Deli
Cooking and storing sucuk and pastırma
Sucuk is usually cooked before eating, pastırma is sliced thin and eaten as it is. Both need the fridge once opened.
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Sucuk
In Türkiye sucuk is almost always cooked: sliced into rounds and fried in a dry or lightly buttered pan, grilled, or added to eggs and beans. It needs no oil of its own. Peel off the casing first if it is thick.
Pastırma
Pastırma is air-dried beef with a spiced çemen coat. Eat it thinly sliced at breakfast, or add it to eggs or börek at the end of cooking so it does not toughen.
Storage
Keep unopened vacuum packs as the label says. After opening, wrap the cut end tightly and keep it in the fridge. Follow the date on the pack.
