Homemade Turkish Pastirma Recipe 1

Homemade Turkish Pastirma Recipe

 

Homemade Turkish Pastirma Recipe. This is old Turkish recipe came from Ottoman Empire ..Very expensive in turkey and we love to make with this almost every recipe .its spicy and delicious .

 

Ingredients

Pastirma Recipe
Turkish Pastirma (Basturma) – Dried Meat

  • 2 l/b fillet,steak (bonfile, entrecote)(its from back )shopping list
  • 1/2 cup fenugreek(cemen seeds ,gorunded)
  • 5/8 cup good quality sweet red pepper
  • 1/8 cup good quality hot red pepper
  • ½ cup garlic (without skin)
  • 1 a lots of salt (ground sea salt)
  • 2 t spoon cummin

    Homemade Turkish Pastirma Recipe

Pastirma Recipe
Turkish Pastirma (Basturma) – Dried Meat

 

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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