Pastırma

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A cured, dried fillet of veal coated with çemen, a paste of ground cumin, fenugreek, ground kırmızı biber and garlic; it is cut into thin slices and eaten on its own or in savoury pastries. Sometimes available in Middle Eastern stores.