How to Make Turkish Pastrami at Home – Homemade Pastirma Recipe

Pastırma is a cured meat delicacy from Turkey. The main difference between Turkish pastrami and other dried meats is that it is covered with a paste called “çemen” rich in spices. Hope you enjoy Auntie Saniye’s special tutorial for making this delicious pastrami at home!

INGREDIENTS:
700g of beef (round, tenderloin or sirloin cut)
15g of crushed garlic
3 tablespoons of cooking oil
120ml of lukewarm water
50g of flour
15g of corn flour
5g of sweet paprika powder
25g of grounded fenugreek seeds
1 dessertspoon of cumin
1 teaspoon of black pepper

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Welcome to Auntie’s recipes what’s our menu today aunti our menu today is homemade Turkish bami meat is the essential ingredient when making pastrami it needs to be either the round cut of the beef the tenderloin or the sirloin I always make pastrami at home when you make it at home it doesn’t

Cost as much and you know what ingredients would be in it I had 700 g of round meat cut it doesn’t have much fat and it’s fresh I will be using rock salt for this recipe it’s crucial to use use rock salt to make delicious pastrami the meat has to be covered in

Plenty of salt make sure every inch of the meat gets covered with it now I will place it on a Surface where one end is higher than the other the blood in the meat will need to drip out I am putting some weight on the meat

Too it will put pressure on it and will help drain the blood I placed a Jar full of one liter of water on it but you can put 2 to 3 L of water as well the meat Will Wait under the weight with this inclination for 15 days so

That the blood fully comes out then I will continue it has been 15 days so far I am now removing the weight from over the meat it looks quite hard Auntie s yes it got hardened because there’s no blood or water left in it anymore all those have

Drained what will you do now now I will rinse it with water to get rid of the so then it will wait and still water for another day but in those 24 hours I will replace the water a few times this is to ensure that we get rid of the salt

Entirely am I correct yes the salt needs to wash away thoroughly that’s why I will keep renewing the Water I am rinsing the meat and filling the first batch of water now let’s wash the salt away I have washed away the salt and it will wait for a day but I will replace the water for four to five times it has waited overnight and I filled the container with fresh water

Four times now I am preparing the meat to dry with a needle I just threaded the meat so that I can hang it this meat will need to hang dry in the shade it can be indoors or Outdoors it just needs to be in the shade if you

Hang it Outdoors you can cover it with a cloth to prevent it from getting dust or flies the most important thing is that it must be protected from sunlight it will hang for 2 days atis the meat has dried now hasn’t it yes let’s show it to

Our subscribers now can you hold it up please here is the dried meat it doesn’t smell or anything it dried beautifully now we will make the paste to cover it here are the ingredients 15 G of crushed garlic 3 tblsp of cooking oil 120 ml of

Lukewarm water 50 g of flour 15 GS of corn flour 5 G of sweet paprika powder 25 G of grounded fenugreek seeds 1 dessert spoon of cumin one teaspoon of black pepper I will mix these all now and we’ll make sure they incorporate well oil will be The Binding agent

That’s why I’m using it let’s pour the oil into a bowl let’s add the garlic to it now let’s add the flour and the corn flour I am adding all the spices now let’s mix them before adding water I am adding the luor water now but very

Slowly you shouldn’t add the water at once the paste is ready now I will cover the bowl with cing film and it will wait in the fridge for a day I have added a bit more than half a cup of water this is how much I poured to the mix the

Paste will wait in the fridge for a day it has waited for a day now now I will rub the paste all over the dried meaton why are you not helping me hold it for me okay Mom let me help you then it needs to be fully covered with this paste

If you rub your hands with some oil the paste will not stick to your hands now I will hang this meat again for the paste to dry for 5 to 6 days again it shouldn’t be exposed to sunlight it should be in the shade while drying our homemade pastrami is ready

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