Gibanica

Gibanica (, ) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes.

Key facts

Food.name: Gibanica
Food.image: Gibanica_single_slice_with_full_pie_in_background.jpg
Food.caption: A piece of gibanica
Food.alternate_name: Gužvara
Food.country: former Yugoslavia
Food.type: Pastry
Food.served: Hot or cold
Food.main_ingredient: Phyllo dough, white cheese (feta, sirene), eggs
Food.other: Other ingredients include milk, kaymak and lard or sunflower oil and different types of fruit and nuts

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Wikidata facts

Country of origin: Italy
Material used: egg as food
Image: Gibanica.jpg

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Commons category: Gibanica

Sources (1)

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Encyclopedic overview

7 sections

Contents

Etymology
Preparation
Variants
In culture
References
Sources
External links

The pastry was mentioned in Vuk Stefanović Karadžić's Serbian Dictionary in 1818 and by a Slovenian priest Jožef Kosič in 1828, where it was described as a special Slovenian cake which is "a must at wedding festivities and is also served to workers after finishing a big project". It is a type of layered strudel, a combination of Turkish and Austrian influences in different cuisines of the former Yugoslavia. Today the versions of this cake can be found in Croatia, Serbia, Bosnia, North Macedonia and other regions of the former Yugoslavia. Variants of this rich layered strudel are found in Hungary, Bulgaria, Greece, Turkey, Romania, and Syria.

Excerpted from Wikipedia’s “Gibanica” article, available under the CC BY-SA 4.0 licence.

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