THIS IS HOW TRUE NIŠKA GIBANICA IS MADE: SOFT LAYERS, RICH FILLING AND A GOLDEN CRUST

Niška gibanica is one of those traditional dishes whose aroma instantly brings back memories of childhood and family kitchens. This special version is known for its rich filling, soft pastry layers and perfectly crispy golden crust that forms during baking.

PHOTO: Ilustracija

Unlike many recipes that require precise measurements, the secret of this gibanica lies in its simplicity. The ingredients are measured using an ordinary cup of around 200 millilitres, making the preparation quick and practical, even when you do not have much time.

The secret of the flavour is in the cheese and kajmak

For the authentic taste of niška gibanica, the best combination is young and aged white cheese, while a few spoonfuls of kajmak add extra creaminess and a richer aroma. It is this combination of ingredients that gives this pie its distinctive juiciness and full flavour.

Ingredients:

500 g thin pastry sheets for pie

4 eggs

1 cup of yoghurt (around 200 ml)

1 cup of sparkling water (around 200 ml)

½ cup of oil

1 teaspoon of salt

1 sachet of baking powder

400–500 g white cheese

2–3 tablespoons of kajmak, optional

How to prepare niška gibanica

Beat the eggs, then add yoghurt, sparkling water, oil, salt and baking powder, and mix everything well. Add crumbled cheese and kajmak to the mixture, if you choose to use it.

Lightly crumple the pastry sheets by hand, dip them into the prepared filling and arrange them in a greased baking tray. When you have used half of the pastry sheets, you can add a little more cheese for an even richer flavour, then continue layering and pour the remaining filling over the entire gibanica.

A trick for a soft and juicy gibanica

Before baking, leave the gibanica to rest for 15 to 20 minutes so the pastry can absorb the filling and become soft. Bake it in a preheated oven at 200°C for around 35 to 45 minutes, until it turns a beautiful golden colour.

When you take it out of the oven, cover it with a clean kitchen towel for about ten minutes. This will keep it soft and juicy inside while preserving a pleasant crispness on the outside.

With a simple trick used by experienced cooks – a combination of young and aged cheese with a little kajmak – you will get a niška gibanica that smells and tastes like a traditional dish from the south of Serbia.