October

Harvest celebration - Pastramă de berbecuț/oaie (Smoked lamb/sheep meat)

Ingredients:
2 kg lamb or mutton
2 garlic cloves
2 salt tea-spoonfuls
2 pepper teaspoonfuls
1 sweet pepper teaspoonful
1 teaspoonful of savory
1⁄2 glass of white wine

Directions:
Chop the lamb or mutton in 1 cm slices. Separately prepare spices making a paste with mashed garlic, pepper, salt, savory, and sweet pepper. Mix all spices well. Use the spicy paste to rub the meat slices. Then arrange all meat slices on top each other in a pan and sray them with white wine. Pack the pan with plastic or cover it well. Keep it packed or covered in the fridge for 5-7 days. If you have a cold cave, hang it there over night it till gets dry. In a few days the pastrama is tender enough. We grill it or fry in a frying pan.
We recommand “must” (newly made sweet grape wine), mămăligă (polenta), sheep cheese and pickled cucumbers or other pickled vegetables to go with pastramă de oaie.