pastirma is as important to this area as parma ham is to italy, and it s mount erciyes, which towers over the city, that creates the perfect climate to cure the meat. i can t wait to taste it for the first time. hello, how are you? lovely to meet you, i m nick. how are you? taking me behind the scenes is hulya, whose grandad started this factory back in the 50s. and the way they prepare pastirma here is still true to tradition. vegetarians, you may want to look away. this is the first stage of the process where they put loads of salt onto the beef. and this is an entire bath of beef. the salt kills the bacteria and then the meat is hung out to dry, not in the refrigerator, but the good old sun. and, lastly, chaman a paste made from a mix of spices is lathered onto the meat. the precise recipe is closely guarded, but the extra special
that dates back over 1,000 years. a meat called pastirma, which is this dried beef, a speciality only found in this region. and it s still prepared here the old fashioned way. pastirma is as important to this area as parma ham is to italy, and it s mount erciyes, which towers over the city, that creates the perfect climate to cure the meat. i can t wait to taste it for the first time. hello, how are you? lovely to meet you, i m nick, how are you? taking me behind the scenes is hulya, whose grandad started this factory back in the 50s. and the way they prepare pastirma here is still true to tradition. vegetarians, you may want to look away. this is the first stage of the process where they put loads of salt onto the beef. and this is an entire bath of beef. the salt kills the bacteria and then
on his culinary quest to find the real taste of turkey. kayseri, a city bang in the middle of turkey, which once upon a time was part of the old spice route. today, it s mostly known for its neighbour, cappadocia, the ancient land of fairy chimneys. but for me, the food is what makes the destination. i grew up in the kitchen. my parents ran chinese restaurants in scotland, so my childhood was a constant mix of cultures, tastes and flavours. and now i m on a mission to uncover more authentic dishes and ingredients from around the world. what s lured me here is a delicacy that dates back over 1,000 years. a meat called pastirma, which is this dried beef, a speciality only found in this region. and it s still prepared here the old fashioned way. pastirma is as important to this area as parma ham is to italy, and it s mount erciyes,
Sharvari Wagh enjoys skiing at Mount Erciyes in Turkey: ‘I finally ticked one thing off my bucket list’ Bollywood News: Latest Bollywood News, Bollywood News Today, Bollywood Celebrity News, Breaking News, Celeb News, Celebrities News, Bollywood News Hindi, Hindi Bollywood News at Bollywood Hungama.com.
Cappadocia has sublime beauty , says the Daily Mail s Steve Thomas, who is a regular guest at Kale Konak, a cave hotel in Cappadocia run by gregarious Abdullah .