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Beef Pastrami, or as called in Arabic, Bastermah




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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Beef Pastrami, or as called in Arabic, Bastermah

by the General

Ingredients:
1 pound of lean cut beef tenderloin (round cut)
1/2 cup of fresh crushed garlic
2 tbl spoons of paprika
2 tbl spoons of crushed red pepper
1/2 cup of non flavored bread crumbs
2 tbl spoons of Indian curry powder
Lotsa salt

Procedure:
Cut any excess fat off of the meat. Rub generously with salt,
and place it in the refrigerator for 24 hours. Next, you will
make a dough-like mixture of all the spices, garlic, and bread
crumbs. Mix all of the ingredients with a little water
to form the dough with which you are going to cover the beef
cut. Be generous (not too much) with salt as it is going to be
the only preservative. Before you spread the mixture on the
beef cut, run a thick thread through the piece of meat to be
able to hang it to dry. Spread the mixture evenly; it should
cover the entire piece of meat at a thickness of about 1/4 of
an inch. Next, you will hang the pastrami out to dry for at
least 4 - 5 days, in the shade. Do NOT expose it to sun light.
Slice away, and enjoy. The beauty about this Halabi recipe,
it doesn't reveal to your friends & family that you have actually
eaten bastermah within the past 2 days :)

 

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previous page: Cheese Pudding Halawih Bil Jibin,
  
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