In the first part of a feature story titled "Ramadan in Europe," an AA reporter compiled the process of how the Prizren people prepare and serve the egg-based pitayka, from its preparation to its arrival at the table.
The dough for the egg-based pitayka is prepared by bakers with the addition of nigella seeds.
Those wishing to eat pitayka for iftar take the dough they have prepared at home, along with fillings such as eggs, meat, butter, ricotta cheese, and the region's unique "shar cheese," and queue up at the bakery.
As iftar time approaches, the residents of the city line up again to wait for the pitayka to bake.
The Kuştendil family, who have been operating a bakery for three generations in Prizren, prepares egg-based and plain pitayka every Ramadan from midday until iftar, baking them in a wood-fired oven.
Şenol Kuştendil, who works at the bakery with his father, uncle, and cousin, explained that the most popular type of pitayka during Ramadan is the egg-based version.
He said, "These are a must-have, the egg-based pitayka as we say. They are part of our traditions passed down from our grandfathers and fathers."
Zülfikar Kuştendil, who has been practicing baking for 60 years after learning the trade from his father, called the egg-based pitayka "the fame of Prizren." Teacher Cemi Tatar, waiting in line in front of the bakery before iftar, stated that the pitayka is one of the city's oldest and most important traditions, saying, "Egg-based pitayka is never missing from Ramadan tables.
This may be a tradition passed down from our grandfathers, and we respect our traditions." Shaban Pllava, a long-time customer of the bakery during Ramadan, remarked, "We only use these pitaykas for the honor of Ramadan.
" The plain pitayka is sold for 50 cents, and the egg-based pitayka for 60 cents at the bakery.
