Spicy Regional Pastirma Variation
60% автентично · Balkan Fusion
A variation incorporating regional spicy elements, like chili flakes and smoked paprika, into the traditional fenugreek paste. Offers a bolder, spicier kick while retaining the pastirma character.
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Съставки
- Beef (flank steak or similar)1.5 kg
- Coarse sea salt120 g
- Fenugreek seeds (ground)80 g
- Smoked paprika40 g
- Garlic (minced)40 g
- Red chili flakes20 g
- Cumin (ground)15 g
- Black pepper (freshly ground)10 g
- Water120 ml
Стъпки
- 1
Trim and cut the beef into large, flat pieces.
- 2
Salt the beef generously and cure in the refrigerator for 3-4 days, turning daily and draining liquid.
- 3
Rinse the beef thoroughly and pat completely dry.
- 4
Prepare the spicy paste: Combine ground fenugreek, smoked paprika, minced garlic, chili flakes, cumin, and black pepper. Gradually add water to form a thick, spreadable paste. Let it rest for 1 hour.
- 5
Coat the beef pieces evenly with the spicy paste. Thread with string for hanging.
- 6
Hang in a cool, dry, well-ventilated area for 2-3 weeks, or until the meat is firm and the paste is dry.
- 7
Slice thinly against the grain before serving.
