Composition / ingredients
Cooking method
1. Knead a soft dough from the ingredients "For the dough", knead for a long time and thoroughly, then, covering with a film, set aside for half an hour to rest in the heat.
2. Meanwhile, prepare the filling: mix the crumbled cheese with cottage cheese, egg, sour cream, milk - the mass should be like thick sour cream.
3. Divide the dough into 2 parts: approximately 1 part - 250 grams and 2 part - 300 grams.
4. Roll out a larger piece of dough on a floured table in a circle of 30 cm and pull it out with your fingers in different directions, alternately rolling out again with a rolling pin, achieving the fineness and transparency of the dough.
5. Put the resulting circle in a 28 cm cake pan, oiled, the edges of the circle should hang heavily from the mold.
6. The trademark of gibanitsa is its wrinkling, therefore, after putting the dough into the mold, you need to collect the folds at the bottom a little.
7. The smaller piece of dough is rolled out and stretched in the same way as the larger one.
8. Cut out a circle with a diameter of about 15 cm from this piece, put it aside.
9. From the remaining ring, we tear off small squares from the dough, spread out a little of the filling, slightly pinch the edges and put them in a mold on a larger piece of dough.
10. Put the pieces of butter intended "For filling" into the resulting lumps.
11. Pour the remaining filling on the lumps and oil.
12. On top, lay the postponed 15 cm circle of dough.
13. The hanging edges of the larger circle are beautifully laid on top of the tangle with folds.
14. Grease the top of the gibanitsa with beaten egg.
15. Bake in an oven preheated to 200 degrees for 40 minutes.
16. Cool and remove from the mold on a platter.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Cow's milk cheese - 260 kcal/100g
- Sheep cheese cheese with 50 % fat content - 370 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Pork fat - 896 kcal/100g
