PLJESKAVICA (GF) AND GIBANICA (CROATIAN MEAT PATTIES AND SAVOURY CHEESE STRUDEL)

Gibanica is sometimes called Burek (cheese pie).

Serve Gibanica (savoury cheese strudel) with roasted peppers, cucumber salad, tomatoes, raw onions if you like 'em and pljeskavica (grilled meat patties)

It was summer.  I was in university and my boyfriend had a Serbo-Croatian next-door neighbour (his dad was Croatian and his mom was Serbian) who was his best friend.  They used to hang out every day and would eat at each other's homes quite often.

Days were spent talking about cars and puttering around his garage as he fixed his old '64 Firebird.  The car was more Bondo than metal.  It was so cool though.  We drove down to Ambleside, cruised down Robson Street and walked along the Stanley Park Seawall during those warm summer nights.  

Layer phyllo sheets with cheese mixture.  Brush with oil or butter

Summers were full of barbecues and inevitably I would be invited to their big parties.  The house was full of people from all generations, chatting, playing pool and helping with making the food.  The tables were loaded with grilled chicken, grilled meat, a savour monkey bread, a cheese strudel, tomatoes, onions, cucumber salad and much more.   Everything was made from scratch.  His mom was the best cook ever.  

I should have used melted butter instead of olive oil.  I also did not butter each phyllo sheet before I layered on the cheese mixture...so it was drier and not as decadent.  It wasn't as rich tasting as I remembered from the past 

The iconic foods that were a mainstay at all the barbecues were the Savoury Cheese Pie (Gibanica [Gee-ban-itsa]) and the Grilled Meat patties (Pljeskavica [Plyess-ka-vee-tsah]).  My boyfriend had once asked his buddy for the recipe, but didn't get a response.  The recipes were well-guarded family secrets passed down through the generations.  I encountered a similar response from my Portuguese girlfriend's family when I inquired about a fried shrimp empanada-like appetizer.   I never bothered asking anyone for their amazing recipes again.  I knew they wouldn't divulge.  I just tucked those tastebud memories away with the faint hope that I might encounter an authentic recipe sometime in the future.

Bake until the bottom and top is golden brown.  

When I got married to my boyfriend, and his best friend became his Best Man, we moved out into our own townhouse and we no longer hung out at his parents' house and I no longer ate the Serbo-Croatian foods that so resonated with me the smells and feelings of summer.

Today, lately since Stomach bought a new barbecue, (Weber!) I have been having nostalgic yearnings for the meat patties and custardy savoury cheese pies of my youth. 

Serve slices of Gibanica with the Pljeskavica.  Leftovers can be refrigerated and you can eat it at room temp or even cold

Though Stomach would often watch his best friend help his mother with the layering of the phyllo for the cheese pie and we would sit at the kitchen table as he helped make the meat patties and then grill them on the bbq, the thought never crossed my mind that I should be taking mental notes.  My bad.

Use a pyrex baking dish to bake the Gibanica so you can check that it is golden brown on the bottom.

From Stomach's recollection, there were 7 different cheeses in that Gibanica (or Burek) dish.  Apparently, the layering of the Gibanica would take a long time and it was his friend's job to do it.   I personally recalled some sort of dehydrated vegetable concoction that was sprinkled into the raw meat patty mixture. 

Pljeskavica (Croatian Grilled Meat Patties)

There are no Croatian or Serbian restaurants around Vancouver that I know of (let me know if there are!) and I suspect this is because the moms know how to cook so well...so why bother?  Other than befriending way more Croatian and Serbian friends in the hopes of being invited to their awesome bbq parties, the only way I figured I'd get to eat these tasty dishes whenever I wanted was to get to work researching and testing recipes.  I realized that I'd have to get going on researching the recipes that I longed for...on the internet.

Ground beef and pork are combined with finely minced onion, garlic and sweet paprika 

Interestingly, none of the recipes I found were exactly as I remembered.  None of the Gibanica recipes called for 7 different cheeses.  The recipes I found had at most 3 different cheeses.  The Pljeskavica recipes were so simple and didn't call for any of those dehydrated veggies...that I wondered if they were truly authentic.  In the end, I found a product called "Vegeta" that was invented in Croatia.  Apparently, it is as ubiquitous as ketchup in North America.  So I suspect that Vegeta (which has an MSG and non-MSG version) is the product that my friend used in his meat patties mixture.  I also think the Vegeta he used had MSG in it because his Pljeskavica were soooo good!

Allow the ground meat mixture to sit covered in refrigerator so flavours will meld.  I did this overnight.

In the end, I cobbled together my own recipe from the myriad of recipes out there.  I used a technique from one recipe and some ingredients from a few other recipes and kind of guessed at the proportions.  

These two super tasty dishes are my faves for barbecues.  The sides will have to wait for another day's post as this one's getting pretty long on its own.

I will be tweaking the recipes this summer until they come out the way I remembered.  The Gibanica was a bit too dry for my liking.  This recipe was very good but not amazing!  I will be trying to make it more rich and custardy as I recalled it (and maybe add a few more cheeses? possibly 4 more? and use butter instead of olive oil).  I think the calorie counts will be going up for the cheese pie.  The meat patties are almost perfect.  I need that Vegeta seasoning mix.   Next time I have to form the patties differently...thinner and indented in the middle. Gotta look around for the Vegeta somewhere.  Doubt Safeway has it!

GIBANICA (BUREK, OR SAVOURY CHEESE STRUDEL)
1 package phyllo dough (defrosted in the refrigerator overnight)
2 eggs [next time I will use way more eggs...maybe 4 or 5 because I didn't think it was rich and custardy enough...also may add some milk]
2 cups feta cheese
1 cup sour cream
1 cup ricotta cheese
3 tablespoons club soda or mineral water
olive oil or melted butter for brushing

1. Preheat oven to 400 degrees F.
2. In a food processor, pulse the feta until crumbly.  Add the ricotta, sour cream and 2 eggs.   Continue to pulse until the mixture is thoroughly combined.
3. Add the club soda or mineral water.  Pulse again to combine.
4. Butter, oil or spray a large pyrex rectangular baking dish.
5. Save 4 sheets of phyllo; setting it aside for the "lid" of the strudel.  Cover with a towel so it doesn't dry out.
6. Take a sheet of phyllo and place into the baking dish.  Allow the phyllo to overhang the dish.  Brush oil or butter on the phyllo sheet.  
7. Using a 1/4 cup measuring cup,  measure out two scoops of the cheese mixture and spread evenly over the phyllo layer.
8. Repeat until you are finished with all the phyllo sheets.
9. Tuck into the dish any of the phyllo overhanging the dish.  Cut the reserved 4 sheets of phyllo to the size of the baking dish.  Layer sheets on top of the pie, brushing with oil or butter.  Finish with a brushing of butter or oil.
10. Have ready some tin foil in case your Gibanica browns too quickly.  Place the pie on middle rack and bake for 25 minutes.  Check to ensure it's not burning.  If it is browning too quickly, you can place the foil on top.    Continue baking for another 15-20 minutes, keeping an eye on the bottom and top.  Take it out of the oven when you see through the pyrex dish that the bottom is golden brown and the top is flaky and golden brown.
11. Cut the cheese pie into squares and serve.  Leftovers can be refrigerated.  Gibanica can be eaten at room temperature or cold and is a delicious accompaniment to grilled meats.

PLJESKAVICA (CROATIAN MEAT PATTIES)
1large onion, finely minced [I used the food processor]
3 cloves garlic, finely minced
1 1/2 pounds ground beef
1 1/2 pounds ground pork
2 teaspoons sea salt
1 1/2 tablespoon sweet or hot paprika
[next time I will try and find the seasoning mix,Vegeta to add to the mixture for a more authentic flavour]

1. In a large mixing bowl, combine all the ingredients and mix thoroughly.
2. Cover and refrigerate overnight to allow the flavours to combine.
3. Form the meat into thin patties.  You may want to indent the centres of the patties because they will puff up in the centre when cooked.  
4. Grill the meat patties on the barbecue until done.
5. Serve with Gibanica, roasted peppers, chopped raw red onions, tomato and a Yogurt Cucumber salad (post coming soon!)

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WHITE SPOT, OAKRIDGE

Blueberry Pie. 

All mine!

Chocolate Milk Shake. 

This tasted like a creamy liquid ice-cream! yum!

Vanilla Milk Shake. 

I noticed the shake had little black vanilla bean specks.  That’s a good sign!

Instead of fries, I opted to have zoo sticks instead.  What a great choice as zucchini is in season and there were plenty of tender zucchini sticks in the order.  It was so good.

My burger was called the Smoked BBQ Bigger Burger.  You get 6 oz of beef instead of the usual Legendary Burger and the toppings are different.  This one was really good.  I liked the nice big hunk of beef burger with smoked Cheddar cheese, BBQ sauce, sautéed onions, chipotle mayo, relish, lettuce and tomato.  It hit the spot.

White Spot’s Coleslaw is unique in that it includes sunflower seeds in the mix.  It’s nutty and kind of good.  If you like sunflower seeds. 

The Fresh Blueberry Tart was good.  The glaze wasn’t too sweet or gloopy at all and instead brought out the freshness of the blueberries in season.  The crust was okay…but could have been better.  I’m a crust person and this one wasn’t as buttery as I’d have liked it to be.  Perhaps a pastry cream would have helped too.  Ah well.  It was fine.

Strawberry ice cream.  The kiddies are always so lucky because they get ice cream for dessert with their Pirate Paks.

I noticed the Kiddie menu was updated and changed up a bit.  The options seem more inviting and the puzzles on the paper puzzle menu were new since we lasts visited.  The regular menu also has healthier options and higher end items that looked pretty enticing. 

I thought the service was good but the food did take a while to come.   However, the food was way better than I remembered it to be than before.  I don’t know if that’s because of the updated menu items or whatnot.  The ingredients seemed to be fresher and the quality seemed to be higher than on our previous visit.    I was pleasantly surprised and thought it was a good lunch and probably would consider coming back again to try some of the other Bigger Burger items and some of the appies.

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MCDONALD’S ANGUS BURGER.

It’s my 18th Anniversary and for lunch the kids got their choice of restaurant because we’re ditching them for dinner.

So guess where we had lunch?  We hardly ever go to McDonald’s.  They consider it a treat.

I had tried the Angus burger…Swiss and Mushroom variation on a prior visit and thought it was good.  So today I tried the Bacon and Cheese.  Gee, I should have stuck with what I knew was good.  It wasn’t really bad so much as the Swiss and Mushrooms was better.

It was a smokin’ hot day and called for an iced coffee.  This wasn’t bad.  I was pretty impressed considering how cheap it was compared to Starbucks.

Call me a sauce-lover.  I like bacon, but thought that the bun was a bit on the dry side and needed something like a sauce.  Or mayo.  Anything.  Perhaps that’s why I liked the Mushroom Swiss better.  The meat patty was definitely better tasting than the regular patties.  I had to peel off some of the bun because I didn’t like it.  I thought the bun was too hard and like a Kaiser Roll.  Rating:  4/6  (I'd say the Mushroom Swiss is a 5/6)

Bebe’s cheeseburger.  8 year old Bebe has turned a culinary corner in her life.  She’s now eating hamburgers. I’m not sure that’s a good thing, but this is the way it is.   She didn’t like them when she was younger.  Bib still doesn’t like burgers.  She’ll eat maybe 2 chicken nuggets and a bunch of fries.    I think they like the Happy Meals because of the toy factor.  So we’ve stopped buying the toys.  It’s not as if they don’t have enough little plastic doodads underfoot all around the house tripping me up.

Who doesn’t love McDonald’s Fries?  Today for some reason, they were blah tasting and like cardboard.  So Stomach took the fries in the container back to the front and asked for a new batch.  I think there wasn’t enough salt and they were on the cold side.  They immediately remedied that; no questions asked.

The new batch was piping hot and much better.  I like that about McDonald’s.  Good service. 

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