Palyandvitsa

[A fresh horse breeze pulled in, and I snuffled loudly, rummaging in my pockets. Ian pulled out a fresh blue and white handkerchief, neatly ironed four times. I looked closely at the ornament and was surprised to find Hebrew letters in it.]

Palyandvitsa

Category: Meat dishes

Kitchen: Belarusian

Ingredients
pork carb, tenderloin	1 PC.
coarse salt	lot
caraway	100 g
sweet paprika	2 tbsp. spoons
ground black and red pepper	taste
rosemary or ground juniper	1/3 teaspoon
Bay leaf	3-4 pcs.

Cooking method

• A fresh horse breeze pulled in, and I snuffled loudly, rummaging in my pockets. Ian pulled out a fresh blue and white handkerchief, neatly ironed four times. I looked closely at the ornament and was surprised to find Hebrew letters in it.
• - A gift from rich relatives from Tel Aviv?
• - I embroidered myself, - Janek answered without a hint of humor and embarrassment. - I give.
• I wiped my nose respectfully with the edge of my scarf and carefully put my handkerchief in my pocket. Something melted. The crust under our feet.
• Then he bombarded me with questions about Minsk, and I told them with pleasure. Ian dreamed of going to college, was fond of the history of the Great French Revolution. I intimidated him with the dates of the "historical" plenums and quotes from the "classics." Until we found ourselves in the hubbub market.
• My companion took me to my old uncle Iza, who poured us a glass of red Moldovan from a barrel. Then Aunt Pesya from Kanev cut a salted watermelon for us. Better than a palyandvica, carefully unrolled from gauze and cut into thin sheets, translucent and iridescent like rainbow trout, there is no snack in the world! “Haya, this shlemazl from Minsk is not a goy, cut him some more,” was heard from an unfamiliar merchant. As if everyone here knew me, and knew where I came from and to whom I came to the wedding.
• Lyavonikha Nagila
• Dmitry Aleksandrovich
• Oh, this palyandvitsa ... How delicious it is ... I remembered, at first I was sad, because we have a big problem to buy a suitable piece of meat. But, by chance, in the "Russian" store I saw exactly the right piece, neatly laid out on the window. Ahhh! This is what I need for my favorite Belarusian nostalgic dish.
• The way to prepare meat for long-term storage in this way goes back centuries ... I must say right away that every housewife has her own favorite set of spices. Garlic is often put in, but it so happens that it "blooms" if the meat is cured in not very suitable conditions. So I didn't risk it and cooked without garlic.
• Cooking:
• Densely pour coarse salt on the bottom of the rectangular box and lay the tenderloin. Sprinkle with salt on top.
• 
• We close with cling film or a lid and put in the refrigerator for at least 24 hours.
• After this time, wash the salted meat with cold water and dry it with paper towels. Grate well with spices.
• 
• Wrap the meat tightly in cheesecloth and hang in a well-ventilated place. I wrapped it in a linen towel.
• 
• After 7-10 days you can eat. The taste is awesome!

Time for preparing:

7-10 days

[mka]

The top photo is the most appetizing - I would not refuse a couple of three pieces. I love this kind of meat, but I'm afraid to do it myself. Rather, I'm afraid to eat it - suddenly I didn't finish something or did it wrong. It's strange, I'm not afraid to salt the fish myself, but I'm afraid of the meat.
mka, namesake, bookmarking the recipe. Marisha, tell me, please, a balcony, how well-ventilated will suit?

Marin, don't be afraid to make this kind of meat, provided it's really fresh. When we lived in Belarus, I did it many times. Never spoiled it. A balcony will do, of course. I don't have a balcony, I hung it near the window in the kitchen, it wilted beautifully, only I kept it for less days (the weather is different).

[Mka]

Mmmmmmm, my favorite meat! I just can't dare to make it at home ... Mka, please tell me, while it weighs and reaches the desired condition, is there a smell from it? In one of my rooms, the temperature is constantly +18 and the window is always open. Will it suffocate at this temperature?

Our temperature was +33. Not suffocated ... The main thing is that there is a small draft.

+33? Stunned! Now I will definitely try! Thanks for the recipe, bookmarked. Report from me!

Agreed. It will be interesting for me to see how other hostesses are doing.

Well, okay, pork, salt, spices, cheesecloth and draft are quite compatible ...
But pork, Hebrew, Tel Aviv, Izya, Pesya, Khaya, and it seems like not a goy, but still a shlemazl from Minsk - how can you combine it ?!

[mka]

mka, the first part of the "Marlezon ballet" has passed, that is, the meat is pickled, smeared with adjika.
This is how it is now


I hung it up, we are waiting ...

[Lёka]

Lёka, with a start

Good recipe! Have you ever tried to make beef like that?

No, but only because beef is very expensive. Such a piece of beef will cost us $ 50-60. But the Armenian basturma is made according to the same principle. Only the holding time is different and the coating. I dream to do it myself. But the cost of a good tenderloin stops.

Can I have a recipe in the studio?

Cut the tenderloin of the back of the beef carcass into pieces. Length - 30 cm, width - 12 cm and thickness - 6 cm. Place pieces of meat in rows in a bowl, sprinkle with coarse salt, cover with a cloth and leave for 2 days, and then shift the meat so that the top layer is at the bottom, and leave again on 2 days.
Then lightly wash the meat with cold water and dry on a wooden wire rack.
Put the prepared meat in rows on a table covered with a porous fabric, pull the edges of the fabric tightly, put a board on the fabric, and put some weight on it. Leave on for 5 hours, then change fabric and leave for another 12 hours. At the end of pressing, tie the pieces of meat tightly with twine and hang them in the shade for 12 hours to dry (the meat should be dry to the touch).

Take blue fenugreek and garlic (peel and crush), mix cumin, garlic, ground red pepper and add water so that the mixture has the consistency of liquid sour cream. Cover the pieces of dried meat with a thin layer of the prepared mixture, put in rows in a container and stand for 4 days. After that, take out the meat, cover it again with the mixture, put it in a bowl and stand for 3-4 days.
Repeat this operation 3 times. Remove prepared meat and hang in the shade to dry for 10 days.

Ingredients: For 1 kg of beef (without bones): 60 g of garlic, 100 g of salt, 50 g of blue fenugreek, ground hot red pepper - 60 g, paprika - 60 g, cumin - 2 tsp.
Basturma is ready if the meat is dry inside, without moisture.
You can store such basturm for a very long time.
Of course, it makes little sense to cook from 1 kg of meat. If we do - then a few kg.

But in your case, I know, you can buy a ready-made mixture of chaman on the market. You can cook in this way: 🔗... A step-by-step recipe with photos and pretty close to the Armenian recipe.

I remember, I remember - I had a photo report. Finally, I can post a photo. Today, of course, there is nothing left. It turned out very tasty, no store-bought ham can even be compared. Moderately salty, moderately dried, in general, I myself can regulate what I want to get at the output.

Thanks for the recipe!

Lyoka, well done!

It looked exactly what we needed. The only thing is to choose a piece of meat without greasy pieces or cut them off. They are not edible like veins (at least in our country).

[Mka]

Mka I specially took a piece of meat with fat. It is even very edible and soft. Thanks again for the recipe, next week I will pickle the second portion (relatives asked).

And what is the optimal temperature in the room where the meat should hang?

I didn't even think about the temperature. The main thing is that it is not damp and that the meat is ventilated. I always hang next to the window.

Marinochka! Thank you very much for the wonderful recipe! Doing and doing ...and the husband demands Very tasty!

To your health! Glad i like

Great recipe! He's my favorite too