Fli is a traditional Albanian dish similar to a savory layered pancake pie. Fli is made from batter that is repeatedly spread onto a pan in very thin layers. Each layer is brushed with butter or cream and then briefly baked. This process is repeated several times, often reaching ten or more layers.
Fli holds a special place in northern Albanian cuisine, but it is also popular in other Balkan regions with an Albanian population, especially in Kosovo, where it is known as “flija”.
When prepared in the traditional way, fli is baked over an open fire, using a special metal lid called “saç” that is covered with hot coals. This way, fli bakes from above, taking on a delicate smoky aroma and a distinct flavor. At home, an oven is usually used, but the traditional fire method is considered the most authentic.
In my opinion, fli does not have a particularly distinctive flavor. It can be served as a main course, most often with plain yogurt, fresh vegetables, sheep’s or cow’s cheese, or pickled vegetables. However, it is also excellent as a hearty side dish for meat dishes.
I tasted fli as part of a starter mix at the tavern Te Xhaferi (see Where to Eat in Albania). It was prepared in the traditional way, over a fire, and paired very well with meat.
Bon appétit!
