Name: Meat Pie (Pastrmajlija)
Yield: Serves 6 to 8
Cuisine: Macedonian
Ingredients: 1 tablespoon kosher salt; 1½ cups (350 ml) warm water; 4 cups (500 g) all-purpose flour, sifted, plus extra for dusting; 1 lb (450 g) pork tenderloin, cut into ½-inch (1 cm) chunks; 1 tablespoon extra-virgin olive oil; 2 tablespoons extra-virgin olive oil, plus extra for greasing; 3 eggs, whisked; ½ teaspoon white sugar; 2¼ teaspoons (7 g) active-dry yeast; 2 teaspoons kosher salt; 5 tablespoons (70 g) butter, melted; ½ teaspoon paprika

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

The word pastrma means salted dried meat. Pastrmajlija is Macedonia’s much-loved version of pizza and it can be found in restaurants, markets, and cafes throughout the region. In parts of Macedonia there are festivals devoted solely to this dish. It is a popular late-night meal after a night of dancing.

Ingredients

Dough

1½ cups (350 ml) warm water
2¼ teaspoons (7

Method

Place the warm water in a small bowl. Add the yeast and sugar. Cover the bowl with a plate and let stand until the yeast begins to foam, about 10 minutes.

In a large bowl, whisk together the flour and salt. Make a well in the center. Pour the yeast mixture and the oil into the well. Using a spatula, gently fold the flour into the liquid until incorporated and a dough begins to form. Tra

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Ingredients

Dough

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