Good evening, Raffies!
It is almost weekend and we are going to Kosovo!
And for the first time in my life I realised that I actually need a squeeze bottle. Flija is a typical layered cake, or pancake, that you can find in Albania and Kosovo.
Yes, it takes hours to prepare and a lot of patience in making the layers.
For my recipe, I have used this lovely version. Flija is traditionally cooked outside on a campfire and turns into a social activity, since the preparation takes around 3 hours.
For batter 1
5 c flour
1 tbsp salt
4 c milk
For batter 2
250 g sour cream
1 c kefir
120 g butter, melted
Oil for greasing the pan
In two separate bowls, mix together the ingredients of the first batter and, in the other bowl, for the second batter.
Mix the batter well, until they are lump free and set aside for a few hours, better if overnight.
Now make sure that the batter containing the eggs has a consistency of a batter for pancakes. If necessary, add some milk or flour.
Heat a large pan or skillet. Brush with some oil and then start.
Pour one layer of batter, as if you were making pancakes. Cook until browned, about 2-4 minutes. Brush with a layer of sour cream batter (Batter 2). To get a nice and thin layer, pour the batter into a mustard bottle or pastry bottle. Pour the egg batter in sun ray shapes. Cover with a few spoonful of sour cream (batter 2).
Make sure to have the pan on a low heat. Repeat until you finish the whole batter(s). This can take ages. I’m not joking. It can take up to 3 hours.
Eventually, the pan will fill up and you will be done. Drizzle the cake generously with honey and enjoy it while hot.
The result is a very filling cake topped with honey or jam. I liked it, but I could only eat a small piece before exploding 😄