Recipe Author: Damir Crleni
PUMPKIN GIBANICA
Ingredients:
250 g buckwheat flour
250 g wheat flour
250 g pumpkin seed flour
6 tablespoons oil
salt, lukewarm water
...
100 g pumpkin seeds
300 g pumpkin
1200 g fresh cheese (cottage cheese or farmer's cheese)
200 ml sour cream
50 g butter
1.5 eggs
50 g dried raisins
salt
50 g granulated sugar
Preparation:
For the dough, knead buckwheat, pumpkin seed, and wheat flour with oil, salt, and lukewarm water. Divide the dough into three parts. Meanwhile, prepare the filling with fresh cheese, grated pumpkin, pumpkin seeds, eggs, and raisins (previously soaked slightly) with added sugar and salt to taste.
Roll out the first part of the dough that has rested a bit into the shape of a baking dish. Place it on the bottom, which you've greased with butter, and add half of the filling. Then roll out the second part of the dough and place it over the filling. Spread the second part of the filling over the dough and finish with the third part of the dough. Prick it lightly with a fork to release any trapped air and brush it with sour cream.
Bake at 180°C (356°F) for 1 hour and 15 minutes.
You can decorate the gibnica with pumpkin seeds and serve!
Bon appétit!
