Kıbrıs Pastırması / Pastırma (Cypriot Spiced & Cured Sausage)

 

Ok, welcome to episode 2 of Meliz’s Meyhane, and today it’s all about making fresh “pastırma” for Kıbrıs Pastırması ve Hellimli Pide (Cured Cypriot (beef, mostly) Sausage “Pastırma” and Halloumi in Pitta). Pastırma is a spiced and cured Cypriot sausage, which Turkish Cypriots make without the addition of 🍷 (like I’m making here), whereas Greek Cypriot pastırma (pastourma) will have a good glug or two in there - the former has a more red / orangey tone once cured, and the latter, a darker, more red/purple tone - the spicing differs too. 

“Bastır” or “bastırma” means to press, which refers to the pushing and squeezing together of all the ingredients (Cypriot pastırma is not to be confused with the “pastırma” that looks more like “pastrami”, the Cypriot version of which (is very different in taste and texture still) is known as “samarella”).

INGREDIENTS

1 tbsp + 1tsp (20g sea salt flakes) 

1 tbsp black peppercorns 

2 tsp fenugreek seeds

2 tsp coriander seeds 

2 tsp granulated sugar 

25g garlic, crushed / finely grated 

2 tbsp (30g) sweet paprika

1 tbsp + 1 tsp (20g) hot paprika 

1 tbsp (15g) cumin 

1 kg beef mince (at least 15% fat) or a combination of beef and lamb mince (no less than 50% beef mince)

METHOD

Grind the sea salt, black peppercorns, fenugreek, coriander seeds and sugar together in a pestle and mortar until almost powder-like then add to the mince with the rest of the ingredients. Mix everything together really well with your hands until all the spices have dispersed into the mince as evenly as possible. Pan fry a little of the mixture (no oil needed) and taste. Cover with clingfilm and refrigerate for 24 hours. After 24 hours, divide the mixture into 8 equal portions and roll each one into a sausage shape and tightly wrap them individually in cling film. Freeze until fully frozen, then slice from frozen and fry on a low heat (no oil needed) or pack into pide, with a slice of hellim, and cook on the BBQ over low coals / brush the pide with a little olive oil and pan fry over a low heat, pushing down with a saucepan lid until the hellim softens, the pastırma is fully cooked, juicy and releases its oils and the pide is crispy.