pastrami

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PASTRAMI / PASTIRMA

Pastırma is a highly seasoned, air-dried cured beef originating from the Middle East, particularly in Turkey. It is made by first coating beef with a mixture of spices, such as garlic, fenugreek, cumin, paprika, and salt, and then leaving it to cure for several weeks. The curing process typically involves pressing the meat with a heavy weight to remove excess moisture and intensify the flavors.

The resulting pastırma has a firm texture and a deep, rich flavor profile. It is typically thinly sliced and consumed as a cold cut or used as an ingredient in various dishes. Pastırma is often enjoyed in sandwiches, alongside cheese, or served with eggs. It can also be incorporated into salads, pasta dishes, and pizzas to add a savory and slightly spicy element.

Pastırma has a long history in Turkish cuisine and is considered a delicacy. It is known for its intense aroma, robust taste, and distinctive reddish color, which comes from the spices used in the curing process. The word "pastırma" is derived from the Persian word "bastırma," meaning "pressed meat," reflecting the traditional method of curing and pressing the beef.