in the EU in 2017. Turkey In Turkish cuisine pastırma can be eaten as a breakfast dish, and it is a common ingredient in omelettes, menemen (Turkish-style shakshouka) or a variation of eggs benedict. Pastırma may also be served as a meze appetizer.Pastırma can be used as a topping for hummus, pide bread, hamburgers, and toasted sandwichs with either cheddar cheese or Turkish kasar cheese. It can be as a filling for a börek that is made with kadayıf instead of the traditional filo dough. It may be combined with potato to make a filling for traditional böreks as well. It is also a common addition to many of the traditional vegetable dishes, especially the tomato and white bean stew called , but also cabbage (), chickpeas (), asparagus () and spinach (). It can also be used to make cheesy pull-apart bread. Production Turkey produces around 2041 tons of pastırma each year. The pastırma from Kayseri is particularly well known. In their 1893 report the British Foreign Office note that Kayseri, which they call Cesarea, "is specially renowned for the preparation of basturma (pemmican)". In Kastamonu, which produces around 200 tons of pastırma each year, çemen is made using garlic that is locally produced by the farming villages of Taşköprü. See also References Bibliography Alan Davidson, The Oxford Companion to Food. Oxford University Press, Oxford 1999. . Maria Kaneva-Johnson, The Melting Pot. Balkan Food and Cookery'', Prospect Books, 1995. . External links Lunch meat Raw beef dishes Dried meat Armenian cuisine Balkan cuisine Byzantine cuisine Middle Eastern cuisine Ottoman cuisine Turkish cuisine