ŠTIPSKA PASTRAMAJLIJA

Рет қаралды 18,753

Күн бұрын

Пікірлер: 19

@diogendiogen8377 9 ай бұрын

Ja sam iz Stip. Lepo ste sredili to, samo jednu zabelesku, PASTRAMAJLIJA se ne jede sa vilucka i nož😂 ona se prepolovi i kida. Sa ruke ,slicno kako i pizza na klasican nacin😊😊 Ali to nije problem

@diogendiogen8377 9 ай бұрын

Svakako ste dobri, svaka cast!

@draganzikapromajastojanovi109 9 ай бұрын

@@diogendiogen8377 Хвала на савету, убудуће само тако... Мој пријатељ из Штипа, часовичар Манци, само тако јаде... Штип је град, који сваке године посећујем, и јако волим. Велики поздрав

@stane89 9 ай бұрын

Cela finta na dobra pastrmajlija je furna od 300-350 C in odležano testo najmalku 16 saati, da ti ne bude teško na želudnikot. Se ostalo 5. Prijatno

@martakovacevic8114 8 ай бұрын

Najlepša i najbolja

@vericaboskovic1794 2 ай бұрын

Napisi recept ispod vida

@marjanvelev2088 10 ай бұрын

Dali mogu dobiti tocan recept koliko kvasac ibrasno hvala vam puno svaka vam. Cas pozzzz

@ricardokaka8 10 ай бұрын

For the dough: - 4 cups all-purpose flour - 1 teaspoon salt - 1 teaspoon sugar - 1 teaspoon dry yeast - 1 1/2 cups warm water - 1/4 cup vegetable oil For the topping: - 1 lb (450g) lamb or pork, thinly sliced - 2 eggs - Salt and pepper to taste - 1 teaspoon dried oregano - 1 teaspoon paprika - 2 tablespoons vegetable oil Instructions: 1. Prepare the dough by combining the flour, salt, and sugar in a large mixing bowl. Dissolve the yeast in warm water in a separate small bowl and let it sit for a few minutes until frothy. 2. Make a well in the center of the flour mixture and pour in the yeast mixture and vegetable oil. Mix well until the dough comes together. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise for about an hour or until doubled in size. 3. Preheat your oven to 400°F (200°C). 4. In the meantime, prepare the topping. In a skillet, heat the vegetable oil over medium heat. Add the sliced lamb or pork and cook until browned and cooked through. Season with salt, pepper, paprika, and dried oregano. Remove from heat. 5. In a small bowl, beat the eggs and season with salt and pepper. 6. Punch down the risen dough and divide it into two equal parts. Roll out each portion on a floured surface into an oval shape, about 1/4 inch thick. Transfer the dough to a baking sheet lined with parchment paper. 7. Spread the cooked meat evenly over the dough, leaving a border around the edges. Pour the beaten eggs over the meat. 8. Bake in the preheated oven for about 20-25 minutes or until the crust is golden brown and crispy. 9. Remove from the oven and let it cool slightly before serving. Pastrmajlija is traditionally cut into triangular slices and enjoyed warm.