We have mentioned it in various posts, but it was necessary to dedicate a post to explaining what pastirma is, why it is so special, and what dishes use it as an ingredient. And you will discover that, although other countries have very similar foods, the Turkish version has its own distinct personality.
What is pastirma and how is it made?
Pastirma is a cured meat product made in Turkey, although its origin appears to be in neighboring Armenia: at least, the first references to this food, dating back two millennia, are associated with that territory. What makes it special is the type of meat used and its preparation process: it is beef that is dehydrated and then cured in a spice paste called çemen.
Dehydration, in turn, is carried out in two phases: first, the meat piece is pressed (this could be the origin of its name, as in Turkish, “bastirma” could be translated as “pressure” or “suppression”); subsequently, it undergoes a period of air-drying. All of this increased its preservation period in past times when the absence of electric refrigeration made it more difficult.
Regarding the spice paste called çemen, the main ingredient is cumin, but many other condiments such as garlic or hot paprika may appear in the mixture. The final result, after several weeks of curing, is a compact and consistent meat, which can be sold in blocks or slices.
Similarities and Differences in Other Countries
Pastirma is a typical food in Turkey, but also in other countries, where it presents differences mainly due to the preparation process. In fact, its name can be traced in all territories dominated by the Ottoman Empire, such as basturma in Azerbaijan or pastourmás in Greece.
Furthermore, its similarity to pastrami, a cured meat product from countries like Romania, the Balkan countries, and others as distant as Argentina or the United States, is clear. The latter is probably due to a derivation of the product pastrómeh, present in the Judeo-German (Yiddish) tradition, from where it would have reached many other countries in the world. Pastrami, however, undergoes a brining process and curing with different spices than pastirma, which makes them distinct.
In Italy, there is also a similar product called bresaola (beef dried and cured for several months), and in Spain, it can be compared to cecina: in this case, red meat that, in addition to beef, can also be horse or venison, for example, with a longer curing period (minimum seven months) and a smoking phase in the preparation process.
In Which Dishes is Pastirma Used?
As a prepared meat product, pastirma is ready to eat at any time. This is why it is one of the usual options in meze: sliced or diced, it is served in small dishes and enjoyed directly.
It is also a perfect ingredient to add consistency to soups or creamy dishes. For example, we mentioned it in kuru fasulye, a white bean soup to which it added extra flavor. The same applies if it is used as a topping in hummus, for instance. No less interesting is its use as a filling in omelets or breads, such as pide, which many consider the ‘Turkish pizza’.
Very popular, especially for breakfast, is eating it with eggs. And for those with little time, eating it sliced in a sandwich is always a good option.
