Flija
A layered crepe-like pastry from the Malësi highlands spanning northern Albania, Kosovo, and Montenegro, strongly associated with Kosovo today but genuinely shared Albanian-highland heritage rather than exclusively Kosovar. Traditionally cooked under a saç — a domed cast-iron lid buried under hot embers — building 8 to 15 paper-thin batter layers one at a time, each brushed with butter and kos (Albanian strained yogurt) before the next is poured on, a labor-intensive process reserved for weddings, Bajram, Christmas, and honored guests rather than everyday cooking.
Vegetarian
⚠ Contains: Dairy, Gluten, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g flour
- 600ml water
- 1/2 tsp salt
- 2 eggs (optional)
- 150g butter, melted
- 300g plain full-fat yogurt or kos
- 200ml heavy cream
Steps
- Whisk the flour, water, salt, and egg (if using) into a thin, pourable batter.
- Heat a lidded oven-safe skillet and pour in a thin layer of batter. Cover and cook a few minutes until set.
- Brush the cooked layer with melted butter and a spoonful of yogurt or cream.
- Pour the next layer of batter on top, cover, and cook. Repeat 8-12 times.
- Finish under a broiler to brown the top, then rest before slicing into wedges.