📝 About This Recipe
Deeply rooted in the culinary traditions of the Levant and Anatolia, Pasturma is a legendary air-cured beef delicacy known for its intense savory profile and melt-in-the-mouth texture. This recipe guides you through the ancient process of salt-curing and pressing premium beef, followed by an aromatic coating of 'Cemen'—a potent spice paste of fenugreek, garlic, and paprika. The result is a sophisticated, ruby-red meze that offers a complex symphony of heat, earthiness, and umami in every paper-thin slice.
🥗 Ingredients
The Beef
- 4 pounds Beef Eye of Round or Sirloin (trimmed of all silver skin and external fat)
- 3 cups Kosher Salt (coarse grain is essential for moisture extraction)
The Cemen (Spice Paste)
- 1/2 cup Ground Fenugreek Powder (Çemen) (the signature flavor of Pasturma)
- 1/4 cup Hot Smoked Paprika (adds color and a subtle kick)
- 1/4 cup Sweet Hungarian Paprika (provides the deep red hue)
- 12-15 cloves Garlic (turned into a very smooth paste)
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Allspice
- 1 teaspoon Cayenne Pepper (adjust to your preferred heat level)
- 1/2 cup Warm Water (added gradually to reach a paste consistency)
- 1 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Thoroughly clean the beef, removing any fat or connective tissue. Pat it completely dry with paper towels. The meat must be lean to cure properly without spoiling.
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2
In a deep glass or plastic container, create a bed of kosher salt. Place the beef on the salt and cover it entirely with the remaining salt. Ensure no meat is exposed.
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3
Cover the container and refrigerate for 3 days. This process draws out moisture and begins the curing. After 3 days, remove the meat, rinse it thoroughly under cold water to remove all salt, and pat dry.
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4
Wrap the beef in clean cheesecloth. Place it on a slanted board or a tray with a weight (like a heavy cast iron skillet or bricks) on top. Let it press in the refrigerator for 2 days to flatten and expel remaining juices.
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5
Remove the weights and cheesecloth. Pierce one end of the meat with a needle and thread a sturdy kitchen twine through it to create a hanging loop.
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6
Hang the meat in a cool, dry, and well-ventilated area (ideally 55-65°F) for 3-5 days. The meat should feel firm and look darker. This is the initial drying phase.
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7
Prepare the Cemen paste: In a bowl, combine the fenugreek, paprikas, cumin, allspice, cayenne, black pepper, and garlic paste.
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8
Slowly whisk in the warm water until the mixture reaches the consistency of a thick, spreadable peanut butter. Let the paste rest in the fridge for 24 hours to allow the flavors to meld and the fenugreek to hydrate.
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9
After the initial drying of the meat, dampen your hands and apply a thick, even layer (about 1/8 inch) of the Cemen paste over the entire surface of the beef. Ensure there are no gaps.
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10
Re-hang the coated beef in the same cool, dry spot. Let it cure for another 7 to 10 days.
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11
Check the Pasturma: the outer spice crust should be hard and dry, and the meat should feel very firm when squeezed. It is ready when it has lost about 30-35% of its original weight.
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12
To serve, use a very sharp knife or a meat slicer to cut translucent, paper-thin slices against the grain. Store wrapped in the refrigerator for up to 2 months.
💡 Chef's Tips
Always use the freshest garlic possible; pre-peeled garlic lacks the oils needed for a pungent paste. If you live in a humid climate, use a small fan to keep air circulating around the hanging meat to prevent mold. Don't skip the pressing stage; it creates the signature dense texture and ensures even curing. If the Cemen paste becomes too dry while applying, add a teaspoon of water at a time to keep it pliable. Use a high-quality fenugreek powder; it is the soul of the dish and provides that unmistakable 'maple-like' savory aroma.
🍽️ Serving Suggestions
Serve paper-thin slices on a meze platter alongside salty halloumi cheese and kalamata olives. Sauté slices briefly in butter and serve over fried eggs for a traditional 'Pasturmalı Yumurta' breakfast. Wrap thin slices around fresh figs or melon for a sweet and savory Mediterranean appetizer. Pair with a glass of Raki or Ouzo; the anise notes perfectly complement the garlic and fenugreek spices. Layer into a grilled cheese sandwich with kasseri cheese for a gourmet Mediterranean melt.