description Pastırma Overview
insights Why this score
Pastırma ranks #31 of 178 in the Cured Meat ranking, behind Njeguški Pršut, ahead of Soppressata di Calabria.
Pastırma has broad regional prestige, intense spice crust, and historic reputation, though pungency divides some tasters.
help Pastırma FAQ
What is the coating on the outside of pastırma?
The coating is called çemen, a strongly seasoned paste based on ground fenugreek and garlic, usually with paprika or red pepper. It contributes much of pastırma's characteristic aroma and helps protect the dried meat.
Is pastırma the same thing as American pastrami?
No, although their names and histories are related, the finished meats are different. Turkish pastırma is air-dried beef coated with çemen, while American pastrami is generally brined, seasoned, smoked, and then steamed.
Does pastırma need to be cooked before eating?
Commercially prepared pastırma is cured and can normally be eaten in thin slices without further cooking. It is also cooked with eggs, beans, or börek in Turkish cuisine, where its salty, garlicky flavor seasons the whole dish.
Which cut of meat is used for pastırma?
Pastırma is traditionally made from whole cuts of beef rather than ground meat. Different cuts produce named varieties with different fat levels, shapes, and prices, and lean loin cuts are often particularly valued.
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