Raki-flamed pastrami

Raki-flamed pastrami

Alevli pastırma

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

This is a great way to have fire at your table. In Turkey we use small twists of paper to light the fire, but I am sure you can use a lighter. Do not use matches, as the smell will linger and spoil this delicacy.

This dish would be served as part of the meze or dinner.

Ingredients

Quantity Ingredient
200g sliced pastrami
60ml raki, (see note)

Method

  1. Arrange the pastrami slices on individual serving plates.
  2. Warm the raki in a small saucepan over a low heat, without boiling. Carefully light the raki with a lighter or a twist of paper, then pour a good splash of the flaming raki over each serve of pastrami. Eat immediately.
  3. If there’s any raki left, just drink it!

Note

  • Turkey’s national drink, rakı, is a clear, fiery, unsweetened aniseed-flavoured brandy distilled from grapes, similar to Greek ouzo, Italian grappa and French pastis. It is often served with meze dishes and is especially good with seafood. Often it is mixed with a little water to dilute it, which turns the rakı milky white — when it is known as ‘lion’s milk’, or the milk of the brave!
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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