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Need Romanian pastrami fix

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Any place making Pastrami with cracked coriander seed and black pepper, garlic rubbed. Pref. in SF

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  1. http://chowhound.chow.com/topics/981807

    Can you clarify a bit how this differs from other types of pastrami?

    1. Romanian is navel rubbed with garlic, crusted with cracked black pepper and cracked coriander seed, then smoked. Saltpeter cure gave it the red color and helps the flavor. Not sure if that cure is legal in Ca,

      The local "pastrami" tends to lighter cuts of meat,w/o saltpeter and short -changes the dish with only black pepper -no coriander seed. Modeled on Turkish basturma
      It is served on durable gray sourdough cornrye (w or w/o caraway seed. Have never seen it here though many have tried. Not white, more delicate, Vienna rye,