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Shaorma with pork pastrami

Shaorma with pork pastrami

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Servings: -

Preparation time: less than 15 minutes

METHOD OF PREPARING Shaorma recipe with pork pastrami:

Cut the pork pastrami into small pieces, place the french fries on the stick-pastrami-sour cucumbers-raw cucumbers-tomatoes, then add the mayonnaise and the kechup, roll and pop.


Hello dear lusts. Today I prepared HOMEMADE SHAORMA WITH CHICKENS. It turned out very delicious, I hope you like it too. In this recipe you can juggle the ingredients. You can make it with any type of meat you want or you can even make it vegetarian. Prepare it with great pleasure and I wish you a still tasty day and good appetite!


200 gr. - chopped iceberg lettuce

200 gr. - 2% Greek yogurt or plain yogurt

1 chicken breast 500 - 600 gr.

10-12 cherry tomatoes cut into rounds

A red onion cut in half circles

4-6 - pickled cucumbers cut lengthwise

1 chili pepper cut into rounds

2 teaspoons & # 8211 dried garlic

1 teaspoon - smoked sweet paprika

1 full teaspoon - red pesto

6-7 tablespoons olive oil

Tacos to the Shepherd. Mexican Shaorma Pork Recipe - Ingredients:

  • 1 kg pork neck
  • 300 gr white onion
  • 100 gr or 2 bundles of fresh coriander
  • 3 pcs lime green
  • 2 heads & acircni of garlic
  • 1 pc. pineapple
  • 2 radish bindings
  • 2 green onions
  • 3 pcs. avocado
  • 200 gr. hot peppers, dried
  • tomato sauce
  • 20 gr. ground cumin
  • 20 gr oregano
  • 20 gr black pepper
  • apple cider vinegar
  • cactus leaves
  • oil
  • salt
  • wafers

Homemade pork tenderloin pastrami

Prepare the brine by dissolving the salt, sweetener and ground pepper in water. Put the meat in brine and leave it to cool for 24 hours. The next day, remove, rinse and allow to drain.
The pork tenderloin is tamponed with paper towels, then tied with cotton string, giving it a shape. If you know how, make more professional connections, like sausage companies. I tied as I knew how

Place the tied pieces of meat in a tray on baking paper and grease with the mixture of oil, soy sauce and spices. Put the tray in the preheated oven at 200 degrees C for 50-60 minutes, until the pastrami starts to brown. From time to time the surface can be greased with the liquid left by the meat.

When the pastrami is ready, take it out of the oven, cool it, then remove the threads. It is best sliced ​​after refrigerating for a while. Keep cold for 4-5 days. It also withstands the freezer, wrapping each piece in baking paper or a plastic bag.

Homemade pastrami can be served both on low-carb bread and with a vegetable garnish or a salad, along with mustard or mayonnaise.

Pork pastrami

Pork chop and mussels, kept in brine flavored with herbs and spices, then smoked.

There are certainly many methods of preparing pastrami, I prefer a relatively faster technique, with a pleasant taste, without much smoke and an appetizing color.

Ingredient & # 8211 Pork pastrami
Marinade & # 8211 flavored brine for about 5 kg of meat
  • 3 tablespoons coarse salt & # 259, about 60 g
  • 6 teaspoons dried thyme
  • 6 tablespoons stuffed with paprika - for a spicier taste, add 1 tablespoon of hot pepper or 1 quart of dried peppers, crush, crush mortar
  • 1 c & # 259p & # 259t & # 226n & # 259 sea garlic
  • 1 tablespoon & # 539 & # 259 peppercorns mix
  • 2 tablespoons ground black pepper
  • 1/2 tablespoon of ground allspice
  • 1 tablespoon coriander seeds
  • 1 tbsp & # 539 & # 259 cumin seeds
  • 1 & # 8211 2 tablespoons fennel seeds
  • 4 & # 8211 5 bay leaves
  • 1.4 liters of cold water
  • 100 ml of dry white wine op & # 8211 op & # 539ional
Preparation & # 8211 Smoked pork tenderloin and cutlet

In a mortar grind the pepper and coriander seeds well, together with the fennel and cumin seeds, then mix them with salt, ground black pepper, ground allspice, paprika and thyme - separately, crush the garlic cloves, season with a powder of salt.

If the chops are too thick, then we can cut them in two lengthwise.

Massage the pieces of meat well with the spice mixture and the crushed garlic, then place them in a narrower and taller bowl.

Cover the bowl with a lid or plastic food wrap - let the meat cool for a few hours, then add cold water, wine and bay leaves, lightly crushed. Mix the meat well with the marinade (the liquid must cover the pieces of meat well).

Leave the meat to marinate for 4 & # 8211 5 days in the fridge, covered (turn the pieces of meat every day, mixing them lightly with the marinade) - after this time, take the mussels and chops out of the marinade and let them all drain, a few hours or overnight, in a cool place.

In order to obtain a beautiful pastrami in color, not to be too dry and with a lot of smoke taste, let the meat be smoked by the classic method, at a low temperature, for 5 & # 8211 6 hours.

We check the chops and the muscles, so that they are not hard to press - then we leave the smokes to cool for a few hours or overnight, hanging on hooks, in a cool place.

Leave the smoked ones to hang, hung in hooks for 1 & # 8211 2 days in a cool place, then keep them in the fridge or freezer.

Homemade pastrami, served for sandwiches, breakfast or as an appetizing snack! Great appetite!

Smoked pork tenderloin & # 8211 homemade Montana pastrami

Smoked pork tenderloin and homemade pastrami. How are homemade sausages made? Montana muscle recipe from the past, raw, spicy and smoked. Healthy homemade sausage without chemicals, with quick and easy preparation.

Of all the smokers, this one smoked pork tenderloin it's my favorite. It reminds me of the Montana muscle from the & # 821780 years (which was rarely found and & # 8222 on hand & # 8221). A fine, raw-smoked sausage, o pastrami prepared from pork muscle (we are talking about thin, spindle-shaped paravertebral muscles). Pork muscles weigh approx. 500 g each. I always make 4 pieces that I tie in 2 pairs (they are easier to handle).

Every time we smoke we are responsible for the bath and the preparation of the spice mixture. All are natural, I never buy premixes from the store. We made a mixture of spices for each part of the pork, with somewhat exact quantities, in order to obtain the same taste every year that we love so much.

We make homemade sausages every year and we are very excited every time the result. Here you can find more recipes for neck, chop, beef, etc.

I will give you the recipe for the spice mixture for the pork tenderloin, and if you have any left, you can also use the mixture for the steak. You can try this recipe using beef tenderloin but the cooking time will be longer (because it is bigger, thicker).

I use the dry staining method (not in brine), rubbing the meats well with the mix of natural spices and keeping them to mature for a few days, depending on the size of the pieces.

I will indicate the ingredients in teaspoons because there are practically quantities that must be respected proportionally.

Baked pork pastrami

I thought of starting 2011 with one of the simplest recipes: baked pork pastrami. Of course, you can eat pastrami as you buy it, because it is smoked and delicious, but it will be 10 times better if you improve its taste a little and cook it before eating it. I made this pastrami instead of the classic Christmas steak and everyone was very excited. In addition, pastrami has no fat and that's a big plus.

& # 8211 a whole piece of pork pastrami (1 kg)
& # 8211 3 slices of bacon, cut into pieces
& # 8211 3 tablespoons olive oil
& # 8211 a head of garlic
& # 8211 spices: salt, pepper, mixture of spices for pork, mustard seeds, garlic powder, dried herbs: parsley, thyme, rosemary, etc.

I greased the pastrami well with olive oil.

Then I mixed the spices & # 8230

& # 8230and I rubbed the pastrami with the flavored mixture.

With a very sharp knife I cut the pastrami diagonally, from right to left and vice versa.

Then I breaded the meat with the pieces of bacon and garlic cloves. I put everything in a steak bag that I tied tightly and put it in the oven heated to 180 degrees.

After 40-45 minutes, when I opened the bag, the whole house was invaded by the aroma of breaded pastrami. That gives the steak, I thought! And the good part is that it is just as delicious and fresh out of the oven but also after it has cooled. Good luck, I say!


Wrap each shaorma at the base with a napkin or a piece of aluminum foil and this way it does not fall apart.

The glues make them bigger, in the pan with a diameter of 30, so the glues hold well and do not come loose.

For those who are on a diet (depending on what your diet allows), replace the stick with lettuce and do not add french fries.

I invite you to see home shaorma video recipe.

I invite you to try other recipes from my blog:

Blog readers did shaorma of house, following this recipe. I invite you to try this recipe.

Preparation of pork neck pörkölt in a pan & # 8211 under the lid

I chose a pan with a lid and heated the lard or oil in it. I have homemade lard made by me & # 8211 recipe here. Right now I put the cumin and let it sizzle a little in the pan and "jump" in the hot fat. This is how the typical aroma develops. Cumin is a typical spice of Austro-Hungarian cuisine and is widely used in Transylvania. It is a good digestive and is often associated with fatty pork or beef.

Then I put the slices of pork neck in the pan and left them still for about 4 minutes to brown. I worked on high heat.

I turned them over and browned them for another 3 minutes on the back.

I poured the first slice of hot water & # 8211 100 ml (half a cup) and reduced the heat to medium to minimum. I sprinkled the steak with salt and freshly ground black pepper.

And I covered the pan with the lid provided. From now on, the neck will suffocate over low heat.

We have to sit around and listen to the pörkölt: when we hear it sizzling again (a sign that the water has evaporated) we fill it with another 100 ml of warm water and put the lid on again. We continue like this until the meat is soft and tender & # 8211 for me it lasted 60 minutes and I put water about 5-6 times. Neck slices should not be turned over. When everything was tender I put the paprika (sweet paprika) and the last round of water. I didn't want to fry the paprika because it becomes bitter and indigestible. Slowly, slowly a sauce will be formed in the pan from the meat juices and the added water. From now on, her neck is almost ready.


Foodblogger at Savori Urbane. #savoriurbane

If you want more sauce, don't let the food go down after you put the paprika and the last portion of water. I just left it for a few boils and put out the fire. The last to enter the scene is minced or pressed garlic. It is set after the fire has been extinguished. What nice aromas I have in the kitchen!


Hello dear lusts. Today I offer you a delicious recipe for OVEN POTATOES FILLED WITH PASTRAM, PEPPERS AND ONIONS. These potatoes are creamy, crunchy and very tasty. You can experiment and add your favorite ingredients, for example: chicken breast, olives, green onions, corn and more. You can serve these potatoes with a salad or even as a side dish with a piece of meat or fish. I hope you like my recipe today and prepare it with pleasure. All I can do is wish you a tasty day and a good appetite!


  • 6 medium to large potatoes (about 1,400 kg)
  • 1 red pepper (about 200 gr.)
  • ½ green donut (or pepper) (about 150 gr.)
  • ½ red onion (about 100 gr.)
  • 50 gr. - butter
  • 50 ml. & # 8211 hot milk
  • 100 gr. - pork pastrami
  • 200 gr. - grated cheese (Gouda)
  • ½ teaspoon & # 8211 dried oregano
  • Olive or sunflower oil
  • Salt and black pepper

Difficulty: small

Preparation time: Ten minutes

Cooking time: 80 minutes

Total time: 90 minutes

Number of servings: 4

Method of preparation:

  1. Stir in the well-washed and dried potatoes in places with a fork, this will help the potatoes to prepare evenly. Place the potatoes on a tray lined with aluminum foil and place the tray in the preheated oven at 200 degrees C for 1 hour or 1 hour and 20 minutes. If the gun enters and leaves the potato easily, it means that they are ready.
  2. Remove the potatoes from the oven and let them cool for about 10-15 minutes.
  3. Meanwhile, cut the onion, pepper and donut into thin strips. Pour 2 tablespoons of olive oil into a hot pan and put the vegetables in it, add dried oregano and season with salt and black pepper to taste, then cook over high heat for about 5-7 minutes or until softened.
  4. Then cut the pork pastrami into strips. Put the pan on high heat, pour a tablespoon of olive oil and brown the pastrami for about 3-4 minutes.
  5. Cut the potatoes in half horizontally and start digging them inside with a spoon, leaving a thickness of 3 mm at the edges.
  6. Put the butter over the potato core and grind well until you get a homogeneous puree, then season with salt and black pepper to taste and pour the milk little by little, until the puree becomes thick and creamy.
  7. Put 1/3 of the grated cheese over the puree and mix.
  8. Then add the vegetables and pastrami over the mashed potatoes, stirring until all the ingredients are incorporated.
  9. Fill each half of the potato with the composition prepared earlier. Sprinkle grated cheese on top.
  10. Place the potatoes in the preheated oven at 190 degrees C for 20–22 minutes or until the cheese turns a nice golden color.
  11. Remove the potatoes from the oven, let them cool a bit and then you can serve them. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

How to prepare mutton pastrami

  • Obviously, mutton pastrami, cut into relatively equal pieces, so that they are all fried at once, so that you don't have some burnt and others undone. Keep in mind that from the volume of raw meat you are left with less than half after frying.
  • A few bay leaves
  • Freshly ground pepper
  • Some sunflower oil
  • A few cloves of garlic, crushed with a knife

In a large, non-stick pan (not a wok) with a lid, place a cup of oil. Fry the pastrami over high heat, without a lid, on all sides, until nicely browned. The purpose is 1) to seal all the flavors and juices in the meat and 2) to help it not fall apart during the frying process.

After you have nicely browned the pastrami pieces, add a cup of water, put the lid on and let it simmer (minimum) for about three hours. Every half hour, however, turn the pieces of meat and add a little more water. Halfway through, add the bay leaves, pepper and garlic cloves. When you feel it has softened (taste it, if it melts in your mouth you have reached your goal), turn on the heat, without a lid, for a few minutes and brown the meat on all sides, especially those with fat.

Video: Homemade pork shawarma (August 2022).