Bolivian Pastrmajlija: A Bolivian Twist on a Macedonian Classic

Ingredients

In this Bolivian adaptation of Pastrmajlija, we incorporate Bolivian spices such as cumin and oregano to enhance the flavor profile. Additionally, we use traditional Bolivian meat options like beef or pork to cater to the local preferences. The cooking technique and overall concept of the dish remain true to the original Macedonian recipe. We alse have the original recipe for Pastrmajlija, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 pound (450g) beef or pork, thinly sliced 1 pound (450g) beef or pork, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons vinegar 2 tablespoons vinegar
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and baking powder. Gradually add the warm water and vegetable oil, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
2. 2.
   In a separate bowl, combine the sliced meat, minced garlic, vinegar, paprika, cayenne pepper, cumin, and dried oregano. Mix well to ensure the meat is evenly coated. Allow the meat to marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   Divide the dough into two equal portions. On a lightly floured surface, roll out each portion into an oval or rectangular shape, about 1/4 inch thick.
5. 5.
   Transfer the rolled-out dough onto a baking sheet lined with parchment paper. Arrange the marinated meat slices on top of the dough, leaving a small border around the edges.
6. 6.
   Scatter the sliced onion and bell pepper over the meat.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the crust turns golden brown and crispy.
8. 8.
   Remove from the oven and garnish with fresh parsley.
9. 9.
   Allow the Bolivian Pastrmajlija to cool slightly before slicing and serving.

Treat your ingredients with care...

• Beef or pork — For best results, choose lean cuts of meat and slice them thinly against the grain to ensure tenderness.
• Paprika — Opt for a high-quality smoked paprika to add a smoky depth of flavor to the dish.
• Cumin — Toasting whole cumin seeds and grinding them just before use will enhance the aroma and taste of the spice.

Tips & Tricks

• If you prefer a spicier kick, increase the amount of cayenne pepper in the marinade.
• Experiment with different vegetables like tomatoes or zucchini for added freshness and variety.
• Serve Bolivian Pastrmajlija with a side of Bolivian salsa, llajwa, for an extra burst of flavor.
• Leftover Bolivian Pastrmajlija can be reheated in the oven for a few minutes to regain its crispiness.
• Customize the shape of the pastry to represent a symbol or design that holds significance in Bolivian culture.

Serving advice

Bolivian Pastrmajlija is traditionally served as a main course. Slice it into individual portions and serve it warm alongside a fresh salad or Bolivian salsa, llajwa. This dish is perfect for sharing with family and friends, making it an ideal centerpiece for gatherings and celebrations.

Presentation advice

To enhance the presentation of Bolivian Pastrmajlija, sprinkle some fresh parsley over the top before serving. The vibrant green color will add a pop of freshness to the golden-brown crust. Serve it on a large platter or wooden board to showcase the beautiful shape of the pastry.