Pastirma

What is Pastirma?

Pastirma is a type of cured meat that is air-dried and coated in a thick, aromatic paste made from fenugreek, cumin, garlic, and paprika. The meat, most often beef or water buffalo, is pressed and dried until firm, then sliced very thin. The outside is covered in a reddish, spiced crust that gives off a strong, distinctive smell from the fenugreek and garlic. The taste is savory, rich, and slightly spicy, with a dense, chewy texture.

Where does Pastirma come from?

The roots of pastirma stretch back to ancient times, with early forms known in Armenian cuisine as aboukh. The word pastirma comes from a Turkic term meaning 'pressing', describing part of its preparation. It is mentioned in medieval Turkish and Byzantine sources, and similar preserved meats were known in the Byzantine Empire. Both Armenian and Turkish traditions claim a long history with the dish, and pastirma spread across the Balkans, Middle East, and Mediterranean. Kayseri in Turkey is especially famous for its pastirma.

How is Pastirma made?

To make pastirma, cuts of meat are first salted and left to dry for over a week. The meat is then pressed to remove moisture and excess salt. Next, it is coated in a thick paste called çemen, made from crushed cumin, fenugreek seeds, garlic, and paprika. After this, the meat is air-dried again until it becomes firm. The process can use beef, water buffalo, camel, or other meats, depending on local custom.

How and when is Pastirma eaten?

Pastirma is most often eaten sliced thin, either on its own or as part of other dishes. In Turkey and Armenia, it is popular at breakfast, often with eggs in omelettes or menemen. It can be added to sandwiches, salads, or wrapped in flatbreads like lavash. In Egypt, it is served with eggs or as a topping for savory pastries. Pastirma is also used to flavor vegetable stews and baked breads, and is a festive food for New Year's Eve in Armenian communities.

Kinds of Pastirma

Regional versions of pastirma use different meats and spice blends. In Armenia, it is called basturma or aboukht and may be added to pizza or burgers. Egyptian bastirma uses lean beef or buffalo and a similar spice crust. In Bulgaria, pastarma is made from beef and has EU protected status. Some Balkan countries make a similar dried beef called suho meso, which does not use the fenugreek paste. Modern uses include as a topping for pizza, burgers, and in cheesy breads.

What Pastirma means

Pastirma is a source of pride in places like Kayseri, Turkey, and among Armenian communities. It is tied to family recipes and holiday gatherings, especially New Year's Eve for Armenians. The strong smell of the spice crust is well known and sometimes joked about. Bulgaria's Pastarma Govezhda is protected as a Traditional Speciality Guaranteed in the EU. Armenia has applied for geographical indication status for its basturma.

When Pastirma is on the table

Questions people ask about Pastirma

Good reading and sources

• Pastirma on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data