Pastırma is Turkey’s famous cured and air-dried beef, often considered the ancestor of pastrami. Made from high-quality cuts of beef (usually fillet, ribeye, or rump), the meat is salted, pressed, air-dried, and coated in a spiced fenugreek-garlic paste called çemen. Traditionally sliced thin, it’s eaten with bread, eggs, or in hearty Turkish dishes.
Ingredients
Directions
Step 1: Salt Curing
Rub 1 kg beef (boneless fillet or ribeye) generously with coarse salt.
Place it in a container, cover, and refrigerate for 2–3 days, flipping the meat daily.
Rinse the meat to remove excess salt, then pat dry.
Step 2: Pressing & Drying
Wrap the meat in a clean cloth, place a weight on top, and press for 12–24 hours to remove moisture.
Hang the meat in a cool, airy place (or a fridge with airflow) for 3–4 days until firm.
Step 3: Çemen Coating
Prepare the çemen paste:
1 cup fenugreek powder
½ cup paprika
8–10 cloves garlic, mashed
½ cup water (adjust for thick paste consistency)
Salt to taste
Coat the entire surface of the meat with the çemen paste.
Hang the coated meat to air-dry for another 4–5 days.
Step 4: Serving
Once cured, slice very thin with a sharp knife.
Serve raw with bread and cheese, fry lightly with eggs, or use in stews.
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