Stip Pastrmajlija
A boat-shaped bread topped with diced meat and egg, the dish of Stip and its autumn festival.
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Pastrmajlija is a long boat-shaped bread base topped with diced pork or lamb and baked hot, usually with an egg broken over it towards the end and a pickled pepper on the side. The name comes from pastrma, dried salted meat, which is what the original version used before fresh meat took over. Štip claims it and holds the Pastrmalijada each autumn, a festival built entirely around the dish with a competition between bakers.
What you actually see
- The boat shape - the elongated dough base the topping is laid on.
- The egg finish - the egg broken over the top towards the end of baking.
- The Pastrmalijada - the autumn festival in Stip built around the dish.
- The pickled pepper - the standard accompaniment.
When to go
Year round; it is on menus across the country. The Pastrmalijada in Stip falls in the autumn. It is eaten hot and does not keep.
Honest expectations
It is heavy and greasy by design and portions are large. Versions outside Štip vary a great deal in quality. Vegetarian versions do not exist in the tradition.
Nearby
Stip is the home town, and Bargala is northeast.
What to pack for Stip Pastrmajlija
Chosen from what this place is for. Tap a kit for the full checklist.
Opening times, ticket prices and seasonal closures change - check the official source before you go: official site.
