Slow
Pastrmajlija
Pastrmajlija is more than just a delicious dish; it’s a flavorful emblem of Macedonian culinary tradition, often referred to as the Macedonian pizza. This traditional oval-shaped bread, adorned with savory toppings, embodies the heart of Macedonian cuisine and reflects a history rich in both local ingredients and time-honored cooking techniques.
Pastrmajlija has deep historical roots in the Balkans, particularly in Macedonia. The name "Pastrmajlija" is derived from pastrma, a traditional dried and cured sheep meat that is a staple in Macedonian and broader Balkan culinary traditions. This unique method of preserving meat dates back centuries, reflecting a historical need for long-lasting food supplies in a region with harsh winters and limited refrigeration.
Historically, Pastrmajlija was prepared in communal brick ovens, a practice that imparted a distinctive taste and texture to the bread. The brick oven, or pečka, was a central feature in many Macedonian homes, where families would bake bread and other dishes together. The cooking method ensured an even heat distribution, creating a golden-brown crust with a soft, flavorful interior.
The classic topping includes pork or pastrma, though modern adaptations often use chicken, lamb, or beef. For a less salty version, you can reduce or omit the pastrma. The dish is commonly served with hot peppers or Feferonki or Peperoncino! Pastrmajlija offers a delicious taste of Macedonian tradition, making it a must-try for anyone exploring Balkan cuisine. 🐏🐑🥩
⛰️
Difficult
⏱️
2 hours - 2.5 hours
🥘
Baking
👽
6
Slow
Pastrmajlija
Pastrmajlija is more than just a delicious dish; it’s a flavorful emblem of Macedonian culinary tradition, often referred to as the Macedonian pizza. This traditional oval-shaped bread, adorned with savory toppings, embodies the heart of Macedonian cuisine and reflects a history rich in both local ingredients and time-honored cooking techniques.
Pastrmajlija has deep historical roots in the Balkans, particularly in Macedonia. The name "Pastrmajlija" is derived from pastrma, a traditional dried and cured sheep meat that is a staple in Macedonian and broader Balkan culinary traditions. This unique method of preserving meat dates back centuries, reflecting a historical need for long-lasting food supplies in a region with harsh winters and limited refrigeration.
Historically, Pastrmajlija was prepared in communal brick ovens, a practice that imparted a distinctive taste and texture to the bread. The brick oven, or pečka, was a central feature in many Macedonian homes, where families would bake bread and other dishes together. The cooking method ensured an even heat distribution, creating a golden-brown crust with a soft, flavorful interior.
The classic topping includes pork or pastrma, though modern adaptations often use chicken, lamb, or beef. For a less salty version, you can reduce or omit the pastrma. The dish is commonly served with hot peppers or Feferonki or Peperoncino! Pastrmajlija offers a delicious taste of Macedonian tradition, making it a must-try for anyone exploring Balkan cuisine. 🐏🐑🥩
⛰️
Difficult
⏱️
2 hours - 2.5 hours
🥘
Baking
👽
6
Slow
Pastrmajlija
Pastrmajlija is more than just a delicious dish; it’s a flavorful emblem of Macedonian culinary tradition, often referred to as the Macedonian pizza. This traditional oval-shaped bread, adorned with savory toppings, embodies the heart of Macedonian cuisine and reflects a history rich in both local ingredients and time-honored cooking techniques.
Pastrmajlija has deep historical roots in the Balkans, particularly in Macedonia. The name "Pastrmajlija" is derived from pastrma, a traditional dried and cured sheep meat that is a staple in Macedonian and broader Balkan culinary traditions. This unique method of preserving meat dates back centuries, reflecting a historical need for long-lasting food supplies in a region with harsh winters and limited refrigeration.
Historically, Pastrmajlija was prepared in communal brick ovens, a practice that imparted a distinctive taste and texture to the bread. The brick oven, or pečka, was a central feature in many Macedonian homes, where families would bake bread and other dishes together. The cooking method ensured an even heat distribution, creating a golden-brown crust with a soft, flavorful interior.
The classic topping includes pork or pastrma, though modern adaptations often use chicken, lamb, or beef. For a less salty version, you can reduce or omit the pastrma. The dish is commonly served with hot peppers or Feferonki or Peperoncino! Pastrmajlija offers a delicious taste of Macedonian tradition, making it a must-try for anyone exploring Balkan cuisine. 🐏🐑🥩
⛰️
Difficult
⏱️
2 hours - 2.5 hours
🥘
Baking
👽
6
🧺
INGREDIENTS
- For the dough
- For topping
🔪
KITCHEN EQUIPMENT
OPTIONAL
👩🏻🍳
Preparation
Prepare the Yeast Mixture:
In a large bowl, combine 2 tablespoons of dry yeast and 1 teaspoon of sugar with ½ cup (120 ml) of lukewarm water.
Stir gently until the yeast and sugar are dissolved. Let the mixture sit for 5-10 minutes, or until it becomes frothy. This indicates that the yeast is activated.
Make the Dough:
Add 8 cups (1 kg) of flour, 50 ml of any oil, 1 teaspoon of salt, and the remaining lukewarm water (about 1 to 1 ½ cups or 280-360 ml) to the yeast mixture.
Stir with a wooden spoon or spatula until the ingredients are combined into a rough dough.
Transfer the dough onto a floured surface and knead for 5-7 minutes. Knead until the dough is smooth and elastic. Alternatively, use a dough mixer to knead the dough on a low setting.
Let the Dough Rise:
Place the dough in a lightly oiled bowl, or cover it with a clean kitchen towel. If using a dough-rising bowl with a lid, cover it with the lid.
Allow the dough to rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Prepare the Topping: While the dough is rising, finely chop 1 kg of pork meat and 300 g of pastrma (if using). Mix the two together. Avoid adding extra salt if using pastrma, as it is already quite salty.
Preheat the Oven: Preheat your oven to 450°F (230°C).
Shape and Rest the Dough:
Once the dough has risen, divide it into 6 equal portions.
Cover the portions with a towel and let them rest for an additional 20 minutes. This helps relax the dough, making it easier to shape.
Form the Pastrmajlija:
On a floured surface, roll each dough portion into an oval shape.
Fold the edges of the dough upwards and twist the ends to create a boat-like shape. This creates a slight edge that helps contain the topping.
Brush the top of each dough piece with a thin layer of pork fat or lard.
Add the Topping: Place each shaped dough piece on a baking sheet lined with parchment paper. Evenly distribute the meat mixture on top of each dough piece.
Bake the Pastrmajlija:
Bake in the preheated oven for 20 minutes.
Remove from the oven and carefully crack 1 or 2 eggs on top of each Pastrmajlija (if using).
Return them to the oven and bake for an additional 5-8 minutes, or until the meat is fully cooked, the egg is almost set, and the edges are golden brown.
For less runny yolks, you can scramble the eggs and pour them over the meat mixture, or bake the Pastrmajlija a bit longer.
Finish and Serve: Remove the Pastrmajlija from the oven. Immediately brush the edges with more pork fat or lard to enhance flavor and soften the crust. Serve hot with feferonki (hot peppers) on the side for an extra kick.
Prepare the Yeast Mixture:
In a large bowl, combine 2 tablespoons of dry yeast and 1 teaspoon of sugar with ½ cup (120 ml) of lukewarm water.
Stir gently until the yeast and sugar are dissolved. Let the mixture sit for 5-10 minutes, or until it becomes frothy. This indicates that the yeast is activated.
Make the Dough:
Add 8 cups (1 kg) of flour, 50 ml of any oil, 1 teaspoon of salt, and the remaining lukewarm water (about 1 to 1 ½ cups or 280-360 ml) to the yeast mixture.
Stir with a wooden spoon or spatula until the ingredients are combined into a rough dough.
Transfer the dough onto a floured surface and knead for 5-7 minutes. Knead until the dough is smooth and elastic. Alternatively, use a dough mixer to knead the dough on a low setting.
Let the Dough Rise:
Place the dough in a lightly oiled bowl, or cover it with a clean kitchen towel. If using a dough-rising bowl with a lid, cover it with the lid.
Allow the dough to rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Prepare the Topping: While the dough is rising, finely chop 1 kg of pork meat and 300 g of pastrma (if using). Mix the two together. Avoid adding extra salt if using pastrma, as it is already quite salty.
Preheat the Oven: Preheat your oven to 450°F (230°C).
Shape and Rest the Dough:
Once the dough has risen, divide it into 6 equal portions.
Cover the portions with a towel and let them rest for an additional 20 minutes. This helps relax the dough, making it easier to shape.
Form the Pastrmajlija:
On a floured surface, roll each dough portion into an oval shape.
Fold the edges of the dough upwards and twist the ends to create a boat-like shape. This creates a slight edge that helps contain the topping.
Brush the top of each dough piece with a thin layer of pork fat or lard.
Add the Topping: Place each shaped dough piece on a baking sheet lined with parchment paper. Evenly distribute the meat mixture on top of each dough piece.
Bake the Pastrmajlija:
Bake in the preheated oven for 20 minutes.
Remove from the oven and carefully crack 1 or 2 eggs on top of each Pastrmajlija (if using).
Return them to the oven and bake for an additional 5-8 minutes, or until the meat is fully cooked, the egg is almost set, and the edges are golden brown.
For less runny yolks, you can scramble the eggs and pour them over the meat mixture, or bake the Pastrmajlija a bit longer.
Finish and Serve: Remove the Pastrmajlija from the oven. Immediately brush the edges with more pork fat or lard to enhance flavor and soften the crust. Serve hot with feferonki (hot peppers) on the side for an extra kick.
Prepare the Yeast Mixture:
In a large bowl, combine 2 tablespoons of dry yeast and 1 teaspoon of sugar with ½ cup (120 ml) of lukewarm water.
Stir gently until the yeast and sugar are dissolved. Let the mixture sit for 5-10 minutes, or until it becomes frothy. This indicates that the yeast is activated.
Make the Dough:
Add 8 cups (1 kg) of flour, 50 ml of any oil, 1 teaspoon of salt, and the remaining lukewarm water (about 1 to 1 ½ cups or 280-360 ml) to the yeast mixture.
Stir with a wooden spoon or spatula until the ingredients are combined into a rough dough.
Transfer the dough onto a floured surface and knead for 5-7 minutes. Knead until the dough is smooth and elastic. Alternatively, use a dough mixer to knead the dough on a low setting.
Let the Dough Rise:
Place the dough in a lightly oiled bowl, or cover it with a clean kitchen towel. If using a dough-rising bowl with a lid, cover it with the lid.
Allow the dough to rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Prepare the Topping: While the dough is rising, finely chop 1 kg of pork meat and 300 g of pastrma (if using). Mix the two together. Avoid adding extra salt if using pastrma, as it is already quite salty.
Preheat the Oven: Preheat your oven to 450°F (230°C).
Shape and Rest the Dough:
Once the dough has risen, divide it into 6 equal portions.
Cover the portions with a towel and let them rest for an additional 20 minutes. This helps relax the dough, making it easier to shape.
Form the Pastrmajlija:
On a floured surface, roll each dough portion into an oval shape.
Fold the edges of the dough upwards and twist the ends to create a boat-like shape. This creates a slight edge that helps contain the topping.
Brush the top of each dough piece with a thin layer of pork fat or lard.
Add the Topping: Place each shaped dough piece on a baking sheet lined with parchment paper. Evenly distribute the meat mixture on top of each dough piece.
Bake the Pastrmajlija:
Bake in the preheated oven for 20 minutes.
Remove from the oven and carefully crack 1 or 2 eggs on top of each Pastrmajlija (if using).
Return them to the oven and bake for an additional 5-8 minutes, or until the meat is fully cooked, the egg is almost set, and the edges are golden brown.
For less runny yolks, you can scramble the eggs and pour them over the meat mixture, or bake the Pastrmajlija a bit longer.
Finish and Serve: Remove the Pastrmajlija from the oven. Immediately brush the edges with more pork fat or lard to enhance flavor and soften the crust. Serve hot with feferonki (hot peppers) on the side for an extra kick.
⭐️
Bonus recipe
Pastrmajlija is more than just a delicious dish; it’s a flavorful emblem of Macedonian culinary tradition, often referred to as the Macedonian pizza. This traditional oval-shaped bread, adorned with savory toppings, embodies the heart of Macedonian cuisine and reflects a history rich in both local ingredients and time-honored cooking techniques.
Pastrmajlija has deep historical roots in the Balkans, particularly in Macedonia. The name "Pastrmajlija" is derived from pastrma, a traditional dried and cured sheep meat that is a staple in Macedonian and broader Balkan culinary traditions. This unique method of preserving meat dates back centuries, reflecting a historical need for long-lasting food supplies in a region with harsh winters and limited refrigeration.
Historically, Pastrmajlija was prepared in communal brick ovens, a practice that imparted a distinctive taste and texture to the bread. The brick oven, or pečka, was a central feature in many Macedonian homes, where families would bake bread and other dishes together. The cooking method ensured an even heat distribution, creating a golden-brown crust with a soft, flavorful interior.
The classic topping includes pork or pastrma, though modern adaptations often use chicken, lamb, or beef. For a less salty version, you can reduce or omit the pastrma. The dish is commonly served with hot peppers or Feferonki or Peperoncino! Pastrmajlija offers a delicious taste of Macedonian tradition, making it a must-try for anyone exploring Balkan cuisine. 🐏🐑🥩
Pastrmajlija is more than just a delicious dish; it’s a flavorful emblem of Macedonian culinary tradition, often referred to as the Macedonian pizza. This traditional oval-shaped bread, adorned with savory toppings, embodies the heart of Macedonian cuisine and reflects a history rich in both local ingredients and time-honored cooking techniques.
Pastrmajlija has deep historical roots in the Balkans, particularly in Macedonia. The name "Pastrmajlija" is derived from pastrma, a traditional dried and cured sheep meat that is a staple in Macedonian and broader Balkan culinary traditions. This unique method of preserving meat dates back centuries, reflecting a historical need for long-lasting food supplies in a region with harsh winters and limited refrigeration.
Historically, Pastrmajlija was prepared in communal brick ovens, a practice that imparted a distinctive taste and texture to the bread. The brick oven, or pečka, was a central feature in many Macedonian homes, where families would bake bread and other dishes together. The cooking method ensured an even heat distribution, creating a golden-brown crust with a soft, flavorful interior.
The classic topping includes pork or pastrma, though modern adaptations often use chicken, lamb, or beef. For a less salty version, you can reduce or omit the pastrma. The dish is commonly served with hot peppers or Feferonki or Peperoncino! Pastrmajlija offers a delicious taste of Macedonian tradition, making it a must-try for anyone exploring Balkan cuisine. 🐏🐑🥩
Pastrmajlija is more than just a delicious dish; it’s a flavorful emblem of Macedonian culinary tradition, often referred to as the Macedonian pizza. This traditional oval-shaped bread, adorned with savory toppings, embodies the heart of Macedonian cuisine and reflects a history rich in both local ingredients and time-honored cooking techniques.
Pastrmajlija has deep historical roots in the Balkans, particularly in Macedonia. The name "Pastrmajlija" is derived from pastrma, a traditional dried and cured sheep meat that is a staple in Macedonian and broader Balkan culinary traditions. This unique method of preserving meat dates back centuries, reflecting a historical need for long-lasting food supplies in a region with harsh winters and limited refrigeration.
Historically, Pastrmajlija was prepared in communal brick ovens, a practice that imparted a distinctive taste and texture to the bread. The brick oven, or pečka, was a central feature in many Macedonian homes, where families would bake bread and other dishes together. The cooking method ensured an even heat distribution, creating a golden-brown crust with a soft, flavorful interior.
The classic topping includes pork or pastrma, though modern adaptations often use chicken, lamb, or beef. For a less salty version, you can reduce or omit the pastrma. The dish is commonly served with hot peppers or Feferonki or Peperoncino! Pastrmajlija offers a delicious taste of Macedonian tradition, making it a must-try for anyone exploring Balkan cuisine. 🐏🐑🥩
Go to recipe immediately! ↓