I have always made my grandmothers Gibonica which is a little different (from an old baker family in Valjevo) to yours, I so look forward to trying out this version! Still Gibonica and Cevapis are my faves. It is a pleasure to see this shared so beautifully. Thank you from my family to yours. Hvala Baba from New Zealand
I live in South Africa and my friend married a Serbian gentleman, (he certainly is) and he introduced his home cooking to their table. All wonderful food, Gibanica being one. It used to be time consuming layering and layering the phyllo pastry and painting melted butter on each alternative sheet etc etc etc - and sprinkling soda water on. Baba's was certainly THEEEE very BEST - EVER, and it went chop-chop. My husband went crazy for it and went through the pie like a razor blade. He was even calling for more in his sleep, clearly dreaming of Babalicious pie. I love your Baba, and am going to watch all the episodes - please give her a huge HUG from me here in Cape Town XXX More gibanica next Friday for husband. PS my dad came from Lithuania :)
+Helena Lovkis Thank you for you kind compliment. Yes, of course my recipes are better and faster because I have been cooking for over 70 years. I learned the recipes from my mamma and she learned them from her mamma and from her mama, etc. But what is wonderful that I can teach others to one day be as good as me. But of course, I am just joking here. All joking aside, I really appreciate you watching the videos and telling your friends about 'babalicious' recipes. My son is a huge fan of South Africa - he has been there 2 times. He loves the people and the food. One day soon, he plans to take me to South Africa to see the penguins. I hope your husband did not gain too much weight from eating gibanica for the past year. I am sorry I am just now answering your nice comments.
+Marina Tucakovic Thank you. One day I would like to visit Australia and see the kangaroos. Making dough the old fashioned way is hard, but worth it!! My picky son will not eat anything I make unless I make the noodles from scratch. We have a new season of recipes starting this week!
Hello Baba, oh my God, thank you, so much for answering my question so quickly, you are a godsend. I made your delicious gibanica and two days later I got sick and had to go to the hospital for 4 days and your pie. is what my dear husband lived on and enjoyed every bit of it. Thanks to your wonderful. recipe. my husband had something wonderful to eat especial since he is not much of a cook. God bless you, again. I can wait for more of. your great home made recipes. all my love to YOU and family.
Hi Frances. Damir did not see your kind comment. TH-cam is not good with showing all the comments. Happy New Year. Wishing you and your family a healthy and wealthy 2017.
Thank you Baba, I have been challenged to make gibonica for the first time for Serbian Christmas, you will make me look like a professional chef Jelena x Hvala
Divni ste! Neodoljivo me podsećate na moju nanu, koja je bila vrsna domaćica. Hvala Vašoj porodici koja je sve ovo osmislila! Sa nestrpljenje očekujem Vaše nove recepte. Želim Vam dobro zdravlje! Pozdravljam Vas iz Vrnjačke Banje.
Hvala Baba! I'm glad I watched this video because I can't wait to try it this way, by soaking each sheet instead of layering piece by piece and putting oil in between each layer. I also never tried it with cream cheese before. Always used feta and farmer's cheese. That's how my baba did it.
You're welcome. Damir is slow in getting me TH-cam comments -- so I respond now. Thank you for watching Chef Baba. It warms my heart to share my cooking with you.
You can now watch my cooking show on the TH-cam. I teach my son (a cooking imbecile) how to cook Gibanica. It's everyone's favorite old world recipe (even the American's LOVE it). Gibanica is my specialty. Watch me teach my son (a cooking idiot) how to cook many famous Serbian recipes in our funny at my website ChefBaba.com Thank you.
I'm sure it's longer than 64 since you were young girl watching your mother according to some of your stories which I love. You would have been 19 at 65 years of cooking. If you were like my grandma you married early. But l do love watching your show!
God Baba , can’t stop watching your videos😋😍, you brought me back to my childhood memories , i used to go and buy bigggg large dough from a house next to my grand ma in MARKOVAC it’s just 100km from Beograd, and all that cheese and the kaymac😍😋, i would take like 5 to 7 kgs more😱😂😂😂, i will make it to my children next week 👌🏼👍🏼❤️, Love you baba & thank you😘😘😘
What a treasure!! I have had this dish a few times at the sweetest Serbian lady's house in Los Angeles. It is a dish worth fighting for (lol). Bravo - thank you for sharing! Now to make this masterpiece myself. YAY!
Awe, you remind me of my Baba 💗 thank you for sharing your recipes. I tried to make gibanica with my mom and it turned into spinach burek. Need to try this recipe myself 😁
Baba, you remind me so much of my own Baba Tominka. Sadly my baba is no longer with us, but I made Gibanica with your recipe for her yesterday and I know she smiled down from heaven. Thanks for your videos. I love watching them. Do you have a good recipe for Serbian bean soup by chance? My baba used to make one with sausage and pork belly in it that was soooo good and I would love to find a similar recipe.
Christina Zappel Thank you so much for your kind words. It warms my heart to hear that your Baba is smiling from heaven. Great job on making gibanica. We have produced 32 episodes in our four seasons. One episode you may want to look at regarding beans is as follows: th-cam.com/video/LC3FaceVPyM/w-d-xo.html Thank you for watching. Love, Chef Baca. ❤️
+Duk Dux Gibanica is everyone's favorite - even the Americans love it the best ... and also the meat crepes. It is about time Americans learned to make good food.
Thanks Baba, Philly Cheese, now i get it. Ive made Gibanica before and used ricotta, feta and tasty cheese and a few eggs. Made it pretty much how you do it and it tastes good. Yes Philadelphia cheese is something I will try. Some use cottage cheese as well.
God bless you Baba I just made your wonderful and delish, recipe my husband couldn't stop eating and he is from Yugoslavia, my only question is my supermarket had 4 different types of filo dough numbers 4, 5, 7 and 10. I bought a box #10 and a box #4 (#10 country filo sheets and has only 8 sheets) I used #10 on the bottom and had to use #4 for the inside and the last 4 sheets #10 on top. I have about half box #4 left over. I will make a small gabanica later if I can. My question is what number filo do you use. thank you so much for this great recipe. I Will definitely make again. I LOVE YOUR VIDEOS. KEEP THEM COMING.
+Frances Ismajloski I am so happy you made my Gibanica recipe and your husband likes it. I use #7 filo dough when I make my gibanica, but no matter what kind you can find it is always good.
this looks just like Burek but with more filling ! can you eat this at room temp also can you make this filling sweet so its like a dessert also .........thank you for the great lesson and your feedback would be greatly appreciated . hope to see more videos while you are able . what great videos to treasure for your family ,friends and all of us fans that want more !!! have a great week from michigan here and bless you and your family .
+kathy jo tourtois - Gibanica has some of the same ingredients as Burek, but burek uses heavier filo dough. We will do an episode on Borek soon. I serve it warm, and if there is any left, I serve it at room temperature. In the rare times that there is any left at the end of the day, then I put it in the refrigerator. It can be heated 15 or 20 seconds in the microwave and is as good as it was the first day. But in reality, I never have leftovers because everybody eats it all.
This dish is very similar to Bulgarian banitsa but prepared differently. Baba's way looks easier and I'm definitely going to try it. Banitsa is basically cheese and eggs without cream cheese. Are you familiar with Bulgarian banitsa? I miss my mother's banitsa. It was one of my favorite Bulgarian dishes but I never learned how to make it and my mother is no longer here. Thank you baba for sharing your delicious recipes and I love watching you both.
Hey Baba Chef! Nice wok with Gibanica, I would like you to show us how you make some of are best serbian dishes like sarma, grafče na tavče (prebranac), and other babalicius stuff :D.
+Petar Blazevic Zdravo! Thank you for your advice. Season 2 starts this week. I will share my Sarma recipe in episode 5. Even my American friends love sarma. I will also make prebranac in this season just for you!
@@ChefbabaTV Thank you so much Chef Baba! Looking forward to it. I'm a regular Swede loving Balkan food with all my heart. So I can't wait to see the difference soon. Yesterday I made Gibanica the way you do it! It was lovely! I think my olive oil was a little bit to strong in the taste, but I loved it. Keep on cooking baba!
what size us her pan. i made this now but used 6oz of oil i think i should have used four. added sugar and vanilla to ease the oil taste. i used a smaller pan didnt think lol fingers crossed thank you 😁😁
My mother always used feta, and would butter each piece of filo. Did you add salt? Also the video would be better if you just asked your son to quieten down!!!please
Helen Sikima Thank you so much. I love you more. Yes, it is written in English but Damir is working on a Serbian/Croatian version. And I don’t know when it will be done yet. 😀 Love, Chef Baba. ❤️
+EsfahanKellie I am so sorry it took me so long to get back to you. I hope you have been making Gibanica anyway. The pan that I use for Gibanica is 14 inches diameter. It is perfect to fit the filo dough.
+Chef Baba Cooking Show Yes I have made gibanica several times, as well as the chicken soup and chicken salad. Thanks for sharing your precious recipes with the World.
+Wishbone799 I did say cream cheese. Sorry for my thick accent. I have used all kinds - and it always turns out a little different. My favorite is Philadelphia cream chees in the block.
How old is BABA ??? AND why no GROUND WALNUTS walnuts, no SUGAR, no ground POPPY SEEDS & NO CINNAMON ???????????????? What you & BABA made cannot be SWEET !?!?!?!?!? WHY ?????
This was so cute to watch. And we all love Gibanica! :-)
Mim thanks for sharing. I am hungry now.
I have always made my grandmothers Gibonica which is a little different (from an old baker family in Valjevo) to yours, I so look forward to trying out this version! Still Gibonica and Cevapis are my faves. It is a pleasure to see this shared so beautifully. Thank you from my family to yours. Hvala Baba from New Zealand
This fork is a headache.. 'tako treba da bude' 🤣😂 she's so cute!
I live in South Africa and my friend married a Serbian gentleman, (he certainly is) and he introduced his home cooking to their table. All wonderful food, Gibanica being one. It used to be time consuming layering and layering the phyllo pastry and painting melted butter on each alternative sheet etc etc etc - and sprinkling soda water on. Baba's was certainly THEEEE very BEST - EVER, and it went chop-chop. My husband went crazy for it and went through the pie like a razor blade. He was even calling for more in his sleep, clearly dreaming of Babalicious pie. I love your Baba, and am going to watch all the episodes - please give her a huge HUG from me here in Cape Town XXX More gibanica next Friday for husband. PS my dad came from Lithuania :)
+Helena Lovkis Thank you for you kind compliment. Yes, of course my recipes are better and faster because I have been cooking for over 70 years. I learned the recipes from my mamma and she learned them from her mamma and from her mama, etc. But what is wonderful that I can teach others to one day be as good as me. But of course, I am just joking here.
All joking aside, I really appreciate you watching the videos and telling your friends about 'babalicious' recipes. My son is a huge fan of South Africa - he has been there 2 times. He loves the people and the food. One day soon, he plans to take me to South Africa to see the penguins. I hope your husband did not gain too much weight from eating gibanica for the past year. I am sorry I am just now answering your nice comments.
WONDERFUL! HVALA TI
I absolutely LOVE Baba! So sweet! Thank you for helping me create one of my favorite childhood memories! Hugs!
Thanks Baba. Loved it. From Australia. My mum and grandmother used to make the dough too on the big white table cloth and pull and pull.
+Marina Tucakovic Thank you. One day I would like to visit Australia and see the kangaroos. Making dough the old fashioned way is hard, but worth it!! My picky son will not eat anything I make unless I make the noodles from scratch. We have a new season of recipes starting this week!
Hi damir..hope this finds you well...how is baba going?
Hello Baba, oh my God, thank you, so much for answering my question so quickly, you are a godsend. I made your delicious gibanica and two days later I got sick and had to go to the hospital for 4 days and your pie. is what my dear husband lived on and enjoyed every bit of it. Thanks to your wonderful. recipe. my husband had something wonderful to eat especial since he is not much of a cook. God bless you, again. I can wait for more of. your great home made recipes. all my love to YOU and family.
Hi Frances. Damir did not see your kind comment. TH-cam is not good with showing all the comments. Happy New Year. Wishing you and your family a healthy and wealthy 2017.
Well its Christmas eve in the UK, and iv just sat down and eaten Gibanica made with this recipe, absolutely beautiful dish!
Thank you Baba, I have been challenged to make gibonica for the first time for Serbian Christmas, you will make me look like a professional chef Jelena x Hvala
Divni ste! Neodoljivo me podsećate na moju nanu, koja je bila vrsna domaćica. Hvala Vašoj porodici koja je sve ovo osmislila! Sa nestrpljenje očekujem Vaše nove recepte. Želim Vam dobro zdravlje! Pozdravljam Vas iz Vrnjačke Banje.
Hvala Baba! I'm glad I watched this video because I can't wait to try it this way, by soaking each sheet instead of layering piece by piece and putting oil in between each layer. I also never tried it with cream cheese before. Always used feta and farmer's cheese. That's how my baba did it.
You're welcome. Damir is slow in getting me TH-cam comments -- so I respond now. Thank you for watching Chef Baba. It warms my heart to share my cooking with you.
I Love this.. I miss my Baba so much.. and I forget things in my oven all the time. That’s why I leave the light on when cooking.
Baba is wonderful! Thank you for teaching us to make gibanica!
You can now watch my cooking show on the TH-cam. I teach my son (a cooking imbecile) how to cook Gibanica. It's everyone's favorite old world recipe (even the American's LOVE it). Gibanica is my specialty.
Watch me teach my son (a cooking idiot) how to cook many famous Serbian recipes in our funny at my website ChefBaba.com
Thank you.
Bakoo pricaj vise po naskeee p!ease!
Hvala Baba! 🙌💖
hhaha al ste slatki svaka vam cast
I love Baba! I am making your gibanica for Bozic!!
Love the gibanica make it all the time. Hope you and family is all good
I'm sure it's longer than 64 since you were young girl watching your mother according to some of your stories which I love. You would have been 19 at 65 years of cooking. If you were like my grandma you married early. But l do love watching your show!
Headed to Babba's kitchen, I have my sleeping cott & will sleep in her kitchen & wait for her next homemade meal.
Corners are my favorite!
God Baba , can’t stop watching your videos😋😍, you brought me back to my childhood memories , i used to go and buy bigggg large dough from a house next to my grand ma in MARKOVAC it’s just 100km from Beograd, and all that cheese and the kaymac😍😋, i would take like 5 to 7 kgs more😱😂😂😂, i will make it to my children next week 👌🏼👍🏼❤️,
Love you baba & thank you😘😘😘
Maya Sahyoun I love you more. Thank you for sharing your wonderful story. ❤️ Chef Baba.
What a treasure!! I have had this dish a few times at the sweetest Serbian lady's house in Los Angeles. It is a dish worth fighting for (lol). Bravo - thank you for sharing! Now to make this masterpiece myself. YAY!
Zdravo Gloria. Thank you for your kind comments. I am so hapy that you will make it too.
Only my Baba makes the best 😊
Awe, you remind me of my Baba 💗 thank you for sharing your recipes. I tried to make gibanica with my mom and it turned into spinach burek. Need to try this recipe myself 😁
Thank you
Baba, you remind me so much of my own Baba Tominka. Sadly my baba is no longer with us, but I made Gibanica with your recipe for her yesterday and I know she smiled down from heaven. Thanks for your videos. I love watching them. Do you have a good recipe for Serbian bean soup by chance? My baba used to make one with sausage and pork belly in it that was soooo good and I would love to find a similar recipe.
Christina Zappel Thank you so much for your kind words. It warms my heart to hear that your Baba is smiling from heaven. Great job on making gibanica.
We have produced 32 episodes in our four seasons. One episode you may want to look at regarding beans is as follows: th-cam.com/video/LC3FaceVPyM/w-d-xo.html
Thank you for watching. Love, Chef Baca. ❤️
Love the Chef!
Hello! Thank you for these wonderful videos of your Baba! I will try each recipe and I truly enjoy watching your family! :)
Thank you. This was our first episode and it is very special for me and Damir. We made Burek last weekend and filmed that as well. Love, Chef Baba. ❤️
I can't wait to see and make! :)
Bel Fiori
oh I'm so happy you shared this!!! My grandma makes it differently but I gotta try it this way!!
Svaka cast . pozdrav . svedjam se .
+Meriem Belkredim Zdravo! Hvala. I uploaded Keks Torta yesterday. We have new epsidoes coming out this week.
+Meriem Belkredim Zdravo! Hvala. I uploaded Keks Torta yesterday. We have new epsidoes coming out this week.
bravo Baba,look great
+Duk Dux Gibanica is everyone's favorite - even the Americans love it the best ... and also the meat crepes. It is about time Americans learned to make good food.
Thanks Baba, Philly Cheese, now i get it. Ive made Gibanica before and used ricotta, feta and tasty cheese and a few eggs. Made it pretty much how you do it and it tastes good. Yes Philadelphia cheese is something I will try. Some use cottage cheese as well.
+Wishbone799 Yes, I have also used cottage cheese. I use whatever I have in the refrigerator. I like to never throw anything away.
God bless you Baba I just made your wonderful and delish, recipe my husband couldn't stop eating and he is from Yugoslavia, my only question is my supermarket had 4 different types of filo dough numbers 4, 5, 7 and 10. I bought a box #10 and a box #4 (#10 country filo sheets and has only 8 sheets) I used #10 on the bottom and had to use #4 for the inside and the last 4 sheets #10 on top. I have about half box #4 left over. I will make a small gabanica later if I can. My question is what number filo do you use. thank you so much for this great recipe. I Will definitely make again. I LOVE YOUR VIDEOS. KEEP THEM COMING.
+Frances Ismajloski I am so happy you made my Gibanica recipe and your husband likes it. I use #7 filo dough when I make my gibanica, but no matter what kind you can find it is always good.
this looks just like Burek but with more filling ! can you eat this at room temp also can you make this filling sweet so its like a dessert also .........thank you for the great lesson and your feedback would be greatly appreciated . hope to see more videos while you are able . what great videos to treasure for your family ,friends and all of us fans that want more !!! have a great week from michigan here and bless you and your family .
+kathy jo tourtois - Gibanica has some of the same ingredients as Burek, but burek uses heavier filo dough. We will do an episode on Borek soon. I serve it warm, and if there is any left, I serve it at room temperature. In the rare times that there is any left at the end of the day, then I put it in the refrigerator. It can be heated 15 or 20 seconds in the microwave and is as good as it was the first day. But in reality, I never have leftovers because everybody eats it all.
My husband is from Belgrade. I'm a terrible cook, but I will make this for him tonight :) Hvala!
Zdravo. Thank you so much for watching Chef Baba TV. My sister still lives in Zemun. Happy New Year.
This dish is very similar to Bulgarian banitsa but prepared differently. Baba's way looks easier and I'm definitely going to try it. Banitsa is basically cheese and eggs without cream cheese. Are you familiar with Bulgarian banitsa? I miss my mother's banitsa. It was one of my favorite Bulgarian dishes but I never learned how to make it and my mother is no longer here. Thank you baba for sharing your delicious recipes and I love watching you both.
Thank you for watching. I think Banitsa sounds similar to Burek. Love, Chef Baba.❤️
awesome
I love this...Hello Baba :D
+Radojka SF Zdravo! Thank you very much. We have finally uploaded a new recipe - Keks Torta and season two will start later this week.
Hey Baba Chef! Nice wok with Gibanica, I would like you to show us how you make some of are best serbian dishes like sarma, grafče na tavče (prebranac), and other babalicius stuff :D.
+Petar Blazevic Zdravo! Thank you for your advice. Season 2 starts this week. I will share my Sarma recipe in episode 5. Even my American friends love sarma. I will also make prebranac in this season just for you!
I will make this! I think it will taste like my Baba’s stukli!
Look so delicious!!🌹🌹
I enjoyed watching ...I will try this Thank you will cheque out your crepes Radmila Iliou
My Family calls this Pita, and I'm half Serbian.
BUENISIMO!!! GRACIAS BABA
De Nada. :)
Хаха, супер сте ! Драго ми је што сам открила Ваш канал.Надам се да разумете ћирилицу :-) Поздрав из Србије!
Здраво. Наравно, још увек могу да читaм и пишeм ћирилицом. Хвала вам пуно на комплименту. Најлепше жеље. цхеф баба
Baba called Dominic a freak because he washes his hands 2 much!😂😂😂😂
Dude stop correcting chef baba she knows what to do lol, btw #10 gibanica l made it came out perfect thank you for the video
Hello Baba!
Is this the same thing as cheese Burek?
I love your videos and everyone of you seems so loving and caring.
Johannes Pappa Thank you so much. Gibanica is not the same as Burek. We have an episode on Burek coming out soon. ❤️ Chef Baba.
@@ChefbabaTV Thank you so much Chef Baba! Looking forward to it. I'm a regular Swede loving Balkan food with all my heart. So I can't wait to see the difference soon. Yesterday I made Gibanica the way you do it! It was lovely! I think my olive oil was a little bit to strong in the taste, but I loved it. Keep on cooking baba!
Johannes Pappa I’m so glad you made Gibanica. More episodes coming soon. ❤️ Chef Baba.
What happened with the feta cheese?
what size us her pan. i made this now but used 6oz of oil i think i should have used four. added sugar and vanilla to ease the oil taste. i used a smaller pan didnt think lol fingers crossed thank you 😁😁
I just found you! I am going to make this dish. Do you have a website? Thanks
Thank you for watching Chef Baba TV. Our website is chefbaba.com
My mother always used feta, and would butter each piece of filo. Did you add salt? Also the video would be better if you just asked your son to quieten down!!!please
I thought there was feta too?
Hi baba just want to know about the cook book is it written in English love u baba u are amazing 💕💕💕💕💕
Helen Sikima Thank you so much. I love you more. Yes, it is written in English but Damir is working on a Serbian/Croatian version. And I don’t know when it will be done yet. 😀 Love, Chef Baba. ❤️
OMG, there is nothing like gibanica.
That would be so correct. Thank you for watching. Merry Christmas and Happy New Year. Love, Chef Baba.
Jeste jedna vrsta gibanice zove se guzvara.
What is the diameter of the round pan you are using?
+EsfahanKellie I am so sorry it took me so long to get back to you. I hope you have been making Gibanica anyway. The pan that I use for Gibanica is 14 inches diameter. It is perfect to fit the filo dough.
baba eeedivna
what an entertaining show! Love it. Amazing. I'm going to try this recipe.
+ilovesyababe Did you make my gibanica? I hope you loved it like we do. We have more shows coming out this week!
+Chef Baba Cooking Show Yes I have made gibanica several times, as well as the chicken soup and chicken salad. Thanks for sharing your precious recipes with the World.
Baba, you say cream cheese? I'm not sure of that, is it in block form or in a jar? What brand name am i to look for?
+Wishbone799 I did say cream cheese. Sorry for my thick accent. I have used all kinds - and it always turns out a little different. My favorite is Philadelphia cream chees in the block.
yours on talks too too much.... hvala lepo
True! But do not worry... I shut him up in later episodes
How old is BABA ??? AND why no GROUND WALNUTS walnuts, no SUGAR, no ground POPPY SEEDS & NO CINNAMON ???????????????? What you & BABA made cannot be SWEET !?!?!?!?!? WHY ?????