Pastrmajlijada 2012

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  • DraganOfStip
    Senior Member
    • Aug 2011
    • 1253

    Pastrmajlijada 2012

    This weekend in my hometown the traditional "Pastrmajlijada" takes place,event that promotes our most famous local recipe - the Stipska pastrmajlija.It started in 2006 and since then it takes place every year in the September-October period.Almost entire Macedonia will pass by here this weekend to have a taste of a signature dish from Stip,which has been branded since 2009 - 2010,elevated along with our national dishes Shopska salad,Tavce Gravce,Ajvar etc.I'll post some pictures from it Monday after the event.No pastrmajlija like Stipska pastrmajlija,those that have tried it - know.

    Traditional Macedonian "Pastrmajlijada" in Shtip - YouTube













    Bon apetit!
    Last edited by DraganOfStip; 09-28-2012, 07:08 PM.
    ”A people that elect corrupt politicians, imposters, thieves and traitors are not victims... but accomplices”
    ― George Orwell
  • Macedonian_Nationalist
    Member
    • Jul 2012
    • 407

    #2
    I want one now....

    Comment

    • Vangelovski
      Senior Member
      • Sep 2008
      • 8534

      #3
      Some culture and cuisine, I like it. You could have tried for the trifecta by attempting to convince the organisers to rid themselves of the ventilator and use the sonce instead. While the pastrmalija may taste great, the cooling mechanism in the flyer leaves a bitter after taste.
      If my people who are called by my name will humble themselves and pray and seek my face and turn from their wicked ways, I will hear from heaven and will forgive their sins and restore their land. 2 Chronicles 7:14

      The Revolution was in the minds and hearts of the people; a change in their religious sentiments, of their duties and obligations...This radical change in the principles, opinions, sentiments, and affections of the people was the real American Revolution. John Adams

      Comment

      • DraganOfStip
        Senior Member
        • Aug 2011
        • 1253

        #4
        Something that this Pastrmalijada will be remembered for,very romantic

        ”A people that elect corrupt politicians, imposters, thieves and traitors are not victims... but accomplices”
        ― George Orwell

        Comment

        • George S.
          Senior Member
          • Aug 2009
          • 10116

          #5
          you got fine foods & then you got a ventilator to spoil it all.The symbol of capitulation.
          "Ido not want an uprising of people that would leave me at the first failure, I want revolution with citizens able to bear all the temptations to a prolonged struggle, what, because of the fierce political conditions, will be our guide or cattle to the slaughterhouse"
          GOTSE DELCEV

          Comment

          • Risto the Great
            Senior Member
            • Sep 2008
            • 15660

            #6
            It looks very Turkish to me. Is it the contents that makes it uniquely Macedonian?
            Risto the Great
            MACEDONIA:ANHEDONIA
            "Holding my breath for the revolution."

            Hey, I wrote a bestseller. Check it out: www.ren-shen.com

            Comment

            • DraganOfStip
              Senior Member
              • Aug 2011
              • 1253

              #7
              Originally posted by Risto the Great View Post
              It looks very Turkish to me. Is it the contents that makes it uniquely Macedonian?
              I don't know when or how it appeared,but I know that in the old days they used to make it with dried lamb meat (pastrma) instead of today's classic pork,that's why it's called pastrmajlija:

              So,yes,it's origins may have something to do with the Ottomans.However,Stipjani are making it using mostly pork (chicken version available as well) but I am yet to see a lamb/beef one.
              ”A people that elect corrupt politicians, imposters, thieves and traitors are not victims... but accomplices”
              ― George Orwell

              Comment

              • Commander Bond
                Junior Member
                • Nov 2008
                • 72

                #8
                If you open up any Turkish Pide resturant/take away menu, you will always find a pide called Pastirmali -cured beef (guess what its called - Pastrami), cheese and egg.
                There is nothing Macedonian about this food apart from (as RtG writes) the contents. I actually think it is silly that the Macedonian version of this is called a Pastrmajlijada considering it does not contain a pastrami type of cured beef. Maybe they shoul've called it a svinkskajilijada or Kokoshkajilijada - depending on the pork or chicken version.

                Comment

                • Onur
                  Senior Member
                  • Apr 2010
                  • 2389

                  #9
                  These dishes exists in Macedonia for at least 500 years, so it`s Macedonian too, as much as being Turkish.

                  This is the case for all the Balkans because all the food culture of whole Balkans evolved during Ottoman era. So, if you try to exclude dishes by branding it as Turkish, then you might end up eating only raw pork meat and sausages like some people in northern European countries.

                  Comment

                  • George S.
                    Senior Member
                    • Aug 2009
                    • 10116

                    #10
                    i've tried both the bastrma cured lamb meat& the sudjuck sausages.
                    "Ido not want an uprising of people that would leave me at the first failure, I want revolution with citizens able to bear all the temptations to a prolonged struggle, what, because of the fierce political conditions, will be our guide or cattle to the slaughterhouse"
                    GOTSE DELCEV

                    Comment

                    • DraganOfStip
                      Senior Member
                      • Aug 2011
                      • 1253

                      #11
                      Originally posted by Commander Bond View Post
                      If you open up any Turkish Pide resturant/take away menu, you will always find a pide called Pastirmali -cured beef (guess what its called - Pastrami), cheese and egg.
                      There is nothing Macedonian about this food apart from (as RtG writes) the contents. I actually think it is silly that the Macedonian version of this is called a Pastrmajlijada considering it does not contain a pastrami type of cured beef. Maybe they shoul've called it a svinkskajilijada or Kokoshkajilijada - depending on the pork or chicken version.
                      007,first of all it's not called "Pastrmajlijada" but "pastrmajlija",the event that takes place annually in Stip that promotes it is called "Pastrmajlijada".But every macedonian knows that (or at least has heard of it).Are you Macedonian?Secondly,as Onur stated,this dish has a long history of preparing especially in my hometown of Stip.It's our signature dish.Whether or not the guy that invented it was Macedonian or not is of no relevance whatsoever.In time the dried,salty lamb was replaced with baked pork.If you have any problems with the name of the dish,feel free to complain anywhere.
                      ”A people that elect corrupt politicians, imposters, thieves and traitors are not victims... but accomplices”
                      ― George Orwell

                      Comment

                      • Macedonian_Nationalist
                        Member
                        • Jul 2012
                        • 407

                        #12
                        Originally posted by George S. View Post
                        i've tried both the bastrma cured lamb meat& the sudjuck sausages.

                        The sudjuck are no good IMO.

                        Pork is the best for susheno and chadeno meso + sausages.

                        Comment

                        • George S.
                          Senior Member
                          • Aug 2009
                          • 10116

                          #13
                          it's got a different taste to the sausages.But as you say pork is best there is a saying get some pork on your fork.If you'll try it you'll see.
                          Last edited by George S.; 10-04-2012, 11:37 AM. Reason: ed
                          "Ido not want an uprising of people that would leave me at the first failure, I want revolution with citizens able to bear all the temptations to a prolonged struggle, what, because of the fierce political conditions, will be our guide or cattle to the slaughterhouse"
                          GOTSE DELCEV

                          Comment

                          • DedoAleko
                            Member
                            • Jun 2009
                            • 969

                            #14
                            I remeber every winter my father would buy a sheep and prepare it for pastrma.
                            He would put the sheep in a trough,totally cover it with sea salt and after few days (i'm not sure exactly how long),when the salt sucks all the water from the meat,he would hang the sheep on the terrace to dry on open air.
                            The smell of pastrma is deeply imprinted in my head.
                            Beside using it for making pastrmajlija,we used to add some while we prepared beans in grne on the fireplace in our weekendhouse.
                            Anyway,this summer I was on holliday in Alanya and one of the things they were preparing in the hotels furna was something that looks like pastrmajlija,but, except for the dough and the shape,it wasn't even close to the pastrmajlija we make in Macedonia!
                            And something else. In Radovis they say "somun" for pastrmajlija. And turns out in Turkey somun is this delicious (pastrmajlija shaped like) bread!

                            Comment

                            • George S.
                              Senior Member
                              • Aug 2009
                              • 10116

                              #15
                              that's right Da the smell is out of this world.My grandfather used to cut strips & give me to eat.He kept the lamb in the noshvite.(a special wooden container) in the podroom.Without freezer or coolroom.I can still feel the taste of the pastrma.
                              "Ido not want an uprising of people that would leave me at the first failure, I want revolution with citizens able to bear all the temptations to a prolonged struggle, what, because of the fierce political conditions, will be our guide or cattle to the slaughterhouse"
                              GOTSE DELCEV

                              Comment

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