28 March, 2020
Pastrmalija Recipe: Macedonian Pizza
Pastrmalija or Macedonian pizza, is a Macedonian bread pie with dough and meat based on the Turkish flatbread pide. This bread pie is usually oval-shaped (and sometimes rectangular) with sliced meat cubes on top of it. Hot pickled peppers often accompany this meat pie when serving specially common during the colder, winter months. Pastrmalija’s name derives from the word pastrma, meaning salted and dried meat of sheep or lamb.
Stipska Pastrmajlija 2018
In the honor of this popular dish, the city of Štip organizes an annual festival called “Pastrmajlijada”.This event promotes their most famous local recipe; which is the Stipska pastrmajlija. It started in 2006 and since then it takes place every year in the September to October period. Almost entire Macedonia pass by there to have a taste of a signature dish from Štip, which has been branded since 2009 to 2010, elevated along their other national dishes including Shopska salad, Tavce Gravce, Ajvar, etc.
Štip is the largest urban agglomeration in the eastern part of North Macedonia, serving as the economic, industrial, entertainment and educational focal point for the surrounding municipalities. As of the 2002 census, the Štip municipality alone had a population of about 48,000. This city is the largest textile production center in Macedonia; center of the fashion industry in North Macedonia, and the location of the sole public university in eastern North Macedonia, Goce Delčev University of Štip.
Pastrmajlija Recipe
We made this pastrmajlija with pork meat and cured ham and we absolutely loved it, we are sure you will too.
Ingredients (for 4 servings):
- 1 ½ cup all-purpose flour
- 1 tsp. salt
- 2 tsp. instant yeast or 1 packet active dry yeast
- 3 tbsp. lukewarm milk
- ½ cups lukewarm water
- 2 tbsp. olive oil
- 1 tsp. sugar
- 4 tbsp. lard, divided
- 2 cups center-cut pork chops, cubed or combination of pork and salt cured ham
- 2 tsp. cayenne pepper
- Salt and black pepper to taste
- 2 whole eggs
Instructions:
- For Macedonian pastrmalija, first cut up the meat that you are using into bite sized pieces and season them with cayenne pepper, salt and pepper. Set aside the meat pieces in refrigerator until ready to use.
- Next, mix the yeast, sugar, 3 tablespoons of flour and milk together in a cup, and let it froth for about 10 minutes.
- After 10 minutes and when the yeast is ready, add it into the flour, salt, olive oil, and the lukewarm water. You may need a little bit more or less water to moisten the mixture.
- Once all these ingredients are combined well, transfer the pastrmalija dough to a lightly floured work surface, knead for 10 minutes, and shape it into a ball.
- Now oil a large bowl lightly, place the dough in it and turn to coat with oil. Cover the bowl with a towel and let rise in a warm place for about 45 minutes.
Baking Pastrmajlija:
- Preheat your oven to 425 F.
- When the pastrmalija dough has doubled in size, take the dough on a lightly floured surface, punch it down, and divide it into 4 equal portions.
- Roll each of the portions into an oval shape, about ¼ inch thick. Spread ½ a tablespoon of lard over the dough and place it on a baking sheet.
- Press the meat into the center of the pastrmalija dough, leaving a 2-inch border. Then add dabs of the remaining ½ tablespoon of lard on top of the meat.
- Then, fold the crust edges over to make a border with the fold touching, but do not cover the meat. Bake your pastrmalija for 12 to 15 minutes until the meat is done.
- In the meantime, break the eggs and whisk them in a small bowl until smooth.
- After 12 to 15 minutes of baking, remove the Macedonian pizza. Brush the tops of the crust with the egg and pour the rest on top of the meat, evenly across the top.
- Place your Macedonian pizza back into the oven to bake for another 5 to 7 minutes, or until the egg is cooked.
- Let the pastrmalija cool on a wire rack. Then enjoy it with a shopska salad and also peppercini’s on the side.
Pastrmajlija Calories
Nutrition fact per serving size (350 g) are:
- 702 calories (216 calories from fat)
- 24 g fat (8 g saturated fat, 0 g unsaturated fat)
- 51 g carbohydrates
- 5 g sugar
- 3 g fiber
- 67 g protein
- 362 mg cholesterol
- 889 mg sodium
