Basturma

Basturma or Pastirma is a highly seasoned, air-dried cured beef that is part of the cuisines of various countries including Turkey, Armenia, Lebanon, and other countries in the Middle East and Mediterranean regions. The name 'Basturma' is derived from the Turkish word 'pastırma', which means 'being pressed'.

History

The origins of Basturma are believed to be from the Byzantine Empire, where it was used as a preserved food by the Byzantine soldiers. The process of making Basturma involves salting the meat, washing it with water, and then covering it with a paste known as çemen, made from crushed garlic, fenugreek, paprika, and salt. The meat is then air-dried for several weeks.

Preparation

The preparation of Basturma involves several steps. The meat, usually a large cut of beef, is first salted and left to stand for a few days. It is then washed to remove the salt and hung to dry. After drying, the meat is covered with a paste made from crushed garlic, fenugreek, hot paprika, and salt, known as çemen. The meat is then left to air-dry for several weeks. The end result is a hard, dry piece of meat with a strong flavor.

Culinary Uses

Basturma is often sliced thinly and served as part of a mezze platter, or used in sandwiches and salads. In Armenian cuisine, it is a common ingredient in the traditional dish Basturma and Eggs. In Turkish cuisine, it is often used in a dish called Pastirma with Hummus.

Variations

There are several variations of Basturma, depending on the region. In Greece, it is known as Pastourmas and is often made with pork or camel meat. In Egypt, it is known as Basterma and is often made with lamb or goat meat.

See Also

• Pastrami
• Bresaola
• Cecina (meat)
• Jerky