TRADITIONAL GIBANCA – A HOMEMADE PIE THAT CONNECTS GENERATIONS

Gibanca is one of those dishes that takes us back to our grandmothers’ and mothers’ kitchens.

PHOTO: Ilustracija

It is simple to prepare, but it requires attention and patience – rolling out thin layers of dough, carefully layering the filling, and baking until it turns golden.

Ingredients:

500 g thin pastry sheets for pie

500 g fresh cheese (preferably homemade)

3 eggs

200 ml sour milk

100 ml oil or melted butter

a pinch of salt

Preparation:

Prepare the filling: In a bowl, crumble the cheese, add the eggs, sour milk, and oil. Mix well and season with a pinch of salt if needed.

Rolling and layering: Grease the baking pan with oil. Carefully lay the first sheet of dough at the bottom, spread some filling on top. Continue layering sheets and filling one by one, finishing with a sheet of dough on top.

Baking: Brush the top layer with a little oil or butter. Bake in a preheated oven at 180°C (350°F) for about 35–40 minutes, until the top turns golden and crispy.

Serving: Allow the gibanca to cool slightly before cutting. Serve it with sour milk or yogurt.

Gibanca is more than just a pie – it is a memory, the scent of home, and a warm feeling that reminds us of family gatherings and the simple, yet rich flavors of tradition. Each layer, every carefully rolled sheet tells a story of growing up in another time.