Bastourma originates from Turkey and is similar to Italian bresaola - it's basically beef that's been cured, then air-dried. The big difference is in the flavourings. Bastourma is typically coated with cumin, fenugreek, paprika and garlic before drying, while bresaola is more likely to employ juniper and herbs. The salty and spicy Turkish version is perfect with creamy labna, sweet nectarines, tangy pomegranate molasses and caramelised lemon.
salt flakes and freshly ground black pepper
extra-virgin olive oil
2 purple shallots, cut into 3mm slices
a pinch of sugar
2 nectarines, each cut into six wedges
12 slices bastourma
50ml pomegranate molasses
1 tbsp dukkah
2 handfuls radish cress
1. Preheat the oven to 170C fan-forced (or 190C conventional). Line a baking tray with baking paper.
2. Slice half the lemon finely and spread on the prepared tray. Season with salt and pepper and squeeze over the juice from the other half of the lemon. Drizzle with oil and bake for about 20 minutes until caramelised. Set aside to cool on the tray.
3. Add the shallots to a small bowl with a pinch of salt and sugar. Rub the seasoning into the slices and set aside for five minutes to soften.
4. Add the nectarines to a bowl, season with salt and pepper and drizzle in a little oil. Toss gently to coat, and then combine with the softened shallots.
5. Spread the labna across a serving platter and arrange the bastourma on top. Pile on the nectarine mix, and follow with the lemon slices. Drizzle the pomegranate molasses over the top. Scatter over the dukkah and radish cress and serve.
1. If you can't find bastourma, use bresaola.
2. You could use honey instead of pomegranate molasses.
3. To make labna, place thick, natural yoghurt in a sieve lined with a clean Chux or a couple of layers of muslin and set aside for an hour to drain – longer if you want it thicker.