International Cuisine

Exploring the world through food.

  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook

Macedonian Pizza (Pastrmajlija)

July 28, 2016 By Darlene at International Cuisine

Sharing is caring!

771 shares
  • Facebook43
  • Twitter
Jump to Recipe  ↓ Print Recipe  ❒

Macedonian pizza called pastrmajlija is pronounced (puss-ter-my-lee-jah) This beloved dish is so popular they even have a festival celebrating it each year.   Pastrma is a word that means salted and dried meat of lamb or sheep although pork is often used as well.  The pizza is shaped like a oval and is topped with delicious meat and an egg.  Hot pickled peppers often accompany the  meat pie.  We made ours with pork meat and cured ham and we absolutely loved it, I am sure you will too.

Macedonian Pizza

Print Pin
4.67 from 3 votes

Macedonian Pizza (Pastrmajlija)

Course Main Dish
Cuisine Macedonian
Prep Time 1 hour 30 minutes
Cook Time 22 minutes
Total Time 1 hour 52 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1-½ cup All-purpose Flour
  • 1 teaspoon Salt
  • 2 teaspoons Instant Yeast or 1 packet active dry yeast
  • 3 Tablespoons lukewarm milk
  • ½ cups Lukewarm Water +/-
  • 2 Tablespoons Olive Oil
  • 1 teaspoon sugar
  • 4 Tablespoons lard divided
  • 2 cups Center-cut Pork Chops Cubed or combination of pork and salt cured ham
  • 2 teaspoons Cayenne Pepper
  • Salt And Black Pepper To Taste
  • 2 whole Eggs

Instructions

  • Cut up the meat you are using into bite size pieces and season with cayenne pepper, salt and pepper set aside in refrigerator until ready to use.
  • In a cup mix together the yeast, sugar, 3 tablespoons of flour and milk. Leave it to froth for about 10 minutes.
  • When the yeast is ready add it into the flour, salt, and olive oil and adding the lukewarm water as necessary. You may need a little bit more or less liquid to moisten the entire mixture. Once combined turn the dough onto a lightly floured surface and knead for 10 minutes. Shape 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 45 minutes.
  • Preheat oven to 425F.
  • when the dough has doubled in size, take the dough and punch it down, on a lightly floured surface. Divide the dough into four pieces.
  • Roll each piece of the dough into an oval shape, about 1/4 inch thick, spread 1/2 a tablespoon of lard over the dough, and then place it on a baking sheet.
  • Press the meat into the center of the dough, leaving a 2-inch border.
  • Put dabs of the remaining 1/2 Tablespoon of lard on top of the meat.
  • Fold the edges of the crust over to make a 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.
  • At the 12-15 minute mark, 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 the top.
  • 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.
  • Enjoy with a shopska salad and some peppercini's on the side.

 

Sharing is caring!

771 shares
  • Facebook43
  • Twitter

Filed Under: Macedonia, Main Dish, Recipes

« Macedonian Fruit Plate
Macedonian Shopska Salad »
Symbols of Tajikistan and Uzbekistan a tea pot, cotton, wheat, an apple, and pictures of their national animals an Uzbek cat and markhor.

Our Journey to Tajikistan and Uzbekistan

How did they get their Names? Both of these countries are named for early, ...

Read More »

Symbols of Taiwan, a flag, plum blossoms, black bear, butterfly, baseball bat, teapot and a mask.

Our Journey to Taiwan

How did Taiwan get its name? Portuguese explorers, back in the mid 1500s, ...

Read More »

This Week’s Recipes

A plateful of Togolese Spaghetti Salad

Togolese Spaghetti Salad

A plateful of Togolese grilled chicken served with djenkoume, a tomato cornmeal

Togo Grilled Chicken Recipe

a mound of Togolese tomato cornmeal called Djenkoume

Togo Djenkoume Tomato Cornmeal Recipe

Welcome to International Cuisine

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

Our Mission

To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

Connect and share with Us

  • Instagram
  • Pinterest

Join the Journey It’s Free!

Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

Copyright International Cuisine 2014-2021 All Rights Reserved

  • 43
771 shares