Gibanica Gib A Neetza Recipes

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GIBANICA (GIB-A-NEETZA)



Gibanica (Gib-A-Neetza) image

My husband is Serbian and this is a staple at our table. This is a wonderful phyllo/cheese dish. You can also add a few ounces of farmer cheese to your cheese mixture. It adds great flavor. Not for low-cal dieters for sure!

Provided by MilanzMom

Categories     Cheese

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 lb phyllo dough (thawed)
2 lbs feta cheese (broken into pieces)
1 cup sour cream
6 eggs
1/2 lb butter (melted)
1/2 cup flour
1 teaspoon salt

Steps:

  • Beat eggs until foamy.
  • Add sifted flour and salt.
  • Beat well.
  • Add sour cream and mix well.
  • Add cheese and fold thoroughly.
  • Grease a 13x9x2 inch pan.
  • Place 2 sheets of phyllo in pan.
  • Pour about 2 tablespoons melted butter over dough and brush to edges.
  • Spread about 6 large spoons of cheese mixture on top.
  • Repeat the dough and butter and continue to layer with cheese mixture until 2 sheets of phyllo are left.
  • Add last two sheets on top and pour remaining butter over dough.
  • Bake uncovered in 325 degree oven for one hour.
  • It will get puffy and golden brown, but will reduce down when it cools. (I test for doneness by shaking the pan a bit; if the cheese doesn't move; it's done. If it's getting too dark and the cheese is still jiggly, cover with foil and continue to bake).
  • Cut into squares and serve warm.

Nutrition Facts : Calories 649.3, Fat 48, SaturatedFat 29.6, Cholesterol 253.5, Sodium 1692.6, Carbohydrate 33.3, Fiber 1, Sugar 4.8, Protein 21.3

CHEESE LATKES (FOR PASSOVER)



Cheese Latkes (For Passover) image

Make and share this Cheese Latkes (For Passover) recipe from Food.com.

Provided by AniSarit

Categories     Breakfast

Time 30m

Yield 18 latkes

Number Of Ingredients 9

4 eggs
1 tablespoon sugar
8 ounces farmer cheese
3 tablespoons Smart Balance light butter spread, melted
1 teaspoon vanilla extract
1 tablespoon salt
1/3-1/2 cup matzo meal
canola oil, for frying
cinnamon

Steps:

  • Beat the eggs and sugar for a few minutes until pa;e and somewhat increased in volume.
  • Beat in the farmer cheese.
  • Add the butter, vanilla extract, and salt.
  • Slowly stir in enough matzo meal to make a batter that holds together.
  • In a skillet, heat oil, and drop the batter by tablespoonfuls into the hot oil.
  • Flatten the pancakes slightly with the back of a spoon, and fry for 3-4minutes on each side.
  • Don't crowd the pan. Add more oil if needed.
  • Drain the latkes on paper towels and serve sprinkled with cinnamon.
  • Sour cream and/or jam is a great accompaniment.

WALNUT-RAISIN BAKED FARMER CHEESE



Walnut-Raisin Baked Farmer Cheese image

Make and share this Walnut-Raisin Baked Farmer Cheese recipe from Food.com.

Provided by Pinay0618

Categories     Fruit

Time 8m

Yield 8-12 serving(s)

Number Of Ingredients 7

1/2 cup walnuts, toasted
1 lb friendship farmer cheese
2 tablespoons honey
1/2 cup raisins
couple dashes cinnamon
couple pinches salt
crackers or bread, for serving

Steps:

  • Preheat oven to broiler.
  • Place Friendship Farmer Cheese in a large mixing bow. Add the remaining ingredients and the toasted walnuts. Mix thoroughly. Transfer mixture to a small baking dish (aluminum disposable is fine). Place under broiler until brown and bubbly on top, about 2 to 3 minutes. Serve hot or at room temperature with crackers of any kind or slices or crusty bread.

Nutrition Facts : Calories 138.9, Fat 5, SaturatedFat 0.6, Cholesterol 4, Sodium 8.7, Carbohydrate 13.6, Fiber 0.8, Sugar 10.9, Protein 11.2

MALTESE FARMER CHEESE (GBEJNA)



Maltese Farmer Cheese (Gbejna) image

Maltese farmer cheese. Traditionally made with sheep milk but this is for 2% pasteurized cows milk. Recipe is for molds, but you could let drip in cheese cloth also.

Provided by sheepdoc

Categories     Easy

Time P1DT3h

Yield 12 cheeses, 12 serving(s)

Number Of Ingredients 3

1 gallon 2% low-fat milk
2 rennet tablets or 1 tablespoon liquid rennet
sea salt

Steps:

  • Using a non-reactive (stainless steel) pan, a whisk, and a candy thermometer, heat milk to 98 degrees and remove from stove.
  • Dissolve rennet tablets in a little cold water if using.
  • Stir rennet into warm milk.
  • Cover pot and let stand for 30 minutes. Cut curd into strips. Cover with lid, wrap pot in blanket, and let sit 2.5 hours.
  • Pour off whey and scoop curd into molds (Qweileb). Place on draining tray. Sprinkle sea salt on cheeses. Let sit 6-8 hours.
  • Flip cheeses in molds and sprinkle with more salt. Let sit 6 hours.
  • Remove from molds and store in saline solution (1 qt water, 1/2 cup salt), covered, in the refrigerator.
  • Cheese can also be dried or pickled.

Nutrition Facts : Calories 160.3, Fat 6.3, SaturatedFat 4, Cholesterol 25.6, Sodium 150.7, Carbohydrate 15.4, Sugar 16.2, Protein 10.6

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