Flija (Kosovo)
Flija is a cherished national dish of Kosovo, known for its unique preparation and rich cultural significance. Unlike typical pies or layered dishes, Flija is made by layering thin crepes of dough, alternated with a creamy mixture of yogurt, butter, and sometimes eggs. Each layer is carefully cooked one at a time, traditionally over an outdoor fire or under a “sac” (a metal dome), giving it a rustic and authentic flavour. Thank you so much Gulas Grub for showing me how it’s done!
Batter 1
- 5 cups all-purpose flour
- 5 eggs
- 2 tsp salt
- 3 1/4-3 3/4 cups milk
Batter 2
- 8 ounces sour cream
- 1 cup plain kefir
- 1 stick butter, melted
Step 1
In a large bowl, whisk together the flour, eggs, salt, and milk until smooth. Adjust the milk quantity to get a pancake-like batter.
Step 2
In a separate bowl, combine the sour cream, kefir, and melted butter for the second batter. Set aside.
Step 3
Preheat the oven to 400°F (200°C). Lightly grease a round baking dish or shallow pan.
Step 4
Pour a thin layer of Batter 1 into the pan, just enough to cover the bottom.
Step 5
Bake for 5-7 minutes, or until the surface is set but not browned.
Step 6
Brush a thin layer of Batter 2 (the sour cream mixture) over the baked layer.
Step 7
Pour another thin layer of Batter 1 on top and bake for another 5-7 minutes.
Step 8
Continue alternating between the two batters—baking between each layer—until all the batters are used up, finishing with Batter 2 on top.
Step 9
Once the last layer is added, bake for another 10-15 minutes until the top is golden and slightly crisp.
Step 10
Let the flija cool slightly before cutting into slices. It can be served warm or at room temperature, often with a side of yoghurt or pickles.