Pastrmalija
Pastrmalija is a traditional Macedonian bread, often described as a type of savory pie or flatbread, typically topped with pieces of cured pork (pastrma) and sometimes cheese. It's a hearty and satisfying dish, perfect as a main course or a substantial snack.
🧂 Ingredients
- 500 g All-purpose flour
- 250 ml Warm water
- 7 g Active dry yeast
- 1 tsp Sugar
- 1.5 tsp Salt
- 200 g Cured pork (pastrma or similar cured ham)(cut into small cubes)
- 1 medium Onion(finely chopped)
- 100 g Feta cheese or white cheese(crumbled (optional))
- 1 for egg wash Egg
- 2 tbsp Vegetable oil or melted butter(for greasing and brushing)
👨🍳 Instructions
- 1
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
💡 Tip: Ensure water is warm, not hot, to activate the yeast. - 2
In a large bowl, whisk together flour and salt. Make a well in the center.
💡 Tip: Sifting the flour can result in a lighter dough. - 3
Pour the yeast mixture into the well and gradually mix in the flour until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 4
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5
While the dough rises, sauté the chopped onion in 1 tbsp of oil until softened. Add the cubed cured pork and cook for a few minutes until lightly browned. Remove from heat and set aside.
💡 Tip: If using very salty cured pork, you might want to soak it in water for a short period to reduce saltiness. - 6
Preheat your oven to 200°C (400°F). Lightly grease a baking sheet or line it with parchment paper.
💡 Tip: A baking stone can also be used for a crispier crust. - 7
Punch down the risen dough and divide it into 4 equal portions. Roll each portion into an oval or rectangular shape, about 1 cm thick.
💡 Tip: You can also shape it into one large pastrmalija. - 8
Place the shaped dough onto the prepared baking sheet. Brush the surface with oil or melted butter.
💡 Tip: Leaving a small border around the edge can help contain the toppings. - 9
Distribute the cooked pork and onion mixture evenly over the dough. Sprinkle with crumbled feta cheese, if using.
💡 Tip: Ensure toppings are not too wet to avoid a soggy base. - 10
Brush the edges of the dough with the egg wash.
💡 Tip: Egg wash gives the crust a golden-brown color. - 11
Bake for 20-25 minutes, or until the crust is golden brown and the toppings are heated through.
- 12
Let cool slightly before slicing and serving.
💡 Tip: Pastrmalija is delicious served warm.
💡 Pro Tips
- ✓The quality of the cured pork is crucial for the flavor of pastrmalija.
- ✓Experiment with different types of cured meats if pastrma is unavailable.
- ✓For a spicier version, add some chopped chili peppers to the topping.
🔄 Variations
- Add a layer of thinly sliced tomatoes before the cheese.
- Incorporate some sautéed mushrooms with the onions and pork.