Baku Kitchen! An independent reference of traditional food

Bastirma

بسطرمة

air-dried beef under a thick fenugreek-garlic crust, fried with eggs

Egypt Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

The name is Turkish bastirma, pressed; Armenian butchers who settled in Cairo made it a Cairene speciality sold from specialist shops downtown.

Frequently asked questions

What is Bastirma?

Bastirma is a charcuterie & cured from Egypt: air-dried beef under a thick fenugreek-garlic crust, fried with eggs. The name is Turkish bastirma, pressed; Armenian butchers who settled in Cairo made it a Cairene speciality sold from specialist shops downtown.

Made with

beefgarlicspices

Cooked

cureddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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