Best Theme Restaurants in Gothenburg"

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"Best Theme Restaurants in Gothenburg" Gecreëerd door : Cityseeker 3 Locaties in uw favorieten Bombay Palace "Delectable Indian Cuisine" The only restaurant in the neighborhood serving authentic Indian cuisine, Bombay Palace invites you to savor lip-smacking Indian delicacies. The warm ambiance creates the right setting for a lavish meal which reflects Bombay's cosmopolitan vibe and its popular delicacies. Guests can visit the kitchen to know more about Indian cooking. Do not miss its Navratna by gillnisha Korma and Chicken Tikka which simply beguiles your taste buds. +46 31 18 8800 www.bombaypalace.se/ Södra Vägen 19, Göteborg Ottomania "Turkish Delights" Ottomania will transport you to the world of Arabian nights with its ornately decorated room. Decked up with beautiful crystal chandeliers, gilded accents, candles, mosaic and more, it is lovely spot to relish Turkish cuisine in town. Located near the Göteborgs Universitet and Vasaparken, it also features a sultan lounge, where you can unwind like a prince. Savor by Alanyadk their dishes like Biber dolma (roast red peppers stuffed with feta cheese and parsley), Pastirma dolma (fried Turkish cheese), Adana Kebab, Sac kavurma (Turkish stew with minced lamb), Kuzu Sis (grilled lamb) and Ottoman Special. They also have good options for vegetarians. Round it off with decadent desserts like Baklava and Dondurma Pay. +46 31 20 4000 ottomania.se/ Aschebergsgatan 23, Göteborg Dorsia Bar & Restaurant "An Unforgettable Meal" With its eccentric décor, exceptional service and delectable cuisine, a meal at Dorsia promises to be a memorable experience. The dining room and bar are replete with plush, pink and purple furnishings, and adorned with velvet, lace and unusual art work. The menu is composed of a selection of sumptuous contemporary dishes that reflect the varied by Vinotecarium culinary traditions and contemporary techniques that have shaped them. Every dish is a work of art in itself, presenting diners with a playful composition that is sure to delight. The menu features delicacies like terrine of rabbit and foie gras with plums and toasted pistachios, open scallop lasagna, and salted smoked brown trout with potato creme and trout roe. The impressive wine list is composed of a well-curated selection of rare and excellent fine wines, forming the perfect complement to the delectable culinary offerings served up by the kitchen. A meal at the Dorsia is certainly a feast for all your senses. +46 31 790 1000 www.dorsia.se/ [email protected] Trädgårdsgatan 6, Dorsia (Reservations) Hotel, Göteborg KIJK MET ONS MEE: cityseeker.com Algemene voorwaarden | PRIVACYBELEID | API | CONTACTEER ONS | Auteursrecht 2020 CITYSEEKER Powered by TCPDF (www.tcpdf.org).

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MENU Prix TTC En Euros
Cold Mezes Hot Mezes Hummus (vg) ............................... X Octopus on Fire ............................ X Lamb Shish Fistuk (h) .................. X Chickpeas, tahini, lemon, garlic, Smoked hazelnut, red pepper sauce Green pistachio, tomato, onion, green sumac, olive oil, pita bread chilli pepper, sumac salad Moroccan Rolls ............................. X Tzatziki (v) ................................... X Filo pastry, pastirma, red and yellow Garlic Tiger Prawns ...................... X Fresh yogurt, dill oil, pickled pepper bell, smoked cheese, harissa Garlic oil, shaved fennel salad, red cucumber, dill tops, pita bread yoghurt chilli pepper, zaatar Babaganoush (vg) ......................... X Pastirma Mushrooms .................... X Spinach Borek (v) ......................... X Smoked aubergine, pomegranate Cured beef, portobello and oysters Filo pastry, spinach, feta cheese, pine molasses, tahini, fresh mint, diced mushrooms, poached egg yolk, sumac nuts, fresh mint tomato, pita bread Roasted Cauliflower (v) ................ X Chicken Mashwyia ........................ X Taramosalata ................................ X Turmeric, mint, dill, fried capers, Wood fire chicken thighs, pickled Cod roe rock, samphire, bottarga, garlic yoghurt onion, mashwyia on a pita bread lemon zest, spring onion, pita bread Grilled Halloumi (v) ..................... X Meze Platter .................................. X Beetroot Borani (v) ...................... X Chargrilled courgette, kalamata Hummus, Tzatziki, Babaganoush, Walnuts, nigella seeds,
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On the Lighter Side
ON THE LIGHTER SIDE FRESH FRUIT SELECTION 8 Chilled grapefruit, sweet melon, banana, pineapple, orange, strawberry, kiwi, assorted fruits HOMEMADE BAKERY BASKET ITEMS (Choice of any three pieces) 6 BREAD plain, multi-grain, whole wheat, warm Arabic bread DANISH apricot, cinnamon roll, seasonal fresh fruits CROISSANT plain, zaatar, cheese, almond, chocolate MUFFIN blueberry lime, carrot zucchini, chocolate chunk MANAKISH cheese, zaatar YOGHURTS, CHEESE AND GRAINS RICH AND CREAMY YOGHURT 4 Plain, low fat, strawberry LABNEH ZAATER 4 Crisp vegetables FETA CHEESE 4 Tomatoes and cucumber salad GRILLED HALLOUMI CHEESE 5 Tomatoes and olives HOMEMADE BIRCHER MÜESLI 7 Apple and local dried fruits ORGANIC STEEL CUT OATMEAL 8 Cinnamon, apricots, dates, brown sugar Choice of: whole, low fat, skim, soy milk and topped with bananas or strawberries CEREAL SELECTION 9 Corn flakes, raisin bran, coco pops, frosties, rice krispies, all bran, homemade granola Choice of: whole, low fat, skimmed, soy milk and topped with bananas or strawberries All prices are in Jordanian Dinar subject to 10% Service Charge and 16% Sales Tax. Allow us to fulfill your every need, want and desire. Simply let us know of any specialdietary requirements, food allergies or food intolerances for us to happily enhance your dining experience. All cooking is prepared without artificial Trans Fat. Vegetarian Gluten Free Contains Nuts EGGS AND GRIDDLE Egg dishes are served with breakfast potatoes and savory tomatoes SHAKSHUKA 6 Eggs poached in a fresh sauce of tomatoes, chili peppers, onions,
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Page 1 À LA CARTE
BRUNCH MENU $35.00 per person, includes Van Kahvaltasi for the table and 3 additional à la carte options and dessert per person VAN KAHVALTASI Turkish Cheese Selections Chef’s selection of Turkish Cheeses Tomato salad Vegetable Plate baby peppers, Persian Cucumber, mint, radishes Marinated Olives Extra virgin Olive Oil, herbs Labneh Strained Yogurt with Za’atar Htipiti Roasted red peppers, feta cheese, thyme, extra Virgin Olive Oil Hummus Chick pea Puree, tahini, garlic, Extra Virgin Olive Oil Accompaniments Honey, 3 type recel/jams and spreads page 1 À LA CARTE EGGS 3 egg omelet 3 eggs sunny side 3 over easy OR 3 egg scramble MEZE Imam Bayildi Eggplant with a onion and tomato stew, fine herb Crispy Calamari garlic yogurt with zataar Midye tavasi Mussels in beer batter, walnut sauce Cerkez Tavu Chicken, walnut sauce SALADS Coban Salatasi, Shepherds’ Salad, Persian cucumbers, tomatoes, red onions, parsley leaves, mint leaves, green peppers, garlic-lemon vinaigrette Portakal Salatasi, Seasonal Citrus Salad, red onions, citrus segments, mint leaves, pomegranates, citrus vinaigrette Watermelon Salad, Baby tomatoes, pistachios, feta cheese, frisee lettuce BRUNCH SPECIALTIES Cilbir Soft eggs, Greek Yogurt, Paprika butter, sumac, pita bread Fried eggs Turkish tomato sauce, kasseri cheese, herbs Pastirma, baby arugula, asparagus, baby tomatoes page 2 FLAT BREADS Peynirli Pide, tomato & oregano, halloumi cheese Ispanakli Pide, Spinach, leeks, caramelized onions, feta cheese Mantar Pide, mushroom, caramelized onion and kasar peynir Lahmacun Pide,
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Pastirma Pie (Cured Beef)
Recipe Category / Savory pies and Tarts Pastirma pie (cured beef) 20' 50' 12 1 Ηands on Cook Time Portion(s) Difficulty Ingredients 8 slices pastirma 200 g kasseri cheese, grated 2 tomatoes, medium 1/4 bunch parsley 10 mint leaves 2 tablespoon(s) olive oil pepper salt 850 g puff pastry sheet 1 egg poppy seeds For the yogurt sauce 250 g strained yogurt mint leaves olive oil Method Διατροφικός πίνακας “Pastirma” or “Pastourma” is a highly seasoned, air-dried cured beef with a very Nutrition information per portion exceptional flavor and lingering taste. It is a predecessor to pastrami. If you haven’t tried it here is your chance in this delicious pie! Definitely a new taste to try! 432 14.0 29.0 Calories 28.0 Saturated Total Carbs Preheat oven to 190* C (380* F) Fan. (kcal) Total Fat (g) Fat (g) (g) Remove the rind from the cured beef (pastourma). Chop into small pieces and put in a bowl along with the cheese. 22 % 40 % 70 % 11 % Remove the stems form the tomatoes and cut in half. Squeeze them and allow their juices to fall into a small bowl. You want to remove all of the juices and seeds. Set the bowl aside and wipe the moisture from the tomatoes with some paper towels. Finely chop the squeezed tomatoes, parsley and mint. Add them to another bowl along 3.7 15.0 1.3 1.3 with the cured beef. Add the olive oil, pepper and salt. Mix to combine. Sugars (g) Protein (g) Fibre (g) Sodium (g) Line a baking pan with parchment paper.
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Prof. Mustafa GÜRSES
Prof. Mustafa GÜRSES OPfefricseo Pnhaol nIen:f +or9m0 4a4t2io 2n31 2488 AWdedbr:e hstst:p sA:t/a/taüvreks Üisn.aivtaeurnsiit.edsiu Z.tirr/amatg Fuarkseüsltesi Gıda Mühendisliği Bölümü EDodcutocraatteio, Ant aItnürfko Ürmnivaetrisoitnesi, Ziraat Fakültesi /Fen Bilimleri, Gıda Mühendisliği, Turkey 1997 - 2002 UPonsdtegrrgardaudautaet, eA, tAataütrükr Ük nÜinveivresritseitsei,s Zi, iZrairaata Ft aFkaüklüteltsei s/iF, Genıd Ba iMlimühleerni,d Gisıdliağ iM, Tüuhreknedy i1sl9iğ8i6, T -u 1r9k9ey0 1994 - 1997 FEnogrliesihg, nB2 L Uapnpgeru Iangteersmediate Dissertations ÜDnoicvteorrsaite,s Ti, uZliurmaa tP Feyanküirlitnedsie, Feanrk Blıi lDimepleorlia Emnas tŞitaürstüla, r2ın0d0a2 Aflatoksin Oluşum Potansiyelinin Belirlenmesi , Atatürk EPnostigtrüasdüu, Gatıed,a F Marükhlıe Dndepisolilğaim, 1a9 Ş9a7rtlarının İç Fındıkta Aflatoksin Oluşumuna Etkileri , Atatürk Üniversitesi, Fen Bilimleri RFoeosde Eanrgcihne Aerrinega, sFood Science, Food Microbiology, Food Toxicology, Engineering and Technology APrcoafedsesomr,i Act aTtiutrlke Us n/iv Terassitky,s Ziraat Fakültesi, Gıda Mühendisliği, 1994 - Continues Atcaatüdrek mÜniicv earnsidte sAi, d20m12in - i2s0t1r6ative Experience Advising Theses 2G0ü2rs0es M., Kuşburnu İlaveli Kefirin Depolanma Süresince Özelliklerinin Belirlenmesi, Postgraduate, .DEMİR(Student), GÜRSES M., ESarzlmurounmel lİali tÇyepşhmime uSruiulamrı’nuınn YMuimkruorbtiaydoalo Rjiakf, ÖFimzirküs eBl,o Kyiumnycas Gale Alişniamliiz, iP Voes tİgzroalde uEadtiele, Fn. UEÇscAhRe(rSictuhdiae Cnot)l,i 2013 Suşlarının Moleküler Tiplendirilmesi,
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Mezzesas Starters to Share
ideal Mezzesas starters to share ... Hummus (vg) ............................. 7.5 Octopus on Fire ........................... 24 Lamb Shish Fistuk (h) ................. 22 Chickpeas, tahini, lemon, garlic, Smoked hazelnut, red pepper sauce Green pistachio, tomato, onion, green sumac, olive oil, pita bread chilli pepper, sumac salad Moroccan Rolls ........................... 17 Tzatziki (v) ................................. 7.5 Filo pastry, pastirma, red and yellow Garlic Tiger Prawns ..................... 24 Fresh yogurt, dill oil, pickled pepper bell, smoked cheese, harissa Garlic oil, shaved fennel salad, red cucumber, dill tops, pita bread yoghurt chilli pepper, zaatar Babaganoush (vg) ...................... 7.5 Pastirma Mushrooms ................... 17 Spinach Borek (v) ........................ 18 Smoked aubergine, pomegranate Cured beef, portobello and oysters Filo pastry, spinach, feta cheese, pine molasses, tahini, fresh mint, diced mushrooms, poached egg yolk, sumac nuts, fresh mint tomato, pita bread Roasted Cauliflower (v) ............... 14 Chicken Shish .............................. 20 Taramosalata .............................. 7.5 Turmeric, mint, dill, fried capers, Wood fire chicken thigh skewers, Cod roe rock, samphire, bottarga, garlic yoghurt pickled onion, mashwyia sauce, pita lemon zest, spring onion, pita bread bread Grilled Halloumi Cheese (v) ....... 18 Meze Platter ................................ 29 Chargrilled courgette, kalamata Pita Bread Supplement ..................... 2 Hummus, Tzatziki, Babaganoush, olives, fresh mint, lemon juice, zaatar Taramosalata, Pita Bread Mains to Share (For 2/3 persons, 2 sides of your choice included) Beef Short Rib, grilled green peppers, fried aubergine, smoked tomato ....... 70 Lamb Rack (h), grilled pineapple, rock salt ....... 70 Lamb Shoulder (h), oak smoked slow cooked, burnt tomato and pepper ....... 80 Wood Fire Deboned Baby Chicken, tahini, lemon, zaatar, burnt leek ....... 50 Catch of the Day ....... Market Price Sides Salads Grilled Vegetables (vg) ... 5.5 Fattoush Salad (vg) ..
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OTTOMAN BREAKFAST MENU AVAILABLE 8 Am - 12 Pm
OTTOMAN BREAKFAST MENU AVAILABLE 8 am - 12 pm BREAKFAST OMELETTE 1. Granola (v) Homemade yoghurt, crunchy granola with fresh berries and honey. £11.95 14. Plain Omelette £4.99 2. Menemen (v) Onions, green peppers, tomatoes, eggs, black pepper. £7.95 15. Cheese Omelette £4.99 3. Egg Royale with Hollandaise Sauce (v) 16. Turkish Sucuk £5.99 Toasted Muffin, two poached eggs, smoked salmon and grilled tomato. £12.95 17. Pastirmali £5.99 4. Egg Florintina with Hollandaise Sauce Toasted muffin, two poached eggs, spinach and grilled tomato. £13.95 18. Spinach £5.99 5. Serpme Turkish Breakfast 19. Mushroom £4.99 Cheese, Feta Cheese, halloumi cheese, pastirma, turkish sucek, olives, cream, honig, salad and eggs. £13.95 20. Mixed cheese, green pepper, red pepper, sucuk. tomato £6.99 6. Poached Egg avocado, two eggs, cheese, olives and toast. £9.95 7. Çılbır Two eggs, yoghurt and butter. £7.95 Soup 8. Oriental Scrambled eggs with dates, tortilla bread, honey, figs, halvah, yoghurt, jam, butter, £11.95 21. Lentil Soup £4.95 9. Ege 22. Chicken Soup £4.95 Scrambled eggs with spinach, sigara börek, prawns, honey, jam, butter £12.95 23. Lam paca Soup £4.95 10. Turkish Classic Two fried eggs, halloumi, sucuk, borek, honey, butter, white cheese, olives, cucumber, £13.95 Sahanda Yumurta 11. with cheese 4.99 12. with Turkish Sucuk 4.99 13. with Pastirma 4.99 v = vegetarian gf = gluten free n = contains nuts for full allergy information please ask a member of staff BUY ONE GET ONE FREE COCKTAILS, HOUSE WINE, BEER - MONDAY- THURSDAY 12-7pm DRINKS SOFT DRINKS
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Download Main Menu
Bosporus Mixed Grill FOOD Ezo Gelin SOUPS Please notify a member of staff if you have an allergy, or ask for further allergen information. All prices are inclusive of VAT. A discretionary service charge of 12.5% is added to your bill. Mercimek Sehriye Ezo Gelin 7.5 Slow cooked lentil soup with rice, tomato and a mix of spices Calories: 257 Mercimek 7.5 Slow cooked lentil soup with potatoes and turmeric Calories: 228 Tomato 7.5 Slow cooked tomato soup with fresh cream and a mix of spices Calories: 152 Sehriye 7.5 Slow cooked chicken soup with vermicelli rice, tomato and a touch of cumin Calories: 123 Potato 7.5 Calories: 239 Bosporus Signature Salad FRESH SALADS Please notify a member of staff if you have an allergy, or ask for further allergen information. All prices are inclusive of VAT. A discretionary service charge of 12.5% is added to your bill. Turkish Shepherd’s Salad Rocca Salad Chicken Salad Turkish Shepherd’s Salad 8.9 A traditional Turkish salad with a unique mint flavour, fresh vegetables and a touch of sumac powder Calories: 401 Rocca Salad 8.5 A lovely mix of rocket leaves and cherry tomato, garnished with olive oil and pomegranate sauce Calories: 320 Chicken Salad 12.5 A delicious salad made with grilled chicken and a combination of fresh vegetables Calories: 621 Bosporus Signature Salad 12.5 A very rich salad made with Tulum cheese, walnuts, raisins and pomegranate seeds Calories: 1099 Zahter Antep Fistikli Salad 10.5 A tasty salad made with fresh pistachios and pomegranate seeds, served on a bed of za’atar leaves Calories: 456 Şaşlik Salad 14.5 A soft and juicy beef salad, served with stuffed green olives and a mixed salad Calories: 799 Gavurdagi Salad 9.9 A traditional Turkish salad made with crunchy walnuts and a touch sumac powder Calories: 1047 Mixed Appetizers Platter MEZZE & COLD STARTERS Please notify a member of staff if you have an allergy, or ask for further allergen information.
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A 15% Surcharge Applies on a Public Holiday Processing Fee : EFTPOS, Mastercard, Visa 1.65% Amex 1.76%
FEAST OF MERIT BANQUET 57pp ‘Let us feed you’ STARTERS Flat bread, garlic oil, za’atar – V DF 5.5 Grilled saganaki, pistachio, raisins, honey, oregano – VG GF 17 Hummus, pumpkin seeds, green olives, dill – GF DF V 12.50 Mozarella croquette, walnut, garlic yoghurt, paprika – VG 7PP Fried oyster mushrooms, aqua fava harissa mayonnaise – V GF 16 Calamari, mahamarra, pickled red onions - GF 19.5 Smoked trout, green apple, fermented plum, wasabi leaves – GF 8PP Okra, fermented plums, pastirma, fennel escabeche – GF DF 17.50 M A I N S Beef and bulgar kofte, mint butter, kale, chickpea, yoghurt 31 Market fish, roasted sunflower seeds, capers, fenugreek oil - GF DF 35 Manti - Turkish dumplings, pine mushrooms, macadamia, kale, yoghurt broth, chilli oil -VG 27 Mangal style chicken, corn pudding, salca sauce -GF 34 Slow roasted lamb shoulder, roasted onion, mastic yogurt, date molasses, mandarin oil – GF 38 Heirloom pumpkin, almond sauce, amaranth, pomegranate dressing – GF VG 27 S I D E S Stracciatella , green tomatoes, sumac, goats curd granita -VG GF 12 Broccoli, almond tarator, preserved lemon, sunflower – VG 12 Lebanese eggplant, tahini, walnuts – GF DF V 12 Shaved zucchini, goats feta, mint and chardonnay dressing -VG GF 12 Shoestring fries, grated saganaki, truffle oil -VG DF GF 12 DESSERT Coconut panna cotta, cherry, chocolate, vanilla -GF DF 16 Orange and cardamom crème caramel - GF 16 Apple, date and honey cake, vanilla icecream - GF 16 *Dishes can be prepared gluten free; however we cannot guarantee no traces of gluten. Our menu contains allergens and is prepared in a kitchen that handles nuts, shellfish, sesame and gluten.
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Add a Dessert Mezze to Any Banquet for 7.5 LEVANT LUNCH 25.9 Lunch
Feasts Prices are per person Add a dessert mezze to any banquet for 7.5 LEVANT LUNCH 25.9 Lunch only Olives & Almonds | Simit | Salata Morasa polow with your choice of lamb, seafood or vegetables NOMAD 49 Olives & Almonds | Khobz Arnabeet ma’ly | Kaburga Pumpkin bi tahini | Raf Raf prawns Morasa polow with your choice of lamb, seafood or vegetables BITKI 50 Plant based Olives & Almonds | Khobz Zhoug mushrooms | Arnabeet ma’ly Loubia bi zeit | Sasuska | Tamiyya Morasa polow with vegetables BERUIT FEAST 59 A taste of Lebanon Olives & Almonds | Zaatar flat bread & dips Pumpkin bi tahini | Baharat grilled calamari Harkoussa | Tetas bazilla Tamiyya | Shish tawook ANKARA FEAST 64 A taste of Turkey Olives & Almonds | Simit with burnt chilli garlic yoghurt Pastirma & Sephardic pickles Mussels | Sujuk | Dolmas Adanna | Haloumi | Sığır kaburga SHAWARMA GRILL FEAST 69 A taste of the Levant Olives & Almonds | Pastirma & Sephardic pickles Sujuk | Raf Raf prawns Shish towook Shawarma: slow roasted lamb with a touch of spice Served with Warm flatbread | Salata | Pickles | Adas polow Cacik | Nomad #1 | Zhoug | Lemon tahini To Begin OLIVES 8.5 Marinated with mild chilli & citrus V | GF SPICED ALMONDS 8.5 Crunchy fried & dusted with a blend of spices V | GF KHOBZ 24.9 Zaatar flat bread & dips: pumpkin hummus, baba ghanoush, beetroot & Muhummara V | REQ GF SIMIT 12.9 Turkish sesame bagel with burnt chilli garlic yoghurt V LAHMACUN 15.9 Minced lamb & tomato pizza with parsley & minted yoghurt REQ GF GARLIC MANOOSH 12.9 Zaatar, garlic & feta topped flat bread
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Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
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Pastirma Pastırma Or Bastırma Is a Highly Seasoned, Air-Dried Cured Beef That Is Produced and Consumed in a Wide Area of Eastern Europe and the Middle East
Pastirma Pastırma or bastırma is a highly seasoned, air-dried cured beef that is produced and consumed in a wide area of Eastern Europe and the Middle East. Though beef is the most common meat today, various meats are also used, including camel, pork, lamb, goat, and water buffalo, with camel being the most prized. Pastırma is prepared by salting the meat, then washing it with water and letting it dry for 10-15 days. The blood and salt is then squeezed out of the meat which is then covered with a cumin paste prepared with crushed cumin, fenugreek, garlic, and hot paprika, followed by thorough air-drying. Depending on the variety of the paprika, it can be very spicy but not quite as hot as, for example, hot chili. Meats Metric US beef 1000 g 2.20 lb. Ingredients per 1000g (1 kg) of meat salt 25 g 4 tsp. Cure #2 5.0 g 1 tsp. black pepper 2.0 g 1 tsp. fenugreek seeds 26 g 7 tsp. cumin 4.0 g 2 tsp. garlic, powdered 6.0 g 2 tsp. red pepper 2.0 g 1 tsp. Instructions 1. Cut meat into 8 x 3 x 2" slices. 2. Mix salt with Cure #2 and rub the mixture into the meat. 3. Sprinkle some salt in a container and place meat slices on top of one another, separating them with salt. Place a wooden board on top of them and put a weight on top. Pastırma is a noun derived from the verb pastırmak (bastırmak in modern Turkish), which means "to press".
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