Kosovar cuisine
Kosovar cooking is Albanian at the root with an Ottoman thread: layered pies, lamb, yoghurt and dairy.
The saç — a heavy metal lid buried in embers — is still in use in village yards. Bread, meat and flia are all baked under it.
Dairy goes into main dishes as well as sauces: yoghurt, soured cream and kajmak do the work that olive oil does further south.
2 dishes
- Flia
A layered pie of thin batter, poured one layer at a time under a heated iron lid called a saç.
120 min · Takes practice · Main course
- Tavë Elbasani
Lamb with rice under a yoghurt sauce, baked in an earthenware dish to a browned crust.
125 min · Medium · Main course