The Prekmurska gibanica is a peculiarity among desserts and is considered a Slovene national culinary specialty. It prides itself with the European recognition of Traditional Speciality Guaranteed. This old Prekmurian festive and ritual dish derives its name from güba or guba (meaning fold) and has been at home around the Mura river for a very long time.
The special recipe and technology of production give the slice of Prekmurska gibanica a unique look, unique look, which is definitely enriched by the succession of colorful stuffings which endow the end-product with charm and attractiveness. The Prekmurska gibanica is distinguished by a rich specter of fragrance and taste, as well as a pleasant texture evoking feelings of softness, succulence, and fullness.
To make a Prekmurska gibanica in a cake tin (a rectangular baking dish measuring 40 x 35 cm or a round earthenware dish with an upper diameter from 30 to 35 cm and a height of 7 to 9 cm) you need short pastry, filo (strudel) pastry, fillings (poppy seed, cottage cheese, walnut, and apple), and toppings (cream topping and fatty topping).
The poppy seed filling is prepared with 30 dag of finely ground poppy seeds, 10 dag of granulated sugar, and optionally 1 sachet of vanilla sugar.
The cottage cheese filling is prepared with 1.2 kg of full-fat cottage cheese, 10 dag granulated sugar, 2 eggs, a pinch of salt, and optionally 2 sachets of vanilla sugar.
The walnut filling is prepared with 30 dag of ground walnuts, 10 dag of granulated sugar, and optionally 1 sachet of vanilla sugar.
The apple filling is prepared with 1.5 kg of apples of a rather sour variety, 12 dag of granulated sugar, cinnamon, and optionally 2 sachets of vanilla sugar – if a very juicy variety of apples is used add a pinch of salt.
Once the pastry, fillings, and toppings are done, you start by giving the Prekmurska gibanica its form. Start off with a layer of short pastry, put a layer of filo pastry on top of it, and then put one half of the poppy seed filling on top of that. This layer is then topped with the fatty and cream topping. This is then followed by a second layer of filo pastry with cottage cheese filling, a third layer with walnut filling, and a fourth layer with apple filling. Each and every layer of filling is topped with the fatty and cream toppings. The procedure is then repeated in exactly the same succession, at the very end the fatty topping or sour cream is applied to which egg yolk is added. The Prekmurska gibanica is then baked until fully done.
The oldest written source reaches as far back as the year 1828, when the priest Jožef Kosič compiled a text which mentions the gibanica as a special Prekmurian dish, which is a must at wedding festivities and is also served to workers after finishing a big project. The gibanica is cut into triangular pieces and placed in a pile on the table. Everybody is served a piece which could be eaten or taken home.
In the ethnographic study "Ljudska prehrana v Prekmurju" (The Popular Diet in Prekmurje) from the year 1947 Dr. Vilko Novak dealt extensively with the eating habits of people in Prekmurje. The gibanica is mentioned as a baked farinaceous dish and its preparation is also described.
A very detailed recipe for the Prekmurska gibanica has been published by Andreja Grum and Ivan Vozelj in the book "Slovenske narodne jedi" (Slovenian National Dishes) in 1964. The most renowned writer from Prekmurje, Miško Kranjec, also mentions the gibanica in his work "Povest o dobrih ljudeh" (A Tale of Good People) from 1972. He relates the following about the gibanica:
"It has to be said that only a gibanica makes it a real holiday. Although a poor man this is a sign that no-one can survive a year Meanwhile Anna took the gibanica from the oven and placed it on the table, holding the tepsija with cloths so as not to burn herself. Joseph placed under it the wooden saucer on which the water jug usually stood. can afford it barely once a year, without at least one holiday.
Then he looked closely at the gibanica. It lay in front of
him all colorful, yellow and white, with poppy seeds
bed and knew full well that it could no longer do me any good.
here and there, still piping hot, smeared
with cream and sprinkled with sugar.
He nodded, saying: "It’s good. I would
eat it even if I were lying on my death
And even in heaven I would mourn it,
if I had to leave it whole in the world."
Miško Kranjec, A Tale of Good People, 1972
In the culinary sense the Prekmurska gibanica has been presented in various books and publications. In 2004 the Association for Promotion and Protection of Prekmurian Delicacies (Društvo za promocijo in zaščito prekmurskih dobrot) applied for registration of an agricultural product or foodstuff with the higher quality label with the Ministry of Agriculture of the Republic of Slovenia. When the Ministry approved the application it was published in the Official Gazette of the Republic of Slovenia. After joining the European Union the Prekmurska gibanica was finally protected on a European level in 2010 as Traditional Speciality Guaranteed.
PREKMURSKA GIBANICA is recognized on a national and European level as a Traditional Speciality Guaranteed product and is highly recognizable among consumers (95 % of Slovene consumers are aware of it). Only certified producers may sell the product. In order to simplify the procedures and to keep costs of certification and joint representation as low as possible the association Društvo za promocijo in zaščito prekmurskih dobrot keeps a registry of producers of Prekmurska gibanica.
Withing the framework of the association you receive the following services and benefits:
For further questions you can reach us at:
Društvo za promocijo in zaščito prekmurskih dobrot
Štefana Kovača 40
9000 Murska Sobota
Phone: +386 (0)2 526 14 35
Prekmurska gibanica prides itself with national and European recognition
as a Traditional Speciality Guaranteed product.
Products are considered to have "Traditional Speciality Guaranteed" status if they are produced from traditional raw materials or have a traditional composition or are produced following a traditional recipe.
following a traditional recipe. The production of the protected product itself is not geographically limited, which means that anybody following the prescribed recipe, production method, and shape can produce it.
Prekmurska gibanica is a specialty among sweet dishes because of the use of traditional ingredients, specific technology involved in the production, and the appearance of the slice, which is unique due to the succession of rich fillings.
It is distinguished by a rich specter of fragrance and taste, as well as a pleasant texture evoking feelings of softness, succulence, and fullness. Prekmurska gibanica is different from other gibanicas or layer pies, because it consists of two types of pastry and four different fillings, which are repeated in exactly the same order as the first repetition.
Koper, 21. & 22.9.2013
Maribor, Štuk, 11. december 2012
Tradicionalna etnološko kulinarična prireditev »Diši po Prekmurju« se bo odvijala 4. junija 2016 na glavni ljubljanski tržnici, na Pogačarjevem trgu. Dogodek je edinstvena predstavitev Prekmurja, regije odlične kulinarike, ohranjanja tradicije, naravnih lepot ter prijaznih in gostoljubnih ljudi.
V ponudbi bo prekmurska gibanica in prekmurska šunka, kmetje s prekmurskih domačij bodo ponujali kakovostne domače izdelke (mesni izdelki, razni siri, bučno olje, hladno stiskana olja, kisi, marmelade, naravni sokovi, med, žganja, ekološko pridelana hrana, različne vrste kruha, domače pecivo, zelišča in še marsikaj).
Mojstri tradicionalne obrti bodo ponujali lončene izdelke, izdelke iz lesa, koruznega ličja in drugih naravnih materialov.
Sredi tržnice se bo na odprtem ognju v velikem kotlu kuhal bograč, ob tem pa ne bo manjkalo kakovostnih vin najboljših prekmurskih vinarjev. Potekalo bo tudi tekmovanje v kuhanju bograča na prostem, ki ga vsaka ekipa pripravi po svojih skrivnostnih receptih.
Vzdušje bodo popestrili prekmurski glasbeniki. Pričakuje se prijetno in sproščeno druženje med ljubitelji prekmurskih naravnih, kulturnih in kulinaričnih značilnosti.