Pastrmajlija (Macedonian pizza)

Typical of Macedonian cuisine, Pastrmajlija is an oval, or rectangular shaped pizza dough dressed with meat in the center and topped with an egg wash, or fried eggs.

Ingredients:

• 1-½ cup All-purpose Flour
• ½ teaspoons Salt
• 1 teaspoon Instant Yeast
• ½ cups Lukewarm Water
• 1 teaspoon Olive Oil
• 4 Tablespoons All-vegetable Shortening, Divided
• 1 cup Center-cut Pork Chops, Cubed
• 2 teaspoons Cayenne Pepper
• Salt And Black Pepper To Taste
• 1 whole Egg 

In a large bowl, combine the flour, salt, and 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 425F.
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.
Cut the pork into cubes. Season the pork with cayenne pepper, black pepper and salt to taste. Press the meat into the center of the dough, leaving a 2-inch border.
Put dabs of the remaining all-vegetable shortening on top of the meat.
Fold the edges of the crust over to make a 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.
At the 12-15 minute mark, 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 the top.
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.

Ajvar

Ajvar is a popular Macedonian appetizer or side dish made of roasted paprika (peppers) and eggplant. It is popular in many Balkan countries, with slightly varying recipes.

Ingredients

• * 8-12 fresh red paprika (mild or medium-hot, to taste)
• * 4 medium-size eggplants
• * 1/2 to 3/4 cup olive oil
• * 1 large onion, minced
• * 3 large garlic cloves, chopped
• * 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar)
• * salt and pepper to taste
• * Chopped fresh parsley for garnish

How to make it

Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475 F oven, until the skin is blistered and darkened. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the stems and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. You can do this with a fork or in a food processor.Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread with chunks of feta cheese, or use as a side dish to accompany grilled or roasted meats.Yield: 6 to 8 servings, as an appetizer or side dish.