Pastrmajlija
Pastrmajlija is what we call Macedonian pizza. The name comes from pastrma – dried salty sheep meat. However, now in modern times, we use pork to make this traditional Macedonian delicacy, eaten in winter months.
Below I have made a traditional recipe suggested by a friend of mine used in their restaurant.
Ingredients:
- 500 ml lukewarm water
- 7 gr dry yeast
- 1 tbsp sugar
- 1 kg flour
- 1 tbsp salt
- 30 ml sunflower oil
- 2-3 tbsp pork lard
- 1 kg pork loin cut into small pieces
Instructions:
Mix the yeast and sugar into the lukewarm water and let them rest for 10-15 minutes.
Add the salt and slowly add the flour to the water until you form a soft dough. Knead the dough well for about 10 minutes, form into a ball and pour the sunflower oil. Cover and let the dough proof for 2 hours.
In the meantime, season the meat pieces with salt, pepper, and red paprika and set them aside.
After 2 hours, on a well-floured surface, divide the dough into four equal pieces and knead them well, forming them into a firm ball. Let them rest covered for another hour.
Oil the surface you will work on so as the dough does not stick and shape the balls into loaves and add the meat pieces to spread them evenly. Add several slices of lard.
Bake at 250 C for 10-15 minutes.
Cover with a towel and let rest for 10 minutes before serving.