Pastirma

File:Basturma or Pastroma from Armenia 2.JPG

Pastirma or Pasterma,{{cite book|author1=Ramesh C. Ray|author2=Montet Didier|title=Microorganisms and Fermentation of Traditional Foods|url=https://books.google.com/books?id=qJlBBAAAQBAJ&pg=PA263|date=21 August 2014|publisher=CRC Press|isbn=978-1-4822-2308-8|page=263}} also called pastarma,{{cite web|date=2 June 2017|title=Commission Implementing Regulation (EU) 2017/1106 of 21 June 2017 entering a name in the register of traditional specialities guaranteed (Пастърма говежда (Pastarma govezhda) (TSG))|url=https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32017R1106|access-date=5 May 2025|work=Official Journal of the European Union}} pastırma, pastrma, pastourma,{{cite book|author=Clifford Wright|title=The Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More|url=https://books.google.com/books?id=x3t2IJeFIh8C&pg=PA291|date=26 September 2003|publisher=Harvard Common Press|isbn=978-1-55832-227-1|page=291}}, basdirma,{{cite book|author=Sameh Wadi|title=The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents|url=https://books.google.com/books?id=1EWwBAAAQBAJ&pg=PA82|date=14 April 2015|publisher=Page Street Publishing|isbn=978-1-62414-104-1|pages=82}} basterma,{{cite book|author=Ghillie Basan|title=Middle Eastern Kitchen|url=https://books.google.com/books?id=-7wnpIi3VRwC&pg=PA198|year=2007|publisher=Hippocrene Books|isbn=978-0-7818-1190-3|page=198}} basturma,{{Cite journal |last=harry g. levine |date=2007 |title=pastrami land: the jewish deli in new york city |journal=Contexts |volume=6 |issue=3 |pages=67– |doi=10.1525/ctx.2007.6.3.67 |jstor=41801065 |s2cid=60894880 |doi-access=free}} or aboukh{{Cite web |title=How Do You Say Basturma in Armenian? |url=https://armenianprelacy.org/2016/07/08/how-do-you-say-basturma-in-armenian/ |website=The Armenian Prelacy|date=8 July 2016 }} is a highly seasoned, air-dried cured beef that is found in the cuisines of Albania, Armenia, Azerbaijan,

Bosnia and Herzegovina, Romania, Bulgaria, Egypt, Kurdish region,

Greece, Cyprus, Iraq, the Levant, North Macedonia, Turkey and Georgia.PASTIRMA Also known as pasterma, pastarma or pastourma. Mutton, beef or goat meat marinated with strong taste, pastirma forms part of Turkish and Greek mezze and is eaten like dried ham. For more see: New Larousse Gastronomique, Hachette UK, 2018, ISBN 0600635872, p. 562.The Bulgarians and Serbs call it pastarma; the Greeks, pastourmas; the Azerbaijanis, bastirma; the Arabs, basterma; and the Romanians, pastrama. For more see: Robert Sietsema, New York in a Dozen Dishes, Houghton Mifflin Harcourt, 2015, ISBN 0544454316, p. 112.The stuffing consists of what the Greeks call pastourma, known to the Turks as pastırma and to the Arabs as basturmā. For more see: Clifford Wright, Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More, Harvard Common Press, 2003, ISBN 1558322272, p. 291.The Greeks of Cappadocia have contributed in modest but distinct ways to the general food culture of modern Greece, reinforcing and adding their own nuances to the special foods of the major Christian festivals. They also claim pastirma as one of their specialities. In spite of such Byzantine precursors as apokti, it is true that the pastirma tradition has deep roots in the nomadic culture of the medieval Turks. It is highly probable that they transmitted the idea to the Cappadocians alongtime before Constantinople was conquered, and, although Constantinople knew all about pastirma from the seventeenth century onwards, it is certain that after the population exchanges of 1923 modern Greece acquired its knowledge of pastirma from the Capadocians. For more see: Gifts of the Gods: Andrew Dalby, Rachel Dalby, A History of Food in Greece, Foods and Nations, Reaktion Books, 2017, ISBN 1780238630, p. 149.

Etymology and history

Basturma existed in ancient Armenian cuisine, where it was known as aboukh' ({{Langx|hy|աբուխ}}).{{Cite book |author=Abdallah, Marwa Ragab |url=http://worldcat.org/oclc/1187870747 |title=The meat that ancient Armenian warriors used to survive Aboukh(Commonly known as Basturma)and Sujukh. |oclc=1187870747}}{{full citation needed|date=June 2022}}{{Citation |title=The History of Aboukh/Pastirma: A Dry-Cured Beef Product of Armenian Origin |date=2012-01-11 |url=http://dx.doi.org/10.1201/b11479-44 |work=Handbook of Meat and Meat Processing |pages=708–719 |publisher=CRC Press |doi=10.1201/b11479-44 |isbn=978-0-429-15146-0 |access-date=2022-06-06|url-access=subscription }} The word abookhd (Classical Armenian apukht) was already used in the Armenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”.{{Cite web |title=How Do You Say Basturma in Armenian? |url=https://armenianprelacy.org/2016/07/08/how-do-you-say-basturma-in-armenian/ |website=The Armenian Prelacy|date=8 July 2016 }} According to T. Durham, basturma is of Armenian origin and is still prepared in the Middle East according to old family recipes.T. R. Durham. [https://www.jstor.org/stable/10.1525/gfc.2001.1.1.78 Salt, Smoke, and History] // Gastronomica , Vol. 1, No. 1 (Winter 2001), pp. 78-82.

In the Middle East, basturma - spiced and wind-dried beef - is still made according to old family recipes. Of Armenian origin, this seasoned meat was carried by Turkish horsemen who allegedly wedged it between saddle and horse for extra salt and savor.

Pastırma is mentioned in Mahmud of Kashgar{{'}}s Diwan Lughat al-Turk and Evliya Çelebi{{'}}s Seyahatname.{{Cite journal |last=Kaban |first=Güzin |date=2013-12-01 |title=Sucuk and pastırma: Microbiological changes and formation of volatile compounds |journal=Meat Science |series=59 th International Congress of Meat Science and Technology, 18–23 August 2013 Izmir/Turkey |volume=95 |issue=4 |pages=912–918 |doi=10.1016/j.meatsci.2013.03.021 |issn=0309-1740 |pmid=23608196}}{{better source needed|date=June 2022}} According to Turkish scholar Biron Kiliç, the term is derived from the Turkic noun bastırma, which means "pressing".{{Cite journal |last=Kilic |first=Birol |date=2009 |title=Current trends in traditional Turkish meat products and cuisine |journal=LWT - Food Science and Technology |volume=42 |issue=10 |pages=1581–1589 |doi=10.1016/j.lwt.2009.05.016 |issn=0023-6438}}{{better source needed|date=June 2022}} The Oxford Encyclopedia of Food and Drink writes that pastırma is the word the Ottomans used for a type of Byzantine cured beef that was called paston (παστόν).{{Cite book|publisher=OUP USA|isbn=978-0-19-973496-2 |last=Kraig |first=Bruce|url= https://books.google.com/books?id=DOJMAgAAQBAJ&pg=RA2-PA502 |title=The Oxford Encyclopedia of Food and Drink in America |date=2013-01-31 |quote=When the Ottomans settled in Istanbul they also adopted a number of Byzantine dishes, one of which was a form of cured beef called paston and which the Turks called pastirma […] It became and remains a specialty of Kayseri in Cappadocia in west central Turkey. |access-date=2018-07-18 |archive-url= https://web.archive.org/web/20180728181650/https://books.google.com/books?id=DOJMAgAAQBAJ&pg=RA2-PA502 |archive-date=2018-07-28 |url-status=live}}{{Citation |title=After the Armenians now the Greeks(Byzantines){{!}}The evolution of Pastirma |date=2012-01-11 |url=http://dx.doi.org/10.1201/b11479-44 |work=Handbook of Meat and Meat Processing |pages=708–719 |publisher=CRC Press |doi=10.1201/b11479-44 |isbn=978-0-429-15146-0 |access-date=2022-06-06|url-access=subscription }} According to Johannes Koder, an expert in Byzantine studies, paston could mean either salted meat or salted fish, while akropaston (ἀκρόπαστον) means salted meat.{{Cite book| publisher = Ashgate Publishing, Ltd.| isbn = 978-0-7546-6119-1| last1 = Brubaker| first1 = Leslie| last2 = Linardou| first2 = Kallirroe| title = Eat, Drink, and be Merry (Luke 12:19): Food and Wine in Byzantium : Papers of the 37th Annual Spring Symposium of Byzantine Studies, in Honour of Professor A.A.M. Bryer| date = 2007|pages=47–62|url=https://books.google.com/books?id=pGfbbVfR9Z8C&pg=PA60}} Andrew Dalby gives the definition of paston as "salted fish" and akropaston apakin as "well-salted fillet steak".{{Cite book| publisher = I.B.Tauris| isbn = 978-0-85771-731-3| last = Dal| first = Andrew| title = Tastes of Byzantium: The Cuisine of a Legendary Empire| date = 2010-06-30|page=189}} Gregory Nagy gives the definition of akropaston as "smoked", describing apakin as "a kind of salami sausage, probably similar to pastourma".{{Cite book| publisher = Routledge| isbn = 978-1-136-06626-9| last = Nagy| first = Gregory| title = Greek Literature in the Byzantine Period: Greek Literature| date = 2014-01-02| url = https://books.google.com/books?id=fQiTAgAAQBAJ&pg=PA311| access-date = 2018-07-18| archive-url = https://web.archive.org/web/20180728181650/https://books.google.com/books?id=fQiTAgAAQBAJ&pg=PA311| archive-date = 2018-07-28| url-status = live}} The Oxford Companion for Food says that a Byzantine dried meat delicacy was "a forerunner of the pastirma of modern Turkey".{{Cite book| publisher = Oxford University Press| isbn = 978-0-19-280681-9| last = Davidson| first = Alan| editor1-first = Tom| editor1-last = Jaine| title = The Oxford Companion to Food| access-date = 2018-07-16| date = 2006| url = http://www.oxfordreference.com/view/10.1093/acref/9780192806819.001.0001/acref-9780192806819| quote = “This is certainly true of Byzantine cuisine. Dried meat, a forerunner of the pastirma of modern Turkey, became a delicacy.”| archive-url = https://web.archive.org/web/20180603175749/http://www.oxfordreference.com/view/10.1093/acref/9780192806819.001.0001/acref-9780192806819| archive-date = 2018-06-03| url-status = live| doi = 10.1093/acref/9780192806819.001.0001}}

The English word pastrami came by way of Yiddish and perhaps combined with the word salami.{{Cite journal| volume = 6| issue = 3| pages = 67–| last = harry g. levine| title = pastrami land: the jewish deli in new york city| journal = Contexts| date = 2007| jstor = 41801065| doi = 10.1525/ctx.2007.6.3.67| s2cid = 60894880| doi-access = free}}{{Cite journal |last=Benor |first=Sarah Bunin |date=2020 |title=Chapter 1: Pastrami, Verklempt, and Tshootspa: Non-Jews' Use of Jewish Language in the United States |url=https://www.jstor.org/stable/48742390 |journal=The American Jewish Year Book |volume=120 |pages=3–69 |doi=10.1007/978-3-030-78706-6_1 |jstor=48742390 |issn=0065-8987|url-access=subscription }}{{Cite book |last=Popescu |first=Floriana |url=https://books.google.com/books?id=VzJ3DwAAQBAJ&dq=pastrami+comes+from+romanian+etymology&pg=PA201 |title=A Paradigm of Comparative Lexicology |date=2018-11-07 |publisher=Cambridge Scholars Publishing |isbn=978-1-5275-2107-0 |language=en}}

Preparation and usage

File:Pastirma with three eggs.jpg dish]]

Pastirma is usually made from water buffalo or beef, but other meats can also be used. In Egypt, it is known as Basterma and is made not only with beef, but with the meat of water buffaloes as well.{{Cite journal| doi = 10.1016/j.jef.2018.02.004| issn = 2352-6181| volume = 5| issue = 2| pages = 83–98| last1 = Gagaoua| first1 = Mohammed| last2 = Boudechicha| first2 = Hiba-Ryma| title = Ethnic meat products of the North African and Mediterranean countries: An overview| journal = Journal of Ethnic Foods| date = 2018-06-01| url = https://hal.archives-ouvertes.fr/hal-01723925/file/2018_Gagaoua_J_Etnic_Foods.pdf| doi-access = free}} Some pastirmas are made with horsemeat.{{Cite journal| doi = 10.1016/j.foodres.2017.09.094| pmid = 29195938| issn = 0963-9969| volume = 102| pages = 176–183| last1 = Lorenzo| first1 = José M.| last2 = Munekata| first2 = Paulo E. S.| last3 = Campagnol| first3 = Paulo Cezar Bastianello| last4 = Zhu| first4 = Zhenzhou| last5 = Alpas| first5 = Hami| last6 = Barba| first6 = Francisco J.| last7 = Tomasevic| first7 = Igor| title = Technological aspects of horse meat products – A review| journal = Food Research International| date = 2017-12-01| s2cid = 33867859| hdl = 11511/46356| hdl-access = free}} Different cuts of meat may be used; a single cow can produce 26 different "types" of pastirma. Fillet, shank, leg and shoulder cuts are used for the best quality pastirmas. It is usually made during the months of October and November.{{Cite book| publisher = John Wiley & Sons| isbn = 978-1-118-52267-7| last = Toldra¡| first = Fidel| title = Handbook of Fermented Meat and Poultry| date = 2014-10-27}}

To make pastirma, the meat is rinsed and salted before being dried and pressed. After the first drying period, the meat is cold pressed for up to 16 hours. This aids the process of removing moisture from the meat. After the first pressing, the meat is dried for several days, during which the fats melt and form a white layer. The second press is a "hot press".{{Cite book| publisher = CRC Press| isbn = 978-1-4398-5022-0| last1 = Hui| first1 = Y. H.| last2 = Evranuz| first2 = E. Özgül| title = Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition| date = 2012-05-14 |url=https://books.google.com/books?id=MnG50g_P0VUC&pg=PA639}} Finally, the dried and pressed meat is covered with a spice paste called cemen. Cemen is made from a paste consisting of caraway, paprika, blue fenugreek, fenugreek, black pepper, allspice, cumin, cayenne, salt{{Cite AV media| people = Nazilli Ticaret Odası| title = Kurutulmuş Toz Biber Üretimi - Bozdoğan| access-date = 2018-07-18| url = https://www.youtube.com/watch?v=096wiXcP_Z4| archive-url = https://web.archive.org/web/20180728181650/https://www.youtube.com/watch?v=096wiXcP_Z4| archive-date = 2018-07-28| url-status = live}} and mashed garlic.{{Cite book| publisher = Academic Press| isbn = 978-0-12-227055-0| pages = 3337–3342| last = Sych| first = J.| title = Encyclopedia of Food Sciences and Nutrition| chapter = Intermediate Moisture Foods| location = Oxford| date = 2003-01-01| edition = Second}}{{Cite journal| doi = 10.1016/j.meatsci.2006.04.001| pmid = 22062846| issn = 0309-1740| volume = 74| issue = 2| pages = 354–358| last1 = Yetim| first1 = Hasan| last2 = Sagdic| first2 = Osman| last3 = Dogan| first3 = Mahmut| last4 = Ockerman| first4 = Herbert W.| title = Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients| journal = Meat Science| date = 2006}}{{Cite web |title=Armenian Chemen |url=https://www.thespicemerchant.ca/product-page/armenian-chemen |website=The Spice Merchant}}{{Cite web |title=Armenian Spice Recipe - "Chaimen" |url=https://www.thegutsygourmet.net/chaimen.html |website=The Gutsy Gourmet}} The dried product is covered with the wet paste and left to dry again. The entire process takes approximately one full month. Pastirma is classified as an "intermediate moisture food". Lowering the moisture level is a form of food preservation that hinders the growth of microorganisms, and the cemen paste "is used to control surface mold growth during storage". Other functions of the cemen include improved flavor, characteristic red coloring, prevention of further drying, and antimicrobial effects.{{Cite book| publisher = John Wiley & Sons| isbn = 978-1-119-23784-6| last1 = Erkmen| first1 = Osman| last2 = Bozoglu| first2 = T. Faruk| title = Food Microbiology: Principles into Practice| date = 2016-04-13}}

Cuisines

Today, pastirma is present in the cuisines of Armenia, Egypt, Turkey, Bulgaria and the Levant.{{Cite web| title = Osmanlı/İstanbul mutfağı üzerine| date = 7 May 2015| access-date = 2018-11-18| url = http://www.cumhuriyet.com.tr/haber/yeryuzu_sofralari/314013/Osmanli_istanbul_mutfagi_uzerine.html}}{{Cite book| publisher = Schocken Books| isbn = 978-0-8052-1224-2| last = Gur| first = Janna| title = The Book of New Israeli Food: A Culinary Journey| date = 2008 |url=https://books.google.com/books?id=zkbGpxM6QYgC&pg=PA9}}{{Citation|last1=El-Magoli|first1=S.B.M.|title=ETHNIC MEAT PRODUCTS {{!}} Middle East|date=2014|encyclopedia=Encyclopedia of Meat Sciences|pages=553–554|publisher=Elsevier|isbn=9780123847348|last2=Abd-Allah|first2=M.A.|doi=10.1016/b978-0-12-384731-7.00197-5}}

=Armenia=

The cured meat, which resembles Italian bresaola, is called basturma (բաստուրմա) or aboukht (ապուխտ) by Armenians.{{Cite web| last = Bezjian| first = Nigol| title = Bezjian: Travels with Basturma| work = The Armenian Weekly| access-date = 2018-11-18| date = 2009-08-18| url = http://armenianweekly.com/2009/08/17/bezjian-travels-with-basturma/}} Some Armenian pizzerias in cities like Yerevan, Boston and Los Angeles serve basturma topped pizza. Armenian restaurants also serve basturma topped burgers,{{Cite web |title=$25 and Under; The Tastes of Armenia With a French Accent |url=https://www.nytimes.com/1998/03/11/dining/25-and-under-the-tastes-of-armenia-with-a-french-accent.html |website=The New York Times|date=11 March 1998 |last1=Asimov |first1=Eric }} basturma can be added to salads,{{Cite web |title=Make your own Armenian charcuterie |url=https://www.popsci.com/story/diy/make-cured-beef-basturma/ |website=Popular Science|date=17 March 2020 }} and basturma with omelette is also a common breakfast item in Armenia.{{Cite web |title=Basturma Omelette Recipe – Apukht Omelette |url=https://heghineh.com/basturma-omelette/ |website=Heghineh|date=6 May 2016 }} Basturma, or a basturma omelette can also be wrapped inside a lavash, alongside other ingredients like coriander, chechil cheese, and garlic matzoon.{{Cite web |title=Basturma Omelette, A Great Armenian Breakfast |url=https://phoenixtour.org/blog/basturma-omelette-a-great-armenian-breakfast/ |website=Phoenix Tour|date=14 February 2022 }}

According to Nigol Bezjian, Armenians who survived the 1915 genocide brought basturma with them to the Middle East. Bezjian recalls that his grandmother used to prepare "basturma omelets fried in olive oil with pieces of lavash bread". He notes that Armenians from Kayseri were particularly renowned basturma producers.

Arabs mocked Armenians with phrases like "It smells like there is basturma here", referring to the strong smell of basturma that is produced by the garlic and fenugreek mixture that the meat is coated in during preservation. Shoushou, a well-known Lebanese comedian of the 1960s–1970s, portrayed a caricature of an Armenian basturma seller; he retired the character after local Lebanese Armenians complained.

In Palestine, Armenian families gather on New Year's Eve and eat traditional foods including basturma, çiğ köfte and a traditional Anatolian confection called kaghtsr sujukh ({{lang|hy|քաղցր սուջուխ}}).{{Cite book| publisher = Artisan Books| isbn = 978-1-57965-727-7| last = Duguid| first = Naomi| title = Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan| date = 2016-09-06 |url=https://books.google.com/books?id=v-GACwAAQBAJ&pg=PA317}}{{Cite web| title = Panem et Circenses - This Week in Palestine| access-date = 2018-11-18| url = http://thisweekinpalestine.com/panem-et-circenses/| archive-date = 2018-11-19| archive-url = https://web.archive.org/web/20181119051641/http://thisweekinpalestine.com/panem-et-circenses/| url-status = dead}}

=Bulgaria=

Pastarma (as it is called in Bulgaria) arrived in Bulgaria in the 7th century. Specific products include Пастърма говежда / Pastarma Govezhda, which was registered as a Traditional Speciality Guaranteed in the EU in 2017.

=Egypt=

In Egypt bastirma ({{lang|arz|بسطرمة}}) is customarily made from lean cuts of beef or water buffalo, such as the eye of round or tenderloin. These cuts are first cured with salt to extract excess moisture. Following the curing process, the meat is enveloped in a wet paste made with a blend of spices, including fenugreek, paprika, cumin, black pepper, and garlic, which creates a flavorful crust. The meat is then left to air-dry until it reaches a firm texture, a duration that varies with its size, and is ultimately served in thin slices.{{cite web |title=Basturma (Pastirma or Just Basturma?) |url=https://amiraspantry.com/basturma-pastirma-or-just-bastirma/ |website=Amira's Pantry |access-date=March 17, 2025}} It is often eaten with eggs for breakfast or as a topping in other dishes, like savory versions of feteer.

=Turkey=

In Turkish cuisine pastırma can be eaten as a breakfast dish, and it is a common ingredient in omelettes, menemen (Turkish-style shakshouka) or a variation of eggs benedict.{{Cite AV media| people = Arda'nın Mutfağı| title = Yumurtanın En Lezzetli Hali - Eggs Benedict Tarifi - Arda'nın Mutfağı| access-date = 2018-07-31| url = https://www.youtube.com/watch?v=FLKrVDBQKcU| archive-url = https://web.archive.org/web/20180731161818/https://www.youtube.com/watch?v=FLKrVDBQKcU| archive-date = 2018-07-31| url-status = live}}{{Cite AV media| people = Migros Türkiye| title = Pastırmalı Yumurta Tarifi| access-date = 2018-07-31| url = https://www.youtube.com/watch?v=T_W6DgA7IuI| archive-url = https://web.archive.org/web/20180731161818/https://www.youtube.com/watch?v=T_W6DgA7IuI| archive-date = 2018-07-31| url-status = live}}{{Cite web| title = Pastırmalı Menemen| work = Sabah| access-date = 2018-11-18| url = https://www.sabah.com.tr/sofra/tarifler/diger/pastirmali_menemen}}

Pastırma can be used as a topping for hummus,{{Cite AV media|url=https://www.youtube.com/watch?v=NO1iYIPhCLM |archive-url=https://ghostarchive.org/varchive/youtube/20211212/NO1iYIPhCLM| archive-date=2021-12-12 |url-status=live|title=Pastırmalı Humus Tarifi|access-date=2018-07-18|work=Nursel'in Evi}}{{cbignore}} pide bread,{{Cite AV media| work = Nursel'in Evi| title = Pastırmalı Pide Tarifi| access-date = 2018-07-18| url = https://www.youtube.com/watch?v=VpGH6zGtqKc| archive-url = https://web.archive.org/web/20180728181650/https://www.youtube.com/watch?v=VpGH6zGtqKc| archive-date = 2018-07-28| url-status = live}} hamburgers,{{Cite AV media |title= Pastırmalı Hamburger ve Lahana Salatası Tarifleri |work= Arda'nın Mutfağı {{!}} 1.Bölüm (01.11.2015) |access-date= 2018-07-18 |url= https://www.youtube.com/watch?v=Ap0gaHGc5lI}} and toasted sandwiches with either cheddar cheese or kasar cheese. It can be as a filling for a börek that is made with kadayıf instead of the traditional filo dough.{{Cite AV media| work = Pelin Karahan'la Nefis Tarifler| title = Pastırmalı Kadayıf Böreği Tarifi| access-date = 2018-07-18| url = https://www.youtube.com/watch?v=qv9Z4sAOEn8}} It may be combined with potato to make a filling for traditional böreks as well.{{Cite AV media| people = Migros Türkiyeundefined (Director)| title = Patatesli Pastırmalı Rulo Börek| access-date = 2018-07-31 | url = https://www.youtube.com/watch?v=C0Oz2OFBuL0}}

It is also a common addition to many of the traditional vegetable dishes, especially the tomato and white bean stew called {{lang|tr|kuru fasulye}}, but also cabbage ({{lang|tr|pastırmalı lahana}}), chickpeas ({{lang|tr|pastırmalı nohut}}), asparagus ({{lang|tr|pastırmalı kuşkonmaz}}){{Cite AV media| people = Migros Türkiyeundefined (Director)| title = Pastırmalı Kuşkonmaz Tarifi| access-date = 2018-07-31| time = 119 seconds| url = https://www.youtube.com/watch?v=GlkiUO2yA_o}} and spinach ({{lang|tr|pastırmalı ıspanak}}).{{Cite AV media| work = TV Kayseri| title = Gurme Tarifler-Pastırmalı Ispanaklı Sote| access-date = 2018-07-18| url = https://www.youtube.com/watch?v=6OYKeAN8Drk}}{{Cite book| publisher = Konya Kültür ve Turizm Vakfı| isbn = 978-975-95525-1-0| last = Halıcı| first = Feyzi| title = Üçüncü Milletlerarası Yemek Kongresi: Türkiye, 7-12 Eylül 1990| date = 1991}} It can also be used to make cheesy pull-apart bread.{{Cite AV media| people = Migros Türkiye| title = Pastırmalı Kaşarlı Somun Ekmek Tarifi| access-date = 2018-07-31| time = 99 seconds| url = https://www.youtube.com/watch?v=u0cUpki0-Nk}}

Production

Turkey produces around 2041 tons of pastirma each year. The pastirma from Kayseri is particularly well known. In their 1893 report the British Foreign Office note that Kayseri, which they call Cesarea, "is specially renowned for the preparation of basturma (pemmican)".{{Cite book| last = Office| first = Great Britain Foreign| title = Diplomatic and Consular Reports: Annual series| date = 1894| page = 5| url = https://books.google.com/books?id=3Eem_vrEfKcC&pg=RA14-PA5| access-date = 2018-07-18| archive-url = https://web.archive.org/web/20180728181650/https://books.google.com/books?id=3Eem_vrEfKcC&pg=RA14-PA5| archive-date = 2018-07-28| url-status = live}}

References

Bibliography

Alan Davidson, The Oxford Companion to Food. Oxford University Press, Oxford 1999. {{ISBN|0-19-211579-0}}.
Maria Kaneva-Johnson, The Melting Pot. Balkan Food and Cookery, Prospect Books, 1995. {{ISBN|0-907325-57-2}}.