Ok I would love to give this a 5, because it’s very clean tasting and consistent through out. And it kind of satisfied my mortadella cravings. But considering I grew up eating Iranian mortadella, this vicinity one has room for improvement.
It tastes more like slices of Iranian sosis (sausage). Maybe because the slices are too thick and the meat itself is too spongy. Original Italian mortadella being pork is ofcourse much different, but the major defining characteristics are that it’s thin slices, spots of fat, spiced, with notes of garlic and the texture should be smooth and silky. Obviously making the halal version means it’ll be different, but we can at least try to make it a little bit more like mortadella, I know it’s possible. I suggest the meat mixture to not be so spongy and to try to get a tighter more packed consistency. Making for a silkier less spongy, less sausage tasting mortadella. Other than that, this mortadella can make for good sandwiches and loghmeh’s.
