Cultural heritage of Kosovo and most distinctive one, "flija", is prepared year-round but is a summer favourite. Flija made with "saç" is a speciality from the traditional Albanian cuisine, that is mostly prepared in mountainous areas. It is most certainly one of the typical Kosovar dishes that everyone local will recommend. Baklava is one of the traditional pastries of the Kosovar cuisine, although of Turkish origin. Bakllasarem is also a traditional food of Kosovo it is a salty pie with yoghurt and garlic covering. The Kosovo cuisine developed under the influence Albanian, Turkish, Serbian, Croatian Greek and Italian dishes. The national food of Kosovo
Turkish cuisine including börek, manti, kebab and cacik. Butter or margarine, olive oil, sunflower oil, canola oil, and corn oil are widely used for cooking. Sesame, hazelnut, peanut and walnut oils are used as well. "Kuyruk yağı" (tail fat of sheep) is sometimes used in kebabs and meat dishes. The rich and diverse flora of Turkey means that fruit is varied, abundant and cheap. In Ottoman cuisine, fruit frequently accompanied meat as a side dish. Plums, apricots, pomegranates, pears, apples, grapes, and figs, along with many kinds of citrus are the most frequently used fruit, either fresh or dried, in Turkish cuisine.