Egyptian Pastrami
Watch the video to see detailed instructions
Egyptian Pastrami recipe
Ingredients:
- 1 kg AP flour (13% protein)
- 1 1/2 tbsp mushroom powder
- Sea salt for salting
Spics paste
- 1 garlic head
- 1 red paprika
- 2 tbsp fenugreek powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tsp salt
- 1 tsp chilli powder
- 1/2 tsp black pepper
- Prepare the Dough (WTF Method)
- Mix 1 kg of high-protein all-purpose flour with water to form a dough ball.
- Let it rest in water for 30 minutes.
- Wash the Starch (NTW Method)
- Knead and squeeze the dough in water until the water turns milky.
- Replace water and repeat 2-3 times, leaving about 80% gluten and 20% starch.
- Strain and rinse with tap water.
- Color the Gluten
- Add red and blue food coloring (or beetroot powder) to achieve a purplish-brown meat-like color.
- Let it rest for 30 minutes.
- Enhance the Flavor
- Steam the Seitan
- Wrap in parchment paper and foil.
- Steam for 1 hour, flipping halfway. If needed, steam for an additional 20 minutes.
- Let it cool to room temperature.
- Salt Cure (SOS Method)
- Cover with salt on all sides and let it rest overnight.
- If absorbed too quickly, add more salt and wait another few hours.
- Prepare the Spice Paste
- Blend paprika, garlic, coriander powder, fennel powder, salt, and pepper.
- Adjust the amount based on the seitan’s size.
- Apply the Spice Paste
- Poke shallow holes in the seitan for better absorption.
- Cover completely with spice paste.
- Hang it using a grill stick or another method that allows airflow.
- Dry and Age the Pastrami
- Slice and Store
- Cut into thin slices.
- Store in an airtight container in the fridge.
- Enjoy!