Pastrmajlija - traditional Macedonian dish, known as Macedonian pizza"

This recipe is a traditional macedonian recipe, made of dough, meat and eggs, which is also known as “Macedonian pizza”. The name comes from the word "pastrma", meaning salted and dried meat of lamb. Traditional pastrmajlija is long shaped, with a topping of small cubes of dried pork or lamp meat, and served with two eggs on the top of it. It is very delicious meal, very often prepared in this areas.

Ingredients

1kg of flour
600 gr of pork meat
200 gr lard (for this purpose, margarine could be used also).
4 eggs
1 yeast

Directions

1. Soak the yeast and after a while, put it into flour and prepare the paste.
2. Divide the paste into 4 equal pieces.
3. Use rolling tin to make each of these pieces thin and flat.
4. Chop the meat.
5. Add salt.
6. Put the meat on top of each piece of dough and spread it.
7. Put lard (or margarine) on the meat and if you prefer add pepper also.
8. Put the pastrmajlii (prepared like this) in the oven.
9. Bake it on temperature of 250oC.
10. Before they are ready, add 1 egg and finish the baking.
11. Serve it hot, as it’s best to be eaten.

How to prepare "Sarma" - Traditional Balkan recipe

Sarma is a dish of grape, cabbage or chard leaves rolled around a filling usually based on minced meat. It is part of a traditional Macedonian cuisine, but also, it can be found in the Turkish and Serbian cuisine. The name of this dish, has turkish origins, and means “wrapped thing”.

Ingredients needed: - pickled cabbage leaves - rice in a cup of coffee - 2-3 onion pieces - 0,5 kg. mixed ground meat - oil, red pepper, pepper, salt, spices - 250 gr. steamed meat

How to prepare: Cut the onion into small pieces and fry it on oil. Add the ground meat, red pepper, pepper, salt, spices the rice also . Then use the mixture to stuff the pickled cabbage leaves. Line them up in a pot, but first line up pickled cabbage leaves at the bottom of the pot. Put the steamed mead in between the stuffed cabbage leaves. Then, spill over some hot water and boil it on a silent fire, and them put them in the oven to bake. By the end of the baking, you can add come oil and red pepper (which have been fried before). Cover the pieces with pickled cabbage leaves. The whole has to be dry, not very moist.