What Gibanica means
- In Serbian: Гибаница
- Pronounced: ghee-BAH-nee-tsa
- Category: Food & drink
Gibanica is built from sheets of filo pastry layered or crumpled together with a mixture of white cheese, eggs and sometimes a little yoghurt or cream, then baked until the top turns golden and the inside sets into something between a pastry and a savoury custard. It is related to burek in construction — both use the same thin filo dough — but where burek is coiled or rolled tightly, gibanica is looser and richer, with a softer, more custard-like bite.
You'll find it in most pekare (bakeries) sold by the slice, usually sitting near the burek trays, and it's a good order if you want the cheese-and-pastry combination without the denser, oilier texture of a classic burek. It also has a more domestic, celebratory side: it's the kind of bake that appears at family gatherings and get-togethers, made in large trays rather than individual portions.
Gibanica is meat-free, which makes it one of the easier vegetarian options in a bakery case dominated by meat fillings — though, like most Serbian pastry, it is not vegan, since both cheese and egg are central to it.
Common questions about Gibanica
How is gibanica different from burek?
Both are filo pastries, but gibanica is looser and richer — layered with cheese and egg into something closer to a savoury custard — while burek is denser, tightly rolled or coiled, and more often filled with meat as well as cheese.
Is gibanica vegetarian?
Yes — the classic version is cheese and egg, with no meat, which makes it one of the easier vegetarian bakery choices. It is not vegan, since both cheese and egg are core ingredients.
Where can I buy gibanica in Belgrade?
Any neighbourhood pekara (bakery) sells it by the slice or weight, usually alongside the burek trays. It's also a common homemade bake for family gatherings.
