World Cuisines

Flija

Kosovo

Kosovo's layered marvel: dozens of thin batter discs baked one by one under a saç dome with embers, stacked with kaymak — a dish measured in hours, not minutes. Ingredients: flour, water, salt, eggs (batter); filling: kaymak (clotted cream), cheese, or spinach between the layers; butter.

What it is

Kosovo's layered marvel: dozens of thin batter discs baked one by one under a saç dome with embers, stacked with kaymak — a dish measured in hours, not minutes. Ingredients: flour, water, salt, eggs (batter); filling: kaymak (clotted cream), cheese, or spinach between the layers; butter. Recipe: 1) Whisk a thin crepe-like batter. 2) Bake each layer in a pan set under the ember-covered saç, brushing with butter. 3) Spread kaymak between every few layers. 4) Stack 30-40 layers; finish under the embers again. Serve: cut in wedges at gatherings — flija is never everyday food; it is an act of devotion. Flavor: smoky, buttery, delicate layers. History: flija belongs to the Albanian highlands of Kosovo; families gather around the saç in spring to make it, the slow stacking itself a celebration. See also: Tavë Prizreni, Pite.

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