Salmon Pastirma and Baby Zucchini

Somon Pastirma

Preparation info

  • Serves


    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

This is an example of the new Turkish cooking. When you say pastırma to traditional Turks, they think beef. But the word simply means ‘pressed’, so there’s nothing to prevent you from wrapping the wonderful paste around any form of protein.

Since the process involves leaving the protein to dry for at least a week, you need to be careful if you’re using seafood. For me, the fish that works best is salmon—it can absorb the flavours of the paste while retaining its own