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I want to make Pastirma, seeking recipe advice.

My friend from Lebanon was telling me about Pastirma and it sounds like it would be fun to make. Only thing is, he has never made it before and doesn't have a recipe.

Anyone know a good recipe or book that has a good recipe in it? Something in English would be best, I can't read Arabic.

trampledbygeese is a trusted home cook.

asked almost 2 years ago
12 answers 1221 views
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added almost 2 years ago

You might try checking books on Turkish cooking--I ate pastirma several times while in Istanbul and the Turks spread the dish to Eastern Europe during their various occupations. I have to say, though, that I like good pastrami on rye much more than I like pastirma.

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trampledbygeese

trampledbygeese is a trusted home cook.

added almost 2 years ago

Pastrami is also on my list of cured meats to make. Looks a lot easier, but pastrima might be more fun. I'll head to the library and see if I can find any Turkish Cook Books, anyone got a recommendation for a good one?

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added almost 2 years ago

You might start with Claudia Roden's Arabesque, which covers Morocco, Lebanon and Turkey. Depending on where you live, it may be difficult to find a book solely on Turkish food. I have no incentive to try my own pastrami, much less pastirma, because I have two delis, within walking distance, that make some of the best pastrami I have ever tasted!

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trampledbygeese

trampledbygeese is a trusted home cook.

added almost 2 years ago

Thanks for the book reference Maedl, I ordered it from the library and it should be here in a day or so.

You are so lucky to have two delis within walking distance. We've only one decent one in town and they don't make pastrami.

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added almost 2 years ago

One has been around since I first came to DC in the 1970s, and probably many years before that. I used to make a weekly pilgrimage there and would have to buy an extra kosher pickle because I would always munch at least one on my way home. Over the years, most of the good delis closed, but last fall a new one opened. I checked it out last Saturday and my mouth still waters when I think of the meal. They do all of their fermenting, curing and smoking on site. As I was leaving, I caught sight of a plate of teiglach waiting to be served. Oh, my! The memory of those deep-fried balls of crispness has sealed my determination to return!

Dsc_0048b
added almost 2 years ago

DGS?

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added almost 2 years ago

PS You will love Arabesque, even if you don't find the pastirma recipe. Roden and Middle Eastern food just belong together!

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trampledbygeese

trampledbygeese is a trusted home cook.

added almost 2 years ago

Just brought it home from the library. Can't wait to crack it open and try some of the recipes.

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added almost 2 years ago

Come to think of it, someone else here was looking for a pastirma recipe recently. I think it was Pierino. Perhaps he's found one and will share his experience.

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 2 years ago

Actually I was looking for guidance on pastrami. But I'm reasonably sure the two dishes are related phonemically. I own all of Claudia Roden's wonderful books and as someone with a deep interest in food history I will down to her. That said, I couldn't find any reference to a recipe for pastirma. I know what it is; it's a turkish dry cured meat. But pastrami get's a wet cure and then a smoke. The origin of pastirma my actually be Syrian.
And to echo Maedl, regardless you will love Roden's books. Her work, "The Book of Jewish Food" is one I turn to repeatedly, and I'm not even Jewish.

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trampledbygeese

trampledbygeese is a trusted home cook.

added almost 2 years ago

Piernio, did you find a good recipe for pastrami in the end? Your thread made me want to try that too. I have an order in with the butcher for some mead for that.

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 2 years ago

Tramledbygeese, (great user name by the way) I used Michael Ruhlman's pickling spice mix as the beginning point which worked fine but his recipe, unlike his usual style, is confusing. I feel I have the "cure" down but now it's the finishing that I have to master. I like to say that I've made at least one hundred paellas but so far only one pastrami. You never get it exactly right the first time. I'm thinking that by pastrami #5 I'll be confident in it.