Pastourma by aunt Dora. Great recipe for Pastourma by aunt Dora. How to prepare your own pastourma. Oral tradition from Flaviana in Cappadokia.

Please bear with me, as I am just a poor physicist. I have learned how to make traditional pastourma from a recipe given by my late aunt Dora, which is like pastrami except with a very strong garlic contribution and a lot of other spices. This leads, after eating, to strong garlic breath. You can cook Pastourma by aunt Dora using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pastourma by aunt Dora

It's of lean meat (steak, rumb steak, shank) as many kilos as you like (2 pieces per kilo).
It's 2 of large heads of garlic per pastourma piece.
It's of coarse/semi coarse salt, 250 g per pastourma piece.
Prepare of Spices for soujouk (35 g with the mixture for each kilo of meat).
Prepare 10 g of black pepper.
You need 5 g of curry powder.
Prepare 5 g of cumin.
You need 5 g of fenugreek.
Prepare 4 g of allspice.
Prepare 6 g of sweet red pepper or 3 + 3 hot sweet pepper.
You need of paprika for flouring, 250 g per kilo.

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Pastourma by aunt Dora instructions

Cut the meat into relatively thick pieces, making a lengthwise cut, of about 2/3 cm thick..
Season each layer with plenty of salt, in a large bowl and set aside to cure for a week..
Then, remove from brine (that is of no use now) and desalt the meat well, for 2-3 hours. Strain them and place them in a press between cheesecloths so that the meat drains even more from its liquids. You can make a press using two wooden boards and clamps. Two to three days should be enough. Meanwhile, gradually increase the pressure by tighening the clamps..
When the meat is ready, remove it from the press and coat it with paprika so that it is covered completely. Pass a string through each two pieces so you can hang them in pairs. Let them air-dry where you hang your clothes, and this might take some time, from 7 days to a month, depending on the weather conditions. You need dry north wind. If it rains, it needs to be in a covered, well-aired space..
When the meat is ready, prepare the garlic paste. Soak the garlic overnight to make it soft and in the morning, mash it. Add the spices and as much water as is needed to make it into a paste that is not too thick. Place the meat in this paste so that the pieces are thoroughly covered and set it aside for a week. In the meantime change the bottom pieces to the top and vice versa so that they absorb the paste uniformly..
When the meat is ready, it gets back to being soft during this stage. Take it out of the paste, remove by hand all the excess paste and coat it with paprika once more. Hang the meat outside to dry a little, depending on how you like it..

Please bear with me, as I am just a poor physicist. An icon used to represent a menu that can be toggled by interacting with this icon. An icon used to represent a menu that can be toggled by interacting with this icon. Pastourma by aunt Dora; Κατσικάκι γεμιστό με μους μανιταριών και γαρίδας; Συριακές Μπάμιες με Αρνί; Κοτόπουλο με μπαμιέδες; Τούρτα ρολόι; Χωριάτικη μακαρονάδα; Μπουτάκια κοτόπουλου με κρούστα; Ribollita customers are thrilled to visit the Dora Stratou Theatre at Filopappou hill, where arresting performances of traditional greek dances with authentic suites are staged every summer. WORDZ - Free ebook download as Excel Spreadsheet (.xls /.xlsx), PDF File (.pdf), Text File (.txt) or read book online for free.