How to pronounce Gibanica

Gibanica is written гибаница where it comes from. In the International Phonetic Alphabet it is /ɡǐbanit͡sa/. In plain English letters that is GEE-bah-nee-tsah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Gibanica?

Gibanica is a bread or pastry of Serbia. Where it comes from: All Serbia. People usually eat it for breakfast and on festive days. Its main ingredients are dairy & cheese, egg and wheat & flour. It tastes savory and rich.

Where Gibanica comes from

Gibanica is one of 19 signature dishes of Serbia on this map.

• Vanilice ванилице · Dessert · All Serbia

  Vanilice are small traditional biscuits from Serbia, made for the krsna slava, the family patron-saint day, and for New Year and Christmas.

• Pljeskavica пљескавица · Street food · Leskovac

  Pljeskavica is a large, flat patty of minced meat, often a mix of pork, beef and lamb, seasoned with onion and salt and grilled over charcoal.

• Karađorđeva šnicla карађорђева шницла · Main dish · Belgrade

  Karađorđeva šnicla is a rolled cutlet of veal or pork stuffed with kajmak, the thick Serbian clotted cream, breaded and deep-fried, then served with tartare sauce and lemon.

• Ajvar ајвар · Snack · Southern Serbia

  Ajvar is a thick red relish of roasted red peppers, sometimes with aubergine, garlic and chilli, cooked slowly in oil until it becomes a smooth or coarse spread.

• Mućkalica мућкалица · Main dish · Southern Serbia (Leskovac)

  Mućkalica is a Serbian stew of grilled meat and vegetables.

• Urnebes урнебес · Snack · Southern Serbia

  Urnebes, whose name means "disorder" or "mess", is a spread or salad characteristic of Serbian cooking, prominent in the city of Niš and across southern Serbia, the region it comes from.

Food of Serbia

Dishes like Gibanica in other countries

Same type of dish and similar main ingredients as Gibanica:

• Banitsa баница · Bread & pastry · All Bulgaria, Bulgaria

  Banitsa is a pie of thin sheets of filo pastry layered or rolled with a mixture of eggs, yogurt and crumbled white brined cheese, sirene, then baked until golden.

• Zagorski štrukli · Bread & pastry · Zagreb and Zagorje, Croatia

  Zagorski štrukli are rolls of very thin stretched dough filled with fresh cow's cheese, eggs and sour cream, cut into pieces and either boiled or baked with cream until golden on top.

• Chepalgash чепалгаш · Bread & pastry · Chechnya and Ingushetia, Russia

  Chepalgash is a traditional national dish of the Chechens and Ingush: a closed round flatbread of soft dough made with kefir and baking soda, filled with homemade dry curd cheese mixed with egg, salt and sometimes green onion.

• Su böreği · Bread & pastry · Istanbul and Anatolia, Türkiye

  Su böreği, "water börek", is a layered pie of thin sheets of dough that are boiled one by one in water, like pasta, and then layered with butter and cheese, often white cheese with parsley, before baking.