North Macedonian answer to pizza is called pastrmajlija, a rustic bread pie consisting of dough topped with cubed or sliced meat (usually pork and cured mutton), with variations that might include eggs, hot peppers, and other ingredients. Pastrmajlija is often baked in traditional ovens at very high temperature.
This oval-shaped delicacy is sometimes accompanied by hot pickled peppers, and it is especially popular during the colder, winter months. The name of the dish is derived from the word pastrma, meaning salted and dried sheep or lamb meat.
VARIATIONS OF Pastrmajlija
This round North Macedonian pie is traditionally associated with Ohrid and the entire Southwestern region. It is prepared with a simple flour batter that is repeatedly poured in a pan, and while it bakes, each layer is coated in oil. The pie was traditionally made in a sač – a traditional bell-shaped vessel that is placed on a fireplace, while the lid is covered with ash and coals.
Traditionally, gomleze is cut into diamond shapes and is usually quite large. Modern variations often include eggs and crumbled white cheese.
Svetinikolska pastrmajlija is a regional variation on the traditional North Macedonian pastrmajlija (a rustic bread pie) hailing from the town of Sveti Nikole. It consists of an oval-shaped dough base topped with crumbled sirenje (white cheese), cubed or sliced meat (usually pork), and eggs.
Traditionally, the pie is finished with a few dollops of lard or margarine on top, and it is then baked in an oven at very high temperatures. This savory bread pie is typically served with sides such as hot pickled peppers and pickled cucumbers, and it is commonly washed down with plain yogurt or red wine, depending on the occasion.
MAIN INGREDIENTS
Štipska pastrmajlija is a traditional savory pie primarily associated with the city of Štip in eastern North Macedonia. It typically has an elongated, oval shape, distinguishing it from other similar dishes. The base of the dish is bread-like dough, and the primary topping is meat, either pork or mutton, chopped into little pieces.
Additionally, the meat is seasoned with various spices. Štipska pastrmajlija is traditionally baked in an oven until the crust becomes golden brown and the meat is well-cooked. It's often served hot and can be eaten as a main dish, often accompanied by a side of yogurt or tarator (a cold cucumber and yogurt soup).
Veleška pastrmajlija is a traditional savory pie primarily associated with the city of Veleš in central North Macedonia. It typically has an elongated, oval shape. The base of the dish is bread-like dough, and the primary topping is meat, either pork, mutton, or veal chopped into little pieces.
Additionally, the meat is seasoned with various spices. Štipska pastrmajlija is traditionally baked in an oven until the crust becomes golden brown and the meat is well-cooked. What makes this version of pastrmajlija unique is the addition of eggs, cracked over the meat once the pie is nearly completely baked.
Kratovska pastrmajlija or Kratovska pastrmajka as they call it in the town of its origin, Kratovo, is a variety of the traditional North Macedonian pastrmajlija (a rustic bread pie). What makes this bread pie different from the other pastrmajlija varieties such as Veleshka or Shtipska pastrmajlija is the use of smoked pork instead of the usual pork meat and cured lamb or sheep meat.
This savory pie consists of a very soft, oval-shaped dough base that is topped with pieces of homemade smoked pork and beaten eggs, and it is then baked in a traditional oven at high temperatures until nicely colored. Just like other types of pastrmajlija, this one is traditionally eaten during the winter season, usually on weekends, and just like in the past, it's often featured on the festive table during winter holidays in the region.
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