Flia
is a traditional Albanian dish that is usually prepared during special
occasions or gatherings. It is a layered dish made of crepes (called lava) and
a mixture of yogurt, eggs, and butter, usually baked in a special way. Flia has
a rich and pleasant flavor and is often served with honey, yogurt, or sometimes
with a meat or vegetable stew on the side. It is a unique and delicious dish,
beloved in Albanian culture.
Ingredients:
For the crepes (lava):
·
2 cups all-purpose flour
·
2 cups warm water
·
1 teaspoon salt
·
1 tablespoon olive oil or melted
butter
·
1/2 teaspoon baking powder
(optional, to make the crepes lighter)
·
For the yogurt mixture:
·
2 cups plain yogurt
·
2 eggs
·
2 tablespoons butter (melted)
·
Salt, to taste
Instructions:
1. Make the crepe batter:
In a
large bowl, combine the flour, warm water, and salt. Mix together until smooth.
Add the olive oil (or melted butter) and baking powder, if desired. Beat again
until well combined. The batter should have the consistency of thick pancake
batter.
2. Prepare the yogurt mixture:
In a
separate bowl, whisk together the yogurt, eggs, melted butter, and salt. This
mixture will be poured over the crepe layers as you build the flina.
3. Cook the crepes:
Flia is
traditionally cooked in a large, round skillet or a separate flina pan, but you
can also use a deep, oven-safe dish if necessary. Heat a non-stick skillet or
frying pan over medium heat. Lightly grease it with a little oil or butter. Pour
a small amount of the batter into the pan and swirl it to spread the batter
into a thin layer. Cook the crepe for about 1-2 minutes on one side, until
golden brown, and then flip to cook on the other side for another 1-2 minutes. Once
done, remove the crepe from the pan and place it on a clean kitchen towel or
plate. Continue cooking the rest of the crepes, stacking them as you go.
4. Assemble the Flia:
Preheat
your oven to 350°F (175°C). Lightly grease a large baking dish (or traditional
Flia pan). Start by placing the first crepe in the bottom of the pan. Spoon
some of the yogurt mixture over the crepe, spreading it evenly. Top with
another crepe, and then repeat the process of adding yogurt mixture and layers
of crepes until all the crepes and yogurt mixture are used up. The top layer
should be a final crepe covered in yogurt mixture.
5. Bake the Flia:
Cover the pan with aluminium foil or
a lid (if using a traditional Flia pan). Bake for about 45 minutes to 1 hour,
until the top is golden brown and the dish is cooked through. If desired, you can
remove the foil for the last 10 minutes to get a crispy top.
Serve:
Once
done, remove the flina from the oven and let it cool slightly before serving. The
flina is often served with a side of yogurt or honey for extra flavor. You can
also serve it with a little melted butter if you want it richer.
Optional
garnishes:
Fresh herbs like parsley or mint for
a bit of colour and freshness. A drizzle of honey for a sweet contrast to the
savory dish.
Tips:
Cooking the crepes: The crepes
should be thin but not too delicate. Don’t worry if the first few crepes are
imperfect – they will stick together and the imperfections won’t show!
Yogurt: The quality of the yogurt is
key to the flavor of the dish. Use thick, full-fat yogurt for the best flavor
and texture.
Traditional pan: If you have access to a traditional Flia pan, this will help create a more authentic texture and flavor. These pans are often used over an open flame, but a regular oven works just as well for home cooking.
Flia is a dish that takes a little time and effort to prepare, but is well worth the delicious results. It’s perfect for family gatherings or any special occasion!
