Thursday, 24 May 2012


Pastrami (TurkishpastırmaRomanianpastramăYiddish: פּאַסטראָמע pastróme), is a populardelicatessen meat usually made from beef and, traditionally in Romania, also from pork and mutton. In Israel, "Pastrama" is the term used for sliced chicken and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration. For pastrami, the raw meat is brined, partly dried, seasoned with various herbs and spices, then smoked and steamed. In the United States, although beef navels are the traditional cut of meat for making pastrami, it is now common to see pastrami made from beef brisket, beef round and turkey.

PASTRAMIRAMI: It's almost summer, the air temperature is almost in double figures so time for weekday salads. Why not brighten and protein up a salad bowl by adding pastrami rolls to it? Salad is a mix of iceberg (not trendy but crunchy), spinach, rocket, peppers, plum tomatoes and French dressing. Simple and tasty.