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 in the filling, in addition to the traditional nuts. The city of Gaziantep in southeast Turkey is famous for its pistachio baklava. The dessert was introduced to Gazisntep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in Damascus. In 2008, the Turkish patent office registered a geographical indication for Antep Baklava, and in 2013, or was registered as a Protected Geographical Indication by the European Commission. In many parts of Turkey, baklava is often topped with or ice cream. Armenian ' is spiced with cinnamon and cloves. Greek-style baklava is supposed to be made with