Basturma, 0.5-0.6 lb
Pastırma or basturma, also called pastourmais a highly seasoned, air-dried cured beef that is part of the cuisines of former Ottoman countries such as Turkey, Greece, Azerbaijan and Armenia.
To make pastırma 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.
