The way pastrami works

 

Pastrami is an outdoor dried spiced beef, originally from Armenian and Ottoman cuisine

Its name goes back to Turkey and means pressurized salted meat. 

Pastrami is usually prepared from thigh meat, especially veins, and is seasoned with a combination of distinctive spices such as garlic, red pepper, fenugreek and others. Pastrami is eaten either raw after drying for days, or with fried or boiled eggs, or olives, sometimes served with beans.

Pastrami ingredients

• 1 piece of red rectangular meat without fat and best sweat felto

• 4 tbsp chopped garlic

• 1 tbsp salt

• 1⁄2 Cup Soft Milled Circuit

• 2 tablespoons fine red pepper

The way pastrami works

1. Wash the meat thoroughly and dry with a cloth.
2. Put the salt in cracks of the pieces of meat and then wrap them with a light leaf and then with the newspapers several layers.
3. Wrap the meat with the dopran thread well, squeezing hard during binding and leave for 12 hours.
4. Remove the meat from the ligament and paper and wash it thoroughly with cold water and dry with a clean cloth.
5. Remove the garlic and add the soft fenugreek powder, red pepper and salt, then mix all of them.
6. Roll the meat in this mixture and push it down firmly until it adheres.
7. Hang the meat outdoors for a week or more, after which it's ready.

Syrian Bastrama

Syrian Pastrami

• 1 kg - red rectangular piece of meat without fat and best sweat vlto

• 3 garlic cloves, chopped

• 1⁄2 tablespoon salt

• 1⁄2 tbsp black pepper

• 3 tbsp soft milled circuit

• 2 tablespoons fine red pepper

• 1⁄4 tablespoon suction

• 3 tbsp paprika

• 1⁄2 tbsp ground cumin

Syrian Bastrama Method of Action

1. Wash the meat thoroughly and dry with a cloth.
2. Put the salt in cracks of the pieces of meat and then wrap them with a light leaf and then with the newspapers several layers.
3. Wrap the meat with the dopran thread well, squeezing hard during binding and leave for 12 hours.
4. Remove the meat from the ligament and paper and wash it thoroughly with cold water and dry with a clean cloth.
5. Mix garlic with the rest of the seasoning well.
6. Roll the meat in this mixture and firmly press it into place.
7. Hang the meat outdoors for a week or more, after which it's ready.

Pastrami in eggs

Pastrami eggs

• 3 eggs

• 1 tbsp butter

• 1⁄2 Cup Cut Pastrami Ready

• 3 tbsp grated cheddar cheese

• Salt, as desired

• Pepper, as desired

The way pastrami works with eggs

1. Heat the butter in a pan over medium heat, whisk the pastrami with the eggs in a bowl and season with salt and pepper.
2. After the butter is heated, add the egg mixture with pastrami, stir well until the eggs hold together.
3. Turn the egg disc with the pastrami on the other side and cook for an extra minute until browned.
4. Sprinkle the face with grated cheese until melted and remove the pan from the heat. Serve the dish hot next to the bread.