Kibas

Kibas are a traditional type of baked bread originating from the Balkans, particularly associated with the cuisine of Bosnia and Herzegovina, Croatia, Serbia, Montenegro, and Kosovo. The name "kibas" is derived from the Turkish word *kıbası*, which refers to a type of flatbread or pie. In Balkan culture, kibas are often prepared for special occasions, gatherings, and celebrations, serving as a staple in festive meals.

The preparation of kibas typically involves a dough made from flour, water, yeast, and sometimes milk or eggs, which is then rolled out and filled with a variety of ingredients. Common fillings include minced meat (such as pork, beef, or lamb), onions, garlic, spices like paprika and cumin, and sometimes vegetables like bell peppers or potatoes. The dough is then folded over the filling, sealed, and baked until golden brown. Some regional variations may include sweet fillings like cheese, honey, or fruit preserves.

Kibas are often served warm, either as a standalone dish or as part of a larger meal, such as a *ćevapi* or *pljeskavica* spread. They can be enjoyed with various dips, such as ajvar (a roasted red pepper and eggplant spread) or yogurt sauce. The texture is typically crispy on the outside and soft on the inside, with a slightly chewy bite.

While kibas are most strongly linked to Balkan cuisine, similar dishes exist in other parts of the world, such as the Turkish *kıbası* or the Greek *pita*. The dish reflects the region’s rich culinary heritage, blending influences from Ottoman, Slavic, and Mediterranean traditions. Today, kibas remain a beloved comfort food, cherished for their hearty flavor and versatility.