Thanks Charlie. This is one of my ultimate all time favs. The pork is amazing and tender, and seasoned perfectly. This is a must try! Thanks for watching!!
There is one friend of mine here in Finland, who´s from Macedonia and she has been asking me few times to make her Pastrmalija... Thanks to you, I have now understandable recipe to do so - She says - NO EGG... She even bought me the special chili flakes from Skopje with - So I have to give a try for this... From mid September I might spend 4,5 weeks in Skopje... Food Heaven?
That's awesome Futo! I know a LOT of recipes out there are hard to follow, tell different directions or are in Macedonian, so I knew this would be helpful! And, yes, some people say NO EGG - that's why I said it was optional. To be honest, I prefer it without as well. Macedonia is a Foodie's MECA! You will LOVE it! Nazdravija!
It is just, that "western" pork now a days hasn´t that much fat than in good old days or in Macedonia and THIS dish needs some extra fat to cook... But I will let you know, how it turned out...
The dough can be a funny thing to make depending on your weather too. Make sure it is soft and supple, don't forget the oil, and yes - let it rise! Good luck David, and thanks for watching. Please let me know how the new batch comes out!
Hello Serbia! Great question, and I am sorry for not explaining more in the video. I baked it at 200 C. As all ovens vary, you should bake it until the meat is cooked through, and the crust is golden. 20-25 minutes is a good gauge. But, check on it. Thanks for the question, and thanks for watching! And Sreken Bozik!!
Don't see how it failed. It looks like it. It tastes like it. So.... Funny. I checked your channel and didn't see any of your own videos. Maybe your 1 subscriber would like you to make the original to show us how it's done. Thanks for your view tho. And your interaction. All counts towards my monetization on TH-cam. So thanks. Lol
@@GoranMak they are two region in Macedonia that are in constant argument :) about the egg and the word itself PASTRMAJLIJA ,, PASTRMA means sheep salty dry meat , the region that makes pastrmajlija does the recipe as it should be with pastrma, pork meat ,,and eggs the region that does not use egg they also does not use PASTRMA, and they call the pie PASTRMAJLIJA which they shouldn't many will say u can not name the pie PASTRMAJLIJA if you do not use PASTRMA. Dough - make it crispy do not crush the air inside while shaping it Pork meat and dry sheep meat (pastrma small amount just for the taste) put 2 small spoons of pork fat on top of the meat ( let it melt itself while cooking ) 7-8min in 300c owen remove the pie and apply (melted) pork fat with brush on the crust and crack 2 eggs do not mix the egg separated just spread them around with fork or somehow return the pie for 2min just for the egg to cock , (do not overcook the eggs) have a good one
How pleasant! Feels like one was standing next to you.
This was my favourite dish during my time out in Macedonia 😍
I love it! You are a brilliant cook!
Thanks Kendall! You and the guys will love this one! And SO EASY! (You can buy store bought pizza dough to heat - lol)
They look yummy and who knew that you could do pizza in a canoe.... lol the dough looks crispy but soft just the way i like to do it Yum
It was exactly that way! I love the dough in this recipe!
Looks amaizing
Oh man does this look good!!
Thanks Linda! It tastes SO good too!
Very nice twist on a Pizza and the Pork looks great on top.
Thanks Charlie. This is one of my ultimate all time favs. The pork is amazing and tender, and seasoned perfectly. This is a must try! Thanks for watching!!
I made one. These things are good.
Thank you so much for the help :)
Thanks from Denmark :D
My pleasure! Glad I was able to help! Thanks for your comment!
You help me a lot :) Because you speak English and I love all of your Macedonian recipes :) Thank you :D
Looks delicious and very similar to the Turkish pide :) Would love to try making it if I ever get an oven. Thank you for sharing!
Thanks Dennis. It is SO tasty, so I hope you get to make it once you get an oven. Thanks for watching!!
Bravoo
There is one friend of mine here in Finland, who´s from Macedonia and she has been asking me few times to make her Pastrmalija... Thanks to you, I have now understandable recipe to do so - She says - NO EGG... She even bought me the special chili flakes from Skopje with - So I have to give a try for this... From mid September I might spend 4,5 weeks in Skopje... Food Heaven?
That's awesome Futo! I know a LOT of recipes out there are hard to follow, tell different directions or are in Macedonian, so I knew this would be helpful!
And, yes, some people say NO EGG - that's why I said it was optional. To be honest, I prefer it without as well.
Macedonia is a Foodie's MECA! You will LOVE it! Nazdravija!
GoranMak, Even for this reason and few things of my own cooking, I bought 1kg lard from Germany, when spending Easter Holiday Luxembourg
Well, you can use a BIT if it in here! Let me know how it turns out!
It is just, that "western" pork now a days hasn´t that much fat than in good old days or in Macedonia and THIS dish needs some extra fat to cook... But I will let you know, how it turned out...
True - that's why I used pork shoulder, as I mentioned it had the perfect amount of fat! PLEASE DO!!
i tried to make it something went wrong dough was soft inside bottom ....i will try again as i think it was because never let the dough rise enough
The dough can be a funny thing to make depending on your weather too. Make sure it is soft and supple, don't forget the oil, and yes - let it rise! Good luck David, and thanks for watching. Please let me know how the new batch comes out!
You said 200c, but you didn't say how long did you bake it? Would 20-25 mins be alright?
Поздрав из Србије.
Hello Serbia! Great question, and I am sorry for not explaining more in the video. I baked it at 200 C. As all ovens vary, you should bake it until the meat is cooked through, and the crust is golden. 20-25 minutes is a good gauge. But, check on it. Thanks for the question, and thanks for watching! And Sreken Bozik!!
Well, temperature must be more than 250 C, if you want best result. Baking will normally not take more than 7-8 minutes....
Where were you from im from Stip.We have the best parstramajla.
I've heard that! I was born in Canada, and now I live in Mata. Thanks for watching!
Stipskata ne e pastrmajlija ,toa e samo testo so meso 😀
😊😊😊😊😊😊
How long should it be in the oven?
About the same amount of time as a pizza or until the meat is tender and the crust is golden on top and bottom.
Bravo makedonce🇲🇰
Fala!!
no eggs
I prefer it with no eggs also Zoran!
Dis not original `pastrmajlija``- failed - PASTRMA!!
Don't see how it failed. It looks like it. It tastes like it. So....
Funny. I checked your channel and didn't see any of your own videos. Maybe your 1 subscriber would like you to make the original to show us how it's done.
Thanks for your view tho. And your interaction. All counts towards my monetization on TH-cam. So thanks. Lol
@@GoranMak they are two region in Macedonia that are in constant argument :) about the egg and the word itself PASTRMAJLIJA ,,
PASTRMA means sheep salty dry meat ,
the region that makes pastrmajlija does the recipe as it should be with pastrma, pork meat ,,and eggs
the region that does not use egg they also does not use PASTRMA, and they call the pie PASTRMAJLIJA which they shouldn't
many will say u can not name the pie PASTRMAJLIJA if you do not use PASTRMA.
Dough - make it crispy do not crush the air inside while shaping it
Pork meat and dry sheep meat (pastrma small amount just for the taste)
put 2 small spoons of pork fat on top of the meat ( let it melt itself while cooking )
7-8min in 300c owen
remove the pie and apply (melted) pork fat with brush on the crust and crack 2 eggs do not mix the egg separated just spread them around with fork or somehow
return the pie for 2min just for the egg to cock , (do not overcook the eggs)
have a good one