Pastrmajlija
Štip's oval meat bread: a yeasted flatbread topped with cubed pork or chicken and eggs, baked in wood ovens — the Macedonian 'pizza' that predates the word here. Ingredients: flour, yeast, water, salt (dough); topping: pork neck cubes, lard, salt, eggs (optional), dried peppers.
What it is
Štip's oval meat bread: a yeasted flatbread topped with cubed pork or chicken and eggs, baked in wood ovens — the Macedonian 'pizza' that predates the word here. Ingredients: flour, yeast, water, salt (dough); topping: pork neck cubes, lard, salt, eggs (optional), dried peppers. Recipe: 1) Make a soft dough; shape into long ovals with raised rims. 2) Salt and rest the meat (pastrma means cured meat). 3) Load the dough with meat and lard. 4) Bake in a fierce oven until the edges char and the meat crisps. Serve: with hot peppers and ayran — Štip holds a Pastrmajlijada festival for it. Flavor: porky, yeasty, rich. History: pastrmajlija descends from the preserved pastrma meats of shepherd economy; the egg-topped version is the festive one. See also: Tavče Gravče, Turli Tava.
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