Category Archives: Central European Food

Over-Mura Moving Cake (Prekmurska Gibanica)

Premurska Gibanica (Over-Mura Moving Cake)

This is supposed to be a big thing in the region above the Mura river in north-east Slovenia —”the head of the chicken.” This is Tina’s grandmother’s recipe.

Prekmurska Gibanica
Prep time
Cook time
Total time
Recipe type: Bakery
Cuisine: Slovenian
  • 200g white flour
  • 100g butter
  • pinch of salt
  • cold water
  • 450g white flour
  • 1 egg
  • 1 tbs vegetable oil
  • 1 ts grated lemon peal or acid
  • lukewarm water
  • 250g ground poppy seeds
  • 300g ground walnuts
  • 5 larger mildly acidic apples
  • 1kg fresh cottage cheese
  • cinnamon
  • around 150g of liquid butter
  • 6dcl sour cream
  • 4 eggs
  • sugar
  1. Mix all of the ingredients but rather quickly as not to make the dough too warm and soft, refrigirate it before use.
  1. Be careful to use warm water so the ingredients bond more firmly and make the dough softer.
  2. Mix all of the ingredients into a firm ball and rest for 30 minutes under a kitchen cloth (you can halve the dough so it will be easier to strech it thinly later on). Then role out the dough into about a fingers width of a sheet and spread oil over the surface to prevent tearing.
  3. Strech the dough over the surface of the table as thinly as you can (make sure you put a cloth underneath with lots of flower so it wont stick to the table). Cut the dough into about ten sheets that are slightly larger than the base of the baking dish.
  1. Role out the base dough into a thin sheet and spread it over the bottom of the baking dish, fold and lift the ends of the dough and press them against the walls of the dish making a bowl.
  2. Then put a sheet of “pulled” dough over it and spread your first filling - the poppy seeds. Spread a modest amount of the sour cream topping and sugar.
  3. Then come the next sheet and the grated apples which you season with cinnamon (grandma used to have a heavy hand when it came to this but use as much as you see fit) and sugar.
  4. Now comes another layer with the walnuts and then cottage cheese. You cover both with the cream topping but don’t hold back with the cottage cheese, make sure that bad boy is nice and moist. Also you can mix the walnuts with the cream beforehand so they’ll be easier to spread.
  5. Repeat all four layers and cover the whole thing with two sheets (spread the butter and some cream carefully between the layers so they won’t get stuck into a single hard sheet).
  6. Before putting it in the oven generously cover the top with, you guessed it, more cream.
  7. Slowly bake for about an hour (this part is really vague so I guess at around 180 degrees).
  8. Serve warm or cold.

Dober tek

Ladislav’s Mother’s Sweet Dumplings

Ladislav’s sweet dumplings from childhood…

Ladislav's Mother's Sweet Dumplings
Prep time
Cook time
Total time
Cuisine: Middle Eastern
Serves: 6 people
  • 300g to 1kg flour
  • fruits
  • 4 or 5 (500g) boiled potatoes
  • 1 egg
  • Butter
  • Vanilla Sugar
  • Cocoa Powder
  1. Boil the potatoes in their skins. Then, peel and press or grate.
  2. Fruits thoroughly wash and cut into medium-sized pieces.
  3. Potatoes and salt in a bowl, mix the flour, egg and prepare dough from which we associate roller. This, in turn, cut into equal pieces and carefully wrap each plum. Cook for in a boiling lightly salted water. Cook until the dumplings rise to the surface.
  4. Potato dumplings with fruit split plate, slice of butter and sprinkle with sugar (even vanilla) or cocoa powder.


Ladislav’s mother secret pro tip: boil the potatoes and let cool overnight so the dough doesn’t become sticky.