Yugoslavian Cheese Bread Food
SERBIAN GIBANICA
Gibanica is a Serbian pastry with cheese that people usually eat for breakfast or with a meal at lunch or dinner. It is very filling and a great alternative to bread. It can be eaten warm or cold and tastes great with yogurt. Feel free to mix in bell pepper or other vegetables into the filling.
Provided by Ivona
Categories Main Dish Recipes Savory Pie Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Grease a baking dish with oil.
- Whisk eggs and sour cream together in a bowl. Season with salt. Mix in queso blanco, oil, and sparkling water. Stir in feta cheese. Mix in Parmesan cheese and ham until well combined.
- Place 1 sheet of phyllo dough into the prepared baking dish and brush lightly with oil. Add the next phyllo dough sheet and brush with oil. Continue until you have used about 1/3 the phyllo sheets. Spread 1/2 the filling on top of the phyllo dough and smooth using the back of a spoon. Add the next 1/3 of phyllo dough sheets, brushing each sheet with oil. Spread remaining filling on top. Finish with the remaining 1/3 of phyllo dough. tucking edges into the sides of the baking dish.
- Beat together 1 egg, 1 teaspoon salt, 1 teaspoon oil, and sour cream and gently pour mixture over the top of the pastry in the baking dish. Spread evenly.
- Bake in the preheated oven until golden brown, about 35 minutes. Remove from heat and let sit 5 to 10 minutes before cutting.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 25.7 g, Cholesterol 105.3 mg, Fat 28.6 g, Fiber 0.8 g, Protein 15.1 g, SaturatedFat 9.5 g, Sodium 1009.9 mg, Sugar 0.9 g
TRADITIONAL ROLLED BUREK (BOREK) RECIPE
Steps:
- Gather the ingredients.
- Heat a large frying pan over medium-low to medium heat and add the oil.
- Sauté the onion until soft and then add the ground beef, allspice , paprika , salt , and pepper to taste.
- Cook until the meat is crumbly but not dry. Cool completely before you continue. While ground beef mixture is cooling, preheat oven to 375 F.
- Once cooled, lay one sheet of phyllo dough on the counter. Keep the remaining sheets of phyllo dough covered with a damp kitchen towel, and work quickly to prevent it from drying out.
- Brush sheet with some of the melted butter. Place a heaping 1/3 cup of meat mixture on the sheet along the long side, 2 inches from the edge.
- Fold the bottom over the meat mixture and roll into a snake shape. Cut the roll in half and coil each roll into a snail shape.
- Place rolled dough and ground beef pinwheel on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Brush with additional butter. Continue until you've used all the ground beef.
- Bake in a preheated oven 15 to 20 minutes or until just golden. A hint for handling phyllo dough: Be sure the dough is at room temperature before you open the box. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. In this way, they will not dry out while you are working with them. Work fast for best results and do not have the butter too hot when brushing the dough. Recipe Source: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith (Wm Morrow) Reprinted with permission.
Nutrition Facts : Calories 200 kcal, Carbohydrate 13 g, Cholesterol 38 mg, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, Sodium 200 mg, Sugar 0 g, Fat 13 g, ServingSize 18 to 20 servings, UnsaturatedFat 0 g
FETA CHEESE BUREK (PHYLLO DOUGH)
An Eastern European delicacy. Probably one of the most loved foods from the Balkans. There are two ways to create burek: with homemade dough or with phyllo dough (pre-made store-bought). In this recipe we will be using the pre-made phyllo dough. You can put potatoes, meat, spinach, boiled cabbage, or feta cheese inside! This one will be with feta cheese. Truly a tasty meal! And very easy to make! Eat with yogurt for authenticity.
Provided by An Ko
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
- Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
- Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
- Bake burek in the preheated oven until golden brown, about 40 minutes.
Nutrition Facts : Calories 773.7 calories, Carbohydrate 26.5 g, Cholesterol 145.7 mg, Fat 66.2 g, Fiber 0.7 g, Protein 19.4 g, SaturatedFat 23.7 g, Sodium 916.6 mg, Sugar 4 g
FETA CHEESE CORNBREAD
My husband lived in post-Ceaucescu Romania for a year and when I visited, cornbreads and cornmeal mush were pretty much on the menu every day. Okay by me -- it was like a taste of Tennessean far from home. I actually prefer this cornbread to most Southern-style cornbreads. The recipe came from Please to the Table, I think, and I usually halve the recipe for a smaller batch.
Provided by fluffernutter
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F and butter a 9-by-13-inch baking pan.
- Combine the feta, sour cream, eggs, milk and melted butter in a large bowl and mix well.
- Combine the dry ingredients and stir into the feta mixture; let stand 15 minutes, covered.
- Spoon the batter into the pan and bake until light golden and firm to the touch, 35 to 40 minutes.
YUGOSLAVIAN CHEESE BREAD
This wonderful recipe was one a former neighbor shared with me. It is very easy to prepare and so good as a side dish or appetizer.
Provided by KSGrammie
Categories Breads
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Combine all of the ingredients and pour into a greased 9" X 13" baking pan. You may want to add chopped jalepeno for extra zip. Bake at 350 degrees for 45 minutes and ENJOY.
YUGOSLAVIAN BISHOP'S BREAD
A recipe I found in a book, the recipe dates back to October 1, 1980.
Provided by Jason Koch
Categories Sweet Breads
Time 20m
Number Of Ingredients 9
Steps:
- 1. Beat egg yolks until light and lemon-colored. Add sugar and beat well. Add vanilla. Sift dry ingredients together and stir into egg mixture. Add nuts and raisins. Fold in stiffly beaten egg whites. Pour into greased 8x10x1.5-inch pan. While still hot, cover with confectioner's sugar and cut into squares.
- 2. Bake 350 degrees, 20 minutes.
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5/5 (2)Total Time 1 hr 35 minsCategory Baked Goods, BakingCalories 93 per serving
- Crush the cheese using a fork. Add some salt if it tastes neutral. Stir the egg white in, if the cheese is too crumbly. Filling shouldn't be runny, but thick and compact, thicker than the cream cheese, and pretty salty.
- For the starter - dissolve yeast with some lukewarm milk in a cup, add a teaspoon of sugar and a tablespoon of flour, stir to get smooth batter. Set aside at room temperature, or near the stove top, to let the yeast activate and fill the cup.
- Sift the flour, add salt. Add activated yeast, egg, oil and milk, then combine using a wooden spoon to get smooth dough. The dough seems like too soft and too sticky at the beginning, but don't worry, continue with kneading, and soon your dough should start to separate from the bowl, and thicken. It is not necessary to knead the dough by hands, the wooden spoon works just fine (you may use any spoon, of course, the wooden spoon is common tool for all stirring and kneading works here at the Balkans). Grease the cling film with oil, cover the bowl, and set aside for at least an hour, at lukewarm place, to let the dough doubles in size.
- Re-knead the dough, divide into 5 equal parts, shape them into balls. Each part should make 8 rolls, so you'll end up with 40 rolls, which should perfectly fit the regular oven pan, if lined in 5x8 order. Flatten each ball by hands over the floury working surface, then use a rolling pin to roll the dough out in a circle, a few millimeters thick. Use a sharp knife to cut the circle into 8 triangles. Take one triangle, stretch it in the air with your hands, to get it extended as much as you can, gently. Put some filling at the triangle base, then fold the edges of the base as shown at pic4, to avoid the filling leak out during baking. Roll. Arrange the rolls at the pan (5x8).
GIBANICA – SERBIAN CHEESE PIE – SERBIAN FOOD
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- Add the lightly beaten eggs, sour cream, cottage cheese, whole milk and add salt to taste. The amount of salt you need depends on how salty the feta cheese is, you should definitely try the mixture and add salt accordingly.
- Open the packet of dough, take out two sheets of dough, while keeping the rest covered at all times. Cover the dough you are not working with with a damp towel to prevent it from drying out. Work quickly.
CHEESE-FILLED SERBIAN GIBANICA - MOTHER WOULD KNOW
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- Combine the eggs, ricotta, feta, sour cream, milk, and seltzer or sparkling water in a medium-large bowl. Mix well and add the dill and freshly ground pepper. Set aside.
- After defrosting the fillo layers according to the directions on the box, lay them next to a 9 x 11" oven-safe pan. LIghtly brush or spray the pan with butter/oil. Put down the first sheet of fillo dough, brush it lightly with butter, oil and continue to do that until you have used about 1/3 of the fillo sheets.
- Spread half of the filling smoothly over the top sheet of fillo dough and continue adding fillo dough sheets, one at a time, brushing with butter/oil after each one, until you have used another 1/3 of the fillo dough sheets. Spread the remaining half of the filling on top of the last sheet of dough and use up the remaining sheets of fillo dough. Brush the top sheet of fillo dough.
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- ĆEVAPI. Ćevapi is the most popular food in Serbia and the Balkans. Ćevapi is grilled meat made of pork, lamb or beef. Ćevapi is usually served in bread with ajvar sauce and more vegetables similar to pljeskavica.
- PLJESKAVICA. Pljeskavica is a burger served inside the bread in Serbia. Pljeskavica is the most popular street food in Serbia and you can add sauce, vegetables to the meat (lamb, pork or beef).
- Karadordeva Snicla (Karadjordje’s Schnitzel) Karadordeva Snickla is one of the most popular Serbian dishes to try. Karadordeva Snickla is a fried bread cutlet that includes a rolled veal or pork steak stuffed with kajmak.
- Prebranac. Prebranac is a traditional food in Serbia that you can also find in Hungary. Prebranac can be made in different ways it usually is a casserole of caramelized onions and white beans sprinkled with bay leaves and sweet Hungarian paprika for additional flavor.
- CUFTE. Cufte is a popular dish to try in Serbia especially in winter time. Cufte is made of meatballs with a soup broth with onions and tomato sauce plus other species.
- Sopska Salad. Sopska Salad can be an option for vegetarian dishes in Serbia. Sopska Salad is made from onions, tomatoes, cucumbers and roasted peppers and sirene (white brine cheese) and parsley.
- Riblja Corba. Riblja Corba (a.k.a. Fisherman’s soup) is a fish broth that consists of fish trimmings mixed with fresh vegetables, green peppers, red onions and fresh tomatoes.
- Muckalica. Muckalica is a Serbian stew made great for winter time since is a warm dish. Mucklaica is made from mixed vegetables and cold leftover barbecued meat.
- Svadbarski Kupus. Svadbarski Kupus is a traditional Serbian dish that is slow-cooked on coals and has a combination of cabbage, red onions, pepper, bay leaves, paprika, and meat such as bacon, pork, veal or lamb.
- Gibanica. Gibanica is one of my favorite snacks to try in Serbia. Gibanica is made from cottage cheese and eggs, Gibanica is made in various sweet and savory flavors.
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- Sarma. Sarma is possibly one of the best and definitely favourite dish of every Serb. Their love goes so far that they consider women who can make it an instant wife material.
- Ćevapi. Another interesting meal you should definitely try in Serbia is Ćevapi. Ćevapi is a plural of Ćevap and portions of 10 are usually served. It is grilled finger-shaped minces meat.
- Burek. Burek is a rather controversial dish amongst the Serbs. Why? Because there exist a great dilemma of whether the only true Burek is the one with meat or with cheese.
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- Kajmak. Kajmak is a side-dish made from milk. It resembles cheese, but it's not, it's way better. Serbs eat Kajmak with many dishes, but it's a perfect side-kick of any grilled meat.
- Ajvar. Ajvar is considered a salad. It's made from red paprikas and can be neutral or spicy. Ajvar ca be eaten with everything, even if you spread some of it on a piece of bread, it is a worthy meal for every Serb.
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