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Пастрмајлија – Macedonian Pizza

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pastrmajlija

Пастрмајлија – Pastrmajlija (Puss-ter-my-lee-yah)

Before I knew of Supreme Pizza, or even Pizza Hut, I only knew of Pastrmajlija. Growing up we thought Pastrmajlija was what dreams were made of. Because we were only allowed to have it maybe 3 or 4 times a year, I remember how excited we would get when my parents would say that we were going out for some Pastrmajlija – it was always an occasion that would stick with us forever.

When we came to the States and found out that Pizza Hut didn’t make Pastrmajlija, my sister and I were devastated! Smile

Looking back now, it sounds funny because why would Pizza Hut make Pastrmajlija, however, back then it was heart breaking.

But this amazing treat definitely continued to live in our minds and in our kitchen.

pastrmajlija

Typical of Macedonian cuisine, Pastrmajlija is an oval, or rectangular shaped pizza dough dressed with meat in the center and topped with an egg wash, or fried eggs. The term Pastrmajlija comes from the word pastrma, meaning salted and dried/smoked meat. The traditional way of making this is with cured meat, but for the sake of simplicity, I chopped up a pork chop.

If you’re out of dried meat, the alternative for this pizza is always pork.

For those that cure their own meat, give it a go with this pizza recipe – delicious would be an understatement.

Pastrmajlija – Macedonian Pizza

You will need:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon instant yeast
  • 1/2 cup lukewarm water
  • 1 teaspoon olive oil
  • 4 tablespoons All-Vegetable Shortening, divided
  • 1 cup center-cut pork chops, cut in cubes
  • 2 teaspoons cayenne pepper
  • salt and black pepper to taste
  • 1 whole egg

Directions:

  • In a large bowl, combine the flour, salt, yeast, and stir well to combine.
  • Stir in 1/2 cup of lukewarm water; mix until all of the flour is absorbed. You may need a little bit more or less liquid to moisten the entire mixture.
  • Turn the dough out onto a lightly floured surface and knead briefly, shaping the dough into a ball.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
  • Cover with a towel and let rise in a warm place for about 30 minutes.
  • Preheat oven at 425.
  • Take the dough and knead it again, briefly, on a lightly floured surface.
  • Roll the dough into an oval shape, about 1/4 inch thick, spread 2 tablespoons of all-vegetable shortening all over the dough, and then place it on a baking sheet.

pizza dough

  • Get the pork and cut it into cubes.
  • Season the pork with cayenne pepper, black pepper and salt to taste.
  • Press the meat into the center of the dough, leaving 2-inch border.
  • Put dabs of the rest of the all-vegetable shortening on top of the meat.

pastrmajlija

  • Fold border, with the fold touching, but not covering the meat.
  • Bake for 12 to 15 minutes, or until meat is done.
  • In the meantime, break the egg into a small bowl and whisk it. Continue to whisk the egg until it is smooth and no strings cling to the fork.
  • Take out the pizza and brush the tops of the crust with the egg. Pour the rest of the egg on top of the meat, evenly across.
  • Put the pizza back into the oven for another 5 to 7 minutes, or until the egg is cooked.
  • Let pizza cool on a wire rack.

pizza

  • Serve with a shot of Rakija (rah-key-yah), which is Macedonian Moonshine, and hot peppers.

Na Zdravje!

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Comments

  1. Well done for taking the time to share the recipe. Original or not the best or worst from whatever region people get over it. This recepi is simply delicious and easy to make, you need basik dough kneading skills. I only started cooking at age of 30 and I am loving any new recepi especialy if it comes from the neck of my woods. Jamie Oliver eat your heart 🙂

    Reply

  2. Oh I am so glad I found your page Kate, it’s been a long time I had some recipes from back home (Yugoslavia) :), thank you so much!

    Reply

  3. Don’t know how I missed this one, Kate. I love these simple takes on pizza – not so different really from middle eastern flatbreads like Lamajune. Thanks for a great childhood memory!
    -Don

    Reply

  4. In Macedonia there is few kinds of “pastrmajlija”. This with eggs is from Veles (central Macedonia) region.

    Regards from one Macedonian 🙂

    Reply

  9. Thanks for sharing this wonderful recipe! I love learning about different foods like this and you made it look so good I wish I could cut off a piece right now for lunch.

    Reply

  11. Pizza and moonshine sounds like a party to me! I really like the idea of pork with this. Simple, filling and delicious. This looks great Kate!

    Reply

  13. Kate,
    Your pizza story is so sweet! What you didn’t know then, was that your Pastrmajlija was so much better than Pizza Hut! Thanks for sharing.

    Also, Thank you for signing up to bake for the Online Bake Sale, Monday May 2nd, to benefit the American Cancer Society. It means so much to me!

    Reply

  24. I love it! I miss many foods from back home too… and while I can’t think of any such unique pizza there, I still feel even the 4-cheese ones were better than the ones I get now… nothing compares to real _home_ food 🙂

    Reply

  25. This looks so awesome and very different! I’ve never heard of this but it looks so yummy I can see why you were sad when you first came here and couldn’t buy it!

    Reply

  26. I really want to try this. I love new tastes, techniques and flavors and your pizza looks wonderful. I hope you have a great day. Blessings…Mary

    Reply

  27. So glad you included how to say it, I would of butchered it. This is my kind of pizza, I don’t like tomato sauce on mine. I won’t to cure my own meats eventually, just to see the difference. I’d use the pork chop method you suggested, sounds easier. Hope you are having a great weekend.
    -Gina-

    Reply

  33. This looks great, Kate. So sweet how much you and your sister loved this (and how sad you were that Pizza Hut didn’t sell it!). Sounds to me like the word pastrami also comes from the root word for the smoked meat you mentioned.

    Reply

  35. This looks so tasty! I have yeast at home, even have a recipe in mind but somehow not able to build the motivation or guts to make a pizza at home !

    Reply

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