-
Pastirma or Pasterma, also
called pastarma,
pastırma, pastrma, pastourma, basdirma, basterma, basturma, or
aboukh is a
highly seasoned, air-dried cured...
-
before refrigeration. Ultimately, it was
probably derived from the
Turkish pastirma.
Pastrami was
introduced to the
United States in a wave of
Jewish immigration...
- cu****bers, jam, honey, and kaymak,
sucuk (optionally ****y
Turkish sausage),
pastırma, börek, simit, poğaça, açma,
fried dough (known as pişi), as well as soups...
- used.
Sometimes other vegetables or meat may also be added,
especially pastirma. Kuru
fasulye is
often served along with cacık and rice or bulgur. It is...
- Pide with kaşar (Kaşarlı pide) Pide with
sucuk (Sucuklu pide) Pide with
pastırma (Pastırmalı pide) Pide with
peynir and egg (Peynirli yumurtalı pide) Pide...
-
products can be
found around the world, such as
biltong in
South Africa,
pastirma in Turkey, ch'arki (Quechua for dried,
salted meat
whose hispanicized spellings...
- labneh, tulum, or shanklish) or meat
dishes (like afelia, lountza, or
pastirma), fish (like
fried whitebait, calamari). In Greece, meze is
commonly served...
-
variety of
meats (minced beef,
chopped lamb,
fresh or
smoked seafood, sujuk,
pastirma),
vegetables (spinach, zucchini, eggplant, l****, chard,
various peppers...
- is from the word pastrma,
meaning salted and
dried mutton or lamb (cf. "
pastırma"). It is
officially called pastrmalija;
another po****r name is "pastrmajlija"...
- salt,
pepper and any
desired fresh herbs or
added directly to the pan. If
pastırma is
being used, it is
added to the pan with the eggs. Kaşar
cheese or white...
