Lamb Pastirma with Fenugreek
Pastirma is a traditional Ottoman dried meat coated with an intense spice paste made from fenugreek (çemen). This lamb recipe follows the authentic method with a characteristic, aromatic crust. The combination of fenugreek, garlic, and paprika creates a distinctive flavor profile.
Ingredients(for 1 kg)
Instructions
Initial Curing
5-7 daysFree the lamb meat (lamb loin or leg, approximately 5 cm thick slices) from sinew. Rub curing salt evenly. Place the meat between two clean wooden boards and press with a 5-10 kg weight. Daily pour off the exuded liquid and turn the meat.
Pre-Drying
2-3 daysRinse the meat with cold water, pat dry, and hang with butcher's twine. Pre-dry for 2-3 days at 12-15 °C with good air circulation until the surface is completely dry and slightly hardened. The meat should have lost approximately 15% of its weight.
Applying Çemen Paste
30 minutesMix all spices with a little water (approximately 30-50 ml) to form a spreadable, uniform paste. Coat the entire surface of the pre-dried meat 3-5 mm thick with the paste. Ensure no areas are left uncovered.
Final Drying
10-14 daysHang the çemen-coated meat again and dry at 12-15 °C and 65-75% humidity. Check daily. The pastirma is ready when the crust is firm and dry and the meat has lost 35-40% of its total weight. Slice paper-thin to serve.
Pro Tip
Apply the çemen paste only when the surface of the meat is completely dry. An overly moist surface will prevent the paste from adhering. Finished pastirma keeps vacuum-packed in the refrigerator for up to 3 months.
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