PASTRMALIJA WITH KIFLI DOUGH

This is not your classic pastrmalija recipe because this one breaks the rules in the best possible way.

Made with kifli dough instead of the usual plain bread base, this version turns out incredibly soft, buttery, and full of flavor.
The filling is simple and already known, just well-seasoned meat — yet the combination creates something that tastes like a Macedonian Sunday in every bite.

From this amount, you’ll get two pastrmalijas — one for you, one for someone lucky.
If your household is hungrier than mine, simply double the dose.

Pastrmalija

Ingredients for the Dough

  • 100 ml milk

  • 50 ml yogurt

  • 2 tablespoons oil

  • 1 egg white

  • ½ teaspoon sugar

  • ½ teaspoon salt

  • ½ cube fresh yeast (about 20 g)

  • 250–300 g flour

  • A pinch of baking powder

Also needed:

  • Softened margarine or butter, as needed

  • 1 egg yolk and sesame seeds for sprinkling

Filling

  • 500 g meat (for 2 pies — pork or a mix)

  • Salt

  • Bukovska pepper (red pepper flakes)

  • A little oil

Cut the meat into small cubes, season with salt, Bukovska pepper, and oil.
Mix well, cover, and leave overnight in the fridge to absorb the flavors and tenderize.

Preparation

  1. Dissolve yeast in warm milk with 1 tbsp sugar.

  2. Add yogurt, oil, salt, egg white, baking powder, and about 200 g of flour.

  3. Mix and gradually add more flour until a soft, non-sticky dough forms.

  4. Let it rest for 40 minutes.

  5. Divide the dough into four parts. Spread one piece into a thin crust and coat it with softened butter (not melted).

  6. Spread another portion, place it over the first, and lightly press the edges together. Form the pastrmalija — thicker on the edges, thinner in the center.


  7. Transfer to a baking tray lined with baking paper.

  8. Evenly arrange the marinated meat in the center.


  9. Brush the edges with margarine and egg yolk, sprinkle with sesame seeds, and let rise for 30 minutes.


  10. Bake at 180°C for about 30 minutes, or until golden brown and fragrant.

    11. 💡 Tips from My Kitchen:

    • For a softer crust, brush the edges with butter right after baking.
    • Add a few onion slices or cheese cubes among the meat for extra aroma.
    • Serve with cabbage salad or roasted peppers — the perfect traditional combo.
    • Let the meat marinate overnight — that’s the secret behind its tenderness and deep flavor.

Serving Suggestion

Serve warm, fresh from the oven, with a glass of yogurt or homemade wine.
This version of pastrmalija might not follow tradition, but it surely honors it in spirit.

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