My garden :)

My garden :)
Photo by S.DJ.

среда, 17. август 2016.

Gibanica kraljica :) Gibanica the Queen

Not healthy at all. But, so delicious! :)

It has to be greasy, well roasted and puffy.
You can eat gibanica (read:geebanitza) with yogurt as breakfast, or starter.


  • 1 package of phyllo dough 
  • 350 gr white cheese (high percent of milk fat, salty), you can use smaller amount, but it is better like this
  • 3-5 eggs
  • 1-2 spoons of kajmak (read: kaymak, high percent of milk fat, maybe 70%) or yogurt 
  • 1/2 cup sparkling mineral water (it makes gibanica puffy)
  • oil (to grease the baking dish and the layers of gibanica)

Mix eggs, kajmak and mineral water, than crumble the cheese (let the lumps of cheese remain). Put 3 layers (as the bottom of gibanica) into the greased baking dish and pour one ladle of mixture on it. Then cover it with another layer of phyllo dough, and repeat all until you run out of layers.  

Bake in a warm oven for a 30 minutes, until it is golden brown. 

Last step: enjoy! 

How to make AJVAR?

It's some kind of Balkan salsa, you can eat it with every meal, especially  breakfast. It is good for vegetarians too. I prefer to eat ajvar with some strong cheese (like Greek feta) and bread, or even in pasta.

Well, the first thing you need to know is that is not an easy recipe, so if you have a "baba" (grandma), let her do everything, however you should help her with all the "pepper" work. :)

Here, in almost all Balkan countries, we prepare "zimnica" (food supplies, a lot of jars with vegetables and fruits for winter period), and ajvar is one of our favourite type of zimnica. It takes a day to prepare ajvar with 30 kg of peppers, but that's how we do it.

This is a version for smaller amount and you need an hour and a half.


  • 4 large red peppers
  • 1 large eggplant 
  • 1/2 cup oil (sunflower or olive oil)
  • 1 spoon of vinegar  
  • garlic to taste (maybe a few cloves)
  • salt to taste (1/2 teaspoon)
  • pepper to taste 


  1. Wash and dry peppers and eggplant, than put them in a warm oven and roast for 30 minutes (they should get black), than peel the peppers and eggplant and remove stems. 
  2. Blend it and add all other ingredients. It doesn't need to be so smooth. 
  3. Pour into a saucepan, fry in the low heat for 30 minutes and stir all the time. Taste it and add more salt and other spices (like oregano) if you like.