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It is believed that the pastroma recipe was invented in 1887 in New York by a Jewish immigrant named Wolf. Over time, many varieties of pastroma sandwiches appeared, and the dish became very popular. Although pastroma can be found on the menu in many cities in the United States, this dish remains most popular in New York. Pastroma can be prepared from beef, pork, chicken fillet or turkey breast.

Step 1

Soak the meat. Mix milk with salt. Dip the turkey fillet into it and leave it in the refrigerator for 2.5-3 hours.

Step 2

Marinate the meat. Mix thyme, black and red pepper in vegetable oil. Add the squeezed garlic. Dry the fillet with a paper towel after soaking. Carefully and tightly fix the fillet halves with a thread. If you have a whole piece of fillet, you can not use a thread at all. Coat the meat with marinade. Leave to marinate for 30 minutes.

Step 3

Bake the meat. Place the fillet in a baking dish and place in the oven, preheated to 200 degrees, for 35-40 minutes. Let the pastrami cool completely, remove the threads and cut the meat.