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This old Prekmurian festive and ritual dish derives its name from güba or guba (meaning fold) and has been at home around the Mura river for a very long time.

Prekmurska gibanica


  • Basic dough
    • 100 g sharp wheat flour
    • 100 g fine wheat flour
    • 100 g fat or butter or margarine
    • a pinch of salt or sugar
    • milk, water or sour cream for kneading
    • Sift the flour on a wooden board, add salt or sugar, and add also crushed fat. Knead the even dough while adding liquid. Leave it to rest for half an hour in a cold place.

  • Stretched dough
    • 600 g fine wheat flour
    • 1 tablespoon vegetable oil
    • a pinch of salt
    • lukewarm water for kneading
    • Make a hole in the sifted flour in the wooden board, add fat, salt, egg if desired and knead the ingredients while adding liquid. Knead for as long as the dough is even and stretchy. Make a loaf, oil the surface and let it rest for 30 minutes.

  • Poppy seed filling
    • 200 g fine grounded poppy seeds
    • 80 g sugar
    • 1 bag of vanilla sugar
    • Add sugar and vanilla sugar to the grounded poppy seeds and stir the mixture well. All the fillings are used in two parts.

  • Cottage Cheese Filling
    • 1000 g full fat cottage cheese
    • 100 g sugar
    • 2 eggs
    • 1 bag of vanilla sugar
    • a pinch of salt
    • Crush the cottage cheese with the forks; add eggs, vanilla sugar, sugar and a pinch of salt. Stir the mixture well until it is even and easily spread.

  • Walnut filling
    • 300 g grounded walnuts
    • 100 g sugar
    • 1 bag of vanilla sugar
    • Mix grounded walnuts with sugar and vanilla sugar.

  • Apple filling
    • 1500 g apples (use the sour types)
    • 120 g sugar
    • grounded cinnamon
    • Peel the apples, grate them, add sugar and cinnamon and stir the mixture gently.

  • Cream Topping
    • 60 dl thick sour cream
    • 4 eggs
    • Slowly whisk the eggs with the sour cream.

  • Fatty Topping
  • 150 g fat or butter or 200 g margarine

Prepare a clay mould (very often round mould, 32-35 cm wide and 7-8 cm high). Cover well the mould with butter and put in a thin layer of the basic dough, which should cover also the edge of the mould. Stick it with a fork. Roll the rested stretched dough and cover it with oil. Lift the dough and stretch it over the mould so the thicker edge of the dough hangs down.

Cut into 8 equal parts in the shape of a mould. On the bottom that is already covered with the basic dough and the layer of stretched dough, spread the first layer of the poppy seed filling, sprinkle with melted margarine and cream topping. Put the second layer of the stretched dough and spread over the cottage cheese filling and sprinkle it with margarine. The third layer follows. Spread it with the walnut filling and sprinkle it with margarine. The fourth layer follows then.

Spread it with the apple filling and sprinkle it with margarine. Gibanica is so half way made. Repeat all the fillings again to get 8 uniform layers. Cover the top with the cream topping and margarine. Cut off the thick edges of the stretched dough that are hanging over the mould and form the Gibanica. Stick it with a thin long needle. Bake in the baker’s oven or in the electric oven approx 75 minutes at 175° C. When baked spread the cream on top and leave it to rest a little while. Then cut it into triangles and sprinkle with sugar, if desired.

Find more at Prekmurska gibanica official web site

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