On 26 September 2010 22:36, eric pinto <[email protected]> wrote: > From the Turkish 'Pastrema,' where it flowed with the River Dunariya to > Romania, > both names then morphing, to Pastrami and the Duna/Danube. It will be > associated > forever with New York's Jew's, whose deli's have treated the city with the > delite for over a hundred years. > The beef cuts are treated to an infusion of garlic, coriander, pepper, > mustard > and allspice, then roasted and steamed. > > Turkey is close enough to the Nile's spice lands. > Ireland's Kaltics bestowed corned beef on New Yorkers. > The kati roll, better known as a 'wrap,' has now taken firm root in the > West, > with bread no longer an option at the very popular 'Chipotle Mexican' > chain. Do > I hear "give me a Katy" in the near future ! eric. >
REPLY: O.K. How about Basturma - we got it in Saudi, from Turkey, here is a recipe from....:- http://www.ruscuisine.com/recipes/appetizers/n--124/ Not the same - what we got was cold cuts of meat similar to pastrami. -- DEV BOREM KORUM Gabe Menezes.
