National Dishes of the World

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Gibanica (Serbian cheese pie)
Photo: Arousing Appetites, CC BY-SA 3.0, Wikimedia Commons

bread vegetarian

Gibanica (Serbian cheese pie)

гибаница (gibanica)

A golden bake of crumpled filo sheets, cheese, eggs and yoghurt – a Serbian breakfast classic.

Eaten in: Serbia

Prep
20 min
Cooking
45 min
Resting
10 min
Total
1 h 15 min
Servings
8

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About the dish

Gibanica is one of Serbia's best-loved dishes, made from thin sheets of yufka pastry, white cheese, eggs, yoghurt or soured cream and fat. Sheets dipped in the egg and cheese mixture are laid loosely, crumpled, layer upon layer, so the baked gibanica is crisp on top and moist and fluffy inside. It is eaten warm for breakfast with a cup of yoghurt, and also at Christmas, Easter and the slava – a family's patron saint day. Every household has its own method, and some add kajmak to the cheese.

Main ingredients

  • filo pastry (yufka)
  • white brined cheese
  • eggs
  • yoghurt
  • oil or butter

Serbia: Served for breakfast, at holidays and family celebrations, often with yoghurt.

More: Wikipedia (en)

Recipe

Gibanica (Serbian cheese pie)

https://foodmap.ominuvo.com/dish/gibanica

Ingredients

8 servings

8 servings

Method

  1. Heat the oven to 200°C and grease a tin of about 25 × 35 cm.

  2. Crumble the cheese and curd cheese into a bowl, add the eggs, yoghurt, sparkling water, half the oil and the salt and mix with a fork – the mixture should be runny, with pieces of cheese.

  3. Line the base of the tin with two sheets of pastry and drizzle with oil.

  4. Dip each remaining sheet in the cheese mixture, or spoon it over, crumple loosely and lay it in the tin. Continue until the pastry and filling are used up.

  5. Cover the top with a final flat sheet, brush with the remaining oil and bake for about 40–45 minutes until risen and browned.

  6. Leave for 10 minutes, cut into squares and serve warm with yoghurt.

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