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

Year 2025, Volume: 9 Issue: 2, 469 - 485, 10.07.2025

Ebru Kemer , Nurhayat İflazoğlu , Mevlüt Ölmez

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, Dried Meat, Professional Kitchen, Chefs, Focus Group

Ethical Statement

Etik belgesi ek olarak eklenmiştir.

Geleneksel Bir Lezzetin İzinde: Pastırma ve Profesyonel Mutfaklarda Kullanımı

Abstract

Bu araştırmanın amacı, Türk mutfağının geleneksel bir ürünü olan pastırmanın profesyonel mutfaklarda kullanımını değerlendirmektir. Çalışma nitel araştırma yöntemini benimsemiş olup bir vaka çalışması olarak tasarlanmıştır. Odak grup görüşmeleri, maksimum çeşitlilik örneklemesi yoluyla seçilen Türkiye genelindeki 24 şefle yapılmış ve veriler içerik analizi kullanılarak analiz edilmiştir. Bulgular, pastırmaların geleneksel mutfakta önemli bir yere sahip olduğunu ve şefler tarafından çeşitli yemeklerde yaratıcı bir şekilde kullanıldığını göstermektedir. Pastırmanın yalnızca geleneksel yemeklerle sınırlı olmadığı, aynı zamanda modern ve uluslararası tariflere de entegre edilebileceği gösterilmiştir. Pastırmaların kültürel kimliğin korunmasında hayati bir rol oynadığı, profesyonel mutfaklarda yenilikçi bir potansiyele sahip olduğu ve pazarlama faaliyetleri yoluyla daha güçlü bir uluslararası tanıtıma ihtiyaç duyduğu sonucuna varmıştır.

Keywords

Pastırma, kurutulmuş et, profesyonel mutfak, şefler, odak grup

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