Kollpite
Kollpite or kullpite is a conventional Kosovar bread containing flour, warm water, as well as salt. The dough is rolled out or stretched into really thin dough sheets, which are then piled on top of each other and sprinkled with oil or melted butter in between each layer and on the top.
Variants of this bread additionally utilize yeast and sugar for the dough, and also the bread is baked up until perfectly tinted as well as crispy on the outside as well as soft on the within. Although it’s generally full of fallen apart cheese, kollpite is usually left plain, with only oil or melted butter in between the layers.
Flija
Flija is a common recipe of Albanian food, prepared both in Albania and Kosovo. Although it is typically called as a pie or a cake, flija can a lot more accurately be called a stack of layered pancakes. The recipe contains 2 different combinations; one for the batter – normally including flour, water, salt, and also eggs, and the 2nd mix, utilized as a filling, prepared by mixing with each other oil, butter, and also yogurt or kaymak.
There are numerous variations of the dish, however the ingredients constantly stay easy, which remains in comparison with an instead laborious and also lengthy technique of preparing the dish. The batter is gathered such a pattern that the layers consist of triangle-shaped gaps.
Tespishte
Tespishte is a simple Kosovar treat made by boiling oil with milk or water and afterwards combining the concoction with flour, eggs, as well as baking powder to develop a dough. The pastry mix can optionally be boosted with carefully chopped or ground walnuts, almonds, or pistachios, while some versions utilize sesame seeds or perhaps desiccated coconut.
The dough is after that extended right into a greased cooking tray as well as cut into rhomboid-shaped pieces prior to baking. Its top might be decorated if wanted, and when baked, the warm treat is do with a warm sugar syrup seasoned with vanilla sugar and also lemon.
Šarski sir
Djath Sharri or Šarski sir is a salty cheese from Kosovo made with sheep’s and cow’s milk. Initially, it was made just with sheep’s milk since cows were unable to climb up the highland. In shade, it ranges from white to yellow, and has a typical fragrance of dill, an herb that is rather common in the highlands. Šarski sir is created in 2 ranges– difficult (standard) as well as soft.
The cheese is commonly sold in wooden or plastic buckets, and it is after that consumed on its own, combined with bread, or included in pies as well as salads.
Sarma
One of the staples of traditional Turkish food, sarma contains a filling up that is snugly bordered by fallen leaves or leafy vegetables. There are numerous variations of this meal but the blend typically integrates ingredients such as minced meat, rice or bulgur, different herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce, while the normal covering normally consists of creeping plant, cabbage, or sauerkraut leaves, or a range of leafy vegetables such as collard environment-friendlies and swiss chard.
Having its origins in the Footrest Realm, sarma is also commonly eaten in the Balkans, the nations of Central Europe, the South Caucasus, as well as the Middle East. Although it is typically taken pleasure in as a filling up lunch or supper (normally during the winter), sarma is typically prepared on special events and vacations.