Food Name: Flija & Sac Tava	About: Flija is a layered baked batter dish carrying strong cultural value in Kosovo and for broader Balkan culinary heritage. Sac Tava, on the other hand, is a traditional Turkish main course in which meat and vegetables are cooked over high heat to achieve a rich savoury profile. The two dishes are combined into a single plate format, representing a fusion interpretation of the shared gastronomic heritage of Türkiye and Kosovo.
	Total Time: 6
	Pax: 10
	Ingredients
	For Flija Batter 2000 g Flour 2000 mL Milk 12 Eggs 500 mL Water 500 g Yoghurt 30 g Salt 300 g Butter (for brushing)		For Sac Tava Diced lamb or beef: 5000 g Onion: 1000 g Green & red peppers: 1000 g Tomatoes: 1000 g Garlic: 10 cloves (25 g) Olive oil: 300 mL Butter: 150 g Dried thyme: 50 g Chilli flakes: 50 g Black pepper: 50 g 50 g Salt
				Mise en Place Procedure: Set sac lid heating system to 250–300 °C Dice meat into 2 × 2 cm cubes Chop vegetables into 1.5 cm pieces Keep proteins at +4 °C until needed Prepare steel baking tray (38 × 28 cm) Food contact areas sanitized (HACCP compliance)
	Requirements (Tools & Equipments)
	Traditional sac lid (upper heating source) Stainless steel tray 38 × 28 cm Thick-bottomed sauté pan (20 mm)		Hand whisk Silicone brush Blast refrigerator (+4 °C) Food thermometer (up to 300 °C)
Stage	Procedure
1	Combine flour, milk, eggs, yoghurt, salt → whisk until homogeneous
2	Pour a thin layer of batter into tray
3	Brush lightly with melted butter
4	Cook under heated sac lid for 5–7 min
5	Repeat steps 2–4 for 15–18 layers total
6	After final layer, cool to 40 °C
7	Heat sauté pan with olive oil at 200 °C
8	Brown diced meat on high heat: 5–7 min
9	Add onions, peppers, tomatoes, garlic → sauté 10 min
10	Add spices & butter → simmer 45–60 min at 95–98 °C
11	Plate Sac Tava over sliced Flija squares (10 × 10 cm each)
12	Rest dish at 60–65 °C during service window