8 oz (226g) Pastrami 2 Cups All Purpose Flour 8 oz (226g) Swiss Cheese 2 Cups Milk 2 Eggs 1 Bell Pepper 1 Tsp Salt 2 Tbsp Vegetable Oil Dried Oregano PREPARATIONS: 1- Dice the bell pepper. 2- Slice the pastrami. 3- Grate the swiss cheese. DIRECTIONS: BATTER: 1- Beat two eggs until fluffy in a large bowl. 2- Pour in the milk while stirring. 3- Combine four with 1 tsp salt in a separate container. 4- Add the flour to the egg mixture gradually. 5- Stir thoroughly. (note, it should be a loose batter). 6- Mix in the vegetable oil. FILLING: 7- In a separate container, mix pastrami, bell pepper and swiss cheese. 8- Preheat a pan and spray with vegetable oil. 9- Transfer one spoon of the batter onto the heated pan. 10- Grill both side of the bread equally. Note: for next step, the bread needs to be handled while still hot, Use cooking glove if too hot. 11- Transfer the bread to a working surface while still hot. 12- Fill with the pastrami/swiss cheese mixture. 13- Sprinkle some dried oregano over the filling. 14- Roll the bread around the filling. 15- Preheat oven to 350 F (177 C), cook the wraps for 10 minutes.Read More
Pastrami Wraps Calories & Nutrition Values
Pastrami Wraps or roll ups is rich source of selenium. It is also a good source of energy. One serving (100g) of pastrami Wrap has 192 calories (78 calories from fat). It contains 9 percent vitamin A, 18 percent vitamin C, 17 percent calcium and about 7 percent iron. Pastrami wraps is bit high in saturated fat. 3.5 oz (100g) of it has about 8.7g total fat (4.2g saturated fat). Each pastrami roll up can weigh around 100g. Each roll up (100g) contains 51mg cholesterol, 358mg sodium, 109mg potassium and 16.5g total carbohydrates. Ech Pastrami Roll up (3.5 oz) has 11.5g protein and about 2.2g sugar and 0.6g dietary fiber.Read More
- 3 Large Eggplants
- 1 lb (453g) Beef Neck
- 2 Cups Rice
- 1/2 lb (226g) Kashk (Whey)
- 3 Onions
- Turmeric, Salt, Black pepper powder, Crushed Mint
Persian spice mix (Advieh)
- 7 Tbsp Vegetable Oil
- 2 Garlic Cloves
1- Slice 2 onions.
2- Peel and slice the eggplants.
3- Smash the garlic cloves.
4- Boil 4-5 Cups Water.
1-Cut a large onion in four pieces and put them in a pot, put the beef in the pot.
2- Add Persian spice mix (Advieh) and black pepper powder, pour in boiling water until it covers the beef.
3- Simmer the pot for 90 minutes over medium heat.
4- Fry the eggplants in 2 tbsp vegetable oil and salt (as preferred). Flip eggplants over so both sides become brown.
5- Fry the sliced onions in frying pan with 5 tbsp vegetable oil.
6- Put 2 cups of rice in a pot, add 5 cups of boiling water, simmer until tender and all the water's evaporated.
7- Remove/spare 3/4 of the fried onions from the frying pan, add turmeric and Persian spice mix (Advieh) and fry for 5 more minutes.
8- Remove the onions. Add the smashed garlic and crushed mint to the pan and fry for a minutes.
9- Add the fried eggplants and the beef to the rice, stir and mash thoroughly.
10- Add the fried garlic/mint (step 9) and fried onions (step 8), blend completely.
11- Add boiling water and the kashk to a pot, simmer for 10 minutes over low heat, then add it to the eggplant/rice pot, mix well.
12- Cook for 15 minutes.
13- Decorate with the spared fried onions (step 7) and fried mint.
Read more about Halim Bademjan calories and nutritional facts