Pastroma with adjika

4 servings

50 minutes

Pastrama with adjika is a harmonious combination of tender turkey fillet and the spicy heat of Caucasian adjika. This dish resembles traditional pastrami popular in European cuisine, where the meat undergoes marination and roasting to acquire a rich flavor and juiciness. The salty bath makes the turkey incredibly tender, while spices and oil give it an appetizing crust. Adjika, with its rich notes of tomatoes, garlic, and pepper, adds zest that highlights the meat's flavor. Pastrama is perfect for cold appetizers, sandwiches or simply as a standalone dish with greens and fresh vegetables. Its simple yet sophisticated preparation method makes it an excellent choice for both everyday dinners and festive tables.

Energy value per serving

• Calories: 189.5
• Proteins: 33.7g
• Fats: 5.8g
• Carbohydrates: 0.2g

Ingredients

• Turkey breast fillet: 700 g
• Salt: 60 g
• Adjika: 0.5 tsp
• Vegetable oil: 1 tbsp
• Provencal herbs: 0.5 tsp

Cooking steps

1. Soak the turkey in salted water for 2 hours. The water should completely cover the fillet.

   Required ingredients:

   • Turkey breast fillet: 700 g
   • Salt: 60 g

2. Preheat the oven to 250 degrees.

3. Remove the turkey and pat it dry with a paper towel.

4. Mix adjika with herbs and oil, and rub this mixture on the fillet.

   Required ingredients:

   • Adjika: 0.5 teaspoon
   • Vegetable oil: 1 tablespoon
   • Provencal herbs: 0.5 teaspoon

5. Place on a baking sheet and bake for 15 minutes, then turn off the oven and let the pastrami cool in the oven without opening the door.