Pastrami is made from highly seasoned beef. The meat is trimmed of fat and the surface then rubbed with salt and a combination of seasonings such as garlic, ground cinnamon, black pepper, paprika, cloves, coriander seeds and allspice. The meat is dry-cured, smoked and cooked. A Turkish version, pastirma, is also made from beef. This type is dried.
1. Marinate 300 g (10 oz) sliced pastrami as for the main recipe.
2. Thinly slice 4 cooked, large potatoes. Overlap slices on individual serving plates. Sprinkle with a little ground cumin and a little ground paprika. Add salt and pepper to taste. Drizzle on 2 tablespoons olive oil.
3. Slice 12 cherry tomatoes in half; place on potatoes. Top with pastrami.