Gibanica
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This document discusses three traditional Slovenian dishes: Gibanica, a pastry made of many thin layers and filled with poppy, cheese curd, and apples or walnuts; Kranjska klobasa, a sausage made with special ingredients that is popular in competitions; and Potica, a dessert made of layers filled with walnut paste typically eaten during Easter and other holidays.
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Gibanica
- 1. Dishes
Editor's Notes
- Gibanica is typical Slovenian desert. It was first made by farmers living in Prekmurje more then hundred years ago. It was made as a desert to celebrate Christmas and marriage. It is made of more than five layers. Between each layer they put dough coated with butter and cream. First layer is layer of curd, next layer contains poppy, then they put in the layer of walnut, and the final layer is layer of apples. Layers may vary to from one cook to another and from one place to another. After final layer of dough they cover the dough with sour cream and some sugar. Some cooks have their secret recipes how to prepare the best desert. It is very delicious if served hot, cut to small square peaces.
- Kranjska klobasa is typical Slovenian sausage but as other Slovenian dishes it had its specialties. The finest sausage must contain more than 68% of pork, at least 12% of beef and not more than 20% of bacon. It must be filled in pork bowel which must not be to long and too wide. Every year the lovers of kranjska klobasa organize a competition where the judges are tasting and testing sausages and every year we get winner. Kranjska klobasa is best served with two slices of bread, some mustard and a glass of red wine. And it is the most delicious if served hot.
- Potica is typical desert on whole Slovenian place. It was eaten at Easter and it represent Jesus’s crown. There is lot of different poticas, because each holiday had it special filing. From walnut filling at Easter to crackling and so called expended potica at Christmas. Walnut potica is made of long rectangle of yeasted dough. We cover the dough with walnuts and raisins. Then we roll the dough and bake it for approximately one hour. The best potica is served cooled and dotted with powdered sugar.