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Found in this region. and it's still prepared here the old—fashioned way. pastirma is as important to this area as parma ham is to italy, and it's mount erciyes, which towers over the city, that creates the perfect climate to cure the meat. i can't wait to taste it for the first time. hello, how are you? lovely to meet you, i'm nick, how are you? taking me behind the scenes is hulya, whose granddad started this factory back in the �*50s. and the way they prepare pastirma here is still true to tradition. vegetarians, you may want to look away. this is the first stage of the process where th...

Found in this region. and it's still prepared here the old—fashioned way. pastirma is as important to this area as parma ham is to italy, and it's mount erciyes, which towers over the city, that creates the perfect climate to cure the meat. i can't wait to taste it for the first time. hello, how are you? lovely to meet you, i'm nick, how are you? taking me behind the scenes is hulya, whose granddad started this factory back in the �*50s. and the way they prepare pastirma here is still true to tradition. vegetarians, you may want to look away. this is the first stage of the process where th...

Pastirma is as important to this area as parma ham is to italy, and it's mount erciyes, which towers over the city, that creates the perfect climate to cure the meat. i can't wait to taste it for the first time. hello, how are you? lovely to meet you, i'm nick. how are you? taking me behind the scenes is hulya, whose grandad started this factory back in the �*50s. and the way they prepare pastirma here is still true to tradition. vegetarians, you may want to look away. this is the first stage of the process where they put loads of salt onto the beef. and this is an entire bath of beef. the s...

That dates back over 1,000 years. a meat called pastirma, which is this dried beef, a speciality only found in this region. and it's still prepared here the old—fashioned way. pastirma is as important to this area as parma ham is to italy, and it's mount erciyes, which towers over the city, that creates the perfect climate to cure the meat. i can't wait to taste it for the first time. hello, how are you? lovely to meet you, i'm nick, how are you? taking me behind the scenes is hulya, whose grandad started this factory back in the �*50s. and the way they prepare pastirma here is still true ...

On his culinary quest to find the real taste of turkey. kayseri, a city bang in the middle of turkey, which once upon a time was part of the old spice route. today, it's mostly known for its neighbour, cappadocia, the ancient land of fairy chimneys. but for me, the food is what makes the destination. i grew up in the kitchen. my parents ran chinese restaurants in scotland, so my childhood was a constant mix of cultures, tastes and flavours. and now i'm on a mission to uncover more authentic dishes and ingredients from around the world. what's lured me here is a delicacy that dates back over 1,...