I recently became obsessed with making #pastrami. I’m not sure why - I don’t eat that much pastrami, except of course when I’m at Eisenberg’s - but the idea of making this smoked, succulent, dry rubbed “sandwich meat” but serving it as an entree was super exciting to me. I also was very intrigued when I stumbled upon a recipe for Basturma, which looks ah-mazing. This all led to a variety of pastrami experiments in the test kitchen, of which I eventually settled on a #lamb based version. I used alder for smoking, rubbed the roast with lots of Sichuan peppercorns, roasted coriander and @burlapandbarrel wild fennel seeds, and #sousvide with @eatnomiku for 24 hours.
I also dabbled with making #hulba for the first time. Has anyone else made this Yemeni condiment before? It’s amazing. Ground fenugreek + water creates this lightly bitter gel, which is classically whipped until fluffy. I added curry leaves, parsley, and mint with green bell peppers and garlic and just a touch of honey and cream.
Lamb pastrami // charred, salt baked kohlrabi // curry leaf hulba // carrot & grape fluid gel // jalapeño lamb jus
Photo by @levybergman