Pastrmajlija

Pastrmajlija is a traditional Macedonian dish, often considered a characteristic symbol of Macedonian food. It is a type of pie made from dough and meat. The name Pastrmajlija comes from the word pastrma, meaning salted and dried meat of sheep or beef.

Origin and History

The exact origin of Pastrmajlija is unknown, but it is believed to have originated in the region of Pelagonia, in the southwestern part of North Macedonia. It is traditionally prepared in Macedonian homes and is a popular dish during the winter months.

Preparation and Varieties

Pastrmajlija is typically oval-shaped, with chopped or diced meat on top. The traditional recipe calls for small pieces of cured pork or lamb. The meat is usually marinated in spices before being placed on the dough. Some variations of the dish include the addition of eggs or cheese.

In the city of Stip, a Pastrmajlija festival is held annually, where bakers compete to make the best and largest Pastrmajlija. The city is known for its unique version of the dish, which includes an egg in the middle.

Cultural Significance

Pastrmajlija is more than just a dish in Macedonia. It is a part of the country's cultural and culinary identity. It is often served at celebrations and family gatherings, and is a common sight in local bakeries and restaurants.

See Also

• Macedonian cuisine
• Burek
• Tavče Gravče