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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 02 March 2010 at 20:27 |
Here's a link to what looks like a traditional, authentic recipe:
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Souvlaki
Cook's Assistant Joined: 26 September 2012 Location: Greece Status: Offline Points: 66 |
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Wow what a nice story about pastourma....
I wonder why I did not read this post earlier, congrats.....I really liked it... about the omelete if you do not like tsimeni you can peel it off, just fry a small peace of it with the oil until it melts (for a discrete taste) then cook the omelete with the meat as usual....that is the only way I can eat pastourma because the spices are too strong for me, and for many many people here in Greece.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hello, Souvlaki! I appreciate your input on this topic. I haven't yet been able to try it, but I have tried similar and related Romanian, Italian and American versions of pastourma; the spices and flavourings were a little different, but the method was basically the same. All were made from venison, rather than beef, but were otherwise made in as traditional a manner as possible - and all were very good!I like bold flavours, so to me, the tsimeni would probably be the best part - of course I haven't tried it yet, so I cannot say for sure. I've noticed with my previoous charcuterie projects above that the thinnest possible slices make for the most enjoyable eating ~
Autumn is the best time in Montana to try projects such as this, but springtime might also be good - if I get an opportunity, I will see if I can make this.
Can you tell me, is this product ever smoked? Or is it traditionally un-smoked?
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Souvlaki
Cook's Assistant Joined: 26 September 2012 Location: Greece Status: Offline Points: 66 |
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From what I know pastourma is dried on air, sun-dried or smoked it depends on who produces it. Smoked one is good for pies and omelet.....and as a meze I would prefer non-smoked because it is lighter ... |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Souvlaki - thank you for your local perspective on this traditional Greek charcuterie.
I am indeed looking forward to giving it a try, I'm not sure when, but will let you know when I do. Perhaps I will smoke half and leave the other half un-smoked, then compare the two.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas and Souvlaki, This has been a very lovely and informative discussion on Greek Pastrama charcuterie.
Thank you and I am looking forward to Ron´s pictorial and future project ... and the Omelette idea sounds wonderful Tee ...
Kindest. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HyeUp
Scullery Servant Joined: 07 April 2013 Location: Ovando, MT Status: Offline Points: 4 |
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Hi - I'm new to the forum and I like what I've seen.
As an Armenian, I know this as 'basturma'. The recipe you've posted looks pretty much as I made it myself (using beef) many years ago. I love the spice mix, and as stated, it's not for everyone. The fenugreek is the predominant flavor which something the average American palate is not familiar with. As a kid, basturma pretty much convinced me that God must be Armenian. How else could anything so good be explained? I found this forum while looking for a recipe for Buendnerfleish, the Swiss dried meat. I'm hoping to be well armed with various recipes before this year's hunting season! Thanks for the fun site - now I'll go check out whatever else I can find. |
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I'll try almost anything twice.
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HyeUp
Scullery Servant Joined: 07 April 2013 Location: Ovando, MT Status: Offline Points: 4 |
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Just another comment on basturma/pastourma - the pictures show marbling and fat pockets in the meat; there should be as close to zero fat as possible when making this. That should mean it would work well for elk and venison.
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I'll try almost anything twice.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Nice perspective, HyeUp.
Welcome to Foods of the World. It already sounds like you'll be a major asset to our little group. Why don't you head up to the Members Lounge forum and tell us a little about yourself? |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Thanks for your insight HyeUp! Welcome to the forum.
Tas, as usual...great thread. I haven't tasted Pastourma, I'll keep my eyes open for it...thanks for sharing! |
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Ruth - I'm glad you found this; it is my next "venison charcuterie" project, and I plan on making good use of the fenugreek in order to make it as "authentic" as I can. The venison roasts are, as you know, great for things like this, because they are so lean, with no fat.
Dan - I wish I could take credit for the beautiful photography in this one, but I cannot - the source link is somewhere in the original post, and is very much worth checking out ~
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