Kosovar Garlic Yogurt Pie (Bakllasarëm)

Name: Kosovar Garlic Yogurt Pie (Bakllasarëm)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Kosovo
Ingredients: 1 lb (450 g) phyllo dough (about 20 sheets), thawed if frozen; ½ cup (115 g) unsalted butter, melted (or ½ cup / 120 ml vegetable oil); 1 cup (240 ml) plain yogurt; 2 garlic cloves, finely grated or crushed; ½ tsp salt; ½ cup (120 ml) cold water

Bakllasarëm Say it: bak-la-sa-REM

By the Passport Plate editors. Published November 12, 2026.

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Bakllasarëm is a beloved savory pie from Kosovo made of many thin, flaky layers of dough brushed with butter or oil. The unfilled pastry is baked until golden and crisp, then generously topped with a cool, garlicky yogurt sauce that soaks slightly into the layers. It is a classic comfort food enjoyed year-round, often for lunch or dinner, and is especially popular during family gatherings and holidays. The contrast between the crunchy pastry and the tangy, garlicky yogurt makes it utterly addictive.

Kosovar Garlic Yogurt Pie (Bakllasarëm)

Bakllasarëm

Pronounced bak-la-sa-REM

Serves: 6
Prep: 30 min
Cook: 35 min
Total: 1 hr 5 min
Level: Medium

Vegetarian

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

6 servings

1 lb (450 g)450 g (1 lb) phyllo dough (about 20 sheets), thawed if frozen
½ cup (115 g)115 g (½ cup) unsalted butter, melted (or ½ cup / 120 ml vegetable oil)
1 cup (240 ml)240 ml (1 cup) plain yogurt
2 garlic cloves, finely grated or crushed
½ tsp salt
½ cup (120 ml)120 ml (½ cup) cold water

Method

Preheat oven to 375°F (190°C). Brush a 9x13-inch (23x33 cm) baking dish with some of the melted butter.
Lay one sheet of phyllo in the dish and brush lightly with melted butter. Repeat with 9 more sheets, brushing each layer.
Place the remaining 10 sheets on top, brushing each with butter as you go. Using a sharp knife, cut the pastry into 2-inch (5 cm) squares or diamonds.
Bake for 30-35 minutes until the top is deep golden brown and the edges are crisp and flaky.
While the pie bakes, whisk together the yogurt, grated garlic, salt, and cold water until smooth and pourable.
Remove the baked pie from the oven and immediately pour the garlic yogurt sauce evenly over the hot pastry.
Let it rest for 5-10 minutes so the yogurt can soak in slightly, then serve warm.

Regional variants

Some families add a light dusting of paprika or chopped fresh dill over the yogurt topping for color and extra flavor. Modern versions occasionally incorporate a little sour cream into the yogurt sauce.

Cook's notes

Use good-quality, full-fat yogurt for the best flavor and texture.
Work quickly with phyllo to prevent it from drying out; keep unused sheets covered with a damp towel.
For extra crispiness, drizzle a little more melted butter over the top before baking.

Serve with

Fresh salad of tomatoes, cucumbers, and onions, or alongside grilled meats.

Make ahead and storage

Best eaten the day it is made. The baked pastry without yogurt can be kept at room temperature for a few hours and topped just before serving.

Kosovar Garlic Yogurt Pie (Bakllasarëm)