Master Class: Take a pass on processed pastrami

Chef Amit Dahan and Israeli salt company Melah Ha’aretz suggest an easy and delicious recipe for making Turkey pastrami.

By JERUSALEM POST STAFF
August 9, 2012 14:54
1 minute read.
TURKEY PASTRAMI

TURKEY PASTRAMI 370. (photo credit: Kfir Harbi)

 
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Cold cuts are part of many an Israeli’s regular diet.

Whether used in sandwiches, salads or as a snack, it’s the fastest way to make a light meal. But store-bought varieties may contain many unwanted ingredients. So how about making your own version of pastrami to be eaten warm, soon after preparing, or sliced for a healthful sandwich? Chef Amit Dahan and Israeli salt company Melah Ha’aretz suggest this easy and delicious recipe.

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TURKEY PASTRAMI

11⁄2 kg. turkey breast

Marinade:
✔ 1⁄4 cup oil
✔ 1⁄2 cup water
✔ 1⁄2 cup silan
✔ 2 Tbsp. honey
✔ 3 tsp. coarse sea salt (use Melah Ha’aretz Red Sea salt)
✔ 3 Tbsp. brown sugar
✔ 5 seeds allspice
✔ 5 bay leaves
✔ 3 cloves garlic, minced
✔ 1 Tbsp. sweet paprika Mix together all the ingredients of the marinade. Put the turkey in a deep bowl, pour in the mixture and cover the meat on all sides.

Marinate for 1 hour.

Heat the oven to 170º.



Remove the meat from the bowl and place in a baking dish. Save the marinade.

Cover the turkey with aluminum foil and bake for 50 minutes.

Remove the foil, baste the turkey with the leftover marinade and continue baking uncovered for 10 more minutes.

Remove from the oven and let the meat rest and cool down.

The chef suggests slicing the meat when completely cooled and serving with high-quality mustard and dark bread.



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