basturma
De vrijdag is in Qatar een speciale dag. Het is een zondaggevoel op de eerste dag van het weekend. Dit betekent, net als vroeger, dus (familie)bezoek. We hadden een aantal mensen uitgenodigd en ik had een brunch klaar gemaakt. Dit kostte natuurlijk wel de nodige voorbereiding en dus mistte ik het skien en de indooratletiek. Je moet er iets voor over hebben om lekker te eten in goed gezelschap. Thema: Niet te moeilijk maar wel lekker. Start van de brunch met kippesoep dan wat kleine hapjes op toast met vis en basturma. Dan pasta penne met verse tomatensaus (keuze uit gehakt of gemarineerde kip)gevolgd door flensjes met honing of aarbeienjam en toe.... plankje nederlandse kaas: rookkaas, komijnekaas en belegen kaas 9wat hier goedkoper in de supermarkt ligt dan in Nederland, opmerkelijk op zijn minst).
Met een zeer gemêleerd gezelschap was het bijzonder gezellig. Geboorte landen: naast nederland, finland, irak, turkije, egypte. Eerdere werkplekken: UAE, Australie, Canada, Kuweit oa. Dus gesprekstof te over en voor we het wisten was het eten op en de klok vier uur verder.
Een van de zaken waar we het over hebben gehad naar aanleiding van het hapje was: basturma. Met de orientaalse invloeden kwamen we al snel op de herkomst van het woord en waar lijkt het op.
Erg leuk.
Dus, heb ik maar wat bij elkaar gezocht over dit gedroogde vlees wat hier in de regio erg populair is. Het smaakt een beetje als gedroogde ham, is niet zo taai als biltong en heeft een vrij scherpe smaak door de specerijen.
(The name pastırma is Turkish, from "pastırma et" 'pressed meat'.[1] . Pastırma is a noun derived from the verb "pastırmak"(bastırmak in modern Turkish)which means to press. The word is used with minor variants in the various languages of the region: Albanian pastërma, Arabic باسطرمة basṭurma, Armenian պաստուրմա (basturma), Azeri bastırma, Bosnian, Croatian, Macedonian and Serbian pastrma, Bulgarian пастърма, Greek παστουρμάς pastourmás or παστρουμάς pastroumás and Romanian pastramă. The word "pastrami", although used for a differently prepared type of meat, also goes back via Yiddish pastrómeh to pastırma. bron wiki)
Pastirma is salted and dried beef from not too young animals. In some areas camel meat is also used. The meat is taken from the hindquarters and is cut into 50 to 60 cm long strips with a diameter of not more than 5 cm. The strips are rubbed and covered with salt and nitrate. The dosage of the nitrate in relation to the meat is 0.02 percent, that means 2 g of nitrate for 10 kg of meat. Several incisions are made in the meat to facilitate salt penetration.
The salted meat strips are arranged in piles about 1 m high and kept for one day at room temperature. They are turned over, salted again, and stored in piles for another day. Thereafter the meat strips are washed and air-dried for two to three days in summer and for 15 to 20 days in winter. After drying the strips are piled up again to a height of 30 cm and pressed with heavy weights (approx. 1 tonne) for 12 hours. After another drying period of two to three days the meat pieces are again pressed for 12 hours. Finally the meat is again air-dried for 5 to 10 days.
After the salting and drying process, the entire surface of the meat is covered with a layer (3 to 5 mm thick) of a paste called cemen, which consists of 35 percent freshly ground garlic, 20 percent helba (i.e. ground trefoil seed), 6 percent hot red paprika, 2 percent mustard, and 37 percent water. Helba is used as a binder of the paste; the other ingredients are spices, but garlic is the most important as it is antimycotic. The meat strips covered with cemen are stored in piles for one day, and thereafter are dried for 5 to 12 days in a room with good air ventilation, after which the pastirma is ready for sale. Thus, the production of pastirma requires several weeks. However, not much energy is required since most of the salting and drying is done at room temperature. The final product has an average water activity (aw) of 0.88 (see Chapter 5). The aw should not fall below 0.85 or the meat will be too dry. The salt content should range between 4.5 and 6.0 percent. The product is mould-free for months at ambient temperature even in summer. Pastirma thus has a better microbiological stability than biltong.
Met een zeer gemêleerd gezelschap was het bijzonder gezellig. Geboorte landen: naast nederland, finland, irak, turkije, egypte. Eerdere werkplekken: UAE, Australie, Canada, Kuweit oa. Dus gesprekstof te over en voor we het wisten was het eten op en de klok vier uur verder.
Een van de zaken waar we het over hebben gehad naar aanleiding van het hapje was: basturma. Met de orientaalse invloeden kwamen we al snel op de herkomst van het woord en waar lijkt het op.
Erg leuk.
Dus, heb ik maar wat bij elkaar gezocht over dit gedroogde vlees wat hier in de regio erg populair is. Het smaakt een beetje als gedroogde ham, is niet zo taai als biltong en heeft een vrij scherpe smaak door de specerijen.
(The name pastırma is Turkish, from "pastırma et" 'pressed meat'.[1] . Pastırma is a noun derived from the verb "pastırmak"(bastırmak in modern Turkish)which means to press. The word is used with minor variants in the various languages of the region: Albanian pastërma, Arabic باسطرمة basṭurma, Armenian պաստուրմա (basturma), Azeri bastırma, Bosnian, Croatian, Macedonian and Serbian pastrma, Bulgarian пастърма, Greek παστουρμάς pastourmás or παστρουμάς pastroumás and Romanian pastramă. The word "pastrami", although used for a differently prepared type of meat, also goes back via Yiddish pastrómeh to pastırma. bron wiki)
Pastirma is salted and dried beef from not too young animals. In some areas camel meat is also used. The meat is taken from the hindquarters and is cut into 50 to 60 cm long strips with a diameter of not more than 5 cm. The strips are rubbed and covered with salt and nitrate. The dosage of the nitrate in relation to the meat is 0.02 percent, that means 2 g of nitrate for 10 kg of meat. Several incisions are made in the meat to facilitate salt penetration.
The salted meat strips are arranged in piles about 1 m high and kept for one day at room temperature. They are turned over, salted again, and stored in piles for another day. Thereafter the meat strips are washed and air-dried for two to three days in summer and for 15 to 20 days in winter. After drying the strips are piled up again to a height of 30 cm and pressed with heavy weights (approx. 1 tonne) for 12 hours. After another drying period of two to three days the meat pieces are again pressed for 12 hours. Finally the meat is again air-dried for 5 to 10 days.
After the salting and drying process, the entire surface of the meat is covered with a layer (3 to 5 mm thick) of a paste called cemen, which consists of 35 percent freshly ground garlic, 20 percent helba (i.e. ground trefoil seed), 6 percent hot red paprika, 2 percent mustard, and 37 percent water. Helba is used as a binder of the paste; the other ingredients are spices, but garlic is the most important as it is antimycotic. The meat strips covered with cemen are stored in piles for one day, and thereafter are dried for 5 to 12 days in a room with good air ventilation, after which the pastirma is ready for sale. Thus, the production of pastirma requires several weeks. However, not much energy is required since most of the salting and drying is done at room temperature. The final product has an average water activity (aw) of 0.88 (see Chapter 5). The aw should not fall below 0.85 or the meat will be too dry. The salt content should range between 4.5 and 6.0 percent. The product is mould-free for months at ambient temperature even in summer. Pastirma thus has a better microbiological stability than biltong.
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