Pastırma
生ハムのルーツ！？強烈なスパイスペーストに包まれた牛の熟成干し肉
Description
A supreme preserved meat where beef is salted, sun-dried, thickly coated with a special paste of fenugreek and garlic, and aged.
Classification: For Hardcore Fans,Processed Meat,Ancestor of Prosciutto
Shops selling Pastırma
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- [Authentic Recipe]
- Rub massive salt into beef back or thigh blocks, place weights, and completely drain blood and moisture over weeks (origin of the name 'pressed = bastırma').
- Wash to desalt, then sun-dry in a well-ventilated area for weeks.
- Thickly coat the meat surface with an intensely aromatic special spice paste made of kneaded garlic, fenugreek (çemen), and red chili, and hang to age for several more weeks.
Learn more Substitutes, pairings, tips
Key spices
Curry-like aroma of Fenugreek
Substitutes at Japanese supermarkets
Prosciutto (Completely different spice profile)
Pairing
Melon and White cheese
Trivia
[Hardcore] Said to originate from nomads pressing meat under horse saddles to drain moisture, and considered the root of prosciutto. The intense scent of çemen lingers on your body for days once eaten.
Eating tips & etiquette
[Unique Eating] Slice paper-thin, place on piping hot pide (bread) to slightly melt the fat, and eat for the best experience!
Allergen
Beef