Svetinikolska Pastrmajlija with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) whole wheat flour 1 cup (125g) whole wheat flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 pound (450g) lamb or beef, diced 1 pound (450g) lamb or beef, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, and sugar.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture and olive oil into the flour mixture. Mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   In the meantime, prepare the filling. In a bowl, combine the diced lamb or beef, minced garlic, paprika, cumin, salt, and black pepper. Mix well to coat the meat evenly.
7. 7.
   Heat olive oil in a skillet over medium heat. Add the marinated meat and cook until browned and cooked through.
8. 8.
   Preheat the oven to 200°C (400°F).
9. 9.
   Punch down the risen dough and divide it into two equal portions.
10. 10.
    On a floured surface, roll out each portion into an oval shape, about 1/4 inch thick.
11. 11.
    Transfer the rolled dough onto a baking sheet lined with parchment paper.
12. 12.
    Place half of the cooked meat mixture in the center of each dough oval, leaving a border around the edges.
13. 13.
    Fold the edges of the dough over the filling, creating a boat-like shape.
14. 14.
    Brush the edges of the dough with olive oil and sprinkle sesame seeds on top.
15. 15.
    Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
16. 16.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Whole wheat flour — Whole wheat flour adds a nutty flavor and a heartier texture to the dough. If you prefer a lighter texture, you can replace it with additional all-purpose flour.
• Paprika — Choose a high-quality paprika for the best flavor. Hungarian or smoked paprika work well in this recipe.
• Lamb or beef — For a more traditional taste, use lamb. If you prefer beef, choose a tender cut like sirloin or tenderloin.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the meat marinade.
• Serve the pastrmajlija with a dollop of sour cream or yogurt for a creamy contrast.
• Experiment with different fillings such as chicken, mushrooms, or a vegetarian option with roasted vegetables.
• Leftover pastrmajlija can be reheated in the oven for a few minutes to regain its crispiness.
• Enjoy this dish with a side of fresh salad to balance the flavors.

Serving advice

Serve the Svetinikolska Pastrmajlija warm, either as a main course or as an appetizer. Cut it into slices and garnish with fresh herbs like parsley or cilantro for an added touch of freshness.

Presentation advice

Place the Svetinikolska Pastrmajlija on a wooden board or a decorative platter to showcase its rustic charm. Sprinkle some extra sesame seeds on top for an appealing visual effect.