Existing Member?

    Albanian Traditional Food

    Preparing traditional food in a Kosovarian village

    PHOTO-II: The fire heats the concave metal-plate (domestically called “saç”) that is specially made for baking traditional food called “flija” and other foods. After some minutes, the “saç” should be placed over the baking pan to bake the first layer of porridge. After the first layer of flija is baked, saç should again be placed on the fireplace to be reheated again in order to bake the second layer of flija. Flija has many layers, so every single layer of it is slowly baked. The porridge is prepared by mixing flour with water, salt and organic oils (preferably from sheep or buffaloes).

    KOSOVO | Thursday, 4 July 2013 | Views [716] | View Larger Image

    PHOTO-II: The fire heats the concave metal-plate (domestically called “saç”) that is specially made for baking traditional food called “flija” and other foods. After some minutes, the “saç” should be placed over the baking pan to bake the first layer of porridge. After the first layer of flija is baked, saç should again be placed on the fireplace to be reheated again in order to bake the second layer of flija. Flija has many layers, so every single layer of it is slowly baked. The porridge is prepared by mixing flour with water, salt and organic oils (preferably from sheep or buffaloes).


    < previous    		2 of 3
    next >

    Photo Galleries

    Where I've been

    My trip journals