Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pastourma by aunt dora. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Pastourma by aunt Dora. How to prepare your own pastourma. Oral tradition from Flaviana in Cappadokia.
Pastourma by aunt Dora is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Pastourma by aunt Dora is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook pastourma by aunt dora using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pastourma by aunt Dora:
- Get lean meat (steak, rumb steak, shank) as many kilos as you like (2 pieces per kilo)
- Prepare 2 large heads of garlic per pastourma piece
- Make ready coarse/semi coarse salt, 250 g per pastourma piece
- Get Spices for soujouk (35 g with the mixture for each kilo of meat)
- Take 10 g black pepper
- Prepare 5 g curry powder
- Get 5 g cumin
- Make ready 5 g fenugreek
- Get 4 g allspice
- Prepare 6 g sweet red pepper or 3 + 3 hot sweet pepper
- Prepare paprika for flouring, 250 g per kilo
Pastırma or basturma, also called pastourma basdırma, as well as basterma, is a highly seasoned, air-dried cured beef that is part of the cuisines of Turkey, Iraq, Bulgaria, Greece, Azerbaijan and Armenia. Hang your posters in dorms, bedrooms, offices, or anywhere blank walls aren't welcome. Most Relevant Trending Newest Best Selling. Aunt Dora is one of the original members of our team and probably the most enigmatic.
Steps to make Pastourma by aunt Dora:
- 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.
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