Basturma is a cured beef tenderloin, a dish in the kitchens of the countries located on the territory of the former Ottoman Empire. Fresh tenderloin is salted, then placed under a press (rubbed with salt) to remove excess moisture and give it a shape convenient for slicing. Then they are transferred to a mixture of garlic, ground red and black pepper seeds, as well as utcho-suneli spices, which has the consistency of liquid dough. The formed pieces are hung to dry.
Pastyrma or basturma is dried beef with strong spices, which is part of the cuisines of a number of countries.
Turkish horsemen of Central Asia saved meat by putting pieces of it in the pockets on the sides of their saddles, where they pressed on them with their feet while riding. This pressed meat was the forerunner of modern pastirma, a term that literally means "pressing" in Turkish, and is the source of Italian pastrami. Pastyrma is a type of dried beef.
Basturma is a cured beef tenderloin, a dish in the kitchens of the countries located on the territory of the former Ottoman Empire. Fresh tenderloin is salted, then placed under a press (rubbed with salt) to remove excess moisture and give it a shape convenient for slicing. Then they are transferred to a mixture of garlic, ground red and black pepper seeds, as well as utcho-suneli spices, which has the consistency of liquid dough. The formed pieces are hung to dry.
