Macedonian pastrmajlija is known as our traditional specialty.
There are many versions of Stip, Veles, St. Nicholas and each is beautiful in its own way. 👌
I have this recipe from my mother who often prepares it, it is delicious and rich and I recommend it of course.
● Required ingredients:
1 kg. Flour
1 fresh yeast
1 teaspoon sugar
1 teaspoon salt
2-3 tablespoons olive or sunflower oil
400-500 ml. lukewarm water (if needed)
About 1 kg. Pork udine
- (These pastrmajli are made with marinated udina and do not need additional spices).
- If you take ordinary udina, there should be diced in the evening together with spices, e.g. salt, black pepper, red pepper or at least 3 4 hours the same day to receive from the spices. * It can be made with chicken in the same way.
● Preparation:
Dissolve the yeast with a little lukewarm water with a teaspoon of sugar, add the flour slowly, salt, oil and knead without leaving the yeast to rise, gradually add the lukewarm water and mix well with the rest of the flour to get a soft non-stick dough. Leave to rest for about half an hour.
Then divide it into 4 parts balls and mix them well and leave them to rest (covered).
You make a hole in the middle of each ball and stretch it with your hands in the shape of a boat or rectangle (like mine). If you can not with your hands you can stretch them with a rolling pin and shape them nicely from the sides with your fingers.
Prepared in this way, they are lined up one by one in a pan floured without oil (it collects two in a large tin) and so on top of them, the already prepared meat is lined up and pork fat is placed on each bean. Bake in a well-heated oven at 200 degrees for about 30 minutes until well browned. At the end, remove the edges, grease the edges and bake for another 5-10 minutes. If you want, then you can put a beaten egg, grated yellow cheese, it is optional who wants. I put a beaten egg on each one.
When it is ready, leave it slightly covered with a cloth.
Good appetite 👌💯
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