Sautéed potatoes with pastırma

Sautéed potatoes with pastırma

Pastırmalı patates

By
From
Istanbul
Serves
2-4
Photographer
Steven Joyce

Pastırma is salted and air-dried beef which is flavoured with spices like chilli pepper and fenugreek, as well as garlic. It’s similar to pastrami, which is easier to get outside Turkey and could easily be used instead.

Ingredients

Quantity Ingredient
3-4 large potatoes, scrubbed
olive oil, for frying
2-3 slices pastirma, shredded into thin strips
1 teaspoon rosemary leaves, finely chopped
2 tablespoons fresh flat-leaf parsley, finely chopped
1 spring onion, sliced
1 teaspoon lemon juice, or to taste
freshly ground black pepper
salt

Method

  1. Chop the potatoes into 2.5 cm chunks. Parboil in salted water for 10 minutes and then drain in a colander, allowing them to dry slightly. Heat 2 tablespoons of olive oil in a large frying pan and sauté the potatoes in the hot oil for about 15 minutes, until lightly golden and cooked through.
  2. Add the pastırma, rosemary, parsley and spring onion and sauté for a couple of minutes, until the meat is crispy. Remove from the heat, squeeze over a little lemon juice and season with salt and pepper. Serve warm.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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