Pastramă de Oaie

Name: Pastramă de Oaie
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 10 servings
Cuisine: Romanian
Ingredients: 2kg bone-in lamb leg; 100g coarse salt; 6 cloves garlic, crushed; 2 tbsp sweet paprika; 1 tbsp ground fenugreek; 1 tsp ground coriander; 1 tsp black pepper; 1 tsp dried thyme; Smoking wood: beech or fruit wood

Pastramă de Oaie (pahs-TRAH-muh deh WAH-yeh)

Cured Lamb Pastrami

⏱ Prep Time 7 days curing

📈 Difficulty Hard

👥 Servings

🔥 Calories 254 kcal

Aromatic, slow-cured lamb rubbed with garlic, paprika, and fenugreek, air-dried then smoked to produce Romania's legendary charcuterie.

Nutrition & Info

Protein 30.0g

Carbs 2.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

curing rack smoker or improvised smoking setup sharp knife

Presentation Guide

Vessel: wooden cutting board

Garnishes: mustard, pickled peppers

Accompaniments: bread, pickles, mustard

Ingredients

2kg bone-in lamb leg
100g coarse salt
6 cloves garlic, crushed
2 tbsp sweet paprika
1 tbsp ground fenugreek
1 tsp ground coriander
1 tsp black pepper
1 tsp dried thyme
Smoking wood: beech or fruit wood

Instructions

1
Rub lamb generously on all sides with salt, garlic, and all spices. Press seasonings into the meat.
2
Place on a rack in the refrigerator or cold cellar. Cure for 5-7 days, turning daily.
3
After curing, rinse off excess salt and pat dry.
4
Air-dry in a cool, ventilated space for 24 hours to form a pellicle.
5
Cold-smoke over beech or fruit wood for 6-8 hours until deeply aromatic and mahogany-colored.
6
Slice paper-thin and serve at room temperature with mustard, bread, and pickles.

💡

Did You Know?

The word "pastrami" used worldwide actually derives from the Romanian "pastramă" — New York deli pastrami traces its origins directly to Romanian Jewish immigrants.

Chef's Notes

Equipment Tips

curing rack
smoker or improvised smoking setup
sharp knife

Garnishing

mustard, pickled peppers

Accompaniments

bread, pickles, mustard

The Story Behind Pastramă de Oaie

Romanian pastramă is the ancestor of the globally famous pastrami. Ottoman preservation techniques combined with local Carpathian curing traditions produced this remarkable charcuterie. Romanian Jewish immigrants brought the technique to New York in the 19th century, where it was adapted to beef and became an American icon.

🕐 Traditionally enjoyed appetizer, celebration food 📜 Origins: Ottoman-influenced, centuries old

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