Kërlanë

A golden cornmeal bread baked in a tray and cut into squares. Eaten warm with white cheese, ajvar or pickled peppers. Kërlanë, often called kërlanë e kollomojt or bukë misri, is a cornmeal bread baked in a tray until the crust turns deep gold. Kosovo kitchens know this version as everyday bread, not as a fried pastry. The batter is cornmeal with a little wheat flour, yogurt, eggs and oil. It is poured into a greased pan and baked until the top is firm and colored. Families cut it into squares and bring it to the table still warm. Cheese, ajvar, olives or pickled peppers sit beside it. Leftover squares keep for the next day's breakfast. Serving notes: Serve warm, cut into squares, with white cheese, ajvar or turshi. It is best the day it is baked. Wrap leftovers and eat them the next day. Where to try: Home kitchens across Kosovo. Village guesthouses and traditional restaurants, especially around Prishtina and the Llap region, often serve it with cheese and ajvar. Ingredients: Cornmeal, Wheat flour, Yogurt, Eggs, Oil, Salt, Baking powder.