BOOKS


Pastrmajlija The much-loved Macedonian answer to pizza can be found across the region and is a popular late- night meal after an evening of dancing. There are even festivals devoted solely to the dish. SERVES: 6-8 TAKES: 2 HRS


INGREDIENTS FOR THE DOUGH 7g fast-action dried yeast ½ tsp sugar 500g plain flour, sifted, plus extra for dusting 1 tbsp salt 2 tbsp extra virgin olive oil, plus extra for greasing and brushing


FILLING 450g pork loin, cut into 1cm chunks 70g butter, melted 1 tbsp extra virgin olive oil ½ tsp paprika 3 eggs, beaten


METHOD To make the dough, put 350ml warm water


in a small bowl with the yeast and sugar. Cover with a plate and leave to stand until the yeast begins to foam, around 10 mins. Tip the flour and salt into a large bowl


and stir together, then make a well in the centre. Pour the yeast mixture and the oil into the well, then use a spatula to gently fold the flour into the liquid until incorporated and a dough is beginning to form. Transfer the dough to a lightly floured work surface and knead until smooth and elastic, about 10 mins. Lightly dust the surface of the dough with


flour if it feels sticky, then lightly grease a large bowl with a thin layer of olive oil and put the dough inside. Brush the top of the dough with a thin layer of olive oil. Cover the bowl with a large plate and set aside somewhere warm to rise for 1 hr. Meanwhile, start on the filling. Toss together


the pork, butter, oil, paprika and 2 tsp salt, then put in the fridge for 1 hr to marinate. Heat oven to 180C, 160C fan, gas 4 and


grease a 53cm x 38cm baking sheet with olive oil. Put the dough on a clean work surface and roll out into a rectangle around 6mm thick, with a total area about 5cm larger than your baking sheet. Carefully transfer the dough to the baking sheet. Fold the edges of the dough over to create


a border of around 1cm. Spread the meat over the centre of the dough in a single layer, then brush the border with a little of the beaten egg. Put in the oven and bake for 20 mins. Remove from the oven and pour the


remaining eggs over the meat. Return the pie to the oven and bake for 7-10 mins more until the eggs are cooked and the dough is golden brown.


Taken from Macedonia: The Cookbook (£20, Kitchen Press)


NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL


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IMAGE: OLIVER FITZGERALD


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