So finally I did it! Did what? Updated the A&D Turkish Food Markets page! This one took some time, its’ not that its’ hard, it is time consuming.  Lately I don’t have much time on my hands.  I had a half day from work a few weeks ago and having a half day really came in handy.  After work, I hopped on the train and headed to Bay Ridge, Brooklyn to see mom and dad and most importantly take pictures of the store!

Pastirma

That day I must have taken like 300 – three hundred photos of the store, my memory card read “full” and I was not even half way done.  I deleted all my sloppy photographing and snapped away at some more.  Finally this weekend I made myself sit and go through all the photos, photoshopped, uploaded and arranged them all.  I would have liked to add more but I believe this is sufficient.   

So click here and look at the foods we sell!  Visit us soon and leave us a few comments along the way.

What is pastirma? You have seen the picture above and might be wondering what this deliciously looking thinly sliced pieces of meats are.  Pastirma or Bastirma is highly seasoned air-dried cured beef meat.  Thinly slices will resemble italian prosciutto but made with beef.  Pastirma is well known through out the Middle East as well in Greece, Balkan Regions & Armenia.  As Wikipedia states known in the cuisiens of the former Ottoman countries. 

It is prepared with the shell steak part of the beef with all the water squeezed out and then covered with a mixture of spices called Cemen known as Fenugreek.  Cemen consists of the following spices; cumin, garlic, fenugreek, paprika and a few other ingredients. 

Growing up my grandfather and father used to make this from scratch and my brother and I would watch them as they made the pastirma.  Later on my father thought me and my brother how to make it as well, but let me tell you preparing and then having to dry the pastirma is not easy as explaining it or rather eating it. 

Their are several ways to make and serve pastirma and it will differ in each country.  One of my favorite ways to eat pastirma is as.  Is great as appetizer - mezze with some bread or you can toast it in between two slices of bread with some kasar cheese or mozzarella cheese.

The pastirma must be thinly sliced and each block should have a little bit of fat, the fat makes the pastirma soft that it just melts away in your mouth.  Another way to prepare and it is with eggs, in soups and cooked with kidney beans.  We also like to top it on top of pizza. I will post the recipes as I make dishes with pastirma.

My aunt Melek slicing and packing away.

@ A&D Food Marketmy father still makes it when it is specially requested and when he has the time to. The most popular brand here in the states is Ohanyan Brand.  We sell it for $14.99 a pound – we also well Eygptian style pastirma.

FYI: Try to avoid eating it during the summer, you will smell just like cemen. The thing is once you start you just can’t stop.

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Tags: brooklyn, najjar coffee, Pastirma, tea, turkish grocery, turkish meat store