Potrpusa - a new variant of gibanica, pita, burek, guzvara…
In one of my favorite chefs: "How I ate myself" by Voki Kostica (which I enjoyed reading both as a travel book by a witty intellectual, and as a perfect culinary creation by an excellent gastronomer, is this recipe, which we have been using for years with more or less changes… but depending on the amount and ingredients I have.
Preparation steps
- I have listed the original measures in the ingredients, but as I said in the introduction, I change them depending on the occasion, the need, the size of the bowl, etc.
- sauté finely chopped onion in heated oil, add minced meat, season with vegeta, pepper, and simmer until slightly browned. Add a lot of chopped parsley and spice (we don’t use spice). I often prepare, for example, cooked meat from soup, which mine do not like, I grind it and do everything else as with minced meat - and this in the picture is made of such meat - I am a master in food recycling :)))
- Whisk the cheese with 4 eggs, and 200ml of sour cream, add salt and plenty of pepper (I was skeptical, but it's great)
- Grease the pan with oil, put 2 sheets of crust, and arrange the first row of crust by folding them like an accordion (or like folding a napkin for a "fan", densely next to each other, until the whole pan is filled.
- Pour half of the cheese mass on the crust, it is best to "process" with your fingers through these folds, so the cheese goes everywhere
- re-arrange the second layer of "wrinkled" crusts, and spread the whole meat filling over them
- re-stack the crusts, then coat with another part of the cheese (and here I change something, because I never have a deep enough bowl, because definitely everything leaks out of the standard deep duvets), and I settle for one row of cheese, then slightly reduce the amount of cheese and crust
- so, either over the meat (like me), or over another layer of cheese (like Walkie :)) arrange 2 more flat crusts, put in the oven at 180 degrees and bake for about 45min. By then, the crusts have already turned yellow, and are beginning to separate.
- Remove the pan from the oven, cut the belly into pieces of the desired size, and pour the mixture of the remaining 200ml of sour cream, one egg and plenty of added and mixed coarsely ground pepper over the place of cutting, return to the oven and bake for another 20-30 minutes.
- pleasant
Serving
I often prepare, as I have already said, from meat that has not been eaten, or when I have cheese left over, and I do not need the potpourri itself, so folded, unbaked, I wrap it in foil and freeze it - it is thawed and prepared as that day
