Pastirma migros

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Pastirma migros

Pastirma is usually made from water buffalo or beef , but other meats can also be used. In Egypt , pastirma is made not only with beef, but with lamb , water buffalo , goat and camel as well. Fillet , shank , leg and shoulder cuts are used for the best quality pastirmas. To make pastirma, the meat is rinsed and salted before being dried and pressed. After the first drying period, the meat is cold pressed for up to 16 hours. This aids the process of removing moisture from the meat. After the first pressing, the meat is dried for several days, during which the fats melt and form a white layer. The second press is a "hot press". Cemen is made from a paste consisting of caraway , paprika , blue fenugreek , fenugreek , black pepper , allspice , cumin , cayenne , salt [28] and mashed garlic. The entire process takes approximately one full month. Lowering the moisture level is a form of food preservation that hinders the growth of microorganisms , and the cemen paste "is used to control surface mold growth during storage".

This market is in Istanbul, Turkey. RF 2RH6 — Cakes pastirma migros nuts in a pastry shop. Mineral water Arzni Bjni Dilijan Jermuk.

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Pastirma is a traditional Turkish cured meat made from beef. It is air-dried and coated in a mixture of spices, including cumin, coriander, fenugreek, and black pepper. Pastirma has a unique flavor that is both salty and savory, with a slightly sweet aftertaste. It has a firm texture and can be sliced thinly or diced. The history of pastirma dates back to the pre-Ottoman era. It is believed to have originated in the Central Asian steppes, where nomadic tribes would cure meat by air-drying it in the cold, dry winters. Pastirma was a valuable source of protein for these tribes, and it could be stored for long periods of time. Pastirma was introduced to Turkey by the Seljuk Turks in the 11th century. It quickly became a popular dish in Turkish cuisine, and it is now considered to be one of Turkey's national dishes.

Pastirma migros

The use of salt and spices to cure and preserve meats has been used for centuries, as far back as the Ottoman Empire. Pastirma is usually made of cured beef, as that is what is preferred, but can also be made of goat or lamb. The Turkish dish can have varying levels of quality depending on where the cut of meat it is taken from. A medium sized animal can produce up to nineteen different styles of pastirma, a large animal twenty-six. The cut of meat will also affect price. Higher quality cuts of pastirma are considered a delicacy among Turkish elite. Istanbul and Adana are areas that consume the largest portion of pastirma, where the meat takes a month to prepare. The fresh meat of the animal is left to rest in the open air for hours before it is salted and left to dry for 24 hours on each side.

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This Charcuterie comes all the way from the Middle East.

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