Let me start off by saying that this dish is not a classic Sephardi dish. I can recall some of the females in family preparing this on some occasions but to be honest with you, I do not know from where this recipe originates from.
Most of you are probably familiar with the hot pastrami served at kosher delis in NY. The pastrami flavor we are trying to imitate here is much spicier. The name pastırma is Turkish, and comes from "bastırma et" 'pressed meat'. The pastrami served in the Middle East has cumin paste that is used as a coating for the pastrami and this past is called çemen (lit. 'fenugreek') prepared with crushed cumin, fenugreek, garlic, and red paprika, or red pepper or paprika paste.
Pastrami flavored ribs for four people:
Igredients:
8 lamb ribs (make sure the ribs are cut off from each other vertically, like in the photo above)
For the çemen
1,5 tablespoons of crushed cumin
1,5 tablespoons of grinded fenugreek
fresh garlic, 4 cloves, mashed
1,5 tablespoons of red pepper (not sweet pepper)
or
you can grind 2 semi hot red paprikas instead
2 spoons of olive oil
8-10 skinned little potatoes to go along with the ribs
How to:
Flatten the lamb ribs with a meat hammer.
Flatten the lamb ribs with a meat hammer.
Poke little holes into the ribs with a toothpick. Mix the cemen ingredients in a little bowl and then pour it onto the ribs. Rub the ribs with the cemen ingredients. Make sure you really rub it in. Let the meat marinate for 4-5 hours. The longer the meat marinates the better it tastes.
Put the ribs in a clay pot.
Add half a glass of water into pot and if add the 8-10 skinned little potatoes in it. Cover the pot. Let it cook in the oven for 30-45 mins, at 400 degrees. Check the water level in the pot for every fifteen minutes, the water helps the meat and the potatoes to cook so don't let it all evaporate, add 100 ml to the pot if necessary.
Beta avon.
8 comments:
"This site is designed to teach Jewish Men, especially frum ones, that cooking and housework is not women's work; it's everyone's work."
neither men nor women should have to bear this "work." that is what maids are for.
"Flatten the lamb ribs with a meat hammer."
when i first got married i went through a mr. handyman phase. this was meant to save money on repairs, but inevitable i just wasted more money on tools on i would never use.
i also learned to cook a bit to save money as well.
one day i bought a meat pounder like in your picture. i loved it. it was so heavy and manly (my wife found it way too unyieldy). i stored it in my toolbox and strapped it to my waste in a toolbelt when i cooked. (i think i even used it once to bang in nails when i couldn;t find my hammer.)
the problem is that it is a real pain to clean. the raw meat gets stuck in between those points on the rough side and you have to sit there for an hour with toothpicks and q-tips cleaning it.
The meat pounder is best cleaned with a brush, you know the type of brush used to wash the dishes.
our friend is a vegetarian and has a pareve meat pounder----- for crushing graham crackers!!!
I inherited that meat pounder!!!! :) She also had a turkey baster (I also inherited that) that she used for pareve soup...
You know she's coming to visit at the end of the month, right?
It's called a meat tenderizer, and it's best cleaned with a hard toothbrush, the same one you would use to clean a garlic press.
Rebel, this sounds like a delightful recepe. I have to try it.
We called it basturma, though, not bastirma. I seem to remember cilantro ("kindza") instead of cumin but that's probably because there was no cumin to be found.
>the problem is that it is a real pain to clean. the raw meat gets stuck in between those points on the rough side and you have to sit there for an hour with toothpicks and q-tips cleaning it.
Fancy meeting you here, Ari.
The trick is to cover the meat with saran wrap. You'd be surprised how tough saran wrap is. In addition to helping the pounder stay clean, it also helps keet the meat (or chicken) together, rather than it ripping to shreds.
Looks like a great recipe!
Miss. Fred:
"Fancy meeting you here, Ari."
LOL! i just left the same comment for you on her main page.
you cook? your talents are limitless!
btw, check your email!
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