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
Baklava pile up' composed with the Turkic verbal ending "-v"; baγla- itself in Mongolian is a Turkic loanword. Armenian linguist Sevan Nişanyan considers its oldest known forms (pre-1500) to be "baklağı" and "baklağu", and labels it as being of Proto-Turkic origin. Another form of the word is also recorded in Persian, ('). Though the suffix "-vā" might suggest a Persian origin, the "baqla-" part does not appear to be Persian and remains of unknown origin. The Arabic name " likely originates from Turkish, though a folk etymology, unsupported by Wehr's dictionary, connects it to Arabic 'bean'. Although the history of baklava