Turkish cuisine · Breakfast & Eggs

Çemen (Pastırma Paste)

Spice paste of fenugreek flour, garlic and paprika that coats pastırma and is also eaten plain on bread.

Ingredients · for 4 servings

• 80 g fenugreek flour (çemen otu)
• 1 head garlic
• 3 tbsp hot paprika powder
• 2 tbsp sweet paprika powder
• 1 tsp cumin
• 1 tsp salt
• 300 ml water
• 2 tbsp olive oil
• 1 flatbread

Instructions

1. Sift the fenugreek flour into a bowl, pour over the lukewarm water, stir until smooth and let swell covered for 2 hrs. – it will thicken noticeably and turn viscous.
2. Peel the garlic cloves and pound them in a mortar with the salt into a completely smooth paste so no sharp bits remain in the spice paste.
3. Toast both paprika powders and the cumin in a dry pan over low heat for 30–40 sec. until fragrant – no longer, or they turn bitter.
4. Stir the swollen mixture together with the garlic paste and spices and beat vigorously for 4–5 min. until the paste is deep red, glossy and evenly smooth.
5. Gradually work in enough cold water until the paste is spreadable like thick mustard, then chill covered for at least 4 hrs. so the bitterness subsides.
6. Stir once more before serving, spoon into a small bowl, drizzle with the olive oil and spread thinly on fresh flatbread.