Homemade Pastirma Recipe


Homemade Pastirma Recipe

I always wandered how to make pastirma at home
Prep Time 18 days
Cook Time 5 days
Total Time 23 days
Course Appetizer, easy snack, turkish
Cuisine middle east
Calories 550 kcal


For the cure:

  • 1 kg beef eye of round or lean beef cut
  • 1 cup coarse kosher salt
  • ½ cup fenugreek seeds crushed
  • ¼ cup smoked paprika
  • ¼ cup ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp crushed red pepper flakes
  • 1 tbsp garlic powder
  • 1 tbsp sugar
  • 1 teaspoon ground cloves

For Coating:

  • ½ cup Crushed coriander seeds
  • ¼ cup crushed red pepper flakes

For drying:


Prepare the Cure:

  • In a bowl, mix together kosher salt, crushed fenugreek seeds, paprika, cumin, coriander, garlic powder, red pepper flakes, sugar, and ground cloves to create the curing mixture.

Prepare the Beef:

  • Trim excess fat from the beef eye of round. Pat it dry with paper towels.
  • Rub the curing mixture thoroughly onto all sides of the meat, ensuring it is well-coated. Place the meat in a large resealable plastic bag, removing excess air, and seal it.

Cure the Meat:

  • Place the sealed bag in the refrigerator and let it cure for 4-5 days, turning the bag every day to ensure an even distribution of the cure.

Rinse and Pat Dry:

  • After the curing period, remove the meat from the bag and rinse it thoroughly under cold running water to remove the excess cure.
  • Pat the meat dry with paper towels.

Coat the Meat:

  • Combine crushed coriander seeds and red pepper flakes in a shallow dish. Roll the cured meat in this coating mixture, ensuring an even and generous coating.

Dry the Pastirma:

  • Wrap the coated meat in a layer of cheesecloth and hang it in a cool, dry place to air-dry for about 2-3 weeks. Make sure it is well-ventilated.

Slice and Enjoy:

  • Once the pastirma has dried to a firm texture, it's ready to be enjoyed. Slice it thinly and serve as is or with your favorite accompaniments.


  • Store any remaining pastirma in the refrigerator wrapped in parchment paper. It can also be frozen for longer storage.
Keyword Meat, pastirma

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