SC - Pastrami

[Phil & Susan Troy]

Decker, Terry D. wrote:
> 
> Try Syrian and the alternative spelling bastermah.  Bear
> 
> > Went looking through my recipes on Turkish cooking, and didn't find
> > anything on basturma, although I did find a reference in Lebanese cooking.
> > I did notice though, a fair number of pastrami-like recipes using
> > horsemeat. Considering that Turks and other Steppe inhabitants use horse
> > meat quite a bit, could the original recipes be derived from either
> > horsemeat, or vice versa?
> >
> > Phlip

Try also bastourma, gadid (another Syrian name), and last, but not least,
Turkish bacon.

This might well have been made from horsemeat, I suppose: it's extremely lean,
which all the horsemeat I've ever seen has been, and lean meats would
presumably keep better than fatty ones for prolonged dry storage.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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