Prekmurje is located in the northeastern part of Slovenia. The region is geographically situated between the Mura River in Slovenia and the Raba Valley in Hungary. The area combines certain specific traditional, religious, linguistic and cultural aspects that differentiate it from the rest of the country. The highest share of the Hungarian minority in Slovenia lives in Prekmurje. Majority of them are bilingual with two mother tongues, Hungarian and Slovenian. In the municipalities inhabited by the Italian or Hungarian minority, in addition to the Slovenian, the official language in the country, there are official languages Italian and Hungarian.
HUNGRY FOR TRAVEL TRAVELICIOUS RECIPE
PREKMURSKA GIBANICA by Tamara’s Granny
The Gibanica was named after the word güba, which means fold and refers to its characteristic composition of the individual layers. The recipe and the production technology led to the specific appearance of the Prekmurska gibanica, mainly because of the colourful and delicious stuffing, which with its diversity and juiciness gives the desert the right charm and appealing appearance. It is simply #travelicious!
Ingredients we need:
- 1 strudel dough, 1/2 kilo of curd, sugar, sweet cream
- 1 kilo of apples, sugar, cinnamon
- 1/2 kilo of walnuts, sweet whipped cream, rum, raisins
- poppy seed filling
- 1 egg, 1 dcl sweet cream
- Curd stuffing: Mix curd, sugar and sweet cream to get a foam mixture.
- Apple stuffing: Peel and grate apples, add sugar and cinnamon.
- Walnuts stuffing: Stir whipped sweet cream and raisins to walnuts.
- Poppy seed stuffing: You can buy poppy seed filling or just boiled poppy seeds in milk.
- The pan spread with the grease and put the dough on the bottom. Load layer by layer in the tin; the dough on the bottom, the poppy seed stuffing, the dough, the crud stuffing, the dough, the walnuts stuffing, the dough, the apple stuffing and finally again the dough. Repeat the layer procedure once again.
- The top dough pour with one egg and one decilitre of sweet cream.
- Bake it one hour at 180 degrees.
Tamara is a very good friend of mine from Slovenia. Her granny is very well known of baking amazing traditional desserts and she was happy to share this amazing recipe with us.