Pastırma can be eaten as it is as part of a charcuterie plate or cooked with any number of other ingredients. The Turkish fry it with eggs and tomatoes for breakfast. They also cook it with beans and bake it into a filo pastry pie. We like it on pizza, in macaroni cheese, with pasta, in a sandwich or baguette with salad, in loaded nachos, on jacket potatoes and in, on or with many other dishes.
Simply google, ‘pastirma recipes’ for more ideas.
London Pastirma 