Pastırma or basturma, also called pastourma, basdırma, as well as basterma, is a highly seasoned, air-dried cured beef that is part of the cuisines of Turkey, Iraq, Bulgaria, Greece, Azerbaijan and Armenia.
Basturma is made by salting meat, which is then washed with water and dried for about 10-15 days. Salt and blood is pressed out of the meat and it is covered with “çemen”, a cumin paste made by combining crushed cumin, garlic, hot paprika, and fenugreek. The meat is thoroughly air-dried.
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