Title: Pastirma ( Preserved Meat with Spicy Sauce)
Categories: Turkish Veal Beef
Yield: 1 Servings

3	kg	Pieces of veal (well-fed
		Veal)
50	g	Red pepper
50	g	Fenugreek seeds
50	g	Garlic
		Enough salt

Cut the meat evenly in slices approximately 20 cm long, 8 cm wide and 2 or 3 fingers thick. After pounding them, put them in a can as: one layer meat, one layer salt and continue with layers. Place a wooden board on top and with the help of a weight, flatten the meat in can. Allow to stand in a cool palce for 15-20 days, then soak meat in fresh water and allow to stand for 1 day to free from extra salt. Take the meat pieces out of the water, tie onto a string, and drain the water out by hanging them in shade. Crush the garlic and 2 tablespoons salt, add the fenugreek seeds and red pepper and blend well. Add some water to prepare a thick paste, and spread paste evenly over the meat. Hang in a cool place to dry, When the paste has dried, take the meat off the string and put in a cool place to preserve.

From: Specialities of TURKISH CUISINE by Mehmet Yazgan

[TRH note: Turkish 'pastirma' has been introduced to Eastern Europe years ago, and with Eastern European immigrants arrived here in the U.S. as 'pastrami', with a different look and taste!]

TRKNWS-L trh@aimnet.com Newsgroups: soc.culture.turkish

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