Pastourma By Aunt Dora

Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to make a special dish, Pastourma by aunt Dora. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Pastourma by aunt Dora is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They're fine and they look fantastic. Pastourma by aunt Dora is something that I have loved my entire life.

Many things affect the quality of taste from Pastourma by aunt Dora, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pastourma by aunt Dora delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can have Pastourma by aunt Dora using 11 ingredients and 6 steps. Here is how you can achieve that.

How to prepare your own pastourma. Oral tradition from Flaviana in Cappadokia.Â

Ingredients and spices that need to be Make ready to make Pastourma by aunt Dora:

1. lean meat (steak, rumb steak, shank) as many kilos as you like (2 pieces per kilo)
2. 2 large heads of garlic per pastourma piece
3. coarse/semi coarse salt, 250 g per pastourma piece
4. Spices for soujouk (35 g with the mixture for each kilo of meat)
5. 10 g black pepper
6. 5 g curry powder
7. 5 g cumin
8. 5 g fenugreek
9. 4 g allspice
10. 6 g sweet red pepper or 3 + 3 hot sweet pepper
11. paprika for flouring, 250 g per kilo

Instructions to make to make Pastourma by aunt Dora

1. Cut the meat into relatively thick pieces, making a lengthwise cut, of about 2/3 cm thick.
2. Season each layer with plenty of salt, in a large bowl and set aside to cure for a week.
3. 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.
4. 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.
5. 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.
6. 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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So that's going to wrap it up for this special food Steps to Make Favorite Pastourma by aunt Dora. Thanks so much for reading. I'm confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!