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Topic: Pastirma

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	almost turkish recipes: Pastirma-Leek Potato Gratin (Pastırmalı Pırasalı Patates Graten)
		This is an "almost" Turkish recipe because of the pastirma.
		It is not easy to find Turkish or middle eastern pastirma in states, but it's not imposssible either.
		To see what pastirma looks like click here.
	almostturkish.blogspot.com /2006/11/pastirma-leek-potato-gratin-pastrmal.html (313 words)

	Turkish Culture Portal (Site not responding. Last check: 2007-10-26)
		Pastirma is a kind of cured beef, the most famous being that made in the town of Kayseri in central Turkey.
		Good quality pastirma is a delicacy with a wonderful flavour, which may be served in slices as a cold hors d’oeuvre or cooked with eggs, tomatoes and so on.
		The çemen paste covering the slabs of pastirma is both an important factor in the flavour, and protects the meat from drying and spoiling by contact with the air, which would cause the fat in the pastirma to oxidise and give a bitter flavour.
	www.turkishculture.org /print.php?ID=306 (644 words)

	US-TR/ A FLAVOR CARRIED FROM AFAR : KAYSERI PASTIRMA (Site not responding. Last check: 2007-10-26)
		The Turkish horsemen of Central Asia used to preserve meat by placing slabs of it in pockets on the sides of their saddles, where it would be pressed by their legs as they rode.
		This pressed meat was the forerunner of today’s Pastirma, a term which literally means ‘being pressed’ in Turkish, and is the origin of the Italian pastrami.
		Pastirma is a favourite meze with raky, Turkey’s national aniseed drink.
	www.us-tr.com /icerik/articles/pastirma.html (697 words)

	Turkey, Pastirma Kaietta or tinfoiled spicy beef and lemon
		The main ingredient of the recipe is pastirma, a sun-dried beef meat wrapped in a red layer of spice paste made of crushed garlic, powdered chili pepper, ground cumin and fenugreek seeds.
		Pastirma is also used in a typical dish of white dried beans cooked with onions and tomatoes.
		The recipe is given here mainly for its anecdotic value, for two good reasons: the unlikeliness of finding pastirma for one, but also because this deli product is enjoyed at a cost: the garlic and spicy flavors of pastirma go right through body fluids, urine but also perspiration.
	www.kookynet.net /676.html (351 words)

	Turquie, Pastirma en Kaietta ou papillote de boeuf épicé au citron
		L'ingrédient majeur de cette recette, le pastirma, est une viande de boeuf séchée au soleil enrobée dans une pâte rouge faite d'épices - ail, piment rouge, cumin et fenugrec.
		Le pastirma entre également dans la composition d'un plat traditionnel fait de haricots blancs cuits avec oignons et tomates.
		Toujours est-il que le pastirma passe dans les urines mais aussi la transpiration de son consommateur et se rappelle fortement au souvenir olfactif de celui-ci, le rendant peu fréquentable pendant au moins deux ou trois jours...
	www.kookynet.com /676.html (355 words)

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