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 of Food and Drink"), written by Hu Sihui, an ethnic Mongol court dietitian of the Yuan dynasty. Uzbek cuisine has ', ' or ' or in Tatar ', which are sweet and salty savories (') prepared with 10–12 layers of dough. There are also some similarities between baklava and the Ancient Greek desserts ' (), ' (), and ' () found in book XIV of the . However, the recipe there is for a filling of nuts and honey, with a top and bottom layer of honey and ground sesame similar to modern ' or ', and no dough, certainly