Pastirma, also spelled bastirma and basturma, is a Middle Eastern salt-cured and dried beef typically seasoned with cumin, fenugreek, garlic, and paprika. Home cooks can find good quality cured beef ...

2 pastirma sausages (about 80g/3oz total), or 3–4 sausages of cooking chorizo, each peeled (see Recipe Tip) and cut into 4 rounds 225g pack halloumi, rinsed and cut into 4 equal slices, each about 1 ...

This cold cut of Turkish origins ( Armenian ) has several names: pastirma, pastourma, bastirma or basturma, and probably many more variations than you can imagine. For this recipe I want to thank ...

The origins of this dish come from Turkey and the Middle East, while the marinade is traditionally from the south east of Turkey, where they marinate meat in yoghurt, especially chicken. The yoghurt ...