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 For example, "komposto" (compote) or "hoşaf" (from Persian "khosh âb", literally meaning "nice water") are among the main side dishes to meat or pilav. "Dolma" and pilaf usually contain currants or raisins. "Etli yaprak sarma" (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. Turkish desserts do not normally contain fresh fruit, but may contain dried varieties. Eggplant () has a special place in the Turkish cuisine. In some regions, meat, which was mostly eaten only at wedding ceremonies or during the "Kurban Bayramı" ("Eid ul-Adha") as "etli pilav" (pilaf with meat),