Gibanica is a traditional pastry dish popular across the Balkans, usually made with cottage cheese and eggs, with recipes ranging from sweet to savory and from simple preparations to elaborate multi-layered cakes. It is a type of layered strudel combining Turkish and Austrian influences found across the cuisines of the former Yugoslavia, mentioned in Vuk Stefanovic Karadzic's Serbian Dictionary in 1818 and described by a Slovenian priest in 1828 as a special cake served at weddings and to workers finishing a big project, with versions found today in Croatia, Serbia, Bosnia, North Macedonia, Hungary, Bulgaria, Greece, Turkey and Romania.
Facts
Partially Attested
Origin Period, From (Year)Sourced to the subject's own accountThis is the year of the earliest documented written mention (Vuk Karadzics Serbian Dictionary), not a proven invention date; per the DataBrief Salt precedent an unfixable true origin date is not invented, so this is recorded as first-documented-mention only. Classification
Dietary SuitabilitySourced to the subject's own account Origin RegionSourced to the subject's own accountThe Balkans (popular across Serbia and the former Yugoslavia) 1 Connections
Uses Ingredient
Source Gibanica (Wikipedia)
Source Gibanica (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Serbia, originated there.
- Also in Geography Atlas: The Balkans, originated there.
Sources
1. Gibanica (Wikipedia)
WikipediaLead section, paragraph 1
is a traditional pastry dish popular all over the Balkans.
Lead section, paragraph 2
The pastry was mentioned in Vuk Stefanović Karadžić's Serbian Dictionary in 1818
https://en.wikipedia.org/wiki/Gibanica (dietary-suitability)
It is usually made with cottage cheese and eggs.
- Uses Ingredient: Egg, Infobox main_ingredient field: Phyllo dough, white cheese (feta, sirene), eggs
- Uses Ingredient: Feta, Infobox main_ingredient field: Phyllo dough, white cheese (feta, sirene), eggs
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