Kayseri, Lebanon
Pastırma
Բաստուրմա
A cured beef product made by salting, pressing, and air-drying whole muscle cuts, then coating them with çemen, a paste of fenugreek, garlic, and red pepper. Originating from nomadic Turkic meat-preservation traditions, pastırma is eaten thinly sliced at breakfast, in börek, or with eggs. Afyonkarahisar and Kayseri are renowned for their pastırma, with the Afyon version holding a GI.