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Pastrmajlija - Macedonian Pizza Recipe
Very, Very Tasty Pastrmajlija
Pastrmajlija - Macedonian Pizza Recipe. Pastrmajlija (Puss-ter-my-lee-yah) is the traditional Macedonian food. Basically is made from dough and chopped pieces of meat on top of it, but there are a lot of variations. The name originated from the Macedonian word Pastrma, which means salted and on wind dried lamb meat. Usually is an oval - long shaped, most often served with hot peppers and slides down delightfully with red wine. It is one of the best foods on the Balkans. This meal is so popular in Macedonia, they even have a festival in its honor called Pastrmajlijada.
This dish is usually eaten during the winter but it is not rare to find on the table at any time of the year
About Eastern European Cookbook
Up for Sale is a Softcover, Eastern European cookbook, "May It Fill Your Bowl" edited by Jessica Bondy. It has the ethnic name and English as well to each recipe, Balkan, Russian, Eastern European. It is 169 pages of recipe. There are tips of working with Filo. there is also three Macedonian recipes, plus a glossary and an index, plus a small history of Planina. . There are a few small notations on a few recipes like "good" etc.
- 1-½ cup All-purpose Flour
- 1 teaspoon salt
- 2 teaspoons Instant Yeast
- 1 cup lukewarm water
- 2 tablespoon olive oil
- 1/4 cup lard
- 2 cup Pork, Lamb Chops, Cubed, ( or self prepared salted meat )
- 2 teaspoons Cayenne Pepper
- 1 teaspoon sugar
- 3 tablespoons lukewarm milk
- punch black papper
- It is not so easy to find salted and dried lamb meat in the market, so you can prepare by yourself. Not the same taste, but very similar. The previous evening, cut the lamb or pork meat into small cubes, season with a lot of salt and leave it in the fridge.
- In one cup mix yeast, sugar, 3 tablespoons of flour and milk. Leave it for 10 minutes to rise.
- When the yeast is ready, add it into flour, add salt and olive oil and prepare the dough adding a lukewarm water as needed. If the dough is so tight, add a little more water until it is soft but not sticky. Turn the dough out onto a lightly floured surface and knead for 10 minutes, shaping the dough into a ball.
- Lightly oil a large bowl, place the dough into the bowl and turn to coat with oil. Cover with a towel and place it in warm place to rise for about 45 minutes.
- In the meantime, preheat oven at 425F.
- When the dough reach the double size, remove and place to a flour - dusted surface and knead it breafly to push the air out.
- Divide dough into four pieces. From each one make oval shape ( I made it square), about 1/4 inch thick. Press down with your hand to create a lip around the edge.
- Mix prepared meat cubes with punch of black pepper, cayenne pepper and olive oil.
- Brush the lard over the dough. Press the meat slightly into the center of the dough, leaving a 2-inch border. Fold the edges of the crust over to make a border, with the fold touching, but not covering the meat.
- Bake for 15 to 20 minutes, or until meat is done.
- Let it cool for a couple of minutes. Serve warm.
- Serve with a red wine.
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InstructionsClick thumbnail to view full-size
Preparing In Traditional Macedonian Restaurant
Pastrmajlija Nutrition Facts
|Serving size: 350 gr.|
|Calories from Fat||216|
|% Daily Value *|
|Fat 24 g||37%|
|Saturated fat 8 g||40%|
|Unsaturated fat 0 g|
|Carbohydrates 51 g||17%|
|Sugar 5 g|
|Fiber 3 g||12%|
|Protein 67 g||134%|
|Cholesterol 362 mg||121%|
|Sodium 889 mg||37%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
About Bradt Travel Guide Macedonia
A once-fractured country, as its complex history proves too well, Macedonia w offers a rich mixture of sightseeing options. Nature lovers and history buffs will be delighted by pristine landscapes and an impressive archaeological heritage. Visit the crumbling Treskavec Monastery, bathe in the hot springs at Katlavska Banja and wander through the backstreets of Kratovo, a village set entirely within an ancient volcanic crater. The most comprehensive guidebook to Macedonia is w in its fifth edition. Written by Thammy Evans, a political analyst who lived in Macedonia for five years, Bradt's Macedonia makes the ideal travelling companion, whether you're trekking through pristine Pelister National Park, viewing stunning mosques and monasteries or just relaxing with a cocktail on the shores of Lake Ohrid.
Macedonians are very hospitable, they know how to welcome the visitors, starting from delicious cuisine, through the beautiful music and dance, folklore that will tune to the past, to the general cheerfulness and human warmth.
Macedonians have a great cuisine, no doubt. That the Red peppers are favorite vegetables that grown each household, shows a number of of drying paprika on each terrace, ready to spice up meals during the winter. Do not forget the delicacy of the Balkans - chutney (Ajvar) and its unique taste. They claim that "the gravče tavče" became a specialty because of the type of bean that grows only in this region. Comparing it with specialties such as truffles, caviar and shellfish. There are many delicious traditional dishes that can be counted, and that will tickle the imagination with the thought of: Turley pan Lutenica, Tarator, Pelisterska and Ohridska trout, stuffed peppers, pastrmajlija or moussaka, while for flavor you need to go to the scene.
The only way to preserve meat for the winter was to be salted and dried. Thus was created the specialty pastrma main ingredient of Pastrmajlija. During the winter they had to eat heavy and caloric food to survive. What began as a way of survival, later on grew into a tradition. They were usually gathered in the host's home, drinking red wine, rakija (plum brandy), singing, dancing while women were prepared pastrmajlija. This custom remains until today.
I got this recipe from my grandmother, while she got it from her grandmother. So the recipe is for sure from the beginning of the 19th century. Probably is older, but I have no evidence. Peoples desire to put meat or other ingredients on bread to make it more tasteful is found throughout ancient history. Similar kind of food is also found in South Asian, ancient Greek and Italian cuisine, which is well known today as Pizza.
About The Cooking Of The Eastern Mediterannean
The Cooking of the Eastern Mediterranean refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world's best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipe's authenticity and accessibility. In The Cooking of the Eastern Mediterranean, she brings readers and cooks into the kitchens that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea. Wolfert's food dazzles the palate. Her book begins with recipes for sauces and dips, including two walnut and pomegranate sauces; soups include Anatolian Sour Soup and Macedonian Green Cream. Meat, poultry, and fish dishes include eleven varieties of kibbeh, Duck with Quinces, and Skewered Swordfish. Her sumptuous recipes for vegetables and grains--stuffed eggplants, pilafs, and pomegranate-flavored vegetables, to name a few--reflect the bounty and healthful eating patterns of the Eastern Mediterranean.
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