Pastrmajlija

Pastrmajlija Recipe from Macedonia: A Delicious Chicken and Pepper Dish

Region / culture: Macedonia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Pastrmajlija is a traditional Macedonian dish that consists of a thin, flatbread topped with seasoned meat. This dish is popular in the Balkan region and is often enjoyed as a hearty meal.

History

Pastrmajlija has its origins in the Balkan region, particularly in Macedonia. The name "pastrmajlija" comes from the Turkish word "pastirma," which refers to a type of cured meat. Over time, the dish evolved to include a thin, flatbread base topped with seasoned meat, creating a delicious and satisfying meal.

Ingredients

1 kg of flour
600 g of chicken meat
1 tsp of pepper
1 yeast

How to prepare

Soak the yeast in 1 cup of lukewarm water, 1 spoonful of flour, and a little bit of sugar. Leave it for 15 minutes to rise.
When the yeast is ready, add it to the flour and prepare the dough, adding lukewarm water as needed.
Divide the dough into 4 equal pieces.
Use a rolling pin to make each of these pieces thin and flat, preferably round.
Chop the meat into small pieces.
Put the meat on top of each piece of dough and spread it evenly.
Sprinkle pepper on the meat.
Place the pastrmajlii pieces (prepared like pizza) in the oven.
Bake at a temperature of 250°C.
Serve hot.

Variations

Add diced onions and bell peppers to the meat topping for extra flavor.
Use different types of meat, such as lamb or chicken, for a unique twist.
Top the pastrmajlija with cheese before baking for a gooey and delicious finish.

Cooking Tips & Tricks

Make sure to let the yeast rise properly before adding it to the flour to ensure a light and fluffy dough.

- Use lukewarm water when preparing the dough to help activate the yeast.

- Be sure to roll out the dough thinly and evenly to create a crispy crust.

- Season the meat generously with pepper for added flavor.

- Keep an eye on the pastrmajlija while baking to prevent it from burning.

Serving Suggestions

Pastrmajlija is best served hot, straight from the oven. It can be enjoyed on its own or paired with a fresh salad for a complete meal.

Cooking Techniques

Bake the pastrmajlija in a preheated oven at a high temperature to ensure a crispy crust and fully cooked meat topping.

Ingredient Substitutions

If you don't have yeast, you can use baking powder as a substitute. You can also use different types of flour, such as whole wheat or gluten-free flour, for a healthier alternative.

Make Ahead Tips

You can prepare the dough and meat topping ahead of time and assemble the pastrmajlija just before baking. This is a great time-saving tip for busy weeknights.

Presentation Ideas

Serve the pastrmajlija on a large platter and cut it into slices for easy serving. Garnish with fresh herbs or a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Pastrmajlija pairs well with a crisp white wine or a cold beer. It also goes well with a side of pickles or olives for a tangy contrast.

Storage and Reheating Instructions

Store any leftover pastrmajlija in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of pastrmajlija contains approximately 350 calories.

Carbohydrates

Each serving of pastrmajlija contains approximately 50 grams of carbohydrates.

Fats

Each serving of pastrmajlija contains approximately 10 grams of fats.

Proteins

Each serving of pastrmajlija contains approximately 15 grams of proteins.

Vitamins and minerals

Pastrmajlija is a good source of iron, zinc, and vitamin B12.

Alergens

Pastrmajlija contains gluten from the flour used in the dough. It may also contain allergens from the meat used as a topping.

Summary

Pastrmajlija is a balanced meal that provides a good amount of carbohydrates, proteins, and fats. It is also rich in essential vitamins and minerals.

Summary

Pastrmajlija is a delicious and satisfying dish that is perfect for a hearty meal. With a crispy crust and flavorful meat topping, this Balkan specialty is sure to become a favorite at your dinner table.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I was a young girl, visiting my aunt in Macedonia, and she was preparing a traditional dish called Pastrmajlija. As soon as I walked into the kitchen, I was hit with the irresistible aroma of the savory bread topped with succulent pieces of juicy meat.

My aunt was a talented cook, and she took great pride in her ability to recreate the flavors of our heritage. As she rolled out the dough and carefully arranged the pieces of seasoned pork on top, I watched in awe. I had never seen anything like it before, and I knew I had to learn how to make it myself.

I begged my aunt to teach me the recipe, and she agreed, on one condition – I had to promise to pass it down to future generations. I eagerly agreed, and she began to walk me through the steps. The dough was simple enough – just flour, water, yeast, and a touch of salt. But it was the filling that truly set this dish apart.

The key to a good Pastrmajlija, my aunt explained, was in the seasoning. A blend of paprika, garlic, and herbs gave the pork a rich, smoky flavor that would melt in your mouth. As she marinated the meat and let it sit for hours, the flavors began to meld together, creating a symphony of taste that I would never forget.

Once the dough had risen and the meat had marinated, my aunt showed me how to assemble the Pastrmajlija. She spread the dough out on a baking sheet and carefully arranged the pieces of meat on top, making sure to leave no space uncovered. Then she popped it into the oven, and the smell that filled the kitchen was intoxicating.

When the Pastrmajlija emerged from the oven, golden-brown and steaming hot, I knew I had found a new favorite dish. The crispy crust gave way to a tender, flavorful meat filling that was unlike anything I had ever tasted before. I devoured my first piece in seconds, savoring every bite.

From that day on, I made Pastrmajlija every chance I got. I experimented with different seasonings and cuts of meat, trying to find the perfect combination that would rival my aunt's version. And over time, I discovered that the true secret to a great Pastrmajlija was not just in the ingredients, but in the love and care that went into making it.

As the years passed, I became known in my family as the Pastrmajlija expert. Whenever there was a special occasion or holiday, I would be called upon to make this beloved dish, and I did so with pride. Each time I made it, I felt a connection to my heritage and to the women who had come before me, passing down this recipe through generations.

Now, as I sit in my kitchen, preparing another batch of Pastrmajlija for my grandchildren, I can't help but feel grateful for the gift my aunt gave me all those years ago. This recipe has become more than just a dish – it is a link to my past, a tradition that I am honored to carry on. And as I take a bite of the warm, savory bread, I know that this recipe will continue to be a part of my family for years to come.