Wednesday, March 24, 2010

PASTIRMA - TURKISH CURED BEEF

A few weeks ago, when I learnt that my Friend Jessica (from Maryland) had to go to Istanbul in order to take an exam, it was impossible for me not to ask her to buy a few goodies to bring back to Switzerland...

Being quite well documented on the rich culinary heritage of Turkey as well as being a sucker for the foods of that country, it was not hard for me to write down a detailed list (big cevze, sahlep, Turkish delights, a traditional turquoise plate, pastirma, etc...) of what I was hoping that she would find in that magnificent place which I'd love to visit one day.


As expected, Jessica came back with a bag full of goodies. I was so happy to find most of the things I asked for (Thanks so much, Jessica!). Among the things which she bought in Instanbul was a meat speciality that I was particularly looking forward to tasting: "Pastirma".

"Pastirma" is a distinctively spicy, air-dried cured beef treat originating from Armenia that is made by pastirmacilik (pastirma butchers) all around Turkey and which is thinly sliced with a massive razor-sharp cleaver. In certain ways, it is a bit similar to our Swiss dry meat (Bündnerfleisch), the difference being that the pressed meat nuggets are covered with a very fragrant oxblood-red paste called çemen (lit., 'fenugreek') prepared with ground cumin, fenugreek, paprika and garlic.

Apparently, there are more than twenty types of "Pastirma". The most expensive pieces are cut from the fillet and sirloin as well as from the leg, shank and shoulder. The less expensive pieces are cut from the flank, neck and brisket. No matter the cut, all the meat is treated the same way (air-dried first, them smothered in çemen and left to cure). Nowadays, various meats are also used, including camel (the most prized), pork, lamb, goat and water buffalo.


According to the legend, Turkic horsemen of Central Asia used to preserve meat by placing slabs of it in the pockets on the sides of their saddles, where it would be pressed by their legs as they rode. "Pastirma" is usually considered Turkish, though it is produced and consumed in a wide area of Eastern Europe and the Middle East (Egypt, Palestine, Armenia, Syria, Lebanon and Cyprus).

The "Pastirma" that we tested was delicious. We really loved that unique tasting dried meat that somehow reminded us a little of Pastrami (the word pastrami, although used for a differently prepared type of meat goes back via Yiddish - פּאַסטראָמע pastrómeh - to "Pastirma") as it has a similar spicy flavor (The comparison stops there, though since texture-wise it has nothing in common with the Jewish speciality). Imagine eating Bündnerfleisch (Swiss dry cured meat) together with highly seasoned paste, well that's exactly how it tastes!

Make your own "Pastirma" (Greek: Pastourma):
Peter M. at "Kalofagas" shares his recipe with us.

43 comments:

  1. Rosa,

    I am not a beef eater, however, color looks really good.

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  2. Rosa, although the best Pastourma can be found at the markets of Istanbul, I would say the Armenians gave us this delicious cured beef.

    The paste (tsimeni) is made of fenugreek, garlic and other spices. I love it so much that I now make my own!

    Delighted that you love Pastourma.

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  3. Omg, I wouldn't mind a few slices of this. Love the color Rosa.

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  4. Hi Rosa
    Lucky girl, loved this recipe and I love beef so much. Yummy.
    Beautiful photos x

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  5. I never tasted pastirma - for sure that it is so yummy!

    Have a great week,

    Gera

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  6. A vrai dire, je prefere la viande de Grison !

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  7. Wow i had no idea there were so many types! I've tried this though and it's delicious :)

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  8. I am going to Turkey on Tuesday - I will have to look for Pastirma! Thank you so much for the tip, Rosa!

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  9. This is something that is unique to Greece as well so I have been fortunate enough to try it...lucky you!!!

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  10. Way to represent the pastourma! My grandfather (greek) came from Cappadoccia where pastourma was invented. I live in Little Armenia in LA so there is quite the variety here in my neighborhood. Enjoy!!

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  11. I love Pastourma too. What a great taste.

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  12. That was so sweet of your friend to bring you back Turkish goodies! This pastirma looks incredible, I wish we could find it here!

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  13. Eons ago I was engaged to a Turkish man who was a butcher in Queens, NY. His Pastirma is the only kind I have ever tasted and I absolutely enjoyed it. I wish he would have taught me how to make it. Thank goodness, he showed me how to make yogurt.

    Thanks for sharing, Rosa. I have such a craving right now. How sweet of your friend to bring you back such delectable goodies:)

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  14. I'm not a beef eater either but this look amazing good. Oh, I used to love beef jerky. I'm sure I'd love this even more!

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  15. What a good friend to bring you all the goodies you wanted!!
    I've never heard of pastirma. (which is why I love visiting your blog...I learn so much!)
    It sound delicious and I would love to try it. Will look at Peter's blog to see how difficult it is to make....

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  16. Hello Rosa

    I fell in love with Istanbul and I want to go back there! I did buy some sahlep and spices and tea while I was there, but I thought the basterma would be confiscated by the customs officers!
    I will check out Peter's recipe soon; actually I may also ask some Armenian friends when I get to Beirut.

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  17. it's the first time I've heard of this..it looks delicious! thanks for sharing :)

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  18. I'm so glad I stopped by your world, because I have never heard of Pastirma. But, based on your description, am bound and determined to hunt some down...or make it! It sounds delish!
    Thanks also for stopping by our Table today!
    ~kristin

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  19. J'ai déjà mangé ça dans le marais à Parsi, un délice. Je t'embrasse.

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  20. A very gourmet mezes in Greece as well.

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  21. Je ne connaissais même pas.Encore une belle découverte.
    Bisous.
    Caro

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  22. Bastirma... This is what we called it in Lebanon, and to be honest with you, the origin of this treat comes from the Armenian, and I do have an old Armenian Recipe, and I want to try it one day and do a posting about it... It does take time, but I just love the Cha-Ma-Neh the spice rub around the meat, we used to wait for an old Armenian man with a big basket every Sunday around 10.30 he walk the neighborhood and yelling Chamani Chamani, and all the kids will gather with deep plates to buy a scoop from him, and we ate it with hot baquettes .
    My friend you took me back to my childhood days with my cousins running on the street after the Chamani Man.

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  23. This is a very popular choice can't wait to try ..

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  24. oh! wow! my eyes are drooling with wanting! you are so bad! lol! :)

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  25. sounds like a wonderful specialty cured meat I would love to try!

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  26. That looks so delicious! And the way you describe it it sounds better than Jewish pastrami. Wonderful. And a very nice friend!

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  27. I never would have imagined meat could look so beautiful so it's a real credit to your photographic talents. It's great that you share your passion for middle Eastern culture and cuisine - I learn so much.

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  28. Having been to Istanbul a couple of times I really love some of the things you can buy there but I had never heard of that meat. Looks good though!

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  29. Pastourma is a 'meze' (snack in greek) for demanding palates!

    But!!!! be careful, after eating it even your sweat smells!!!!

    Hello from Salonica...

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  30. I've never tried Pastirma. It looks delicious, I'll be on the lookout for this.

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  31. this is why I love reading your blog, you've introduced a food that I have never heard of! What an interesting story and gorgeous photos.

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  32. the sound of it and your photos urge me to try! ok, next holiday will go to turkey!

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  33. This is new for me, it sounds delicious! Nice to have a friend do a little shopping for you. :)

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  34. I've heard of it, but had no opportunity to try it. Interesting meat !

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  35. J'adore ça ! J'en achète chez un épicier arménien (!) quand je vais à Paris et je pourrais m'en nourrir ! Je vais voir la recette, car si c'est faisable, je crois que j'en mangerai encore plus souvent ... ;o)
    Bisous et bonne soirée
    hélène

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  36. wow I have never heard of this before, but it looks fantastic - I also would love to visit Turkey one day, all that delicious food and history in one place!

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  37. Je ne connais pas Rosa. Tu piques ma curiosité.

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  38. I'm not a beef eater! But this looks really tempting. I heard that these kind of dried meats are very famous in Turkey and can be kept for a very long time.

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  39. Wow, thanks for sharing this yummy information on the pastirma - sounds delicious!

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