The best gibanitsa
http://www.balkantravellers.com/read/article/274 Balkan Travellers Serbian Phyllo Pastry among 2007 Top Recipes in the USA 9 January | The fame of Balkan cuisine reached as far as the American Great Lakes, as a recipe for the traditional Serbian gibanica was named one of the best for 2007 by the largest newspaper in the northern state of Wisconsin. The list of the Milwaukee Journal Sentinel contained about two dozen different recipes. Among them were included "traditionally exotic" Italian and Caribbean dishes, as well as cooking suggestions from Ukraine, Morocco and France. <http://www.balkantravellers.com/read/article/272> Gibanica, known by a dozen different names throughout the Balkans, is a pastry dish made out of phyllo dough with different fillings, the most common ones being white cheese and eggs. Optional choices may include meat, squash, spinach, leek or – if you have a sweet tooth, apples, cinnamon, or pumpkin. The best gibanica, or börek, is said to be made in the Serbian city of Niš. Although regarded as a traditional Balkan dish and causing much tension between the Balkan nations over its ownership, the pastry was borrowed from the Ottomans. Other Turkic nations, such as the Crimean Tatars, have similar foods: in this particular case, the cheburek, a very popular in the countries of the former Soviet Union.
