Turkish Food Recipes |
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pastirmasi
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| 1. |
07 Jul 2008 Mon 07:13 pm |
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I bought some pastirmasi from the bazaar. Beside having it as cold cuts(can I eat with melon as if it is Parma Ham?  ), any other cooking would be suggested?
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| 2. |
21 Jul 2008 Mon 01:45 pm |
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Quoting ninja: I bought some pastirmasi from the bazaar. Beside having it as cold cuts(can I eat with melon as if it is Parma Ham? ), any other cooking would be suggested? |
you should call it "pastırma" without -sı
if it belongs to a special region, like Kayseri;
Kayseri pastırması with -sı
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| 3. |
22 Jul 2008 Tue 04:39 pm |
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Thanks for telling me the correct name.
By the way, there is a certain coating wrapping around the meat, kind of wax or something, is it edible? I found it a little bitter when tasting it.
My mom asked me if the pastirma has been cooked before being preserved...Any idea?
How do Turkish eat it anyway?
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| 4. |
22 Jul 2008 Tue 04:54 pm |
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Quoting ninja: Thanks for telling me the correct name.
By the way, there is a certain coating wrapping around the meat, kind of wax or something, is it edible? I found it a little bitter when tasting it.
My mom asked me if the pastirma has been cooked before being preserved...Any idea?
How do Turkish eat it anyway? |
I searched on internet about the recipe of pastırma.
There isn´t any wrapping material, it is produced by pressing the meat by a heavy thing like marble.
I learned this now, thank you 
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| 5. |
22 Jul 2008 Tue 05:19 pm |
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Quoting ninja: Thanks for telling me the correct name.
By the way, there is a certain coating wrapping around the meat, kind of wax or something, is it edible? I found it a little bitter when tasting it.
My mom asked me if the pastirma has been cooked before being preserved...Any idea?
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İts mashed garlic with lots of salt,cumin and some other herbs
İts edible if you trust the source of it,to make pastirma you must hang it in the open air.
No it hadnt been cooked,its raw meat
You can also eat it with eggs,same idea like sucuk
İf you want the recipe,i can ask my aunt about it,she make it at home.she prefer home made stuff
İ prefer it also when im not the one making them  
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| 6. |
22 Jul 2008 Tue 08:59 pm |
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Quoting CANLI: İts mashed garlic with lots of salt,cumin and some other herbs
İts edible if you trust the source of it,to make pastirma you must hang it in the open air.
No it hadnt been cooked,its raw meat
You can also eat it with eggs,same idea like sucuk
İf you want the recipe,i can ask my aunt about it,she make it at home.she prefer home made stuff
İ prefer it also when im not the one making them |
Ahhh, that´s why I found it so salty and so I got rid of that part of the pastirma.
In fact it is like preserved ham, only that it is beef.
I´m not gonna make it myself cause it should be complicated. I cooked it like minced dried bacon in salad (sprinkle it to make ceasar salad), had it panfried with vegis, ate it raw with cheese to go with wine, stuffed in omlete...How about that? Yummy
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| 7. |
22 Jul 2008 Tue 09:07 pm |
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Yes, the homemade one is best. I know some people who make their own pastirma and sucuk from Kurban lamb. Mmmmm it´s so good.
In fact I had a cat who would try to jump up the wall to get at the sucuk. I used to hang it on a hook very high on the wall.
I like the lamb one the best.
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