I explained a bit about Gibanica a while ago, when I created Sweet Gibanica. In today's recipe I will explain how I made savoury Gibanica filled with dough, known as Krompiruša, or in translation potato pie.
Ingredients for phyllo dough:
- 600 g of all purpose flour
- 3 dl of warm water
- a pinch of salt
- 2 tablespoons of canola oil
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of canola oil
Ingredients for the filling:
- 2 big onions
- 1200 g of potatoes
- 50 ml of canola oil
- 1 teaspoon of vegetable salt (or salt)
- 0,5 teaspoon of black pepper
- 0,5 teaspoon of rosemary
- a pinch of nutmeg
- 6 cloves of garlic
Preparation:
- Sift flour into a bowl. Add 2 tablespoons of canola oil and slowly start adding warm water, in which you have dissolved the salt and apple vinegar. Knead the ingredients slowly to stick together. When the dough gets elastic, cover it with a tablespoon of oil, wrap it up and leave it in the fridge overnight.
- Peel and dice potatoes into tiny cubes, wash them under water and rinse them well. Finely chop the onion. Heat up 50 ml of canola oil in a non-stick pan or pot. Add chopped onions and fry on medium heat until it gets glassy.
Add potatoes and saute them for 10 minutes while stirring.
Put on a lid and cook for another 10 minutes but be careful not to burn it. - Finely chop garlic and add it to the potato filling. Add vegetable salt, nutmeg, black pepper and rosemary and take off the heat.
Take the potatoes out and put them in a bowl to cool down. There will be a lot of oil on the bottom of the pot.
Pour the oil through a strainer and keep it for covering the phyllo dough. - Get the phyllo dough that was sitting in the fridge and divide it into two equal parts. Leave it to rest 30 minutes on room temperature, covered with a kitchen cloth.
- Knead balls out of both parts and roll them on a floured surface.
After rolling with a pin, cover with 4 tablespoons of oil and let the dough rest on a table for a few minutes. After the dough will rest a bit on a table it will be easier to stretch. Start pulling out corners of the dough with your fingertips, be careful not to do it too fast or not to scratch it with your nails. The dough is stretched enough when it's so thin that you can see right through it.
- Put half of the potato filling on one side of the first dough.
Roll it up helping yourself with the cloth and roll it up in the shape of a snail house.
Transform it into a greased pan and do the same with the second piece of the dough. Roll it around the first one in the pan and cover with oil.
- Put it in the preheated oven at 185°C.
- Mix one tablespoon of vegan yogurt and two tablespoons of water and a pinch of salt. After 20 minutes take the pie out of the oven, cover it with a salty yogurt mixture and put it back in the oven for another 15- 20 minutes.
- When the pie is done cover it with a kitchen cloth for five minutes before serving.
Oh wow, that’s good! I have never seen like that before. You are a good chef!
Thank you @sreypov! 😊
This is a beautiful thing. I have never seen potatoes being used this way. You are a master. I would love to have this on my plate. 😋
Actually this kind of pie is very common in Balkan and it could be filled with just anything. My favorites are potato, spinach and leek pie. 😋
As I read this I am trying to envision the flaky crispy deliciousness as I take a bite. There is something so right about multi-thin-layered pastries and breads. The closest thing I ever make on a regular basis are parathas, not nearly as awesome as this dish.
But even parathas have that multi-layered flaky thing going, and that's why it's one of my favorite Indian breads. Bravo chef, this is beautiful.
Potato pie is quite a common dish here, but always gone in minutes.
I would love to try real Indian parathas one day! 🤤
I already made a promise to myself that one day I get to visit India and learn about the cousine. And the spices!
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