Pastrmalija: Difference between revisions
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'''Pastrmajlija''' is a specialty made from dough, meat and eggs, typical for the cuisine of Macedonia. The name comes from the word pastrma, meaning salted and dried meat of sheep/lamb. Traditional pastrmajlija is a long shape, with a topping of small cubes of dried pork or lamb and served with two fried eggs on the top. |
'''Pastrmajlija''' is a specialty made from dough, meat and eggs, typical for the cuisine of Macedonia. The name comes from the word pastrma, meaning salted and dried meat of sheep/lamb. Traditional pastrmajlija is a long shape, with a topping of small cubes of dried pork or lamb and served with two fried eggs on the top. |
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Today's Pastrmajlia is more of a specialty in eastern Macedonia, usually it comes with small chops of pork, shape can be different, meat can also be different, but the best one and most common is with pork, eggs are not common today on pastrmajlia. Very popular in the regions of Probistip, Zletovo, Stip, Sveti Nikole and few other towns in eastern Macedonia, and in the recent years it became very popular in the capitol Skopje. |
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[[Category:Republic of Macedonia cuisine]] |
[[Category:Republic of Macedonia cuisine]] |
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Revision as of 22:52, 16 October 2010
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Pastrmajlija is a specialty made from dough, meat and eggs, typical for the cuisine of Macedonia. The name comes from the word pastrma, meaning salted and dried meat of sheep/lamb. Traditional pastrmajlija is a long shape, with a topping of small cubes of dried pork or lamb and served with two fried eggs on the top.