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http://istrazuvaj.blogspot.mk/2013/07/blog-post_3738.html

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300g self-raising flour
150g butter
100g caster sugar
2 eggs
100ml milk
½tsp almond extract
8 plums
For the topping:
50g butter
50g caster sugar
65g plain flour

Lightly butter and line the base of a 20cm spring form cake tin . Heat the oven to 180°C.
Place the flour in a mixing bowl and rub in the butter until the mixture forms fine crumbs. Stir in the sugar. Add the milk, egg and almond extract and beat to a stiff batter. Place the mixture into the prepared tin.
Thickly slice the plums discarding the stones and pace on top.
For the topping: place the butter, sugar and flour in a mixing bowl and rub the butter into the flour until it forms clumpy crumbs. Scatter on top of the plums and bake for 45-55 mins until golden brown and a skewer comes out cleanly. Allow to cool in the tin for 10 mins. Then turn out and allow to cool completely. Serve dusted with sugar.
http://aidafizika-aida.blogspot.mk/2013/07/blog-post_7015.html

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Pastrmajlija is usually topped with salted, cubed meat. There's even a national festival for this dish in Macedonia.

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Pastrmajlija is usually topped with salted, cubed meat. There's even a national festival for this dish in Macedonia.

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Pastrmajlija – Macedonian Pizza

You will need:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon instant yeast

1/2 cup lukewarm water

1 teaspoon olive oil

4 tablespoons All-Vegetable Shortening, divided

1 cup center-cut pork chops, cut in cubes

2 teaspoons cayenne pepper

salt and black pepper to taste

1 whole egg

Directions:

In a large bowl, combine the flour, salt, yeast, and stir well to combine.

Stir in 1/2 cup of lukewarm water; mix until all of the flour is absorbed. You may need a little bit more or less liquid to moisten the entire mixture.

Turn the dough out onto a lightly floured surface and knead briefly, shaping the dough into a ball.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a towel and let rise in a warm place for about 30 minutes.

Preheat oven at 250˚C.

Take the dough and knead it again, briefly, on a lightly floured surface.

Roll the dough into an oval shape, about 1/4 inch thick, spread 2 tablespoons of all-vegetable shortening all over the dough, and then place it on a baking sheet.

Get the pork and cut it into cubes.

Season the pork with cayenne pepper, black pepper and salt to taste.

Press the meat into the center of the dough, leaving 2-inch border.

Put dabs of the rest of the all-vegetable shortening on top of the meat.

Fold border, with the fold touching, but not covering the meat.

Bake for 12 to 15 minutes, or until meat is done.

In the meantime, break the egg into a small bowl and whisk it. Continue to whisk the egg until it is smooth and no strings cling to the fork.

Take out the pizza and brush the tops of the crust with the egg. Pour the rest of the egg on top of the meat, evenly across.

Put the pizza back into the oven for another 5 to 7 minutes, or until the egg is cooked.

Let pizza cool on a wire rack.

Na Zdravje!

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http://istrazuvaj.blogspot.mk/2013/07/blog-post_23.html

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Take the whole sauerkraut head and remove leaves carefully avoiding damaging them. 1500 g should give about 20 to 25 sarmas. Cut the thick part at the bottom of each leaf (cut it triangularly).
Mix grounded beef, pork and bacon. Add finely minced onion. Cook rice until half done and add into meat. Add salt, pepper and mix hard.
Take leaf of sauerkraut and put meat in it and make a small package making sure to close ends. I don’t know how to explain it but you have to press leaf end into. Do it until you have enough meat or leaves.
Take a really large pot and start to put sarmas in it. At the bottom put smoked bacon skins if you have any, than one layer of sarmas, one layer bacon or pork ribs. Also add sliced sauerkraut in between. After you lay all sarmas and bacon, ribs and sliced sauerkraut, pour 2 cups of brine over everything
Cook for about  2 to 3 hours.
The best sarma in the next day, not the day you’ve cooked it. You can eat sarma up to whole week; you can also freeze portions. We eat cooked potato on lard and onion with it called “restovan kompir”.
http://aidafizika-aida.blogspot.mk/2011/12/blog-post_1730.html

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Rolled into the shape of a croissant, kifli are rolls made from yeast and sprinkled with sesame seeds. Kifli are typically either filled with feta cheese or a sweet jam.

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Sarma does not necessarily have to use cabbage for the "rolls". A common substitute for this dish is grape leaves, which are equally as tasty. Minced meat, onion, paprika and chopped veggies compose the filling of this dish. Sarma is typically served with a few heaping spoonfuls of plain yogurt.
http://istrazuvaj.blogspot.mk/2013/05/blog-post_10.html

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Macedonian bread pie/Pizza - Pastrmajlija

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Macedonian bread pie/Pizza - Pastrmajlija

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eTwinning Lunch : Macedonian bread pie/Pizza - Pastrmajlija