Pastirma – Cured And Dry Beef Recipe
Eggs with Pastirma, Turkiye’s dried & cured beef, seasoned with aromatic spices.
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Ingredients
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Pastirma & Cure (if making at home)
Çemen (Pastirma spice paste)
Eggs with Pastirma (serving)
Method
Pastirma & Cure (if making at home)
- 1
Prepare the meat
Trim all visible fat and silver skin from the beef roast so you have an even, dense piece of muscle about 2–3 cm thick at the thickest point. Pat dry with paper towels.
- 2
Make the dry cure
Mix kosher salt, sugar and pink curing salt (if using) thoroughly. Add crushed garlic, cracked black pepper, ground cumin, paprika, ground allspice and chili flakes. Rub the spice-salt mixture evenly and firmly all over the beef, massaging it into the surface.
- 3
Curing time
Place the rubbed beef in a non-reactive container or vacuum bag. Refrigerate at 2–4°C (35–39°F) for 5–7 days. Flip or massage the meat every 24–48 hours to redistribute cures and any juices. The meat will firm and release moisture.
- 4
Rinse and dry
After curing, remove meat from the cure and rinse thoroughly under cold running water to remove excess salt and spices. Pat dry with paper towels. Wrap in cheesecloth and rest in the refrigerator, uncovered, for 12–24 hours to form a tacky pellicle; this helps the çemen adhere.
Çemen (Pastirma spice paste)
- 5
Toast and grind (optional)
If using whole fenugreek seeds, lightly toast in a dry pan 1–2 minutes until aromatic and grind finely. For powdered fenugreek, skip this step.
- 6
Make the paste
Combine ground fenugreek, sweet paprika, hot red pepper flakes, minced garlic, salt, olive oil and about 30–50 ml water. Stir to a thick, spreadable paste. Adjust water in small increments — paste should be thick enough to coat the meat without running.
- 7
Coat the meat
Spread a 3–5 mm even layer of çemen all over the dried surface of the cured beef. Press it on so it adheres. Wrap the coated beef loosely in cheesecloth and place in a cool, well-ventilated place or refrigerator. The çemen layer protects the meat and adds aroma.
- 8
Drying time
Hang or place the wrapped meat on a rack in a fridge or cool room (10–15°C / 50–59°F, low humidity if possible) for 2–3 weeks, until the meat has lost about 30–40% of its weight and is firm but still slightly pliable. Check weekly for any off odors or mold (white bloom of penicillium-like is okay; green/black is not).
- 9
Finish
Once dry, unwrap and gently scrape away the outer çemen layer (some prefer to leave it). Slice very thinly across the grain for serving. At this point you have pastirma ready to use for eggs and other dishes.
Eggs with Pastirma
- 10
- 11
Render pastirma
Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter or olive oil. Add the sliced pastirma in a single layer and cook 1–2 minutes per side until it releases some fat and becomes fragrant and slightly crisp at the edges. Pastirma is salty—do not add extra salt at this stage.
- 12
Cook eggs (scrambled variant)
Reduce heat to medium-low. Add the remaining 1 tablespoon butter or oil and pour in beaten eggs. Gently stir or fold the eggs with the pastirma so cured beef pieces are evenly distributed. Cook to desired doneness, removing from heat just before fully set for soft curds. Season with black pepper and a light pinch of flaky sea salt only if needed.
- 13
Cook eggs (sunny-side / whole eggs variant)
After rendering pastirma, push the pieces to one side and add a little butter if pan looks dry. Crack eggs into the skillet spaced apart. Cook over medium-low until whites are set and yolks are at desired firmness. Optionally cover the pan for 1–2 minutes to set tops or baste with hot fat for glossy whites. Season with black pepper and minimal flaky salt if desired.
- 14