Pastrmajlija

 

 

Ingredients

• 1-½ cup All-purpose Flour
• 1 teaspoon salt
• 2 teaspoons Instant Yeast
• 1 cup lukewarm water
• 2 tablespoon olive oil
• 1/4 cup lard
• 2 cup Pork, Lamb Chops, Cubed, ( or self prepared salted meat )
• 2 teaspoons Cayenne Pepper
• 1 teaspoon sugar
• 3 tablespoons lukewarm milk
• punch black papper

Directions

1. It is not so easy to find salted and dried lamb meat in the market, so you can prepare by yourself. Not the same taste, but very similar. The previous evening, cut the lamb or pork meat into small cubes, season with a lot of salt and leave it in the fridge.
2. In one cup mix yeast, sugar, 3 tablespoons of flour and milk. Leave it for 10 minutes to rise.
3. When the yeast is ready, add it into flour, add salt and olive oil and prepare the dough adding a lukewarm water as needed. If the dough is so tight, add a little more water until it is soft but not sticky. Turn the dough out onto a lightly floured surface and knead for 10 minutes, shaping the dough into a ball.
4. Lightly oil a large bowl, place the dough into the bowl and turn to coat with oil. Cover with a towel and place it in warm place to rise for about 45 minutes.
5. In the meantime, preheat oven at 425F(220 C).
6. When the dough reach the double size, remove and place to a flour - dusted surface and knead it breafly to push the air out.
7. Divide dough into four pieces. From each one make oval shape ( I made it square), about 1/4 inch thick. Press down with your hand to create a lip around the edge.
8. Mix prepared meat cubes with punch of black pepper, cayenne pepper and olive oil.
9. Brush the lard over the dough. Press the meat slightly into the center of the dough, leaving a 2-inch border. Fold the edges of the crust over to make a border, with the fold touching, but not covering the meat.
10. Bake for 15 to 20 minutes, or until meat is done.
11. Let it cool for a couple of minutes. Serve warm.
12. Serve with a red wine.