Pastırma (Turkish cured beef)

Instructions

1. Trim the meat, removing all membranes and fat, then cut it into a long piece about 20 cm long.
2. In a bowl, mix the salt with the water to make a brine, then submerge the meat in it for 24 hours in the fridge.
3. Drain the meat and dry it thoroughly with a clean cloth.
4. Mix the fenugreek paste, both paprikas, garlic, pepper, cumin and molasses to form a thick paste.
5. Coat the entire surface of the meat with this paste, pressing well, then wrap it in cling film.
6. Place the piece away from air and sunlight, somewhere cool and dry (around 15 °C), for 5 to 7 days.
7. Quickly rinse off the excess spices, then dry the piece for 2 days in a cool place until firm. Slice very thinly to serve.