Cyprus-Forum.com

[kafenes]

Rain wrote:

The flag is perfect, congratulations. Now what we require is the pole, if any one has one, please provide.

If I add the pole then you know they will ask for a cabaret girl to go will the pole. I think we will leave the pole out as it might get the donkey a little excited.

[DT.]

will start collection of funny greek and turkish flags.

[denizaksulu]

Kayseri Pastirmasi is very different from what Cypriot Turks call pastirma.As far as I know the Pastirma from Caeseria / Kayseri are chunks of meat, cured, spiced and salted and then hung. What most Turkish speaking native Cypriots call Pastirma are sausage-like, made from mince meat and spices and smoked etc. Not too confusing I hope! The nearest food to the TC Pastirma might be GC Loukanika ( except beef/lamb used instead of pork). I am sure there will be some clever .ick to fault me. Well no one is perfect. Believe me when I say I am trying to help and not confuse. I always prefered the Cypriot pastirma by the way.

[kafenes]

denizaksulu wrote:

Kayseri Pastirmasi is very different from what Cypriot Turks call pastirma.As far as I know the Pastirma from Caeseria / Kayseri are chunks of meat, cured, spiced and salted and then hung. What most Turkish speaking native Cypriots call Pastirma are sausage-like, made from mince meat and spices and smoked etc. Not too confusing I hope! The nearest food to the TC Pastirma might be GC Loukanika ( except beef/lamb used instead of pork). I am sure there will be some clever .ick to fault me. Well no one is perfect. Believe me when I say I am trying to help and not confuse. I always prefered the Cypriot pastirma by the way.

I think you are wrong. The GC call the sausage type Pastourma but all Turks including TC call the chunk which you slice pastourma and the sausage type SOUJUK.

[karma]

denizaksulu wrote:

Kayseri Pastirmasi is very different from what Cypriot Turks call pastirma.As far as I know the Pastirma from Caeseria / Kayseri are chunks of meat, cured, spiced and salted and then hung. What most Turkish speaking native Cypriots call Pastirma are sausage-like, made from mince meat and spices and smoked etc. Not too confusing I hope! The nearest food to the TC Pastirma might be GC Loukanika ( except beef/lamb used instead of pork). I am sure there will be some clever .ick to fault me. Well no one is perfect. Believe me when I say I am trying to help and not confuse. I always prefered the Cypriot pastirma by the way.

I think you are wrong. The GC call the sausage type Pastourma but all Turks including TC call the chunk which you slice pastourma and the sausage type SOUJUK.

Kafenes is right He is a pastourma connoisseur

[iceman]

I think you are wrong. The GC call the sausage type Pastourma but all Turks including TC call the chunk which you slice pastourma and the sausage type SOUJUK.

TC call the sausage type pastirma,the Turks call it sucuk...Turkish pastirma is the dried meat described by denizaksulu..

TC and Turks also have a sweet called sucuk (Sadrazam sucugu) which is Turkish Delight on a string of wallnuts..Another type of sucuk is also common in Cyprus amongs GC & TC which is made of grapes and similarly on a string of almonds..


By the way...I am surprised no one mentioned samarella on this thread..I wonder what the Greek name is for this delicious salt dried meat..
As far as i know,this delicacy is best mastered by people from Paphos area..

[Rain]

Origins of Bastirma:
Dear friends, during my school days at the Academy I had the chance among many things to learn about Bastirma. This special preprepation of spicy meat was made by the Armenians in Asia Minor. Camel meat was prefered for this preparetion. Bastirma Sujuk (sausage) again was made by the Armanians in Asia Minor this kind was preferable with beef, a clever way to preserve the meat. Bastirma was introduced in Cyprus some time during 1910 when many Armenians immigrated to Cyprus.
The riches of cultures in Cyprus Greeks,Turks,Armenians, Maronites contributions are many.

[karma]

Origins of Bastirma:
Dear friends, during my school days at the Academy I had the chance among many things to learn about Bastirma. This special preprepation of spicy meat was made by the Armenians in Asia Minor. Camel meat was prefered for this preparetion. Bastirma Sujuk (sausage) again was made by the Armanians in Asia Minor this kind was preferable with beef, a clever way to preserve the meat. Bastirma was introduced in Cyprus some time during 1910 when many Armenians immigrated to Cyprus.
The riches of cultures in Cyprus Greeks,Turks,Armenians, Maronites contributions are many.

the word ''bastirma'' means ''pressed'' in Turkish, but it may be Armenian since Kayseri region had many Armenians those years..
yes those years was camel but I remember in 70ies, in istanbul we came to know later on that we had Donkey pastirmas too

[denizaksulu]

Am I half right or is Kafenes half wrong? I tried to avoid the use of the word Sucuk to make the enigma less confusing to people who dont know what we are talking about. When I was a wee one when I asked for sucuk I got the one made from grape juice. That is what we should properly call the sucuk of the grape. Glad there are so many experts around. Surely I am getting hungry; Wife, where is my kebab and asparagus salad?

[denizaksulu]

In Cyprus allegedly the Armenians were famous for their Cat meat Lahmacun (Lahmajoun / Lahm bi aJIN). I hope it wasnt true. I hate to imagine my lvely pussies devoured by hungry and hairy Cypriots (me included). Can anybody shed any light on this. Kafenes, you must know something about this.