GIBANICA

Required:

• 500 g of bark for pies and gibanica
• 4 eggs
• 300 g of young cheese
• 150 g kajmaka
• 200 ml of oil
• 200 ml of mineral carbonated water
• ½ baking powder
• salt by taste
• Egg make a good mix to pinch. Combine a spoiled young cheese and cream. Add prepared eggs, oil, mineral water, salt to taste and baking powder. All well stir / stir. Separate 2 tablespoons of fill for the end.

Lubricate the tepsie and put the first bark. Let the edges be free. Take the second crust, slice it a little, and slip through the prepared fillet. Fat, do not press, so put in a tepsiju (28 cm). So do with the rest of the pits, the last one. Put the last bite over and squeeze a little. Also bend the first bark of the bark. Combine 2 teaspoons of oil with the tin (2 tsp) you set off at the beginning. Pour and crush over the upper crust.

<a href="http://www.minjina-kuhinjica.com/t-e-s-t-a/pite-i-gibanice/gibanica-guzvara-video/" target="_blank" rel="noopener">Source</a>

Bake at 200 ° C for 50-55 minutes. After that time, turn off the oven. Undo the oven door at 10 cm. Leave the gibanica for another 10-15 minutes, which my grandmother was talking about, a little more to get rid of, then remove it, sprinkle with water and cover with a clean cloth for another 5-10 minutes. Serve and enjoy