What is Prekmurska Gibanica?
Prekmursk Gibanica is a traditional pastry considered a characteristic product in the Republic of Slovenia. It comes from the Prekmurje area and is now located across the country. The "GIB" prefix from the root of "Guba" means "folded" in Slovenian language and refers to its layers of bread layer interleaved with four different fillings. Gibanica Prekmurska has been classified by the European Union by a "traditional specialty", which means that no commercial product cannot be marked with this name unless the manufacturer adheres to a traditional recipe. Food is so famous in Slovenia that it appears on one of the stamps of the country.
Traditional Prekmurska Gibanica has a base of pastry or cake dough with a layer of pastry. There are four fillings, each with a different combination of flavors and textures. Each layer is sweetened and has melted butter, margarine or oil. A small amount of sour cream and the GG eSmo extends on top to complete the layer. There is a layer of pastry between each filling layer.
The seeds of the seeds are the main ingredient in the first layer of filling, which are ground and mixed with vanilla sugar. Another layer is sweetened cottage cheese or curd, mixed with an egg for thickening. This is followed by a layer of ground walnuts, also mixed with vanilla sugar. In the end there is a layer of apples, sweetened and flavored with cinnamon. These layers are repeated in the same order, a total of eight layers of filling.
The upper layer of apples is covered with pastry dough with the last leaf. At the very top there is a layer of sour cream mixed with the ovaries. The traditional bakery bowl for Prekmursk Gibanica is a round saucepan for clay and after baking it is cut into wedge -shaped pieces. Modern chefs often bake it in a rectangular pan and serve it in squares or rectanugles.
As applies to most traditional meals, there are many variations of Prequian Gibanica. Among the most common is the addition of an raisin to a layer of apples, mixing hot milk topoppy and walnuts and mixing sour cream with cheese cottage cheese. However, those who want a product labeled Gibanica in Europe must follow an authorized recipe. Producers of “traditional specialties” must use prescribed recipes and procedures for their specialties and produce it in the required form. He must also officially certify before the product marketing.