The Culture and History of Pastrmajlija
Pastrmajlija is a cherished part of Macedonian cuisine, often referred to as the “Macedonian Pizza.” This delicious dish offers a glimpse into the rich culture and history of North Macedonia.
The name “Pastrmajlija” comes from “pastrma,” meaning salted and dried meat, typically lamb or pork. This indicates its origins as a method of meat preservation, crucial before refrigeration. Pastrmajlija became a staple among shepherds and rural communities who needed preserved meats for sustenance during winter.
While its precise origins are somewhat mysterious, Pastrmajlija is believed to have become popular in the eastern regions of Macedonia, especially around the town of Štip. Over time, it spread across the country, becoming a beloved traditional dish.
Pastrmajlija holds significant cultural importance. It’s traditionally prepared for special occasions, family gatherings, and festivals. Making Pastrmajlija is often a communal activity, involving family members in every step, from preparing the dough to seasoning the meat. Sharing Pastrmajlija symbolizes unity and togetherness, often enjoyed with friends and family, accompanied by a glass of rakija, a traditional Macedonian brandy.
The classic recipe is simple yet flavorful, relying on high-quality ingredients. The dough, made from flour, water, yeast, and salt, forms the base. It’s shaped into an oval or rectangular form to hold the toppings. Traditionally, this dish is topped with chunks of pastrma or fresh pork, seasoned with paprika and other spices. Some variations include eggs cracked over the meat, adding richness to the dish. It’s baked in a wood-fired oven until the crust is golden and the meat is tender.
Modern variations of Pastrmajlija have emerged, catering to diverse tastes and dietary preferences. Today, you can find Pastrmajlija with various toppings, including vegetables, different meats, and cheeses, reflecting its evolving nature. Its unique combination of flavors and cultural significance has gained it international recognition, making it a sought-after dish in global cuisine.
Pastrmajlija is more than just a meal; it is a symbol of Macedonian heritage and communal values. By enjoying Pastrmajlija, we celebrate the rich history and culture of North Macedonia, appreciating the tradition and unity it represents.
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Macedonia Traditional Pastrmajlija
Ingredients
For the Dough
For the Filling
For Coating
Instructions
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For this recipe, you need to prepare your meat a day in advance. In this way, your meat will absorb the spices better and will be delicious and soft.
Put the meat on a chopping board and cut it into cubes. Add salt, black pepper and chilli flakes and blend.
Leave your meat in the refrigerator overnight.
Dough Preparation
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Mix the yeast, warm water and sugar in a deep bowl. When the yeast is activated, add all the ingredients and knead until you get a medium soft dough. Cover and leave to ferment at room temperature for 1 hour.
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Knead the fermented dough again to remove the air. Leave to ferment for 20 minutes at room temperature again.
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Knead your yeasted and risen dough again and divide it into 4 equal parts. Roll the pieces into a ball and let them rise again.
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Roll the pieces into a ball and let them rise again. Once risen, shape the dough into Pastrmajlija according to the size of the tray and place on the baking tray.
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Divide the meat pieces you kept in the fridge on the pita bread.
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Bake in an oven preheated to 220 degrees for 20 minutes. After removing from the oven, place on a serving plate and serve with chilli or pepperoni. Your Pastrmajlija is ready. Bon Appetit!
You can also add egg to the filling if you wish.
