Pastirma

Pastirma (also spelled pastırma, basturma, or basterma, depending on the region and language) is a highly seasoned, air-dried cured beef that is a staple food in the cuisines of Turkey, Armenia, Azerbaijan, Bulgaria, Egypt, Greece, Iraq, Israel, Lebanon, North Macedonia, and Syria.

The production process involves salting, washing, pressing, and air-drying the meat. The meat is then coated with a thick paste called çemen (or chaman), which is a mixture of ground fenugreek seeds, cumin, garlic, and hot red pepper. The çemen protects the meat during the final drying process and contributes significantly to its distinctive flavor. Recipes for çemen vary regionally, sometimes incorporating other spices like black pepper, allspice, or paprika.

Pastirma is typically made from beef, although buffalo meat and lamb are also used in some regions. The cut of meat used varies, but commonly includes sirloin, ribeye, and tenderloin. The best pastirma is said to come from animals raised on high-altitude pastures.

The origins of pastirma are believed to lie with nomadic Turkic peoples who preserved meat by drying it in the open air and weighting it down with saddlebags. The word pastirma itself is thought to be derived from the Turkic word bastırmak, meaning "to press."

Pastirma can be eaten raw, thinly sliced, and is often served as part of a meze platter or as a breakfast item. It is also used as an ingredient in cooked dishes, such as omelets, bean stews, and pastries. When cooked, the distinctive aroma and flavor of the çemen permeate the dish.

Different regional variations exist in the preparation and seasoning of pastirma. For example, Armenian basturma is often made with a different blend of spices in the çemen, and some regions may use less salt in the curing process.