Lamb Pastirma
Pastirma is a dried, heavily spiced meat from Ottoman cuisine, traditionally coated with a çemen paste made of fenugreek, garlic and paprika. The lamb is first dry-cured then air-dried before a flavorful spice paste is applied. A light cold smoke deepens the overall aroma.
Ingredients(for 1 kg)
Instructions
Dry curing
4-6 daysEvenly massage curing salt into the meat. Store in a sealed container or vacuum-packed at 2–4 °C and turn daily. Drain any liquid that accumulates.
Pressing & pre-drying
2-3 daysRinse the meat with cold water, pat dry and press between two boards with a 5–10 kg weight. Turn daily. Then hang for 24 hours with good air circulation until the surface is completely dry.
Apply çemen paste
30 minutes + 24 hours dryingMix fenugreek, garlic, paprika (hot and sweet), cumin and pepper with a little water to form a thick paste. Apply evenly and thickly over the entire surface of the meat and allow to dry for 24 hours.
Cold smoking
1 smoking session of 4-6 hoursCold smoke the meat once at a maximum of 18 °C using beech and cherry wood. The smoke complements the çemen flavors and improves preservation. After smoking, continue to mature for 2–4 weeks at 12–15 °C and 70–75% humidity.
Pro Tip
Pressing the meat after curing is essential for the characteristic flat shape of pastirma and ensures even drying.
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