Pastırma is highly-seasoned air-dried cured beef in the cuisines of the former Ottoman countries. Turkish pastırma has a distinctive favour, that's why you either love it or hate it. The interesting thing is when I read some Turkish cookery books, each recipe replaces smoked bakon with pastırma. Of cource, pork isn't eaten by Turkish, still replacing smoked bacon with pastırma completely changes the intended flavour. Anyway, in the next few weeks I'm going to try some recipes with pastırma that cought my eyes.
What we need:
5 slices of pastırma
100 gr of goat cheese
1 tbsp of butter
salt and pepper
What we have to do:
1. Clean mushrooms, take out the stems. Season with salt, pepper and thyme.
2. Cut goat cheese into small cubes.
3. Cut each partırma slice into half horizontally.
4. Roll each cheese cube into pastırma slice and stuff the mushrooms with them.
5. Put stuffed mushrooms onto aliuminium foil. Add butter. Some fresh thyme. Cover mushrooms with one more sheet of aliuminium foil.
6. Preheat the oven 180C and put the mushrooms. Bake for 15 min then remove the foil. And bake for 10 more min. Serve with vegetable salad.