Introduction
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Egyptian Pastrami, known as “Basturma”, is a spiced and air-dried beef that is rich in flavor, thanks to a special coating of garlic, fenugreek, and various aromatic spices. This traditional delicacy is perfect for sandwiches, breakfast dishes, or eaten on its own as a savory snack.
Ingredients
For the Meat:
- 2 lbs beef tenderloin or sirloin, trimmed
- 1/2 cup kosher salt (for curing)
For the Spice Coating:
- 1/4 cup fenugreek powder
- 1/4 cup paprika
- 1 tablespoon cumin
- 1 tablespoon black pepper
- 1 tablespoon coriander powder
- 6 garlic cloves, minced
- 1 tablespoon cayenne pepper (optional, for heat)
- 1/2 cup water (to make a paste)
Instructions
Step 1: Cure the Meat
- Prepare the beef: Rinse and pat dry. Trim excess fat.
- Salt the meat: Coat all sides with kosher salt, then place in a shallow dish.
- Press and cure: Cover with another dish and place a weight on top. Refrigerate for 3-5 days, draining excess liquid daily.
- Rinse and dry: After curing, rinse off the salt and pat dry. Hang the beef in a cool, dry place for 24-48 hours until firm.
Step 2: Make the Spice Paste
- In a bowl, mix fenugreek, paprika, cumin, black pepper, coriander, garlic, and cayenne pepper.
- Add water gradually, stirring until a thick paste forms.
Step 3: Coat and Dry the Meat
- Spread the spice paste evenly over the beef, ensuring full coverage.
- Hang the coated beef in a cool, dry place with good airflow for 10-14 days, until the exterior hardens and the meat becomes firm.
Step 4: Serve
- Slice thinly and enjoy in sandwiches, omelets, or grilled dishes.
- Serve with fresh bread, tomatoes, and cheese for an authentic Egyptian experience.
Storage
- Store wrapped in parchment paper in the fridge for up to 3 weeks.
- Freeze for longer storage, slicing as needed.
Conclusion
Egyptian Basturma is a flavorful, time-honored delicacy that enhances any meal. Whether eaten alone or incorporated into dishes, its rich spices and unique taste make it a must-try! 🍖🌶️
