Buckwheat gibanka or gibanica with buckwheat flour

Buckwheat dishes are typical in the areas where I live, the recipe is from the village of Vidovec near Varaždin, where the longest sarma in the world is made, they got from a friend, my wife enriched the fillet a bit, because it was originally thinner ...

Preparation steps

Mix the dough ingredients, it turns out so greasy, and divide into 3 parts.
mix the ingredients for the filling (grated zucchini, cream cheese, eggs, salt ... everything)
roll out the dough round or rectangular and choose a baking tray ....
Grease a baking tray and flour it or line it with baking paper ...
put the first crust and spread with 1/2 fillet, then the same with the second, and coat the third with cream ... bake for 40 minutes at 200 C

Ingredients

Dough

300 grwhite flour
180 grbuckwheat flour
1/2 dloils
littlewater
saltabout 1 tsp

Phil

0.5 kgfresh cheese (originally drained, we are not)
3eggs
2 slicesbread soaked in milk and drained
3spoons of semolina
1small zucchini
1 dlsour cream
and moresour cream to pour over gibanica

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