Charcuterie

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

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Turkey has its own hung and cured meats made from veal and beef. The most common are pastırma, a cured fillet of veal encased in çemen, which is a thick dark-red paste made from ground fenugreek, cumin, kırmızı biber and garlic; and sncuk, a spicy beef sausage often flavoured with cumin, which looks like a salami. Both vary from region to region - sliced and eaten as a snack, stuffed into savoury pastries or cooked with vegetables such as beans and lentils, and eggs. Mıhlama, a dish made during Ramazan, consists of pastırma fried with onions, then swept into a ring leaving room for eggs to be dropped into the middle.