WATCH: How to Make Kosher Hot Pastrami

Michal does Kosher by Michal Ansky
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Michal Ansky shows you how to make hot pastramiCredit: Michal does Kosher
Michal does Kosher by Michal Ansky

Instead of buying pastrami at the store, why not make it at home? It's simple, fast and you can spice it up with fresh herbs and flavors that you love.

Here I marinate the chicken with date honey, which adds sweetness and color to the turkey breast, and some hot chili to give it a little zing. Try it between two slices of good bread, with some mustard and greens, and you have a perfect sandwich meal.


½ butterflied skinless turkey breast

2 Tbsp coarse salt, divided

2 crushed garlic cloves

1 bundle celery leaves

1 small bundle of coriander leaves

1 hot chili pepper

Cold water

2 Tbsp sweet paprika

2 Tbsp smoked pimento pepper

2 Tbsp date syrup

1 tsp crushed black pepper


1.   Place the turkey breast in a deep dish and rub it well with salt. Add enough cold water to cover the meat under about 1/2 inch (1 centimeter) of water. Add the garlic cloves and remaining seasonings, including 1 tablespoon of coarse salt, and cover the dish. Place it in the fridge overnight.

2.   Next day, preheat the oven to 400 degrees Fahrenheit.

3.   To prepare the coating, mix the sweet paprika and smoked pimento pepper with the remaining 1 tablespoon of coarse salt. Take the meat out of the marinade (do not rinse it). Remove all the seasonings and herbs, and place it on the work surface. Pour the date syrup over the meat, then dip it into the sweet paprika and smoked pimento pepper mixture so it coats it on all sides.

4.   Place the coated cut in a flat baking pan (use baking paper if you like), and sprinkle the crushed black pepper gently on top so it sticks to the marinade.

5.   Put the pan in the oven and roast for 20 minutes. Turn off the oven, and leave the meat inside for another 5 minutes with the door shut.

6.   Take the meat out of the oven and allow it to cool down before you slice it.

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