FILIJA – A TRADITIONAL SPECIALTY FROM KOSOVO AND METOHIJA KNOWN AS THE “CAKE OF DOUGH”

Filija is a traditional specialty from Kosovo and Metohija, a savory pie made of multiple thin layers of dough brushed with a rich kajmak (clotted cream) filling.

PHOTO: Filija

This unique dish is highly adaptable when it comes to ingredients. In addition to kajmak, it is often enriched with cheese, spinach, or other additions according to personal taste.

Why Is Filija So Special?

Because of its distinctive preparation technique, filija has earned the nickname “the cake of dough.” Layer upon layer is baked and filled separately, creating a structure that resembles a cake — but with a savory, rich flavor.

With its unique texture and full taste, this homemade dish is perfect for a hearty breakfast, a quick snack, or even a light dinner. Filija can be served both warm and cold, making it a versatile option for any occasion.

Here’s how you can easily prepare it at home.

Ingredients for the Perfect Filija

500 g flour

500 ml water

2 teaspoons salt

200 g kajmak (clotted cream)

Cheese (optional)

Preparation: Step by Step to an Authentic Taste

1. Prepare the Dough

Mix the flour, water, and salt until you get a batter slightly thicker than pancake batter.

2. Prepare the Oven and First Layer

Preheat the oven to the highest temperature. Place the rack at the highest position, just below the upper heating elements, and turn off the lower heat.

Grease a baking pan well. Using a ladle, pour a thin layer of batter into the pan and spread it evenly, similar to making pancakes. Bake until golden brown.

It is important for each layer to be thin, so you can create multiple layers and achieve a crispier and more flavorful final result.

3. Layering and Baking

Remove the pan from the oven, spread a layer of kajmak over the baked surface, and add cheese if desired. Immediately pour a new thin layer of batter on top and return it to the oven to bake.

Repeat the process until all ingredients are used. The final layer should not be topped with kajmak.