Lime-Marinated Scallops with Kangaroo Pastirma

Kangurmali Tarak


Preparation info

  • Serves


    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

This dish commemorates the pivotal historical event shared by Australia and Turkey, and combines ingredients from these two great cultures. Gallipoli, in northwest Turkey, is a popular scuba-diving area, and a major source of scallops. It is best known to Australians as the site of an attempt in 1915 to secure territory in Turkey, which had joined the First World War on Germany’s side.

Australia’s major public holiday each year is 25 April, which was when the Australian and New Zealand troops (called ANZACs) took part in the ill-fated Allied assault on the Turkish peninsula. They were repelled by the Turks under General Mustafa Kemal Atatürk, who went on to create the Turkish republic out of the ruins of the Ottoman Empire.

When I came to live in Sydney, I was curious to see how kangaroo meat would respond to the drying and preserving process we call pastırma. It turns out that kangaroo works even better than beef, because it’s almost fat-free.