gibanj

Gibanj is a traditional Balkan pastry, popular in countries such as Albania, Bosnia and Herzegovina, North Macedonia, and Serbia. It is a type of savory pie or strudel, typically made with thin layers of dough filled with cheese, often a salty white cheese similar to feta, and sometimes spinach or other vegetables.

The dough used for gibanj can vary. Some recipes call for a homemade phyllo-like dough, stretched very thin, while others utilize pre-made phyllo dough for convenience. The filling is usually mixed with eggs and sometimes yogurt or sour cream to bind it together. The pastry is then brushed with oil or butter and baked until golden brown and crispy.

Gibanj is a versatile dish, often served as a breakfast item, appetizer, or a main course. It can be enjoyed hot or cold and is a staple at family gatherings and celebrations. Variations exist across regions, with some incorporating meat, potatoes, or different types of cheese into the filling. The preparation can be time-consuming, especially when making the dough from scratch, but the resulting flaky texture and savory flavor make it a worthwhile endeavor for many. It is a comforting and widely enjoyed dish within its cultural context.