FLIJA
Come Discover One Of Albania’s Most Traditional Recipes, Flija…
Flija cooked using a traditional Albanian saç lid
Whenever I'm travelling, I’ll always look at the menu for something I’ve never tried or something I’ve never heard of before. Often, I’ll discover dishes and flavours that join my long list of favourites. Then when I return home, there’s something special about the challenge of knowing and loving the flavour of something but not knowing how to make it. As a cook, it’s not only the eating but the researching, learning and experimenting with food that sparks joy in me.
Preparation of flija using a the traditional saç cooking method
Many traditional Albanian recipes fall victim to many people not having one of their vital ingredients- time. That’s why when time is available, I find it magical to spend it recreating recipes that date back generations. One of my favourites and perhaps the most time and labour intensive is flija, a traditional dish from Northern Albania that is made up of crepe-like layers. Traditionally served with kos (a thick yoghurt) this dish seems humble on the plate but the preparation is lengthy.
I first tried flija in the stunning village of Theth in the North of Albania. I had pointed to the unfamiliar word on the menu to ask my husband what it was and he said I definitely needed to try it. From there, a love for flija was born and it only developed when I learned that the method of cooking flija is as traditional as the dish itself. It uses a large metal lid called a saç, which is heated on an open fire and placed on top of a tray where layers of batter are added and cooked one by one, using the heat from the lid above.
Traditional Albanian saç on an open fire
The process takes hours to complete but the end result is well worth the wait! Back in London, it’s near enough impossible to source an Albanian saç lid. To be honest, I think our neighbours would have us evicted is we built a fire pit in the garden and were waving a scorching hot piece of metal around, so the traditional cooking method is out of the question when we’re back home. Which is why I’ve created a recipe with two methods; one using the traditional saç and another using the grill setting on your oven (I think this is called broiling in the US).
If you’re not keen to give the recipe a go but are intrigued by flija, then definitely add this to your food bucket list if you are planning a trip to Albania. It’s a huge bonus if you can go somewhere to see it being prepared in the traditional way too!
Franga cooking traditional Albanian flija using a saç lid
This recipe is dedicated to my Mother In Law, Franga. One of the strongest women I have ever met. Although my Albanian isn't conversational at the best of times (I’m working on it) we’ve been able to connect in the kitchen and I’ve loved learning from you. Thank you for imparting your culinary wisdom on me. It’s an honour to know that one day, I’ll be passing on this knowledge too.