Turkish Pastrami (Pastırma) Recipe

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

• 1 kg beef (fillet, ribeye, or rump)
• Coarse salt (for curing)
• Çemen paste:
• 1 cup fenugreek powder
• ½ cup paprika
• 8–10 garlic cloves (mashed)
• ½ cup water
• Salt

Directions

1. Step 1: Salt Curing
2. Rub 1 kg beef (boneless fillet or ribeye) generously with coarse salt.
3. Place it in a container, cover, and refrigerate for 2–3 days, flipping the meat daily.
4. Rinse the meat to remove excess salt, then pat dry.
5. Step 2: Pressing & Drying
6. Wrap the meat in a clean cloth, place a weight on top, and press for 12–24 hours to remove moisture.
7. Hang the meat in a cool, airy place (or a fridge with airflow) for 3–4 days until firm.
9. Step 3: Çemen Coating
11. Prepare the çemen paste:
12. 1 cup fenugreek powder
13. ½ cup paprika
14. 8–10 cloves garlic, mashed
15. ½ cup water (adjust for thick paste consistency)
16. Salt to taste
17. Coat the entire surface of the meat with the çemen paste.
18. Hang the coated meat to air-dry for another 4–5 days.
19. Step 4: Serving
20. Once cured, slice very thin with a sharp knife.
21. Serve raw with bread and cheese, fry lightly with eggs, or use in stews.