In the broad range of countless 'gibanicas' of north-eastern and eastern Slovenia, a prominent place is held by this sweet or savoury Haloze bread made of leavened dough and topped with cottage cheese, eggwhites and sour cream that is a fine accompaniment to the excellent Haloze white wines.
Leavened dough
• 500 g flour (half sharp, half smooth)
• 30 g yeast
• 10 g salt
• 1 tablespoon sugar
• 1 – 2 eggs
• 40 g butter
• 2,5 dl milk

Filling:
• 1 kg cottage cheese
• 2 dl sour cream
• 2 eggs
• 150 g sugar
• 80 g steamed wheat porridge
• cinnamon

Topping:
• 2 dl sour cream
• 2 eggs
• sugar (optional)

butter for the baking pan

From the ingredients knead soft (but not too soft) dough and leave it rise. When the dough has rise enough, roll it and put it into a round clay baking pot or into a baking pan. Spread the filling all over and cover with the topping and bake. Gibanica is served warm.