On the Trail of a Traditional Flavour: Pastırma and Its Use in Professional Kitchens

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Aydın Gastronomy
Cilt: 9 Sayı: 2
On the Trail of a Traditional Flavour: Pastırma and Its Use in Professional Kitchens

On the Trail of a Traditional Flavour: Pastırma and Its Use in Professional Kitchens

Authors : Ebru Kemer, Nurhayat İflazoğlu, Mevlüt Ölmez

Pages : 469-485

View : 87 | Download : 90

Publication Date : 2025-07-10

Article Type : Research Paper

Abstract :The aim of this research is to evaluate the use of Pastırma, a traditional product of Turkish cuisine, in professional kitchens. The study adopts a qualitative research method and is designed as a case study. Focus group interviews were conducted with 24 chefs from across Türkiye, selected through maximum variation sampling, and the data were analyzed using content analysis. The findings indicate that pastırma holds an important place in traditional cuisine and is creatively utilized by chefs in a variety of dishes. It is shown that pastırma is not limited to traditional meals but can also be integrated into modern and international recipes. The study concludes that pastırma plays a vital role in preserving cultural identity, has innovative potential in professional kitchens, and requires stronger international promotion through marketing activities.
Keywords : Pastırma, kurutulmuş et, profesyonel mutfak, şefler, odak grup

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