Jovanka Jankoska Bobe, who is behind the blog bobesbakery.mk, Facebook и instagram profile, is a true culinary creative – her recipes are a treat for both the eyes and the palate.

Today, Bobe shares a recipe for a real Macedonian delicacy - pastrami/khachapuri.

- If you want to surprise your family or friends with something new, but with familiar and favorite ingredients, this recipe is an ideal choice. Today I made a variant of a mix of Macedonian and Georgian cuisine. I took the dough and meat from the Macedonian pastrami, and filled the shape and curves with cheese like Georgian khachapuri. I made them with pork, but they can also be prepared with meat if desired - says Bobe.

The dough for four pastrami/khachapuri requires the following ingredients:

- 600 grams of flour
– 250 ml of lukewarm water
- 1 small spoon of sugar
- 2 large spoons of olive oil
– 2 small teaspoons of salt
– half a package of yeast

Other ingredients:

- 600 grams of meat cut into cubes (previously marinated with salt, red pepper and oil)
– 400 grams of grated aidamer
- 4 eggs

Preparation:

Mix the yeast, 50 ml of lukewarm water, a spoonful of flour and sugar, leave the yeast to activate. Then yeast, olive oil, salt and water are added to the flour and a soft dough is kneaded. When the dough is well mixed, it is covered with a towel and left to rise for 15 minutes. The dough is divided into four equal parts, so that they are made into balls that are left for an hour, covered with cling film, to rise and increase in size. Place a ball of dough on a floured surface without kneading it. With a rolling pin, a crust is developed in a rectangular shape. Then a quarter of grated aidamer is placed on both ends, the ends are closed, so that the aidamer remains inside the roll, at the end the two rolls are joined and turned between themselves to finish, then the khachapuris are formed, they are placed in a pan on baking paper . Put a quarter of the meat in the middle of each and put them to bake on paper in a heated oven at 250 degrees. After the meat is browned, after 10-15 minutes, beaten eggs are added to each pastrami, one egg at a time, and returned for another 5 minutes to finish cooking, so that the dough is nicely browned and the egg is baked. They are served warm.

Cheers!