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How to make it

  • Çemen s prepare (pastırma spice)
  • mesh all garlics very fine ..add to peppers ,grass lenght and 2 cups water and cummin stir very well ..(we gonna use this cemen for cover the meat..)
  • (feels must be like mash potato)
  • Directions
  • 1 clean your antrekot meat remove all animals oil all around wash with water very well .place to fitler set aside and wait until blood and water comes out .
  • 2- once again wash with water after that all around cover with salt and place some big casserole tray .we need to seperad water and bllod from meat .for help that put someting heavy and big stuff on the meat .before cover some plastic strech and than put your heavy stuff on the meat ..tray must be stay carved .u have to remove to water and blood every morning. Couple of days later if salt is dissolved u should covered with salt again .ıt will take 14/15 days
  • 3-after meat witout blood and water its ready to prepare.wash it water and remove for salt place a pot with water and wait over a night..
  • 4-after this day wash again and to establish with clean kitchen cloth .press with this cloth 2 sides you should hang your pastırma some cool dry place ceiling will be good .(.for that use a needle quilt with thread and hang on ceiling )
  • 5- meat like that has to wait1-2 days.some times u should press with your hands and check.. is it feels dry but not hard,
  • 6- after 2 days later l cover with cemen (pastırma spice) verywell .u shuld hang it that some place windy maybe balkony .if its sunny 2-3 days enough , check with your hands (çemen gettin sticky and when u press u must has to feel meat s softness)
  • 7-cover with clean cloth and put in a plastic bag (for smell ),
  • 8- and happy and… u can thin sliced and use what every u want (ıts has to be in fridge).borek,bean,with egg almost everything..
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Reviews & Comments 11

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  • ghosheh 6 years ago
    fenugreek can be bought from mideaster groceries and it is called "Hoolba" seed. It is bitter so don't use too much. Also don't make the Cemen until 2 weekd just before you need to cover the meat. I wonder if this can be done in my food dehydrator. This can be used on any type of meat just like jerkey but much softer.
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  • Karincita 7 years ago
    Selam. Bu aciklama cok guzel. Aferin. jeje I am mexican and my husband is turkish and we both enjoy so much this recipe thanks
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  • ceilinghag 8 years ago
    Thank you, Kuta for being my first friend here. I am going to make your pastirma as soon as I can. If I can help you with English just ask me. I do not know Turkish but would like to learn more about it.
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    " It was excellent "
    elgab89 ate it and said...
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  • linebb956 8 years ago
    Wow... This looks wonderful! Thanks for the post.
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  • kutadkubilik 8 years ago
    Hımm fillet. ,steak ı m gonna change.. ı thought its same everywhere:(
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  • karlyn255 8 years ago
    also what is this konturfile. Corned beef, beef or deer, pork......?
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  • kutadkubilik 8 years ago
    hello merlin ..this recipe is really hard to for make advice will be that ..just try with a small piece first ..ı wll gonna look for photos maybe it can help to u:) good luck:)
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    " It was excellent "
    merlin ate it and said...
    Honey, if it looks like the picture, I'll figure out how to make it. Your English is far better than my Turkish. Thanks so much for sharing in a foreign language.


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  • rhianna 8 years ago
    Kuta, thank you for this authentic pastirma/basturma recipe!! I am definitely making it this summer.
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  • keni 8 years ago
    For anyone viewing Kuta's recipes, there are some of us here to help her with translations for some of the more complicated recipes, but please, please be patient with her and remember the language barrier. :) She has a lot of great things to share, so I'm sure they'll be worth the time to ask questions if you have trouble understanding. Thank you!! (yes, I'm going to try and put this on all her submissions, as I see them, to try and thwart any unkindness or cruelty that could be shown for any difficulties she has with English...she sure is trying! :)
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