as their habits ... But there is one key rule that everyone sticks to. The layers must be clearly visible, well placed, and the dish should be between 7 and 9 cm high (i.e. 2.75 and 3.5 inch). When speaking of fillings, these are an absolute must: poppy seeds, cottage cheese, walnuts. The bottom layer is made of shortcrust pastry, cream and melted margarine are poured over each layer, and in between these layers - as well as on top of gibanica - there is the richness of phyllo pastry. Prekmurska gibanica moje stare mame - naše prababice Moja stara mama Katarina peče prekmursko gibanico že kakšnih 60-70 let. Strogo brez jabolk, tako kot jo je naučila njena mati. Po njenih besedah jabolka nimajo kaj iskati v prekmurski gibanici. Gibanico je treba znati narediti sočno tudi brez jabolk. Njena gibanica šteje 7 plasti nadevov, ki si takole sledijo od spodaj navzgor: mak, skuta, orehi, skuta, mak, skuta, orehi. Torej če pogledamo strukturo nadevov, si sledijo suho-mokro-suho. Zato se skuta dvakrat ponovi, druga dva nadeva pa po enkrat. Njena mama, torej moja prababica, je vse skupaj še enkrat ponovila, tako da je gibanica štela 11 plasti. Vendar so bile te potem tanjše. Spodnje testo je krhko, vmes med nadevi in na vrhu je vlečeno testo. Da bo gibanica lepo sočna, nadeve poliva s kislo smetano, v katero vmeša beljake, in z margarino ali maslom. Rumenjake vmeša v skuto. Včasih za izboljšan okus doda lupinico limone, rum, vanilijev sladkor. Prekmurska gibanica by my grandmother - our great-grandmother My grandmother Katarina has been making gibanica for at least 60-70 years. No apples, however - just like her mother had taught her. She says that there is no need to put apples in this dessert, because a skilled cook will make a rich and moist gibanica with no apples at all. There are seven layers of filling in my grandmother's gibanica, and those layers are as follows: poppy seeds, cottage cheese, walnuts, cottage cheese, poppy seeds, cottage cheese, walnuts. So basically their structure is dry-moist-dry. That is why the cottage cheese gets two recurrences, and each of the other two filling just one. Katarina's mother, i.e. my great-grandmother, doubled the procedure, so she basically got an 11-layer gibanica, but with thinner layers. The very first layer is made of shortcrust pastry, and in between the fillings and at the very top there's phyllo pastry. To ensure that her gibanica is rich and juicy, she pours a mixture of sour cream and egg whites over each layer, as well as melted margarine or butter. The yolks are added to the cottage cheese. For that extra bit of flavor, she adds lemon zest, rum, and vanilla sugar. Certificiran recept za prekmursko gibanico vsebuje 8 plasti nadeva, ki si sledijo v naslednjem zaporedju: mak, skuta, orehi, jabolka, mak, skuta, orehi, jabolka, in če citiram zapis: "zahteva veliko mero natančnosti, spretnosti in znanja". Recept zanjo najdete s klikom na recept prekmurska gibanica. Zanimiva je tudi zgodovina prekmurske gibanice … najdete jo s klikom na Zgodovina razvoja Prekmurske gibanice. The official and certified recipe for gibanica includes 8 layers of filling, as follows: poppy seeds, cottage cheese, walnuts, apples, poppy seeds, cottage cheese, walnuts, apples; it is also - and I quote - "to be prepared with many skills, much expertise and knowledge". To see the recipe, go to prekmurska gibanica recipe. Prekmurska gibanica by Me Moje mnenje je, da so vse najboljše stvari predvsem enostavne, brez kompliciranja, take, ko se z veliko volje spraviš k peki in nekaj narediš z ljubeznijo za svoje prijatelje, družino. Zato moj recept ne pozna zahteve po natančnosti ali spretnostih, vam pa zagotavljam, da bo prekmurska gibanica vseeno odlična in boste tudi vi postali "baking princess", kot je mene poimenoval Chef Rudolph van Veen, ko jo je poskusil. In če je zadovoljila Chefa kuhinje Restavracije Arboretum Uroša Mijailovića in mnoge druge, ki so mi na obisku pri nizozemskem veleposlaniku Pietru Janu Langenbergu rekli, da boljše še niso jedli, upam, da bo zadovoljila tudi vas. Moja prekmurska gibanica šteje 7 plasti nadeva, ki si sledijo v naslednjem vrstnem redu: mak, skuta, orehi, jabolka, mak, skuta, orehi. Moj recept je torej nekje vmes med babičinim in tistim, ki so ga certificirali. Druge plasti jabolk ne dajem, ker želim imeti hrustljavo zgornjo skorjico in z ne preveč okusa po jabolkih, ker me okus gibanice potem spominja na "štrudelj". Prekmurska gibanica by Me I believe that the best things are primarily simple, without any complications - when you simply start baking and you make something with love for those you love: your family and friends. That's why there is no need for skills and expertise in my recipe, but I guarantee you nonetheless: this gibanica is going to be delicious and you are going to become a baking princess, as I was named by Chef Rudolph van Veen when he tried my dessert. It was also a delight for Uroš Mijailović, chef at Restaurant Arboretum, and many others that attended an event at the Dutch embassy; they all said they've never tasted a more delicious gibanica - and I believe you will agree. My gibanica consists of 7 layers: poppy seeds, cottage cheese, walnuts, apples, poppy seeds, cottage cheese, walnuts. It is half-way between my grandmother's recipe and the certified version. I don't add the second layer of apples, simply because I want my gibanica to get that crispy crust and at the same time avoid the apple flavor. Too many apples make gibanica taste more like apple strudel. Kar se tiče količine sestavin, vas že naprej opozarjam, da jih ni treba tehtati, ampak delajte po občutku. Vse sestavine, razen jabolk, si pripravite vnaprej, da potem gibanico samo zlagate. Če želite, lahko vlečeno testo naredite sami po receptu certificirane gibanice, jaz pa ga po navadi kupim, ker si tako delo skrajšam na polovico. Če niste ravno certificiran degustator gibanice, razlike ne boste opazili. Poleg tega bo zgornja skorjica veliko bolj hrustava. Pečem jo v visokem pekaču 34 x 23 cm, ki se mu odstranijo stranice. In če boste kupili 500-gramsko domače vlečeno testo od Hokusa, vam točno paše v pekač te dimenzije. Ker sestavine za gibanico precej stanejo, ne bo nič narobe, če uporabite trgovske znamke. When it comes to ingredients, I must tell you: don't weigh them, use your intuition. It's best to prepare all the ingredients, except apples, and then simply build your gibanica layer by layer. You can even make the phyllo dough yourself, but I try to keep things simple and buy it at the supermarket. It cuts the hard work in half. A professional taster would maybe notice the difference, but anyone else won't. And another bonus: the upper crust will be much crispier! I normally use a 34 x 23 cm springform pan, and the 500-gram phyllo dough by Hokus fits perfectly. All in all, the ingredients for gibanica are rather pricey, so feel free to use store brands. Sestavine za nadev: 400 g maka (2 vrečki) + 5-6 žlic sladkorja + 1/2 žličke cimeta 400 g orehov (2 vrečki) + 5-6 žlic sladkorja 1,5 kg nepasirane skute + 2 vanilijeva sladkorja + 5-6 žlic sladkorja 2-3 večja jabolka + 1/4 žličke cimeta + 1 vanilijev sladkor + 5-6 žlic sladkorja Sestavine za krhko testo: 200 g moke 100 g masla 1 jajce žlica sladkorja ščep soli 500-gramsko domače vlečeno testo znamke Hokus (pazi, obstaja tudi 300-gramsko sveže, ki ne bo primerno v pekač teh dimenzij) Za obliva: 2,5 kisli smetani 1 margarino (250 g) 1 žlico sladkorja v prahu Za premaz: 50 g masla Za pekač: 20 g masla Za posip: sladkor v prahu Fillings: 400 g poppy seeds (2 packages) + 5-6 tbsp sugar + 1/2 teaspoon cinnamon 400 g walnuts (2 packages) + 5-6 tbsp sugar 1.5 kg cottage cheese + 2 vanilla sugar packages + 5-6 tbsp sugar 2-3 larger apples + 1/4 teaspoon cinnamon + 1 vanilla sugar + 5-6 tbsp sugar Shortcrust pastry: 200 g flour 100 g butter 1 egg 1 tbsp sugar pinch of salt 500g phyllo dough by Hokus (there's also a 300-gram dough available, but it doesn't fit in the above mentioned baking pan) Cream sauce: 450 g sour cream 1 margarine (250 g) 1 tbsp powdered sugar Coating: 50 g butter For the pan: 20 g butter Coating: 20 g powdered sugar 1. Najprej si pripravimo vse sestavine. Vsak nadev v svojo posodo in sestavine premešamo. Nadeva za jabolka si ne pripravljamo vnaprej, ker nam drugače jabolka spustijo preveč soka in porumenijo. 2. Sledi priprava krhkega testa. Moko stresemo na pult, naredimo jamo, vanjo damo na lističe narezano maslo, sladkor, sol, jajce in nato vse sestavine omesimo v gladko testo. Testa ni treba dajati v hladilnik. 3. Margarino stopimo v lončku. 4. Kislo smetano s sladkorjem v prahu zmiksamo, da postane bolj tekoča. 5. Pekač namastimo z maslom. 6. Krhko testo razvaljamo na največ 0,5 cm debelo in ga položimo na dno pekača. Nič hudega, če se strga, lahko ga brez skrbi zakrpamo. 7. Na testo posujemo polovico makovega nadeva in z žlico enakomerno polivamo s kislo smetano in še s stopljeno margarino. Sočnost gibanice je odvisna od polivanja s kislo smetano. Polivamo čim bolj enakomerno, ne pozabimo na robove. Glej sliko! V primeru, da imate pekač druge dimenzije, dajte toliko maka, da bo tega nekje 0,5 cm na debelo. 1. Prepare all the ingredients. Put each filling in a separate bowl and stir. The apple filling should not be prepared in advance, because the apples can get drained and brownish. 2. Make the shortcrust pastry. Put the flour on the kitchen top, make a hole, add sliced butter, sugar, salt, egg and knead until the dough gets smooth. It is not necessary to put it in the refrigerator. 3. Melt the margarine. 4. Add sugar to the sour cream and stir until it is smooth and running. 5. Grease the baking pan with butter. 6. Roll out the shorcrust pastry into a 0.5 cm thick layer and put it in the baking pan. If it rips, you can easily paste it back together. 7. Put half of poppy seeds over the dough and evenly pour the sour cream as well as the melted margarine over the filling. That is exactly what this dessert, i.e. its freshness, depends on. Make sure you pour as steadily as possible, and don't forget the outer rim - see the picture! If your baking pan is smaller or bigger, just make sure that the poppy seeds are spread in a 0.5 cm thick layer. 8. Plast prekrijemo s polovico lista domačega vlečenega testa in ga narahlo z rokami pogladimo, da se kisla smetana, ki je spodaj, enakomerno razporedi. Nič hudega, če je ob robovih pekača testa preveč. Testa ni treba odrezati, enostavno ga zavihamo navzgor po stranicah pekača. 9. Za suhim makovim nadevom pride moker nadev: skuta. Polovico skute enakomerno porazdelimo po pekaču. Ker je ta del nadeva že "moker", ga polivamo nekoliko manj. 8. Put half of phyllo leaf over the poppy seed filling and gently smooth it down with your palms so the sour cream underneath will spread evenly. Any extra dough on each side is OK; simply roll it upwards (against the rim of the baking pan). 9. The dry filling is followed by a moist layer: the cottage cheese. Spread half of it over the dough, and since it is not as dry, use a little less cream sauce this time. 10. Pokrijemo z listnatim testom, nežno pogladimo z rokami. 10. Cover with phyllo dough and smooth it down gently with your hands. 11. Sledi plast orehov, ki jih tako kot mak oblijemo s smetano in nato še z margarino. 11. Add the walnut layer and pour the sour cream and margarine all over it. 12. Spet pokrijemo z listnatim testom in zgladimo. 12. Cover it with phyllo dough and smooth it down. 13. Zdaj si pripravimo nadev za jabolka. Jabolka olupimo, naribamo, sladkamo in dodamo malo cimeta. Ni pa nujna uporaba cimeta, saj prvotno cimet ni bil nikoli del prekmurske kuhinje. 14. Jabolka enakomerno porazdelimo po testu in jih samo malo prelijemo z margarino, saj so že dovolj sočna. Jabolka prekrijemo z vlečenim testom, ga pogladimo z rokami, poravnamo ob robovih. 13. Prepare the apple filling. Peel the apples, grate them, add sugar and some cinnamon. The latter is optional, though, as cinnamon has never been part of the Prekmurje cuisine. 14. Apply the apples evenly on the dough and add just a bit of margarine, as they are wet enough as it is. Cover with phyllo dough, smooth it down and roll it out around the edges. 15. Ponovimo vse od 7. - 11. točke (mak, skuta, orehi). Jabolk ne dodajam več. 16. Orehe prekrijemo z listnatim testom in ga dobro premažemo s stopljenim maslom. Ne z margarino, ker margarina vsebuje precej več "vode" kot maslo. Prekrijemo s še enim listnatim testom, ki ga prav tako premažemo z maslom. Zdaj vse viške listnatega testa ob robu lepo obrežemo. 15. Repeat steps 7-11 (poppy seeds, cottage cheese, walnuts). I don't add any more apples. 16. Cover the last walnut layer with phyllo dough and spread melted butter all over. Do not use margarine, because it is much more "watery" than butter. Add another leaf of dough and cover it with butter as well. All extra dough should be cut away now. 17. Preden damo gibanico v pečico, zgornji dve plasti listnatega testa narežemo na kvadratke, da bomo pečeno gibanico lažje razrezali in se nam zgornja hrustljava skorjica ne bo preveč drobila. 17. Before you put gibanica in the oven, cut into the upper two leaves of dough and make small squares. When baked, gibanica is easier to cut and the crust won't crumble too much. 18. Gibanico pečemo v ventilacijski pečici na 170 stopinj eno uro. Če imamo navadno pečico, pečemo na 180 stopinj. 18. Put the dish in a pre-heated convection oven (170'C) for an hour. When baking in a conventional oven, the temperature should be 180'C. Ko vzamemo gibanico iz pečice, jo pustimo na pultu, da se lepo ohladi, da se plasti lepo "spočijejo, vsedejo na mesto". Gibanico jaz potem dam v hladilnik, ker mrzlo lažje razrežemo. Po navadi gibanico režejo na nekje 8 x 8 cm velike kose. Mi imamo rajši manjše, nekje 4 x 4 cm. Preden gibanico postrežemo, jo pogrejemo v pečici. Lahko pa se postreže tudi hladna. Po vrhu jo posujemo s sladkorjem v prahu. Leave the baked gibanica on the kitchen top to cool, so the layers can "rest and get set". Personally, I put it in the refrigerator, because it is easier to cut afterwards. The usual size is 8 x 8 cm per piece, but we prefer smaller pieces, approximately 4 x 4 cm. Heat before serving; you can, however, serve it cold. Dust it with powdered sugar. Če boste gibanico pekli v okroglem pekaču, jo narežite na trikotnike kot torto. If you use a round baking pan, slice it up as a cake, i.e. in triangle shaped pieces. Druge različice receptov: Nekateri vmešajo v kislo smetano beljake ali celo cela jajca. Jaz ne uporabljam jajc, ker izdatno polivam in se v tem primeru zna zgoditi, da se v temnih plasteh vidijo bele lise, ko gibanico narežete, skuta pa postane rumenkasta. Nekateri dodajajo tudi druge dišave: limonino lupinico ali rum. Predlagam, da v tem primeru dodatke dodajate v makov nadev in nikakor v skutinega. Spet samo zaradi obarvanosti. Nekateri, vendar redki dodajajo tudi v rum namočene rozine. Spet, nikakor v skuto, ker bo okrog rozine skuta obarvana v grdo rjavkasto barvo. In kot že napisano, verjamem, da vsaka družina v Prekmurju prenaša svoj skrivni recept prekmurske gibanice iz roda v rod, na katerega prisega. Ta je moj, brez skrivnosti, brez kompliciranja; lahko jo naredi vsak brez potrebnih posebnih spretnosti. Če vam zmanjka maka, orehov, skute, to preprosto dodate kar iz vrečke. Če vam zmanjka preliva, odprite drugo smetano. Edino, na kar bi opozorila: lepo polivajte s kislo smetano, in gibanica bo enkratna. Other versions of the recipe: Some cooks add egg whites to the sour cream, some even add whole eggs. I don't use those, because I add plenty of crème sauce, and white marks may easily appear on the dark layers once gibanica is cut. Furthermore, the cottage cheese can turn yellowish. Some people add e. g. lemon peel or rum. In that case, I strongly advise you to add it into the poppy seed layer, and not the cottage cheese; again, only because of the color change. The same goes for raisins, soaked in rum. Avoid the cottage cheese, or you will witness dark brown circles around each raisin. As said before: I believe that every family in Prekmurje cherishes their own secret family recipe and passes is from generation to generation. This one is mine, no secrets, no complications. Anyone can bake it, skills or no skills. If you run out of poppy seeds, walnuts or cottage cheese, open another package. If you run out of crème sauce, open another sour cream. My only advice is: pay attention when applying the crème sauce - and your gibanica will be delicious. O kaloričnih vrednostih prekmurske gibanice se ne razpravlja, ampak se v njih uživa. The calories of prekmurska gibanica are not to be discussed, they should be relished. ❤ ❤ ❤ P. S. Za kakšno lažjo, še hitrejšo, nedeljsko varianto gibanice (ne upam dodati prekmurske) pa naredite gibanico s 4 plastmi nadeva. ;) Mmmm ... P. S. For a faster, easier, Sunday version of gibanica you may simply bake one with only 4 layers of filling... Mmmmmmm...
12 Comments
Goranka
13/12/2015 21:22:10
Da li je vlečeno testo ili listnato testo?
Reply
Urška by 220 stopping poševno
14/12/2015 08:00:44
Spodaj je krhko testo, med plastmi nadeva pa vlečeno testo, kot je navedeno med sestavinami. :)
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goranka
14/12/2015 14:41:00
Draga Urška,
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Urška by 220 stopinj poševno
14/12/2015 16:58:36
Napaka! Bom popravila. Pravilno je VLEČENO testo! Torej uporabimo VLEČEno testo. To ni eno in isto. Se tudi na slikah vidi, da gre za vlečeno testo in ne listnato. Tudi pri sestavinah je napisano vlečeno. Pri opisu, pa je ponagajal škrat. Se opravičujem, bom popravila v kratkem. :)
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Katjuša
6/6/2016 00:46:53
Pozdravljeni.
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Urška by 220 stopinj poševno
6/6/2016 06:47:49
Tisto, ki mi je pri roki. :)
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Lilla
2/1/2017 18:50:41
Da tanto tempo cercavo una ricetta dettagliata per fare la gibanica. La tua spiegazione è molto chiara ed i passaggi fotografici aiutano molto. Grazie mille Lilla /TRST
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Irena
14/9/2017 15:30:40
Pozdravljeni,
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Urška by 220 stopinj poševno
14/9/2017 15:53:07
Hvala gospa Irena za vaše iskreno mnenje. Vse dobro želim. :)
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Ingrid
13/8/2018 11:33:02
Thank you for the recipe. I just returned home from a holiday in Slovenia, where I ate Gibanica. I love, love, love gibanica, but I cannot find it in the Netherlands. But now I can make it myself. (and plan some serious workout session before and after eating gibanica :-) )
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Jera
21/12/2020 08:32:28
Draga Urška! Nisem v Sloveniji in ne morem kupiti Hokus testa ... Moj mož prisega na domače vlečeno testo svoje mame. Zanima me, ali imaš kakšen recept za domače vlečeno testo, ki bi bilo primerno za gibanico? Verjetno ga je težje dvigniti in delati z njim ...
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Urška by 220 stopinj poševno
21/12/2020 10:19:41
Ne, nimam zapisanega recepta za vlečeno testo. Lahko kupite, katero drugo znamko. Samo, da je vlečeno testo.
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