Pastirma Armenian Style
Pastirma is one of the oldest known meat preservation products in the world, originating from the Armenian-Anatolian culinary tradition. The cured beef is coated with a bold spice paste of fenugreek, paprika, garlic, and cumin, then air-dried. Its intense, pungent aroma and bold flavor make Pastirma unmistakable.
Ingredients(for 1 kg)
Instructions
Curing & pressing
4-5 daysRub beef tenderloin or topside evenly with curing salt. Press under a weight of approx. 5 kg in the refrigerator at 3-5 °C. Daily, pour off the exuded water and turn the meat.
First drying
2-3 daysRinse the meat under cold water, pat dry thoroughly, and pre-dry hanging at 12-15 °C and 60-70% humidity for 2-3 days until the surface is dry and slightly leathery.
Applying Çemen paste
3-4 days (multiple applications)Mix fenugreek flour, paprika, garlic, cumin, pepper, and allspice with a little water into a spreadable paste. Coat the meat on all sides, allow to dry for 24 hours, and repeat the process 2-3 times.
Final drying
12-18 daysFinish drying hanging at 12-15 °C and 65-75% humidity until a weight loss of 35-40% is reached. The Çemen crust should be firm, even, and deep green-red-brown in color.
Pro Tip
The key to authentic Pastirma is fenugreek (Çemen). The paste must be thick enough to adhere to the vertically hanging meat surface. If too runny, work in a little more fenugreek flour.
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