An oval-shaped flatbread topped with seasoned cubes of lamb or chicken, baked until golden and served with a shower of paprika.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: paprika, fresh parsley
Accompaniments: yogurt, hot peppers
Instructions
-
1
Mix flour, yeast, salt, water, and oil into a soft dough. Knead 10 min. Rise 1 hour.
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2
Season meat with paprika, salt, pepper, and diced onion.
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3
Divide dough into 4 pieces. Roll each into an oval shape.
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4
Press meat mixture firmly into dough surface.
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5
Beat eggs and brush over the meat.
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6
Bake at 220°C for 20-25 min until bread is golden and meat is cooked through.
Did You Know?
Pastrmajlija is so beloved in Shtip, its city of origin, that an annual festival celebrates it with competitions for the best version.
Chef's Notes
Equipment Tips
- baking sheet
- mixing bowl
- rolling pin
Garnishing
paprika, fresh parsley
Accompaniments
yogurt, hot peppers
The Story Behind Pastrmajlija
Often called Macedonian pizza, pastrmajlija originated in the eastern city of Shtip. Unlike Italian pizza, the meat is pressed into the dough rather than placed on top of sauce. It is considered a national dish and was submitted for UNESCO intangible heritage status.
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