Gibanica is considered a breakfast meal but a foodie would have it at any time of day. It is usually served with soured milk, or sometimes with fresh vegetables such as tomatoes and cucumbers. During winter it can be served with red wine. 
Ingredients:
1/2 kg. phyllo dough
200 ml. milk
200.ml yoghurt
200 ml sunflower oil
1/2 kg. crushed cow cheese
200 ml. fizzy mineral water
3 eggs
Preparation:
Mix the milk, yoghurt, fizzy mineral water, eggs, crushed cow cheese and sunflower oil in a large bowl. Mix the ingredients until you get a well blended and compact mixture. Then, take separate sheets of phyllo dough and dip them one by one in the mixture. Don’t let them soak for a long time, just enough to absorb some of the mixture and put them in an oiled baking pan. Crumple each sheet and place them either in line along the length of the pan or curl them in circles, but not too close because they will rise later. Pour the rest of the mixture over the full pan and cover with a sheet of dough that was not dipped in it. Preheat the oven to 200 degrees and bake for 1 hour. It is ready when the crust gets golden brown. You can sprinkle parmesan on top which is a modern modification of this traditional Balkan dish.
Gibanica is a traditional Balkan dish. It can be a simple home-made dish, but is also served as a starter at cocktail parties and dinner parties. Recipes vary in different Balkan countries and you can also find a sweet gibanica made with apple filling, very similar but not the same as strudel. There are different kinds of gibanica in Slovenia, Croatia, Bosnia and Herzegovina, Serbia, Macedonia, Turkey, Greece and Bulgaria where it is called banica. According to old scriptures gibanica was made even in Byzantine times and it was an indispensable part of Ottoman cuisine.
Enjoy breakfast with Balkon3.
Ljubica Risteska
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